Welcome to the Neighborhood, Pacific Catch!
On Oct. 18, Pacific Catch, a sustainable seafood-focused restaurant, opens in La Jolla’s Westfield UTC center! Joining a culinary lineup that already includes established restaurants like Din Tai Fung, Queenstown Bistro and Javier’s, this West Coast fish house will focus on Pacific Rim flavors and “wave-to-table” seafood. Pacific Catch is based in the Bay Area and plans to open several locations throughout Southern California, starting with this San Diego spot. The concept originally debuted in 2003 with restaurateurs Aaron Noveshen and Keith Cox at the helm and has expanded from the original San Francisco restaurant to 11 locations in northern California. Seafood Restaurant Pacific Catch
“The Bay Area has been home to us for the past 18 years, and now, we are thrilled to be making our official Southern California debut in San Diego and introducing the community to our interpretation of a West Coast fish house,” shares Keith Cox, founder and CEO of Pacific Catch.
“While San Diego’s consistently great weather was an obvious draw when deciding where to open our first restaurant in Southern California, we believe our company’s values, such as our sincere focus on sustainability and emphasis on using fresh and high-quality ingredients, will resonate with our new community.” – Keith Cox, founder and CEO of Pacific Catch.
Pacific Catch’s well-honed menu will include core items like their ceviche tacos, Hawaiian kampachi and Ahi Poke Bombs, along with rotating seasonal dishes. The restaurant chain is a proud member of the Seafood Watch program, which is committed to responsible seafood-sourcing that follows the standards of the Monterey Bay Aquarium. They serve both wild-caught and responsibly raised seafood, all tracked by their Director of Sustainability Jennifer Bushman, to ensure that Pacific Catch is doing their part to protect our oceans and marine life.
In addition to their sustainable seafood, diners can expect healthy options like their vegan West Coast-style bowl with grilled tofu. During the first few weeks after opening, look for a special menu of heritage dishes like jumbo shrimp cocktail and their sharable FishBar Platters. Complementing the endless summer vibes and Pacific Rim cuisine is a bar program featuring tropical tiki cocktails from classics like mai tais and painkillers to original concoctions like lemongrass mojitos and tiki old-fashioneds. For the new San Diego location, Pacific Catch is tapping into local craft beers as well as JuneShine hard kombucha.
The bright, coastal-inspired space includes an open kitchen, two outdoor patios with cozy firepits and an open-air cocktail bar in addition to the traditional indoor seating. The 4,500-square-foot restaurant includes vibrant designs like bright tile mosaics and tropical wall murals. For those opting to take out instead of dining in, the Pacific Catch commitment to sustainability continues with 100% compostable packaging!
Seafood Restaurant Pacific Catch
Photography By: Anna Marks, James Tran + Karen Winoka