Tuna Poke with avocado mousse, shaved cipolinni, soy, furikake cracker, and cilantro sprouts.

There’s never at dull moment at Pacifica Del Mar. The 30-year-old restaurant, known for its iconic ocean view location and fresh coastal cuisine, welcomed back longstanding chef and partner Chris Idso.

Pan Roasted Northern Halibut with petite ricotta gnocchi, sweet peas, asparagus, dry cured chorizo, and white balsamic vinaigrette.

After a 4 year hiatus, including a departure to Kauai and then Los Angeles, Idso returns to Pacifica Del Mar to expand on his previous 15 year tenure. In his role, he’ll be executive chef and partner again – making sure the kitchen is putting out dishes the classic restaurant is known for, but also adding dishes that guests haven’t seen before.

Entree Special: Wild Yukon River Salmon (Keta Salmon From Alaska) with spring vegetables, black rice, zucchini, asparagus, snap peas and lobster-sake butter.

Idso hit the ground running with new menus all around, including a fresh lunch menu. The ocean view restaurant added a flavorful New England Clam Chowder perfect for overcast Del Mar days. Fresh starters include a Rock Shrimp Ceviche with blue corn tostada, avocado, lime crema, pickled onion and cotija, as well as Tuna Poke with avocado mousse, shaved cipolinni, furikake cracker and cilantro sprouts. The newly reimagined PDM Burger is a standout, with tomato-bacon jam, oxaca cheese, horseradish aioli and arugula on a brioche bun, while other dishes include Angel Hair Pasta with Rock Shrimp and artichokes and a Kale & Quinoa Salad with tomatillo, roasted corn, avocado, cotija cheese and a sherry-truffle vinaigrette.

Housemade Bon-Bon with Vanilla Bean Ice-Cream, Amaretto Cookie Center, Belgian Chocolate, Walnuts, and Berry Coulis.

Idso also has plans to add new menu options to their private events menus. With 5 venues under one roof, Idso plans to add tasteful yet and exciting culinary options worth holding an event for.