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Staycation O N T H E M O N T E R E Y B A Y 6 A U G U S T 2 2 , 2 0 1 8 Something else coming back in the fall is "onion hay," which Ashley Bernardi de- scribes as "thinly sliced yellow onions lightly battered and fried. ey are a side to the burgers and sandwiches, and also available as an appetizer. Onion hay was discontinued during our summer seasonal menu. But it's coming back. Our customers told us they were sad to see it go so we had to bring it back; we listen!" In the fall, Sotola will also restart their Mon- day night special: a burger and brew for $15. "It's a great deal, a classic American burger with any of our locally draed beers. All the locals loved this one last year, says Ashley. "We source as locally as possible; when we can we get fish from the guys right here on the Capitola Wharf, we get chicken from Fogline in the Soquel Hills and we buy from local farms like Post Street Farms," says Bernardi. ey give back and support the community however they can. "We have supported the Junior Guards program in the Village with offering $5 Pom bowls exclu- sively to the junior guards and instructors (a healthier alternative to what others offer to guards)," she says. "Also, we donate a lot of gi cards to school auctions. We loved growing up here; this is our home, born and raised, we want to make sure people feel that when they come into Sotola." When asked for any insider tips, Ashley responded, "I have a parking tip: download the ParkMobile app so that you can check your parking spot right from your phone while you're at the restaurant. You can add more time to your spot without leaving." ey offer free Wi-Fi so it's easy. "Another tip: some people don't realize this, but we do NOT close our kitchen between 3 and 5, to switch menus. We are always open and ready to offer the entire menu—which is perfect for Happy Hour. Also, we do have a dog- friendly deck." eir kids' menu is referred to as their junior chef menu. "For the kids' menu we tried to go a little bit healthier. We know it's hard, but we do have two kids (seven and 10 years old) and we try to incorporate veggies on every dish." One of the most popular appetizers is Fritto Misto, local squid and veggies lightly bat- tered and fried. "People love this appetizer so much not only because the batter is very light—we hardly use anything to coat the squid and veggies—but also because the oil that we use for frying is rice bran oil. We do offer the essential seafood dishes such as the classic calamari, but with a healthier twist." A couple more interesting facts about Sotola: they are a certified green business, their tables are recycled from Santa Cruz Cypress trees, and Bernardi is proud of their "pretty fun and unique liquor selection…we have cannabis-infused vodka from Humboldt, or- ganic vodka from Santa Cruz that is blue and turns purple when you add lemon—which is delicious." Paradise Beach Grille Paradise Beach Grille has been pleasing both locals and tourists for 20 years; it opened on Memorial Day, 1998. With an outdoor patio, excellent views, an outdoor fireplace, and lots of food and drink options, it's another great place to visit on a staycation. Paradise has a "lunch at the bar" weekday special. If they dine at the bar Monday through Friday between 11:30 a.m. and 3:15 p.m., customers receive a 15 percent discount on food. Happy Hour is another time for weekday promotions in the bar area. From 3-6 p.m., drinks are discounted, and from 4-6 p.m., food is discounted. Monday at Paradise is referred to as "Gary's Rib Night," featuring a $20 rib special. "is is one of our most popular promotions," says Marilyn Girard, who serves as Controller at Paradise. People love the ribs and they are an excellent value at $20 for a full rack." Oth- er customer favorites include the Wednesday night Surf & Turf special ($30) and ursday night's Date Night promotion, when there is live music and select bottles of wine are offered at half price. ere is also live music Saturdays and Sundays from 2-5 pm. Girard has a couple insider tips for local readers. "Late lunch, around 2 p.m., or early dinner, around 5, are both good times for choice seating—and sometimes better park- ing," she says. Also, she has some parking advice: "ere are good city parking areas available near city hall. Just a short stroll to the Esplanade through charming Capitola Village." Scott Cater has been Executive Chef at Para- dise for several years. Growing up, he always enjoyed cooking with his mom and maternal grandmother, learning some of their special dishes, holiday eggnog (from scratch), cook- ies, breads, and various soups and stews. His chef experience includes Santa Cruz's Casablanca, New York's Bistro du Norde, and Hawaii's Hale Kea Ranch and Ritz Carlton Mauna Kea (the latter is now the Fairmont Orchid). Cater pays attention to the customer favorites at Paradise: "People really enjoy our seafood dishes and steaks, especially the fresh oysters, Ahi Poke Tower and Filet Mignon." e new Cobbster Salad is also very popular—it's a Cobb salad with lobster. ere is a nightly seafood special that rotates with seasonal availability. e beef at Paradise is always Black Angus beef from Braveheart. e company uses humane animal handling practices and promises no artificial ingredients, plus beef from a 100 percent vegetarian diet. Photos Courtesy of Paradise Beach Grille ...continues on 8 ...continued from 4

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