San Francisco-based Pacific Catch opened its sixth location at the end of March in Mountain View — and its largest restaurant to date.
Located at The Village at San Antonio Center, it’s a pretty, airy restaurant with plenty of outdoor seating, plus roomy booths in the dining room that’s decorated on theme with fish prints, a cascading water wall and light fixtures that look like they’re fabricated from delicate Japanese paper.
Partners Aaron Noveshen and Keith Cox opened the first Pacific Catch on Chestnut Street in San Francisco in 2003. This spring, they also brought on board David Gingrass as executive chef. Gingrass, who cooked with Wolfgang Puck and once had the lauded Hawthorne Lane restaurant in San Francisco, has streamlined and upgraded operations, according to the general manager. Still to come, Gingrass will be putting his stamp on the menu with some new dishes.
A few weeks ago, I had a chance to check out the current menu when I was invited in as a guest of the restaurant.
The restaurant is proud of its crafted cocktails including the Spicy Pacific ($7), which I tried at the manager’s suggestion. It’s a golden blend of Svedka vodka, passion fruit and Serrano chilies. It starts out fruity and refreshing, then the kick of heat kicks in at the end, warming the throat all the way down. It should come with a warning, as you can’t help but take one sip then reach for another and another.