{"id":38688,"date":"2022-10-14T06:58:27","date_gmt":"2022-10-14T06:58:27","guid":{"rendered":"https:\/\/www.mapsofworld.com\/travel\/uncategorized\/cafe-cruz-rosticceria-bar"},"modified":"2022-10-14T10:43:37","modified_gmt":"2022-10-14T10:43:37","slug":"cafe-cruz-rosticceria-bar","status":"publish","type":"post","link":"https:\/\/www.mapsofworld.com\/travel\/blog\/restaurant-review\/cafe-cruz-rosticceria-bar\/","title":{"rendered":"Cafe Cruz Rosticceria & Bar"},"content":{"rendered":"\n\n
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\"Review<\/a>

Review of Cafe Cruz Rosticceria & Bar – Food, Ambiance, Location and more<\/p><\/div>\n

One of the fascinating things about review restaurants is that along with being a place to eat, a restaurant is also a business. It has a number of different moving parts \u2013 the kitchen, the waitstaff, ingredients, the customers \u2013 all of which have to be fit together properly. Sometimes it works. Sometimes it doesn\u2019t. And sometimes it just sort of works. Such was the case with the Caf\u00e9 Cruz.<\/p>\n

Given all the moving parts, one excellent way to test out a restaurant is to go there when it\u2019s really busy. Santa Cruz is a beach town, and does an immense amount of weekend business. We visited the Caf\u00e9 Cruz on a Saturday night in July. This is the peak of the tourist season. Earlier that day, traffic entering town had been backed up for miles. The place was packed. And we walked in with no reservations, and simply asked for a table for two, at around 7:00.<\/p>\n

Incredibly, we got one in about thirty seconds, immediately after being told that the wait was going to be around 45 minutes. The service was like that \u2013 really, really fast, and really efficient. The restaurant is nice. It\u2019s clearly a well-run operation. However, the food is distinctly mediocre. Not bad, necessarily, but simply nothing to write home about either.<\/p>\n

In thinking about it, the best way to describe eating at Caf\u00e9 Cruz is to analogize it to a date with a woman who\u2019s very pretty, but neither strikingly beautiful nor, you learn, especially intelligent. The evening is nice, but ultimately, to quote what Gertrude Stein is said to have said about Oakland, California, there\u2019s not much there there. Go for the ambiance, the service, and so on, but don\u2019t expect to be blown away by the food.<\/p>\n

The Location<\/h2>\n

Caf\u00e9 Cruz is on 41st<\/sup> Street, which is a very busy commercial strip, especially in summer. There is nowhere near enough parking \u2013 cars were literally parked on the sidewalk in front, and the tiny lot behind this it was both jammed, and difficult to maneuver in. The surrounding establishments all have signs saying things like \u201cNo Parking for Caf\u00e9 Cruz.\u201d Your best bet is to park across the street, in the large parking lot for Best Buy\/Home Depot etc. and cross the street.<\/p>\n

Address:<\/strong> 2621 41st Ave, Soquel, CA 95073<\/p>\n

Phone:<\/strong> (831) 476-3801<\/p>\n

The Hours<\/h2>\n
    \n
  • Monday \u2013 Thursday, 11:30 \u2013 21:00.<\/li>\n
  • Friday, 10:30 \u2013 22:00.<\/li>\n
  • Saturday 11:30 \u2013 22:00.<\/li>\n
  • Sunday 17:30 \u2013 21:00<\/li>\n<\/ul>\n

    The Ambiance<\/h2>\n

    Busy, but pleasant. The restaurant is divided into a number of different areas. You can sit at a counter in front of the open-air kitchen, in two outdoor areas or several indoor areas, which are broken up by low walls or columns. Very nice and, unlike, say, Akira, not too loud. Despite being seated in a VERY busy part of the restaurant, it was easy to have a conversation.<\/p>\n

    The Service<\/h2>\n

    Terrific. We had at least three really well-coordinated servers, and everything got taken care of fast. One complaint, however, was that it was a little too<\/i> fast. Our entr\u00e9e appeared about four minutes after our appetizer, which rushed things a little.<\/p>\n

