Pacific Catch interior.
Pacific Catch

Pacific Catch's commitment to sustainability and ocean conservation extends to all aspects of the business. 

Pacific Catch Opens Second SoCal Location

The Bay Area-based fish house renowned for celebrating the vibrant and diverse cuisine of the Pacific Rim, combining fresh, sustainable seafood with bold flavors, Pacific Catch, officially opens its second Southern California location in Tustin at The Market Place.

This expansion marks the brand's second location in the Southern California market following its 12 renowned Northern California locations. The high quality, approachable culinary experience and beverage program at the core of Pacific Catch dates back to the restaurant’s 2003 founding in San Francisco, inspired by the co-founders Keith Cox (CEO) and Aaron Noveshen’s (serving as a current Board Member of Pacific Catch, and the CEO of Starbird) California upbringing and culinary experiences across the Pacific. The diverse menu showcases Rowena Rillo, Director of Culinary (Tacolicous, Mina Group), influence over Pacific Catch’s offerings, reflecting the brand’s fresh, sustainable seafood and Pacific Rim-inspired flavors. To open the Tustin location Pacific Catch recruited Debbie Grajeda with 33 years of experience in the hospitality space, to helm the ship as General Manager, and to aid in bringing the Pacific Catch experience further into Southern California. 

Pacific Catch's commitment to sustainability and ocean conservation extends to all aspects of the business. The group’s Director of Sustainability, Jennifer Bushman, ensures that Pacific Catch remains dedicated to sustainable fishing and seafood sourcing practices. Furthermore, all Pacific Catch locations offer 100% compostable take-out packaging, part of their commitment to the Ocean Friendly Restaurant program, demonstrating the company's dedication to reducing its environmental impact. Pacific Catch maintains a long-standing alliance with the Surfrider Foundation, holding charity partner days during their pre-opening period, where a portion of the proceeds is donated to the foundation. Additionally, as part of the Seafood Watch program and partner of the James Beard Smart Catch program, Pacific Catch sources seafood only from environmentally responsible sources and supports efforts to maintain sustainable food sources for present and future generations.

“Pacific Catch was conceived to share the inspiration we drew from our adventures around the Pacific Rim. Combining our love for the flavors and culture with our passion for sustaining the ocean, we offer guests an imaginative yet familiar take on seafood with a commitment to sustainability,” says Keith Cox, CEO, and Co-Founder. “We look forward to bringing this spirit and our tried and true ‘Aloha-inspired hospitality’ to Tustin.”

Pacific Catch Tustin will serve the signature dishes that helped make the restaurant group a Bay Area staple, including Pupu Platters, Ceviches, Sushi, Pokes, Tacos, Bowls, Burgers, and the option to build a Fresh Catch Plate, with a choice of fish any style and two sides. The crave-able and constantly evolving menu will also feature Pacific Yellowtail Sushi Tacos with Kanpachi, avocado, citrus aioli, scallions, jalapeño relish; Ahi Poke Bombs with a sweet-soy inari pocket, seasoned sushi rice, choice of original ahi poke, serrano ahi poke, or ahi tataki-style; and Viet Hot Fish Burger with crispy Alaskan cod, spicy Sambal glaze, sliced serrano chilies, cilantro, pickled carrots, cucumbers, sriracha aioli, and a side of sesame slaw.

The beverage program exudes a lively and enjoyable tiki cocktail essence, featuring tropical drinks and innovative versions of classic offerings including the Yuzu Pisco Sour with Barsol pisco, egg whites, yuzu juice, lime juice, and Angostura bitters; Jala-piña Margarita with Tanteo jalapeño-infused tequila, caramelized pineapple puree, lime, agave nectar, jalapeño slice, grilled pineapple, jalapeño-salt half rim; and Lemongrass Mojito with house-infused lemongrass Flor de Caña rum, fresh mint, lemongrass, raw sugar, lime. A selection of Pacific-influenced, local, and craft beers, canned and bottled drinks, wines by the glass, JuneShine hard kombucha, and a variety of non-alcoholic beverages are also available for order. 

Pacific Catch Tustin features a 56-seat bar area, an open dining space filled with plush ocean-blue booths, and a sunny 60-seat outdoor patio, seating 210 guests in total. The space was designed in collaboration with Hatch Design Group, and similarly to Pacific Catch’s San Diego location, reflects elements of California’s maritime culture, boasting a light, refreshing and modern essence. This is particularly evident in the restaurant’s inclusion of ratan light fixtures, colorful mosaic tiles, dreamy string lights, and wall murals of tropical plants. The restaurant’s dual-sided bar allows guests to sit inside or on the outdoor patio while enjoying cocktails, beer, sake, or wine at the bar.

News and information presented in this release has not been corroborated by WTWH Media LLC.