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S A N TA C R U Z S E N T I N E L . C O M 10 | 2021 READERS CHOICE AWARDS | FEBRUARY 17, 2022 ourselves in using the best produce and products while using great techniques mixed with a little creativity," says Nick. "That combined with knowledgeable and approachable service that create a great experience for customers." Much of the menu rotates with the sea- sons. There are, however, signature dishes always on the menu. These include appe- tizers pork belly and ahi tuna tartare and entrees prime New York steak and brick chicken. "We also have very popular items in our veggie section that will always be changing with the seasons," says Nick. "One of the best-selling seasonal options is the roasted trumpet mushrooms with Gruyere cheese fondue, almonds, aru- gula, and balsamic reduction." A recent favorite seasonal entree was caramelized scallops with Kohlrabi purée, Brussels sprouts, capers, golden raisins, and port reduction. Nick utilizes many local farms and purveyors. "Right now, we get a lot of our produce from Sunnyside Produce but we also frequently use the farmers' market and mostly work with Dirty Girl Produce, Everett Family Farm, and Casalegno Family Farm." It's no wonder they placed so high in the Farm to Table category! "We also use local fishermen like Seabright Sport Fishing to source seafood." Nick's original vision for Trestles was to serve California cuisine using locally sourced ingredients and serving flavors from around the world. "I wanted to serve a mix of approachable and creative dishes to create an exciting yet com- forting experience for our guests. I also wanted to create a section on the menu using local produce to make dishes with. I feel like a lot of restaurants have vege- table sides that are an afterthought, and we use the veggies as the focus and have different garnishes to make a dish." With great feedback from everyone—including vegetarians—he has not strayed from this philosophy. "But we are definitely going to keep pushing and evolving and see where it takes us," says Nick. Best Craft Cocktail: Makai (winner) and Venus Spirits (runner-up) Makai Makai (makaisantacruz.com, IG @ makai_santacruz) prides itself on crafting Tiki cocktails that pay tribute to the classic recipes but also reflect a modern and innovative approach to exotic cocktails. "Our signature cocktail, the Mr. Makai, exemplifies this," says co-owner Peter Drobac. "We combine a house-made blend of three distinctive rums (Jamaican pot still rum, a five-year aged rum, and 151-proof Demerara rum) with dragon fruit-ginger syrup made from scratch with fresh ingredients. We balance it with the tartness of fresh lemon and lime juices and finish it off with a subtle blend of three liqueurs that add further complexity to the cocktail. We present this cocktail in our signature Mr. Makai mug, which combines Tiki skeleton motifs with the quintessential Santa Cruz pastime, surfing." They use "first-class liquors sourced from all over the world," adds Peter. "Tiki cocktails are a skilled bartender's playground, and we have set ours loose to create a range of new concoctions that show how a well-balanced Tiki cocktail can surprise, delight, and transport people to a different place and time. Makai's rich ambiance and decor, and its unparalleled ocean views, further support this journey. We present many of our cocktails in wild ceramic Tiki mugs, many of which are manufactured exclusively for Makai, providing a unique and playful way to enjoy our creations." continued from 9