Forget the downstairs lounge, the real action is upstairs, where executive chef Anthony Kresge has breathed new life into the space formerly known as the Pearl Alley Bistro. A Napa Valley refugee, Kresge is a personable and passionate young chef who's willing to fill the room the old fashioned way, one satisfied table at a time. The menu is eclectic Cal-Med, a bit more Napafied than Pearl Alley but in a good way. Go for anything duck or fish, and if the seared Romaine salad is on the menu, don't blink - it's a show-stopper. The wine list is inspired, and the prices are entirely reasonable - the four of us each had two courses, a drink or two, and coffee - for about $40 a pop. Maybe I just went on a good night, but I have a feeling I'll be back...a lot! Santa Cruz is not generally known for its fine dining, but this place has all the markings of a destination restaurant. Check it out. *****
Stuart M. Concord, CA 9/1/2009
Motiv is the latest new restaurant in downtown Santa Cruz (in the space that was Pearl Alley Bistro) – and it has a lot going for it. First and foremost, Motiv has executive chef Anthony Kresge, who is a master of innovative cuisine. My husband and I attended a splendid wine dinner there recently – with the most inspired courses by Kresge – paired with incredible wines from Chappellet Winery in Napa. Kresge cooked up lobster and scallop sausage with citrus buerre blanc, and other delicious passed hors d’oeuvres; a first course of butternut squash tortellini; and a main course of porchetta with field herbs and shaved fennel wrapped with cured pancetta – served with savory flan, braised white cabbage and grilled figs. Now you don’t get that every day. Kresge puts passion into his creations – and it showed in his desserts, a chocolate torte and cherry brioche bread pudding to die for – and a perfect ending to an impressive dinner.
Written by Josie Cowden Saturday, 01 August 2009
... I attended a festive wine dinner at Motiv last week. Local wine dinners are a hoot and often spotlight all the great organic local foods in the area as well as some standout wines. Chef Anthony Kresge created a feast for the group. Hats off to the man and to Motiv, which, from what I understand, is heading toward more big changes very soon.
Excerpt from This week's Editor's Note & Letters to Good Times
WRITTEN BY GREG ARCHER THURSDAY, 20 AUGUST 2009
Earlier this year I was crushed to find that my favorite Santa Cruz restaurant, The Pearl Alley Bistro, had gone down the tubes. But now there’s a new restaurant in the same space, and I’m happy to report it’s even better. Forget the downstairs lounge, the happening scene is upstairs, where executive chef Anthony Kresge is working some serious Mediterranean mojo. A Napa Valley expat, he’s also brought a great wine list to the place. I was, as they say, completely stoked, and I’m already dreaming up excuses to go back and eat here again.
The So Called Expert 8/18/09
I can't stop thinking about the food we ate last night! AMAZING!!! So good. Try the duck egg rolls, vodka cured fennel lox rolls with the mango wasabi reduction, and the butternut squash tortellini. And that's just the upstairs menu. Downstairs has a really good burger and fries, and the ahi tacos were super delicious! Reading the other reviews, for the music, go when DJ SY-ENCE spins.
Long story short, I'm going back tonight.
katie a. Santa Cruz, CA
