COMMUNITY NEWS
Delightful Meal from Chef Gus Trejo at Jack’s Patio in Santa Cruz
W
By Jondi Gumz
I’ll tell you what I ate but first, I must ow! That is how I’d describe my meal at the Jack’s Patio, the new point out that my husband agreed to COVID-safe dining spot outside accompany me even though nothing on the menu piqued his interest. He’s hard to the Santa Cruz Dream Inn. Kudos to executive chef Gustavo please when it comes to food. Chef Gus offered us a tasting menu, Trejo, who has been commuting for work from Monterey since October. He gets his and we said, sure. First came the creamy and yummy produce, meat and fish from locals — thank clam chowder, with you, Dick Swank’s Yellow Finn potatoes, organic farm in Hola hint of bacon, and lister and Colleen hearty recognizable Logan of Savor the clams. My husband Local — and puts pronounced it very these fresh and seagood and ate it slowly sonal ingredients because he wanted to together in a most savor it. delightful way. Next came a Chef Gus grew pair of Dungeness up in San Diego but crab cakes, a special he spent time with relatives in Portugal Photo Credit: Jondi Gumz treat given that the — Portuguese was Ribeye steak — done to perfection — with grilled season was delayed until Dec. 23 and then his first language — asparagus and creamy polenta. crabbers went on and had sponsorship to cook in Spain. He was sous chef for four strike for higher price until mid-January. years at Nick’s Fish Market Maui, then This crab, surrounded by crunchiness, was executive sous chef eight years at Carmel juicy, topped by Daikon radish, adding Valley Ranch and two years executive chef more crunch, and a clever crab claw at Esteban Restaurant at Casa Munras garnish, with a zesty remoulade sauce on the side. Again, my husband pronounced it Garden Hotel & Spa. When the honchos at Carmel Val- very good, even though seafood has never ley’s Bernardus Lodge & Spa, owned by been his favorite. A salad of baby lettuce – including Ensemble Hotel Partners since 2013, told him of the opening at the sister restaurant frisee, arugula and rarely seen Mizuna in Santa Cruz, he was ready for a new — topped with a delicate citrus and olive oil vinaigrette, grilled asparagus and challenge.
Photo Credit: Jondi Gumz
The ocean view outside the Dream Inn, if you arrive early enough to watch the sun set.
Photo Credit: Jondi Gumz
Executive chef Gustavo Trejo at Jack’s Patio, the outdoor dining area at the Santa Cruz Dream Inn. tiny pieces of orange and blood orange –when have you seen this in a salad? — glistening like jewels. It came with fresh country bread, warm and toasted, perfect for mopping up vinaigrette. Again, very tasty. My husband, who normally does not request asparagus, ate every morsel. For the entrée, we had rib-eye — a Goldilocks steak, not overdone, not underdone, just right, so tender with each bite a delicious mouthful. Joining it on the plate: Creamy polenta with tender but crunchy grilled asparagus. Needless to say, we ate every bite. I wish we would have had room for the fresh Pacific catch but based on what had been served up, we were curious about dessert. Happy surprises again! Lemon meringue with a zingy berry sauce — strawberry and pomegranate, a combination I hadn’t expected — and “midnight chocolate cake,” which tasted like a rich dark chocolate mousse. Yes, we cleaned our plates! My question for the chef: Does he offer cooking lessons? Starters range from $5-18, soups and salads $5-15, and entrees $18-40. Kids’ dinner, choose one of four entrees, with drink, $12. My only suggestion would be to add to the descriptions on the menu – a mere sheet of paper right now -- to give potential diners a clearer idea of what will be served. Chef Gus is looking forward to when he can expand the menu and serve people
inside, instead at picnic tables with outside heaters to keep you warm. Why wait? If you can get a meal this satisfying right now, why wait? n ••• Jack’s Patio, 175 W. Cliff Drive, Santa Cruz. Serves breakfast Friday-Sunday 9 a.m.-1 p.m. (curbside pickup Wednesday-Sunday) and dinner Thursday-Sunday 4:30-9 p.m. (curbside pickup Wednesday-Sunday). Phone: 831-460-5013 or book online at https://www. jackoneillrestaurant.com/
Photo Credit: Jondi Gumz
Desserts: Lemon meringue with strawberry-pomegranate glaze and midnight chocolate cake with Grand Marnier ganache.
www.tpgonlinedaily.com Capitola Soquel Times / March 2021 / 23
