One of the first modern restaurants to open in the Del Mar Plaza, this local favorite has won awards yearly for its impeccable California cuisine, contemporary style, and stunning views of the Pacific Ocean.
Executive Chef David Burke and his kitchen team offer a passion for excellence that keeps Pacifica maintaining its 25 plus year success. “We don’t rest on our laurels, and constantly seek to improve,” he says. ” Our guests know they’ll be taken care of, and that they’ll experience something familiar and surprising at the same time.”
Burke offers the best local produce as well as meat and seafood on his menu. If there a fantastic product from another region, he is more than happy use it.
One of Burke’s signature dishes is octopus that is slow poached, then grilled. Served with romesco, marcona almonds, grapes, and braised leek jam, it’s one of the best octopus dished I’ve tasted to date.
The Pacifica menu changes with the seasons. “I’m finding some trends are making their way back, namely “primitive” cooking methods,” says Burke. “We use sous vide, fire, and smoke.”