For decades I’ve sworn by Zachary’s as the heartland of the über breakfast. Between the endless cups of better-than-decent java, the sensuous jalapeño cornbread and the sinful sourdough pancakes, Zachary’s puts out superior breakfast product. And this week we renewed our adoration with a post-workout visit to the home of Mike’s Mess. Jack is a devoté of the Chili & Eggs, which always amazes me with its piping hot attitude and its mammoth cumulus of sour cream. He goes for the buried treasure of black bean chili, the glaze of gooey, melted cheese and the undulant expanse of moist, scrambled eggs. I continue to plow into my tart sourdough pancakes—thin and tender, as God intended. And I love the side of eggs, perfectly done over medium, along with three slices of lean bacon. Everything you need for life is on this plate. Still downtown, open 7am-3pm.
THEY’LL ALWAYS HAVE SANTA CRUZ As long as I’ve been in Santa Cruz, the historic Casablanca Inn & Restaurant have been owned and operated with hands-on style and warm hospitality by Glyn and Ray Luttrell. But all things change, and according to Casablanca’s longtime chef Scott Cater, the couple have decided to enjoy some richly-deserved relaxation after over 30 years managing the oceanview landmark. The property has been sold, and let’s just say this: there will be even more changes in the near future.
In other news, J-P Correa admitted to me that the downtown all-Santa Cruz Mountains wines shop VinoCruz is available. J-P and his husband Jeffrey Kongslie are headed for New York (J-P’s old stomping grounds), where Kongslie has been tapped for a high-powered fundraising gig on behalf of a national marriage equality org. Buyers are already lining up for this inviting wine shop behind the Museum of Art & History. Stay tuned.
PRODUCT OF THE WEEK That would be the Tomato Chutney from Sukhi’s Natural Indian Cuisine. For under $5 this little jar of sweet and tangy chutney will give new meaning to your turkey sandwich, that filet of sole or (especially) a cheeseburger. We discovered this gem last year and now it lives permanently in our refrigerator next to Sukhi’s Tamarind Chutney and of course that french mustard with green peppercorns.
HOT PLATE Those light, rich, utterly tender blueberry scones at Caffe Pergolesi—where I stop for killer coffee every time I visit my cleaners—were so blatantly authentic (unlike the big, dough-intensive, mono-textured items most bakeries call “scones”) that I called to find out more. Turns out they’re made by Heather’s Patisserie in Aptos. The secret is (gulp!) heavy cream. Once tasted, never forgotten.
Send tips about food, wine and new dining discoveries to Christina Waters at [email protected]. Read her blog at http://christinawaters.com.
