![]() I’m really happy to see people supporting the restaurant scene.” Will Stout, general manager, Kianti’s Pizza and Pasta Bar “Getting our food out there to new customers that may not have come in unless it was Restaurant Week.” Dan Smart, director of sales and marketing, Jack O’Neill Restaurant and Lounge “That we can showcase some of our new fall dishes like our Gracie -caught halibut and our cauliflower al pastor.” Luis Martinez, manager, Hula’s Island Grill Jack O’Neill Restaurant and Lounge’s fresh-caught seafood meets the Monterey Bay Aquarium’s Seafood Watch sustainability standards, and their seasonal produce is sourced from various area farmers. “Definitely bringing all my regulars back in to enjoy our delicious food that we couldn’t offer during the Covid shutdowns, such as our Hawaiian Fish Soup.” And I’m happy to see how many restaurants are participating this year.” “Just that it’s still happening, and that the price options are more flexible. ![]() “To see new and old faces enjoy a good representation of our cuisine.” Mia Thorn, co-owner, Cruz Kitchen and Taps Our smoked white fish and ribeye steak are on different ends of the spectrum, but both offer amazing layers of flavor.” “People learning about the flavors we have to offer. It’s the perfect fall dish and a unique treat on our menu.” “I’m really excited about the duck confit with roasted Brussels sprouts. ![]() Alma Iuliano, general manager, Cafe Mare Moreover, we happily anticipate serving our Restaurant Week comers with the utmost care.” “To present the dishes that are representative of our Southern Italian roots with respect to locally grown ingredients on this year’s menu. Ben Kralj, chef/general manager, Back Nine Grill and Bar “The opportunity to serve new guests and showcase what we do well, and feature our unique housemade items such as the artichoke souffle.” What are you most excited about for Santa Cruz Restaurant Week this year? Their answers, and the passion and enthusiasm behind them, make it obvious just how excited the people behind our culinary scene are to be back to work and doing their thing after everything they’ve been through over the last few years. GT reached out to chefs, owners and staff at each of this year’s participants to ask them about their upcoming SCRW menus and their views on the state of the local dining in general. Check out the menus in this issue, and go to for more info. This year, we’ve added a fourth dining tier you can find meals for $25, $35, $45 and $55 among the array of culinary options. Now in its 14th year, SCRW allows diners to try a special prix fixe menu-with options for every course-at participating restaurants from Oct. Just like the changing colors of the leaves, that faint winter’s whisper of cold air and pumpkin flavor being recklessly crammed into anything and everything edible or potable, fall also brings with it a new Santa Cruz Restaurant Week.
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