Once the coastal Las Vegas of San Diego (what happens in Oceanside, stays in Oceanside), a new energy has come over the town that is attracting a more discerning crowd than the questionable frequenters of the past.
With millions of dollars being thrown into upscale housing developments and downtown renovations, Oceanside is slowly becoming a true, urbanized seaside district – and causing restaurateurs to take notice. Always the trendsetting team, the Cohn Restaurant Group – which includes the Prado at Balboa Park and the flirty Gaslamp Strip Club – is among the first to recognize Oceanside's new dining potential.
Discover 333 Pacific – an elegant scene for steak and seafood.
Opened in December 2008, this stylish, contemporary eatery is already gaining some serious attention. Located on the corner of N. Pacific Street, directly across from the famous Oceanside pier, 333 Pacific offers unobstructed views of the ocean and dreamy west coast sunsets from every window. Awash in soft lighting, the centrally-located bar provides group seating areas that resemble modernized, high-rise picnic tables.
Encouraging a sense of community, and boasting over 100 different brands of Vodka from around the world, the lively lounge is sure to never run dry. For more intimate seating, 333 provides private, linen-covered booths within the main dining area and outside in an enclosed patio (here is where you really want to go for the view).
The menu offers an array of fresh seafood, sushi, steaks and custom sides created by Executive Chef Randy Miller. Chef Randy’s Asian and French culinary influences are present in every dish. For starters, the sweet chili calamari is sensational, and puts a completely new twist on this traditionally fishy-and-fried appetizer. Tossed in a spicy chili sauce, the meat is texturally soft and has strong sweet-and-sour Asian undertones. Also for a tasty starter, the iceberg BLT is a crisp salad smothered in creamy bleu cheese dressing, Maytag bleu cheese crumbles, tart tomatoes and applewood bacon, and served in individual wedges of three.
For a main entrée, the apple cider seared Maine diver scallops served with golden beets and fingerling potatoes is a top seller. The light and tangy sauce brings out the sweet flavor of the scallops and the natural tartness of the beets. The grilled king salmon served with a drizzled Pinot noir sauce, mushroom-spinach risotto and caramelized fennel is also a crowd favorite.
For dessert, try the chocolate tois; a three-layered chocolate explosion dusted with hazelnuts and served with chocolate-covered strawberries; and the gourmet ice cream “Cohn” trio which features three traditional flavors, each sitting in a delicate cone crust and melting in icy sweetness.
333 Pacific also offers an extensive wine list with categories that are quite unique, such as varietals made exclusively by female wine makers, and Eco-friendly wines that are organic, biodynamic and produced through sustainable farming practices.
Raised on California's central coast and trained under executive chefs from around the world, Executive Chef Randy Miller uses his international blend of expertise to bring worldly flavor to every dish he prepares. Schooled at the Le Cordon Bleu Academy in Paris and London, and former personal chef to the Paradigm Records franchise (and catering to the palates of Hilary Clinton, Al Gore, and the Desperate Housewives cast), Chef Miller still holds true to his California roots and prepares succulent dishes that are decadent without being pretentious.
“I really am a meat and potatoes guy,” says Miller. “Our menu offers Japanese and French dishes ... but I really enjoy just cooking a good steak.”
Chef Randy personally tests every item that goes on the menu and encourages feedback from his guests. “Feedback is very important to me. That is one thing I love about the restaurant environment that you don’t get as a personal chef; the interaction with guests.” The staff at 333 is also attentive and generous, and will hand-walk you through menu choices, offer suggestions, and make sure that you arrive and leave completely satisfied.
Just as the city of Oceanside is growing and changing, so is 333 Pacific, even in its infancy stages. Brunch and lunch dining will soon be offered, as well as new seasonal spring and summer menu items. As always, 333 offers nightly happy hour from 4pm-7pm (and late night), providing specials such as 7 drinks and 7 appetizers for $7 each, including calamari, blue crab eggs, trio of oysters, brochette trio (sword, chicken & beef) and poke tacos. Wine Wednesdays offer 50% off selected bottles of wine, and on Thursdays, Chef Randy creates a special 3-course dinner for $33.
To view their full menu, additional happy hour and weekly specials, or to make reservations, visit the new 333 Pacific in Oceanside.
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