There’s really no substitution for an expertly cooked steak. There’s just something about it that says, “celebration.” But a three-course steak dinner for $25? Now that’s something to really get excited about. Calling all carnivores: we’ve compiled your reservation list for Santa Cruz Restaurant Week. Whether you like your cuts well done or nice and rare, these restaurants have something for you.
Hindquarter Bar & Grill
Entrée option: Choice Angus Hanger Steak grilled with herb butter and served with beer battered onion rings.
“The elite meat” and steak has been the name of the game at this long-time Santa Cruz favorite, served with two-fisted flair and all the trimmings.
Ristorante Italiano
Entrée option: A charbroiled 14oz New York Steak topped with gorgonzola butter and Italian salsa, and served with baked polenta and vegetables.
Located in the historic Branciforte Plaza, Ristorante Italiano oozes old world charm. Their steak is legendary and pairs perfectly with one of their fine Italian wines.
Suda
Entrée option: Grilled hanger steak with whipped potatoes, sautéed garlic spinach & demi-glaze.
If you prefer your steak locally sourced and your beer crafty, Suda is the place for you. You can taste the happy cow in their grass-finished beef from Humbolt County.
Cilantro’s and El Palomar
Entrée option: Select Rib-Eye topped with mushrooms sautéed in a chipotle sauce.
Sister restaurants Cilantro’s and El Palomar are offering a rib-eye cowboy style with a smoky, spicy kick.
Hollins House
Entrée option: Herb Roasted Prime Rib served with potatoes dauphinoise, ribbons of zucchini and summer squash finished with bourbon demi-glace and shallot confit.
Chef John Paul handles his prime rib with a delicate touch, and pairs his cut with sides that can match the main event in succulence.
Michael’s On Main
Entrée option: A Bistro Filet cooked to perfection with tarragon sauce served atop mashed potatoes and fresh seasonal vegetables.
Michael’s On Main has been a neighborhood favorite for ages, and Chef Michael Clark knows how to finesse a steak and match it with the freshest seasonal produce.
Crow’s Nest
Entrée option: Certified Angus Skirt Steak with wild mushrooms, cabernet reduction, potato gratin and butternut squash puree.
The Crow’s Nest is as well known for its aged beef as it is its decadent seafood. This is the perfect place to sip a cocktail and stare out over the Bay.
Oswald
Entrée option: Skirt steak with fries and blue cheese butter.
Sometimes a steak doesn’t need a brass band to declare its deliciousness. Oswald does away with the frippery and serves it bistro style with steak frites and a dollop of butter.
Gabriella Café
Entrée option: Beef tenders with dry farm tomato emulsion, roast fingerling potatoes and greens.
Gabriella Café is dedicated to locally sourcing its ingredients and you can be sure this steak is as fresh and local as it is delicious.
