Desert Golf Magazine

Gloriously Fresh Seafood on Fashionable El Paseo

WITH INSPIRED DISHES AND SUPERB SERVICE, “FRESH” IS JUST ONE OF PACIFICA’S MANY ATTRIBUTES. Pacifica Seafood Restaurant in Palm Desert, California is an award winning combination of location, fine dining and the true meaning of “Desert Chic”. Whether diners choose the comfortable bar area, the open and pleasantly lit dining room or the cool, inviting outdoor-misted patio section, they are treated to a courteous, capable staff serving an array of exquisite dishes.

The tone is set by managing partner Mitch Epstein, who is always on hand to give guests and visitors a warm welcome. Epstein’s association with Pacifica dates back to his days in Las Vegas as Vice President of food and beverage for Walters Golf. It was there that he met Kipp Downing, Pacifica’s successful proprietor. The two formed a lasting friendship.

Downing, who owned Pacifica restaurants in Del Mar and San Diego, originally considered Las Vegas as the right site for a new restaurant to complement the other two, but he changed his mind. “When Kipp decided to build a Pacifica in the Coachella Valley,” Epstein says, “it took him several years to convince me to move to the desert and open [it] with him.” The move turned out to be a good one. “My family and I love it here, and I play more golf now that I’m out of the golf business than I ever did while in it,” Epstein says with a laugh.

So why the term “desert chic”? The Pacifica concept is to offer fine dining in an establishment that appeals to the desert’s casual, yet elegant trendsetters of today, from CEOs to small business owners, locals to first-time valley visitors.

Take the restaurant’s lively and appealing International Vodka Bar. It serves 115 premium vodkas from 20 different countries, and a plethora of intriguing drinks, including the Tangerine-Tini and Pacifica’s own Kryptonite. It also has everything else guests expect at a full-service bar, from the most expensive Tequilas to a delicious Bailey’s on the rocks.

That Pacifica is currently one of the area’s hottest restaurants in the valley is due in no small measure to Executive Chef Brent Pollock, whose background is as fascinating as his tantalizing creations. Pollack developed an interest in his trade in the most unlikely of places – on the road as a successful Canadian football player. “As the team traveled across Canada playing football, I was able to eat in the best restaurants. That was what really fueled the fire for me,” he says. When an injury ended his football career, Pollock enrolled in the California Culinary Academy. Class valedictorian at his graduation, Pollock worked for several prestigious establishments before accepting the Executive Chef position at Pacifica in December of 2003.

The phrase “freshest fish in the desert” is no misnomer for Pacifica. Fresh fish is delivered daily from San Diego, from the same provider Downing has used for the past 24 years at his other restaurants, and seafood is well represented on the diverse menu. Among the starters are Spicy Ahi Tuna Tartare ($14) and Baked Oysters Pacifica ($27 per dozen). The menu’s entrée salads include Pacifica Dungeness Crab Louie Salad ($18) as well as Grilled Thai Chicken Salad ($14).

Seafood lovers will find no shortage of standouts: Honey-Soy Glazed Wild Chilean Sea Bass with sticky rice, baby bok choy, green curry-coconut sauce and chili oil ($29); Grilled Rock Lobster Tail with lobster cream, citrus salad and Yukon gold potatoes ($39); Baked Prawn Pasta with feta cheese, ouzo, penne, oregano and tomato ($23).

While seafood is Pacifica’s specialty, Chef Pollack has created numerous other dishes to tempt diners including “Prime” Angus Flatiron Steak with steak fries, French beans and gorgonzola butter ($25) and Rosemary Roasted Half Chicken with garlic mashed potatoes and spinach in natural jus ($21). Side salads and soups are a la carte.

Pacifica truly offers something for everyone. Sunset dinners of two courses are served nightly from 5:00 p.m. to 6:00 p.m. for just $19.75. There’s also a children’s menu, the new Small Plates Menu featuring “little bites to whet the appetite” and a bar food menu with thirteen scrumptious dishes to choose from.

Did we mention wine? Wine Spectator certainly has by presenting Pacifica Seafood Restaurant with the 2004 Award of Excellence for one of the most outstanding restaurant wine lists in the world. Patrons can choose from 22 wines by the glass priced from $5.95 to $13.50, or select a bottle from Pacifica’s extensive list featuring 175 varieties. Bottles range from $17 to $460.

A well-deserved reputation has made Pacifica the restaurant of choice for those in the know, from couples planning the most intimate dinner for two to discerning business clients hosting a corporate holiday party. But with such popularity comes this one caveat: Reservations are strongly recommended.

Open seven days a week for lunch and dinner, Pacifica Seafood Restaurant is located high atop The Gardens on El Paseo, at 735 El Paseo, Palm Desert, California. For more information or reservations call 760-674-8666 or visit www.pacificainthedesert.com.

-Francoise Rhodes