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Greg and Edyta Young, Owners For first time restaurateurs, it’s hard to imagine anybody having a better background for the business than Greg and Edyta Young. They’ve worked the front and backhouse for numerous restaurants in Silicon Valley, and Greg has a business degree, spent ten years in winery distribution and recently owned a commercial fishing boat on Monterey Bay. Now they've opened Sandabs at 11 Camp Evers Lane, behind where the old Chamber of Commerce offices used to be. It allows Greg and Edyta to satisfy two big passions in life of food and wine, and the seven year Scotts Valley residents can walk to work. They named the restaurant Sandabs after one of the last fish that can be commercially harvested in the Bay, a fish that he says is his favorite because it’s tenacious and delicious. Greg's seafood expertise will play a big part in Sandabs daily menu. “We’re always going to be getting fish two or three steps before a regular retail restaurant,” Greg explains. “I’m buying from the fishermen myself. You hang out at the docks long enough, you get to know everybody,” he laughs. Given Greg’s diverse background, it’s probably no surprise that Sandabs intends to be more than a great seafood restaurant. They currently offer 71 wines and are on their way up to 100, and provide Stock Yards steaks from Chicago, the same outlet the country’s top ten steakhouses use. “All of us are passionate about food and wine,” Greg says. “We’re doing the restaurant just to pay the bills.” “We want people to feel comfortable here and just stop by and say ‘hi’ anytime and the Chamber will help build that familiarity,” Edyta says. So stop by, say hello and enjoy the amazing seafood of Sandabs!	Sandabs' walls feature original artwork by local marine artist Amadeo Bachar. About Amadeo: Growing up on the coast of California, it was hard not to be inspired by the natural beauty that surrounded me. The amazing thing is that for how beautiful California is above water, drop your head beneath the waves and the amazing factor goes up 10 fold. Ok, maybe I'm biased for all things marine, but that environment provides enough color, curiosity, and drama to fuel my creative drive far beyond this lifetime. Drawing, design, and being creative have always been things I've had the desire to do beyond crayons and craft day in grade school. I have, also, always had a strong curiosity for the processes of natural history that shape our world and the critters that live within it. I had to find a way to combine these. I studied fine art and art history at Cabrillo College and transferred up the hill to UCSC to study biology. Upon graduating with a B.S. in marine biology, I applied for, and accepted a spot in the Science Illustration graduate program at UCSC. Following the program I attended an internship at National Geographic Magazine, which spring-boarded me into my freelance illustration and design career. Currently I spend most of my time as a freelance artist, working on projects ranging from 3D modeling of nano-tools, to watercolor paintings of marine ecosystems. I am also teaching part-time for the Science Illustration graduate program, from which I graduated. For more information about Amadeo please visit www.abachar.com.

Greg and Edyta Young, Owners

For first time restaurateurs, it’s hard to imagine anybody having a better background for the business than Greg and Edyta Young. They’ve worked the front and backhouse for numerous restaurants in Silicon Valley, and Greg has a business degree, spent ten years in winery distribution and recently owned a commercial fishing boat on Monterey Bay.

Now they've opened Sandabs at 11 Camp Evers Lane, behind where the old Chamber of Commerce offices used to be. It allows Greg and Edyta to satisfy two big passions in life of food and wine, and the seven year Scotts Valley residents can walk to work. They named the restaurant Sandabs after one of the last fish that can be commercially harvested in the Bay, a fish that he says is his favorite because it’s tenacious and delicious.

Greg's seafood expertise will play a big part in Sandabs daily menu. “We’re always going to be getting fish two or three steps before a regular retail restaurant,” Greg explains. “I’m buying from the fishermen myself. You hang out at the docks long enough, you get to know everybody,” he laughs.

Given Greg’s diverse background, it’s probably no surprise that Sandabs intends to be more than a great seafood restaurant. They currently offer 71 wines and are on their way up to 100, and provide Stock Yards steaks from Chicago, the same outlet the country’s top ten steakhouses use.

“All of us are passionate about food and wine,” Greg says. “We’re doing the restaurant just to pay the bills.”

“We want people to feel comfortable here and just stop by and say ‘hi’ anytime and the Chamber will help build that familiarity,” Edyta says.

So stop by, say hello and enjoy the amazing seafood of Sandabs!

Sandabs' walls feature original artwork by local marine artist Amadeo Bachar.

About Amadeo:
Growing up on the coast of California, it was hard not to be inspired by the natural beauty that surrounded me. The amazing thing is that for how beautiful California is above water, drop your head beneath the waves and the amazing factor goes up 10 fold. Ok, maybe I'm biased for all things marine, but that environment provides enough color, curiosity, and drama to fuel my creative drive far beyond this lifetime.

Drawing, design, and being creative have always been things I've had the desire to do beyond crayons and craft day in grade school. I have, also, always had a strong curiosity for the processes of natural history that shape our world and the critters that live within it. I had to find a way to combine these. I studied fine art and art history at Cabrillo College and transferred up the hill to UCSC to study biology. Upon graduating with a B.S. in marine biology, I applied for, and accepted a spot in the Science Illustration graduate program at UCSC. Following the program I attended an internship at National Geographic Magazine, which spring-boarded me into my freelance illustration and design career.

Currently I spend most of my time as a freelance artist, working on projects ranging from 3D modeling of nano-tools, to watercolor paintings of marine ecosystems. I am also teaching part-time for the Science Illustration graduate program, from which I graduated. For more information about Amadeo please visit www.abachar.com.