For breakfast, look for dishes including shakshuka, lemon-ricotta pancakes, omelets and smoothies. Sandwiches, salads and panini are served at lunch. For dinner, there are flatbreads; a variety of tagines — chicken, fish, lamb or vegetable — served with couscous; Portuguese steak frites; salmon wrapped in grape leaves; and other dishes.
There are also cocktails, a "California-driven beer program" and an international wine list.
The luxury hotel also has a cafe serving coffee from Santa Cruz's Verve Coffee Roasters.
Chef de Cuisine Michael Riddell, a Bay Area native who worked at the Ritz-Carlton Half Moon Bay for the last decade, is leading the kitchen with Executive Chef Eric Cousin, who previously worked at The Essex House in New York, The Plaza Hotel in New York and Disneyland Paris.
The restaurant's name, which translates to blue door, is reflected in design elements: rolls of blue rugs and suspended blue doors hang from the ceiling in the main dining room.
Porta Blu is open for breakfast, lunch, dinner and weekend brunch. Its hours are Monday to Saturday, 6 a.m. to 3 p.m. and 5 to 10 p.m.; and Sunday, 6 a.m. to 2:30 p.m., and 5 to 10 p.m.
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