Primal Santa Cruz on Mission Street has changed its name to VIDA and is shifting direction “focusing on farm-to-table cuisine with fermentation as the driver.”
Founder Jason Morgan has brought in Sebastian Mañjon Cubero as partner and executive chef and the two have been serving brunch from 8am to 2pm in the reimagined restaurant for the past week. They hope to begin dinner service this weekend.
“We are trying to get away from the diet theme and reach a broader customer base,” says Morgan.
Mañjon Cubero, who was born in Costa Rica and raised in Santa Cruz, has operated the ViDA Juice Company in Santa Cruz for the past three years, making cold-pressed raw juices, Jun tonics and kefir elixirs.
Morgan opened Primal last December with a paleo-centric menu, featuring ingredients that are staples in that diet, like grass-fed proteins, wild fish, root vegetables, leafy greens and bone broth.
He assures us that the food at VIDA will continue to serve healthy food, but with more variety and options. Current brunch items include the morning salad (pictured) with beet and avocado, daikon, scallion, sesame, fried egg. chili and almonds.
Gluten-free breakfast tacos are also on the menu, with farm egg, potatoes, pork belly, pitaya skins, padrons, manchego and handmade tortillas.
About the author
Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.
