April 21, 2023 – Reasons to dig California Grill and Bar leap out from beneath your feet, from the menu and from the walls.
Beneath your feet at the bar stretches an oversized chain footrest, part of a gorgeous custom construction made by loyal locals.
From the menu jump reasonably priced Americana creations like “12 Buck Breakfasts” (house biscuit and homemade gravy with three eggs and two sausage links, for instance); the Lakeside Organic whole farm salad (various lettuces, rainbow beets, tomato, rainbow carrots, watermelon radish, sweet baby broccoli, cauliflower, green and red bell pepper, mushrooms, cucumber and red onion; and the Bomb Burger (a fire-grilled half-pound patty with bacon, blue cheese, avocado, sautéed mushroom, onion and mayo on a ciabatta roll).
From the walls come sweeping farmland photographs, solemn mottos like “Perpetuating Pajaro Valley pride,” and more playful neon signs declaring “Don’t Panic, It’s Organic” and (ear muffs, kids) “I WORK FOR DICK.”
The entire arsenal of inspiration—combined with the friendly and folksy service and the amount of regulars—vibrates with Watsonville identity.
It also hints at the coolest element of it all: Every bit of produce that appears on the plate comes directly from sister operation Lakeside Organic Gardens, owner being the aforementioned Dick Peixoto, who, according to their promotional copy, “personally walks his fields daily to guarantee our 50+ organic vegetables are held to the highest quality and food safety standards.”
That may be why the salad options rival any in the tri-county area.
Just a few of the possibilities amid a dozen organic salads go like this:
• Buffalo Chicken Bleu…providing grilled or crispy chicken breast, bacon, blue cheese, red onion, fresh chopped organic hearts of romaine, tossed with blue cheese dressing, served with side of spicy buffalo sauce
• Organic Salmon Salad…starring grilled fish, fresh cut spinach, rainbow beets, tomato, avocado, mushrooms, carrots, cucumber, olives and honey mustard dressing
• Shrimp Louie…bringing hard-boiled egg, rainbow beets, tomato, carrots, red cabbage, cucumber, pepperoncini, black olives, green bell pepper, Lakeside Organic mixed lettuce and 1000 Island
On this visit I went for the blue-crab-and-artichoke cakes, a beef slider and—on the recommendation of a 101st Airborne veteran across the bar—a cup of the signature house minestrone.
Those presented three victories.
The cakes were cohesive and molten at the same time, with an artichoke flavor that’s subtle but ever present, and an interesting texture built by small shards of celery. It wasn’t greasy, or ungreasy, and satisfied with crisp edges.
The slider is substantial, rich and integrated with caramelized onion and melty Monterey Jack, enough to make me quake thinking about its half-pound big brother.
The minestrone, predictably enough, comes stuffed with an abundance of fresh veg to go with well-proportioned penne pasta and a light broth. After eating the slider and a crab cake, it made me feel healthier.
Much more items lift off the page for another visit: I see you marsala pork loin medallions with prosciutto, swiss cheese, marsala mushroom sauce; baby back ribs buoyed by a choice of chipotle barbeque or teriyaki sauce; pasta primavera with sautéed mushrooms, artichokes, red and green bell peppers, zucchini, sweet baby broccoli, cauliflower and the option of marinara or creamy provolone alfredo.
And it’s unwise to overlook the two “classic plates” which, like all entrees, are served with seasonal Lakeside steamed veggies and a choice of soup or salad.
I feel full just typing them out: chicken fried steak with country gravy and a choice of au gratin potatoes, baked polenta, rice or fries, and traditional lasagna with ground beef and pork, fresh spinach, ricotta, mozzarella, parmesan and marinara sauce.
All this blah blah is all a way of saying this (while thanking you for reading this far): For locals—including the “Coffee Boys” who have their own dedicated corner—California Grill & Bar represents a known commodity.
For a Watsonville interloper, it’s a Found Treasure.
More at californiagrillrestaurant.com.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
