One night, one week, or a month, the Santa Cruz Mountains and the surrounding cities, invite you to stay, eat, drink and explore this world famous destination.
The Santa Cruz Mountains is known as a premier wine and food destination for the Silicon Valley and Santa Cruz. The region is home to more than 425 exciting restaurants and home to some award winning Michelin star restaurants. Here is where the farm-to-table culinary scene meets the creativity of some of the Bay Area’s best chefs, resulting in a wide range of culinary adventures.
Whether you’re seeking an in-town hotel close to night life and dining, a luxurious spa getaway, or the peaceful calm of a remote vineyard setting or the sound of the ocean, you’ll find a warm, gracious welcome from any one of our quaint villages or cities, including Los Gatos, Saratoga, San Jose, Half Moon Bay, Palo Alto, Campbell, Aptos, Capitola, or Santa Cruz.
Best Western Seacliff InnBest Western Seacliff Inn
Welcome to the Best Western Seacliff Inn: Family Fun From Beach to Boardwalk!
Set on six beautifully landscaped acres with scenic garden paths, this friendly Aptos, California hotel is perfect for a fun, family vacation, business travelers or romantic weekends exploring Santa Cruz, local beaches and wineries. Just off scenic Highway 1 five miles south of Santa Cruz, Seacliff Inn is only 35 minutes from San Jose Airport and 90 minutes from San Francisco Airport.
Bill the OystermanBill the Oysterman
My company brings the party to your party! We arrive and set up an oyster bar complete with a bed of iced oysters, various sauces that we make fresh to dress the oysters, and different hot sauces. We provide everything we need to set up, open and serve the oysters and then break it down and haul away the empty shells. We can offer different varieties of oysters in season from the west coast (Miyagis, Kumamotos, Kusshis, Shugokus, Olympias) or the east coast (Beausoleils, Wellfleets, Malpeques, and assorted Chesapeake Bay oysters). We also can provide eastern hard shell clams (little necks and small cherry stones). We regularly work with specific producers on a weekly basis, selecting the best production for the week. My expertise from 20 years as a grower and 37 years in the business enables me to determine what is the best possible product to serve for that week. I can also serve you raw clams, barbequed oysters, steamed mussels and clams and other prepared shellfish and proteins.