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Staycation O N T H E M O N T E R E Y B A Y 8 A U G U S T 2 2 , 2 0 1 8 Paradise has a full bar, with traditional and specialty cocktails. A large wine list includes only California wines (except for the cham- pagne). "We serve a variety of local, Central coast wines and beers," adds Girard. Kids can also enjoy Paradise. All entrees for children under 12 are served on a Frisbee, and kids are invited to pick a gi from the Treasure Chest. Dishes include grilled cheese sandwiches and burgers, plus "Sandy Toes" (fish and chips with housemade tartar sauce) and "Gertie's Goodies" (kids' portion of spa- ghetti with butter or mild marinara sauce). "One of the things that makes our restau- rant so special is our location. It's not only a beautiful place to dine, but it is also a beauti- ful place to work, and our guests can feel the difference," she shares. " Our food and drink menu is thoughtfully designed to comple- ment the location," Girard adds. Santa Cruz Poke If you're looking for an easy, unique lunch to take to Capitola Beach—or to transport anywhere, actually, whether for a picnic or just lunch on the run— Santa Cruz Poke has got you covered. ey have very fast service, and poke bowls come in compostable bowls accompanied by compostable forks. e menu may look simple, but because of the many varieties of proteins, toppings and sauces, there are dozens of personalized poke bowls available. A quick definition: poke is diced raw fish, and it originated in Hawaii. Santa Cruz Poke's bowls include a choice of base (a brown rice/quinoa blend, yam noo- dles, mixed greens or half and half), protein (signature ahi, yellow fin ahi, salmon, lomi lomi and signature tofu—can choose up to three in the same bowl), sauce (such as yuzu) and toppings (including avocado, edamame, seaweed, cucumber, pineapple, macadamia nuts, jalapeños, housemade pickled ginger and housemade furikake, a traditional Japa- nese seasoning. Unfamiliar with lomi lomi? "It's a traditional Hawaiian side dish made with salt-cured salmon, tomatoes, sweet onions and diced jalapeños," says chef/owner Brook Penquite. Other menu items include salads and macaron ice cream sandwiches. "e menu is carefully created to be ac- cessible for anyone," says Brook Penquite. "Ninety-eight percent of our selections are gluten free, and vegan options include our spicy mayo. We are always conscious when serving guests with allergies." Penquite has a long history in the food in- dustry. He started working in a kitchen when he was 14. "e chef taught me sauces and ice sculptures and I was hooked," he says. "irty-four years later, I am still passionate about great food and being of service to all." Penquite, who opened Santa Cruz Poke in October 2017, is committed to utilizing the freshest ingredients possible. Most of his sea- food comes from Monterey Seafood Watch Program-certified Royal Hawaiian San Fran- cisco. "Over-fishing is still a big problem and with many species endangered, it has been morally tough to be a part of something that already has a negative impact on our planet," shares Penquite. "With that said, our fish is sourced environmentally and sustainably conscious. Our fish not only stands out for its texture and taste, it also has traceability." e brown rice, quinoa, and vegetables are all organic, sourced from Watsonville Coast Produce. Penquite makes all his sauces from scratch. e sauce for his signature tofu contains sweet onion, tamari, sesame oil and honey. Another sauce—turmeric ponzu— has fresh turmeric, ginger, garlic and smoked paprika. Penquite is thrilled to be running Santa Cruz Poke; this is evident if you have the pleasure of meeting him when you visit the eatery. "I truly love seeing people enjoy the food they are eating," he shares. "I am very passionate when it comes to caring and quality." His wife Terri also helps with the business, and they view Santa Cruz Poke as a way to serve their local community by providing healthy, vibrant food in an "atmosphere of positive energy. Our ingredients are sourced with integrity and transparency and thoughtfully prepared. All of this plays into having a healthy, enjoyable experience." Current hours are 11 a.m. to 7 pm. daily except Tuesdays. Occasionally, the restaurant sells out, in which case doors close earlier than expected. Sometime in early October, hours will shorten slightly for the winter sea- son—they will close one hour earlier, at 6 p.m. When I asked Penquite about any tips for locals—whether pertaining to SC Poke or the Village in general—true to his generous, community-centered nature, he mentioned nearby businesses that he recommends. "e new coffee shop Sandcastle Café (110 Stockton Ave.) is owned by May and her son Brian. ey have organic coffee and teas as well as baked goods, etc. In my opinion, it is the best coffee in the Village." Another interesting fact: Rodney, who owns Capitola Candy Co. at 205 Capitola Ave., is a partner at Sandcastle. Penquite also has high praise for Capitola Wine Bar & Merchants, located at the Mercantile. "e wine bar, owned by Doug and Ann Marie (Conrad), is a gem. ey have a fantastic selection of wine, great live music and a comfortable setting." Contact info: Sotola Bar & Grill 231 Esplanade, Suite 102, Capitola, 831-854-2800, sotolabarandgrill.com Paradise Beach Grille 215 Esplanade, Capitola, 831-476-4900, paradisebeachgrille.com Santa Cruz Poke 115 San Jose Ave. (in the Capitola Mercantile), Capitola, 831-854-2888, santacruzpoke.com photos Courtesy of Santa Cruz Poke ...continued from 6