Burrata
Fresh Asparagus
Crab
Maguro Sashimi
Scallops
Sandwiches
Chocolate soufflé
Meyer Lemon Lavender Truffle
Fresh strawberries

1 Raw oysters

(from booth at Saturday morning Cabrillo Farmers Market) An oyster’s texture, unmistakably sensual, can make your tongue dance—and who knows what will follow. Treat yourself to some oysters with lemon and Tabasco after shopping for fresh, organic produce on a sun-filled day at the Farmers Market with your sweetheart.
Cabrillo Farmers Market, Cabrillo College, 6500 Soquel Drive, Aptos, montereybayfarmers.org/aptos.html.

The reincarnation of Carniglia's offers a relaxing view, friendly service, and excellent seafood
The news of Carniglia's closing was still reverberating through the community when the cherished wharf restaurant re-opened on February 13. In just 29 long-hour days, new owners and management created a menu and re-staffed in time for Valentine's Day. The partnership of local restaurateurs Germaine Grangerakin and Martin Drobac makes Carniglia's a half sister of Riva Fish House, 515 Kitchen, and Red Restaurant.

On my first visit, proficient, casually attired servers were in awe of their new work environment; the blue bay reflecting warm sun through the expanse of wraparound picture windows. Crayons waited on every paper-covered table with an amazingly functional rock salt and pepper grinder. Silverware was rolled in napkins the color of my spicy Gladiator house Merlot ($5), which was robust for this varietal and bore the appetizing scent of bacon.

At Mexican restaurants it is common to hear, and then smell, the fajitas passing by, sputtering and smoking in their cast iron pan. Who invented these meaty morsels may be in dispute, but from humble beginnings the dish has evolved into numerous delicious entrées.

It is said that vaqueros conceived the recipe in the Rio Grande Valley in Texas. These Mexican cowboys would be partially paid with less desirable cuts of meat, including skirt steak, or faja which translates as "belt". These tough little belts were tenderized at length in acids such as lime juice, and cooked over a camp fire. In northern Mexico, a similar dish is called arracheras.

The service at Felton's Rockys Cafe is sure to put a smile on your face

In the rear of a vintage mountain home, neighbors enjoyed breakfast and lunch just steps from Highway 9. Relaxing at Rockys in Felton reminded me of cozy roadside meals eaten after a day of Sierra skiing. The lone server, with impeccably manicured nails, wore a smile that could brighten the grayest of mornings.

The restaurant is mostly windowed, with views of young redwoods. On the rustic recycled wood walls hang framed portraits of smiling pooches. The yard may not be as idyllic as it could be, but we came for the food and the service.

In the mood for Japanese food, I sauntered into the little Totoro Sushi on Mission Street. Presented with both a lunch and special sushi menu, I knew immediately what I wanted. Something I had first seen, but made of plastic.

In Japan it is common to see plastic food samples in an eatery's windows. The idea for these replica foods materialized in the 1920s when a young entrepreneur made wax molds to help restaurants show customers how new western dishes appeared. Faux food has since grown into a huge industry. Each dish is custom made, based on photographs and sketches of a chef's dish. A silicon mold is taken of the actual food, and expert artists make plastic sauces, condiments and garnishes. Sometimes, the replica appears more appetizing than the original.

Celebrating 30 years, Ristorante Italiano's bright flavors and generous portions ensure its distinction as a local favorite

I'm fortunate to occasionally work in Branciforte Plaza, where the aroma of Ristorante Italiano's roasting garlic wafts across the parking lot. Many reasonably priced specials grace the lunch menu, which I happily order to savor in the office. One day, as the sun set, waves of laughter emanate from the heated patio deck, where groups gather to relax after work, and families celebrate birthdays. On the building's exterior, an extraordinary three-story mural depicting an Italian avenue adds a whimsical touch.

In the restaurant's main dining area, where ceiling joists are painted a lively green and autographed straw-encased Chianti bottles commemorate dinners of the past, subdued lighting and romantic booths set the stage for the spectacle of Italian specialties. A ceiling fan turned slowly, barely rustling the thin leaves of a tall parlor palm in the solarium-like front room.

On an unassuming stretch of Soquel Drive, El Chino Mexican Deli Restaurant occupies a narrow storefront.

Inside, lively fiesta music plays on the stereo, decorative eaves with clay tiles jut from the walls, and healthy live plants crawl across rafters, creating the comfortable illusion of dining in a sidewalk cantina.

The list of weekday lunch specials ($5.85 to $7.50) includes avocado-chicken salad, enchiladas, chili rellenos and carne azada burritos. We were drawn to the generously plated house specialties, each of which occupied half of their oval pottery platters.