Makai launches weekend brunch

This Saturday, Makai Island Kitchen & Groggery (49A Municipal Wharf, 831-466-9766, makaisantacruz.com), which won Best New Restaurant in the most recent Sentinel readers’ poll, is starting weekend morning service. Breakfast and brunch dishes from executive chef Jose Cienega will include Coconut Macadamia Nut Pancakes with Haupia (coconut) sauce; Pulled Pork Sweet Potato Hash with Poached Eggs and Avocado; Banana French Toast with Rum Butter Caramelized Bananas; Acai Bowl; and Malasadas (Hawaiian donuts). Hours will be 7:30-11:30 a.m. Saturday and Sunday.

The Midway, which chef Katherine Stern (former executive chef at La Posta) started last fall, has expanded beyond the local weekend farmers markets. On Monday, The Midway offered its first “Monday pasta pickup” at its kitchen (306 Potrero St., inside Feel Good

Foods). There are housemade pastas that you cook at home and additional items like a la carte sauce. Inaugural selections included ravioli filled with ricotta, kale & green garlic; readyto-bake cannelloni with milk-braised chicken and spinach; and Mariposa beef ragu. Advance ordering is required. Chef Katherine’s goodies are still available every weekend at the Westside and Live Oak farmers’ markets. The menu is divided into two sections: In the Case (think rotating homemade scones, roasted sweet potato hummus, or housemade yogurt with apple-fennel butter and granola) and From the Kitchen (dishes like local chanterelle toast with ricotta, radish and fried egg; and Fogline Farm pork shoulder with braised flageolet beans and salsa verde). Stay in the loop on IG @ themidway_s_c.