Trestles Capitola Village
Food & Drink

Trestles Delivers a Whirlwind of Culinary Innovation to Capitola Village

Chef Nick Sherman’s new spot offers an inspired and eclectic menu

Nick Sherman’s Trestles is drawing locals for its lively ambiance and eclectic menu. PHOTO: TARMO HANNULA

Nick Sherman defines his newly opened Trestles as fun, approachable, lively and above all, creative. Sherman—both owner and chef—says that the most popular dishes on the eclectic menu are the most innovative. Diners can’t get enough of the crispy pork belly appetizer served with soy ginger glaze, jalapeño vinaigrette and compressed watermelon. As for entrées, the brick-oven chicken with butternut curry, couscous and chermoula is a culinary fiesta for the tastebuds. And there’s nothing like a well-prepared New York steak, especially on a plate with truffle fries and Swiss chard. The warm brownie with vanilla ice cream dessert may not sound groundbreaking, but sometimes simple done right works very well.
Sherman grew up working in local restaurants and then attended culinary school in Napa, where he began his career as a professional chef. He credits his family for helping make Trestles a reality. It’s open 4-9pm, Wednesday-Sunday. Sherman recently spoke about how he named the restaurant and what drew him to the culinary world. 

How did you decide to name the restaurant Trestles?

NICK SHERMAN: For one, you can view the iconic Capitola trestle from right below the restaurant. And also, my two brothers and I independently thought of the name and brought the idea to each other, so it just felt right. Growing up locally, I would walk across the trestle often to go surf or hang out with friends. It was a big part of my childhood, and it’s kind of a full-circle moment being able to own a restaurant named after it and cook near it every day. I appreciate being back in town and part of the community.

How did you get your start as a chef?

I was drawn to the organized chaos of the kitchen environment, and I seemed to thrive in it and felt like it would be a better fit for me than a 9-5 office desk job. I knew that I could make it as a chef when I went to culinary school and caught on quickly. I graduated at the top of my class, and right after, I got an internship at a hot local restaurant in Napa. And beyond that, I’ve just kept my head down, worked hard and good opportunities have presented themselves to me.

316 Capitola Ave., Capitola, 831-854-2728;

1 Comment

1 Comment

  1. Mossy

    November 17, 2021 at 3:42 pm

    Hey! You forgot to mention the delicious vegetable dishes offered at Trestles. Just remarkable, memorable food, bursting with flavor. I love this place!

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