Executive Chef & Proprietor Bret Thompson and Lucy Thompson-Ramirez announced the official Grand Opening of Pez Coastal Kitchen, their new upscale seafood focused eatery in Pasadena on Thursday, February 15th, 2024! Located on the corner of Union Street and North Raymond Avenue, Pez Coastal Kitchen has a lively and innovative dining experience with a focus on sea and farm-to-table, seasonal California cuisine.
Executive Chef Bret Thompson and Lucy Thompson-Ramirez are a husband and wife team that have made a significant impact in the hospitality industry. With their passion for culinary excellence and warm hospitality, they have created a signature name for themselves in the Los Angeles dining scene and beyond and they are now joined at Pez Coastal Kitchen in Pasadena with their magnetic team of top industry professionals Director of Operations Chris Mesa, Chef Joe Gillard, General Manager Brittany Player, and Bar Manager Mike Dane.
Chef Bret Thompson’s culinary journey began at the California Culinary Academy in San Francisco where he then honed his skills at establishments such as Aqua in San Francisco, Roy’s in Hawaii, and Pinot Blanc in St. Helena, California. Seeking international inspiration, Bret traveled to Spain to study under Chef Martin Berasategui at Restaurante Martin Berasategui, a Michelin 2-star establishment in Lasarte, Spain. He further expanded his culinary repertoire in Lebanon at Atlas Café, then studied under Chef Bernard Loiseau at La Cote d’Or his Michelin 3-star restaurant in Saulieu, France, and then L’Arpege, Chef Alain Passard’s Michelin 3-star restaurant in Paris. Throughout his career, Bret also had an extensive tenure with The Patina Group, working at multiple restaurants, running catering operations and ultimately becoming the Corporate Executive Chef overseeing all restaurant operations for the entire group.
In 2007 to 2022, Chef Bret Thompson and Lucy Thompson-Ramirez owned Milk Ice Cream, and in 2015 they decided to embark on a new culinary adventure together as the proud owners of Pez Cantina, their seasonal, modern, coastal-inspired Mexican restaurant and bar, located in downtown Los Angeles and in October 2021, they expanded with a new location in Montebello, California, LA Burrito Co.
Thompson and Thompson-Ramirez’s newest venture will continue their commitment to sea-to-table and farm-to-table cuisine, but as Chef Joe Gillard joins Executive Chef Bret Thompson in the kitchen, the focus at Pez Coastal Kitchen will be on innovative techniques such as curing, smoking, and the specialized dry-aging of seafood which will be a distinctive feature. This new concept will focus on seafood, but will also extend beyond, encompassing meat, poultry, and a unique emphasis on the curing and smoking of meats and seafood, known as Sea-cuterie.
Executive Chef Bret Thompson said in a statement, “I’m excited to serve seasonal cuisine with a big seafood nuance. We will be showcasing shellfish towers like you might see in the streets of Paris at the brasseries. We’ll also be doing whole fish fries, and we have a massive open ice area where guests can see all the fresh seafood, we will be serving each night including whole fish, shrimp, oysters, sea urchin, and whatever is in season.”
The Pez Coastal Kitchen Menu starts off with Appetizers which include Chilled Beets with hazelnuts, burrata, winter greens and a hibiscus vinaigrette, the Pez Caesar prepared with gem lettuce, black kale, pepitas, colossal nori crisp, and white anchovies, Black Mussels a la Bouillabaisse with smoked pepper rouille and sesame griddle cake, and Crispy Sweetbreads Fritto Misto with a black lime aioli. The Chilled Seafood and Crudos spotlight Pez Coastal Kitchen’s seafood at its finest starting with a Chilled Seafood Tower for Two showcasing a ½ lobster, six jumbo shrimp, twelve oysters, four crab claws, and two scallop aguachile shooters, with a selection of sauces – black garlic aioli, mignonette, and salsa macha, Daily Oysters on the Half Shell, Dry-Aged Kingfish Crudo, Hokkaido Scallop Tartare, and Steelhead Trout Rillette served with American sturgeon caviar, forbidden rice cake, and pickled shallots.
The Entrees are recommended to be enjoyed family-style featuring Whole Fried Fish, Alaskan Halibut, Seared Jumbo Scallops served with a smoked ham-celery fritter and truffled apple salad, Smoked Baby Back Ribs, Prime Center Cut Filet of Ribeye with a green peppercorn demi and Pez fries, Spaghetti alla Chitarra with Manila clams, mussels, and uni nage, and Crispy Half-Chicken with chicken “lule”, petite roasted carrots and radish, apricot, sage, and carrot demi. And finally, a selection of exceptional Veggies and Sides – Potato Gratin with bacon, gruyere, and cippolini onions, Yam Skins with green tahini, whipped feta and Marcona almonds, Hickory Smoked Cauliflower Steak with a spicy kumquat glaze, and shallot yogurt, and Brussels Sprouts with Red Boat caramel, seed crunch, and black garlic vinegar.
Dessert include items such as Warm Chocolate Butterscotch Peanut Butter Cake with honeycomb ice cream, Citrus Olive Oil Cake served with mascarpone pistachio cream, limoncello granité, and strawberry, Mint Chip Ice Cream Brownie Sundae with Chocolate Strings, and Chai Spice Poached Pear with hazelnut crunch, tart yogurt, and blackberry compote.
Complementing the menu is the well-stocked Pez Coastal Kitchen Bar, a long contemporary bar with a stunning emerald marble bar top, high ceiling, and magnificent fans making it a haven for cocktail enthusiasts and diners alike. Bar Manager Mike Dane has curated a cocktail program featuring the Rosemary Paloma, Matcha Sour, Chartreuse Colada, and the signature Happy Wife, Happy Life comprised of Redemption High-Rye bourbon and Liquid Alchemist Apple Spice with a sugared apple crisp, along with an extensive selection of Premier Spirits, Wines, and Beers
Pez Coastal Kitchen sits in a historical building that was built in 1896 and was completely transformed and redesigned by Margee Drews Design to exude a California-Mediterranean coastal feel across multiple spaces. Guests enter a beautiful light and airy dining room with a feature wall, large plush booths and banquettes with sleek wood tables surrounded by plush greenery, warm and welcoming lounge separated from the dining room by grand Mediterranean arches with high industrial ceilings and romantic Havana-style fans, a prominently placed cocktail bar and open kitchen.
The Pez Coastal Kitchen official Grand Opening is Thursday, February 15th, 2024 and is located at 61 N. Raymond Avenue, Pasadena, CA 91103. Pez Coastal Kitchen will be open for Dinner every Wednesday, Thursday, and Sunday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm.
