West End Tap & Kitchen co-owner and chef Geoff Hargrove with one of his flatbread pizzas.
The newest game in town is West End Tap & Kitchen, making its statement inside the spacious digs of the former Bonny Doon Tasting Room and adjoining Le Cigare Volant restaurant. Last Sunday, the place was fully loaded, so to speak, with a mixed group of locals and visitors, couples and families. Children seem to have taken to the casual back dining room, with its wavy concrete floors and unfussy presentation. Like sensible first-timers, we ordered a mixed sampler of beers—a total bargain, six hefty tastes for $7—plus a glass of Three Valleys Zinfandel from the righteous house of Ridge. Gorgeous platters of appetizers waltzed by—flatbread pizzas, deep bowls of fried calamari and planks of smoked salmon with intriguing condiments. But we had already heard neighborhood legends about the stout braised Angus short ribs ($16) and giganto house ground burgers ($10.50). So that’s where we landed, after sharing a large farmers’ market salad. The sensuous beef was succulent and fork tender—absolutely a beef eater’s dream. I wasn't crazy about the smoked polenta that accompanied a lovely bouquet of rapini on the side. My companion enjoyed the outer perimeter of his much-too-rare “medium rare” burger. The bun, from Gayle’s, was heaven and soaked up all of the lovely beef juices. A mountain of ultra crisp French fries contented our inner teenager. And of the house sampler offerings, we both approved of the IPA and the West End Stout. Here’s a place for date night and to bring the kids. Decor in the front bar area is spiffed up with attractive banquette and cocktail table seating. It will appeal to large parties for sure. West End Tap is open daily from 11:30am, and is located at 334D Ingalls Street on the West Side of Santa Cruz.
There are No Coincidences: So it was with amused enjoyment that I read over an email I got this week from Ryan Shelton, former chef at Le Cigare Volant. Shelton and his pastry chef wife made fans of many locals for their innovative cookery while tenured at the Cigare. Currently chef at the Palo Alto Grill, Shelton is putting together a dinner featuring the wines of Bonny Doon Vineyard. This is a karmic cycle of biodynamic proportions, no? In fact Shelton reveals that to accompany wines made by Randall Grahm, he will be featuring some of the most popular dishes from the Cigare Volant days. The courses will include char-grilled octopus with preserved lemon, a salad of spring flowers and vegetables, a main course of roasted chicken over summer fruits—with watermelon, shelling beans and tomato (oh yes, I do remember this dish….) and dessert will spotlight the masterful trio of rhubarb pastries. Five courses, four pairings, $65. Make reservations quickly and enjoy a rare drive over the hill to sophisticated downtown Palo Alto.
David Kinch at Bookshop: Manresa: An Edible Reflection is the title of the first cookbook from master chef David Kinch, of Los Gatos’ 2-star Michelin restaurant Manresa. It goes on sale on Oct. 22 (may be pre-ordered at Amazon). Expect to hear David tell his personal story, from surfer to chef entrepreneur, including his cultivation of Love Apple Farm as his exclusive partner in local, seasonal, biodynamically-grown ingredients, and many choice recipes from his celestial kitchen. Congratulations to Kinch and all of the growers, servers, sommeliers, winemakers, sous chefs and mentors who helped make his success possible. Bookshop Santa Cruz will host an event with Kinch Oct. 29, 7pm, free.
