November 1, 2016 – Wondering what was going on with the building that once housed the Stockton Bridge Grill? Wonder no more. It’s about to reopen sometime in December as Sotola Bar & Grill, the bright, airy and oceanfront vision of Pleasure Point residents, Ashley and Adam Bernardi.
Food will be fresh, locally sourced, and flavorfully and lovingly prepared by chef Anthony Kresge, who many may remember from his years on the Santa Cruz culinary scene, with his most recent stint at Shadowbrook.
Says Kresge, who was born in Napa, but gravitated to Santa Cruz to surf, “Our goal here is fine dining meets the beach. Casual, with high quality ingredients, and recipes that are inviting to the community as well as to tourists. We want to feature fresh local food: no Ahi tuna that doesn’t come from local waters!”
He goes on to explain that historically, the farmers fed the fisherman, and vice-versa. “California in general is rich in resources. We want to showcase everything that California and our fabulous weather has to offer. We’re in the bulls eye of gastronomy here,” he adds.
Set high above the Soquel Creek as it meets the ocean, this sweet spot is perched like the catbird’s seat with some of the best views in all of Capitola. From every window, and especially from the deck, you can see all of the Capitola waterfront, the Venetians, the beach, the birds, and people dining at many of the establishments below. A good deal of effort is being expended here to bring the dining experience up to the level that the location affords.
The restaurant’s name, Sotola, is a mash up of Soquel and Capitola and reportedly one of the original names considered for the village of Capitola.
Ashley wants the atmosphere to be minimal, natural and inviting, explaining, “We want a light, soft touch when is comes to the ambiance. White walls, with organic wood: we want a natural feeling.” She’s planning to have booth seating, along with riddling racks with succulents as part of the décor. Husband, Adam, a general contractor and skilled woodworker, has already crafted beautiful dining tables from a 150 year-old cypress tree. The hostess stand is made of knotty pine, and the menus will be presented on wooden boards.
A menu board will be posted outside so passers by can check out the daily fare and specials.
They’ve carved out a separate waiting area in the front and will have a refreshed bar with its own small deck with hightop tables and a separate bar menu. A brand new drink is returning to Capitola: you’ll have to wait until they open to find out more and try it.
Planned hours are lunch from 11:30 to 2pm, with the bar menu going into effect from 2:30 until 5:30, when dinner service begins. They plan to be open til 9pm on weekdays and to 10pm on Fridays and Saturdays.
Ashley intends for the deck off the main dining area to have glass all around the sides, with ample heat lamps to allow for outdoor enjoyment, regardless of weather. She says, “Everyone wants a view. There is not a space in there where we can’t have a view.”
But, explains Anthony, “We’re not using the location to justify a high price. We want you to feel like you’re paying for the food, not the view.”
The kitchen will actually feature a grill: something the former restaurant did not. It’s open, so diners can feel a part of the experience. Says Kresge, “I’m ok, as long as I don’t get distracted!”
Asked to describe the cuisine, he says, it is ranch, sea and farm in equal balance, and is primarily California, Oaxacan and Italian with hints of French. They’re developing bread recipes for the future, but for now, will source from Kelly’s. Charcuterie will come from El Salchichero, and New Natives will provide aquaponic microgreens.
Says Kresge, “We will feature vegetables poached, roasted and pickled, and we’ll make all our own catsup, pickles and mustards. My grandmother taught me how to make pickles and bake bread. I want to duplicate tradition in an innovative way. People deserve that when paying for a meal.”
About the author
Laura Ness is a longtime wine journalist, columnist and judge who contributes regularly to Edible Monterey Bay, Spirited, WineOh.Tv, Los Gatos Magazine and Wine Industry Network, and a variety of consumer publications. Her passion is telling stories about the intriguing characters who inhabit the fascinating world of wine and food.
