Page 91

South Bay Accent - Feb/Mar 2015

MAKING WAVES These hot newbies have kicked up the cooking level at the beach. Assembly chef Carlos Espinas (center) is flanked by co-owners Zachary Davis and Kendra Baker. February/March 2015 89 ASSEMBLY  |  BANTAM  |   THE PICNIC BASKET   |   SOLAIRE ASSEMBLY T he hot table in town, opened last year, is this modern, friendly eatery from Kendra Baker and Zachary Davis. Cheffing is done by Carlo Espinas, who has some gigs at well-regarded spots in San Francisco and Oakland on his resume. Deceptively simple California cuisine like thin corn cakes, sea bass with spaetzle, mushroom pan roast with farm egg and exquisite desserts (Baker was formerly Manresa’s pastry chef) are just part of the draw. Dishes celebrate bounteous local produce but are never precious. You can get a grass-fed ribeye but also a fantastic burger and the best ice cream sundae you’ve ever had in your life. The vibe is a lot like the town: casual, modern, welcoming but with a subtle air of chic. With its communal tables and low-key but best-in-town service, Assembly is the sort of place demanding repeat visits. 1108 PACIFIC AVE., SANTA CRUZ, 831/824-6100; ASSEMBLEFORFOOD.COM


South Bay Accent - Feb/Mar 2015
To see the actual publication please follow the link above