Sticky, fresh and slightly spicy, it was an excellent roll, but meant for sharing - it's way too big as a single appetizer. Of the eight sushi rolls, I opted for the "rising sun" ($13), an over-sized wrap of tempura shrimp, rice, avocado, ginger and cucumber wrapped in ahi tuna with ponzu (citrus sauce). The ribs were tasty but after the meat and few shredded vegetables, it was just a lot of rice. The Korean rib bowl ($16.50) was a heap of rice with barbecued ribs, green onion banchan (chilies, soy) seasoned cucumber, shredded omelet, daikon sprouts and shredded nori (seaweed), mounded over.
Served with black beans and choice of side, the tacos reminded me of street food - crisp, fresh, flavorful. The battered shrimp had similar ingredients. The mahi-mahi had been rubbed with spices and deep fried it was served on a bed of cabbage, avocado, tomatillo salsa and lime crema. We chose mahi-mahi for one and crispy shrimp for the other.
The island taco platter ($12.50 for two, $15.50 for three) offered a choice of mixing or matching from five fillings. The spicy chipotle aioli added just the right touch. Topped with toasted sesame seeds, the ahi was firm and melt-in-the-mouth delicate.Ĭabo calamari ($9.50) offered crispy squid with deep-fried lemon slices and Fresno chilies. The original poke ($12) came as cubes of sushi-grade ahi tuna that had been marinated in sesame-soy and spicy seasonings. At the same time we ordered draft beers, and despite the bar being sparsely populated, it took 15 minutes for service. On her fourth pass, our waitress smilingly took our order. After overhearing his expert advice, we knew what to order. Meanwhile, at a neighboring table, a different waiter recited detailed information about what the dishes were, what was on them, what the fish was and how each dish was prepared. She was unfazed and wandered off, returning three times to take our orders without making suggestions. I mentioned to our waitress that we had never been in before. Unfortunately, without information on the preparation, presentation or portion size, we didn't know what to order. There was also a kids menu, gluten-free menu and bar bites - the latter mercifully not presented.
Pacific catch menu plus#
There were more than 60 items, plus a lengthy beverage list with craft cocktails and an additional menu of daily specials that added another dozen options.įortunately, the selections were categorized into groups like Pacific starters, Hawaiian poke, sushi and salads, fish and chips and sandwiches, island tacos and Pan-Asian rice bowls. I was a tad confused when I opened the three-panel Pacific Catch menu during my first visit. Pacific Catch was founded in San Francisco's Marina District in 2003 by partners Aaron Noveschen and Keith Cox, the same two who created World Wraps a couple of blocks down Chestnut Street in 1996. Decor-wise, it's Pacific Rim - a blend of Hawaiian, Asian and West Coast. Located adjacent to Paul Martin's American Grill, the restaurant is open, spacious and stylish with a large patio, indoor/outdoor bar, booths and tables, private dining areas and a tumbling wall of water. Gingrass is just starting to exert his influence with new Pacific Catch entrees in conjunction with wild salmon season.īesides Gingrass, the food, ambiance, and prices make Pacific Catch a worthwhile casual destination. Highly regarded Gingrass has cooked at Spago, Bix and Postrio in San Francisco, as well as owning the sadly missed, deliciously upscale Hawthorne Lane in the city. Besides opening their sixth and largest Pacific Catch restaurant at The Village at San Antonio Center in Mountain View, David Gingrass was hired as corporate executive chef in March. A waiter takes an order at Pacific Catch on July 7, 2014.
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