    The Price<\/h2>\n

    Not bad – $76 for dinner for two, including drinks for two and dessert. The portions were substantial.<\/p>\n

    The Food<\/h2>\n

    The food is interesting. It\u2019s good \u2013 but it\u2019s good in the sense of \u201cnot bad.\u201d Ultimately, it\u2019s a little bland and a little uninspired. Again \u2013 not bad. Just not remarkable.<\/p>\n

    As an appetizer we started with Heirloom Tomato & Burrata Cheese. I was looking forward to this \u2013 during the summer, this is a classic take on an Italian favorite \u2013 slices of fresh tomatoes, mozzarella cheese, basil and a little dressing. I remember it from my childhood. Santa Cruz is right next to California\u2019s Central Valley, one of the world\u2019s great vegetable-growing centers. The dish was described as \u201cFresh tarragon aioli, balsamic syrup, red onion, and garlic crostini.\u201d Sounded great.<\/p>\n

    All of the above were delivered, in a big shallow bowl adorned with the Busy Chef\u2019s Friend — visible syrup in a matrix pattern, courtesy of a plastic squeeze bottle. The total effect was somewhat underwhelming. The tomatoes were fine, but Burrata cheese, which is a combination of cream and mozzarella, didn\u2019t really stand up well against the tomatoes. And tarragon instead of basil doesn\u2019t work well either. Again, not bad \u2013 but not remarkable, either. Oh, well.<\/p>\n

    For an entr\u00e9e, we decided to order something really simple \u2013 roast chicken. The restaurant features a big, very visible rotisserie, and there are a LOT of chicken dishes on the menu, so it should be good, right? They make a big deal out of the rotisserie, announcing on the menu that \u201cAt Caf\u00e9 Cruz, we take rotisserie cooking very seriously.\u00a0 We use only \u201c38 North\u201d free range air chilled chickens, season or cold smoke, then roast to create the special taste and tenderness that only spit-roasting can produce.\u201d<\/p>\n

    The chicken we selected was prepared with \u201cHoney Cured Smoked Dijon aioli\u201d \u201cAioli\u201d is a French sauce that includes egg yolks, garlic, olive oil and lemon juice.<\/p>\n

    To quote the script of Scarface<\/i>, it was another round of \u201cSay hello to my little friend\u201d \u2013 the squirt bottle of sauce. What appeared was a pretty simple roast chicken, which had been hosed down with squirt-bottle sauce. Along with this, there were two sides. \u201cBlack rice\u201d which was simply rice with something added to make it black, and plain black beans, the kind every Mexican restaurant within a thousand miles serves. The chicken was properly done, hot, and juicy, and basically good, but nothing special.<\/p>\n

    The other entr\u00e9e was Tuscan Salad\u00a0— baby greens, shredded spit-roasted chicken, sundried tomatoes, crumbled gorgonzola, natural bacon, hard-cooked egg, balsamic vinaigrette. A nice idea, but ultimately also kind of bland \u2013 the equivalent, really, of something you\u2019d make for yourself at a salad bar somewhere.<\/p>\n

    For dessert, we ordered what was described to us as \u201cpeach bread pudding.\u201d This was \u2013 guess what? A little bland and uninspired. A slice of this on \u2013 guess what? A big plate decorated with sauces from a squeeze bottle, along with a scoop of vanilla ice cream and some cinnamon sprinkled around. Perfectly good, but not great.<\/p>\n

    The key to understanding this place for me was spending a few minutes standing watching the chefs do their thing. There were four or five cooks in an open kitchen, along with a head chef who was plating stuff, and making sure that everything looked pretty before it went out to the dining area. These guys were cranking \u2013 churning out dozens of dishes, really fast. They were definitely pros \u2013 they knew what they were doing \u2013 but they were also working fast, and under a lot of obvious pressure.<\/p>\n

    In these circumstance, and in a market where, unlike San Francisco or New York, people are not going to pay $50 for an entr\u00e9e, what you get is pretty, decent, but slightly uninspired food. Which is what you get here. Again \u2013 go for the ambiance which is lovely, and the service, which is great, but the food doesn\u2019t rise to the same level.<\/p>\n","protected":false},"excerpt":{"rendered":"

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