By June Smith
On St. Patrick’s Day, March 17, a day known for celebrations and parties, operations at the renowned Shadowbrook restaurant came to a standstill. Since then, owner Ted Burke and staff want you to know they have been saving your seat.
The Shadowbrook restaurant on Soquel Creek in Capitola is a one-of-a-kind location. • Photo Credit: David Sievert
Burke said many customers called in hopes take-out food would be offered, but that practice doesn’t fit logistically with their model of quality. According to the restaurant’s past Zagat ratings, which have been excellent, top reasons for the establishment’s success are excellence in food, service, location, and ambiance.
“The extra factor we have always strived to provide is attention to detail, and we wouldn’t be able to maintain the classic elements of fine dining that would be lost in travel,” Burke said.
With the exception of three days during the ‘89 Loma Prieta earthquake, this was the first extended closure since the Shadowbook opened in 1947.
Owner Ted Burke
In mid-June, I met with Burke, the Shadowbrook proprietor, and longtime business and social friend, along with co-managers John Skinner and Sean Fyock. Socially distanced and all of us in masks, we discussed the many strategies and changes required before the restaurant could be reopened.
The first changes customers will experience will be at the funicular — a cable car that takes diners up and down the hill — and is an important part of the ambiance of the Shadowbrook. They will be greeted by a hostess and asked to read a sign with health questions. The ride down to the restaurant takes only one minute, but a social distancing plan is being discussed by management. Perhaps only one party at a time can make the trip, but at the end of each trip, the funicular will have a sanitizing wipe-down.
As before, riding down past the beautifully landscaped gardens prepares guests to begin an unequaled dining experience. Guests can take off their masks when seated to eat and drink.
Customers will see that only about 45 percent of tables will be available for seating.
This 1950 Dodge will be shuttling Shadowbrook guests this summer. • Photo Credit: Sean Fyock
Almost all of the waiters and busboys have returned to work after receiving COVID-19 testing and online training to assist with service skills. They regularly receive a state-regulated certification on food handling.
More changes: Up-to-date detection technology. A hand hygiene scanner for employees gives real-time feedback every time they wash their hands. The 2-second scan gives instant results and if contamination is detected, team members must rewash and rescan. Dining menus are disposable, but a ultraviolet sterilizer wand sanitizes the plastic bar menu each time it is used. If a customer pays with cash, the servers will wash and sanitize their hands after handling.
Burke praises “bright and energetic” chef Michael Cameron, who used his downtime to test every recipe on the menu, tweaking, and upgrading when necessary. Sous chef Oscar de la Rosa is a skilled and creative chef who has been a valuable asset to the team by training the cooks in the culinary arts. The menu has been shortened by less than 20 percent and efforts were made to keep guest favorites.
The famous cable car ride at Shadowbrook Restaurant provides views of the beautifully landscaped gardens. • Photo courtesy of Shadowbrook
Bilingual menus have been printed and as always, care is taken to offer alternates for customers who request vegan or gluten-free options. This carries over to the dessert menu, fashioned by pastry chef Linda Estrada, whose scrumptious gluten-free Chocolate Molten Cake remains a popular favorite. She has served the restaurant for seven years.
Another inspired plan took place during the closure. Employees who couldn’t qualify for unemployment were hired to improve the property by repainting, polishing and repaving the parking lot.
“The place is sparkling!” Burke said.
Burke, Skinner and Fyock shared they are looking forward to more days of customers sharing food, stories, and gathering to celebrate life.
Waiters won’t be able to greet customers with their usual smiles because they will be wearing masks but they plan to do the next best thing: Their masks will have the word “Shadowbrook” shaped in a smile!
Burke admits it will be impossible to make up for the lost time and his hope is simply to break even.
Reservations are accepted 30 days in advance and there were already many on the books when we spoke.
Hours have been adjusted. The Bar and the Rock Room open at noon every day and the bar menu is available until 10 p.m. Dining Room hours are Monday through Friday, 4-8:45 p.m., Saturday 2-9:15 p.m., and Sunday 2-8:45 p.m. New specials are listed daily.
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Shadowbrook Restaurant is at 1750 Wharf Road, Capitola. Call 831-475-1511 or visit www.shadowbrook-capitola.com