Good job everyone at Pacific Catch, you didn't miss a beat. Well, hopefully, everything will be back to normal soon and more of us will come out to Pacific Catch. No more happy hours because the offices are closed.
But now, because of the pandemic, our friends don't go out as much. Usually the group will be bigger because when we say we are meeting at Pacific Catch, more people will show up. Before Covid, we used to come here for our East Bay's friends' birthdays and chat over drinks/food. We loved the hip vibe and excellent service. Our main courses were fish and chips, lobster roll and the three taco combo. The menu takes inspiration from many diverse cultures and cuisines, offering fresh seafood, bold flavors and exciting ingredients from across the Pacific Rim. We had the chips and guacamole, spicy tuna roll as appetizers. Pacific Catch is a West Coast Fish House dedicated to delivering sustainably-sourced seafood with a.
Original review: What a fun place to spend a Friday evening. We came here for a birthday and the waitress gave us these little ice cream things with a candle. For our mains, we had 2x lobster rolls $27 each, sea bass salad $16, 2x fish taco plates $16 each, a kid's fish and chips $9. For the starters, we had the poke ceviche $23 and guac and chips $10. We also offer a variety of Fresh Catch specials highlighting specific regions in the Pacific and seasonal offerings. The menu explores styles and ingredients found throughout the Pacific. We had 4x Manhattans $14 each and a mojito $12. Pacific Catch is a WestCoast Fish House dedicated to delivering high quality sustainable seafood with a unique perspective. Their drinks taste better after a long week on a Friday evening. Make it how you like it Wild Opah Entree Hawaii 26.00. The Walnut Creek, Cupertino and Palo Alto eateries became the eight, ninth and 10th locations, respectively, in the chain.Updated review : We love Pacific Catch! The food and service is always excellent. Make it how you like it Kanpachi Yellowtail Entree Hawaii 28.00. The still-expanding Pacific Catch was founded in 2003 on San Francisco’s Chestnut Street by entrepreneurs Aaron Noveshen and Cox, with locations now throughout the Bay Area. Her varied Bay Area résumé includes Michael Mina’s Bourbon Steak, the Tacolicious group and chef de cuisine at Stone’s Throw in San Francisco. Rillo pivoted to the culinary arts after serving in the Air Force.
“Plus some sriracha aioli and fresh serrano pepper can’t hurt.” “We were looking into the Hot/Spicy fish burger trend and realized we had an awesome sambal vinaigrette we used in our crab cake salad that pairs well on our fried cod, and that’s how this dish was created,” she said. Staying on the menu will be the popular Viet Hot Fish, a crispy Alaskan cod fillet sandwich inspired by CEO Keith Cox, and other customer favorites. “I’ve always taken pride in our responsible sourcing, especially with our sustainable seafood program,” which follows the Monterey Bay Aquarium guidelines, she said.
Regional chef Rowena Rillo, who came on board in 2018, is currently working on the spring menu, which she said will bring some new small bites - musubi, salmon corndogs and jicama ceviche tacos - to the lineup of sustainable seafood offerings.
Pacific catch menu full#
Pacific Catch, which bills itself as a “West Coast fish house,” specializes in fresh, sustainable fish and seafood dishes inspired by Asia, Latin America and Polynesia - Hawaiian poke bowls, fish tacos, pan-Asian rice bowls and daily fish specials - and offers a full bar with specialty cocktails, California wines and microbrews. The expansion was announced in early 2020, just weeks before the COVID-19 pandemic limited operations at restaurants in California and across the nation. The location at Santa Clara Square, a mixed-used development fronting Highway 101, is the 11th in the group. The Bay Area-based Pacific Catch seafood chain has opened its newest restaurant in Santa Clara - with a light, airy coastal design indoors and a patio with fire pit and heat lamps for outdoor dining.
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