5 /5 Paul LeBaron: We finally made it to Pesca Bar after many trips to the mothership locations known as El Rocoto in Gardena and Cerritos. I chose this as my birthday dinner destination and went in with high hopes. In short, what I experienced was beyond my already high expectations. The service was exceptional with special thanks to Max for his personality filled approach that made us feel like long time friends from the moment we walked in. It says something about the culture of this family run business when Max went from being a customer at El Rocoto to a team member at the restaurant. That doesn’t happen if things aren’t being done well at every level.
We always rate a restaurant on how serious they take their non alcoholic beverage offerings as we don’t drink alcohol and are often overlooked by fine dining establishments who push the more profitable spirits and wine. The fully stocked bar was busy all night and was open to the dining room to watch preparations. Our mocktails were artfully prepared and perfectly paired with the appetizers and main dishes, balancing the bold flavors of the food with each drink prepared from scratch.
As for our meal, each offering was as exceptional as the service. For perspective, over the past few months I have dined in numerous Michelin rated, Bib Gourmand and one, two and three star restaurants throughout the world, I love Latin American seafood and my recent trips have included Holbox in LA and Damiana in Valle de Guadalupe, Mexico. So when I compare Pesca Bar to what I consider good seafood, that is the standard I hold it to.
The offerings were fresh, flavorful and diverse. Although the ingredients are well known and straight forward, the quality and care in preparation take everything to another level. The leche de Tigre was a perfect balance of citrus and spicy. The Hamachi tostada was one of the best bites with the fresh fish and uni balanced on top of tomatoes and a creamy avocado puree. All the food was made with the utmost respect of the fact that it represents Peruvian cuisine at its finest. I agree with Max when he asked, “you know the only difference between our cebiche and what you find in Peru? The only differences is that ours isn’t in Peru.”
If Orange County wants to enjoy top quality dining without driving to LA and paying LA prices, Pesca Bar is a destination that should be full every night. It is a family run business with a passionate owner and chef. They took a chance by opening in Huntington Beach, a city better known for its chain restaurants, taco stands and tourism. All OC locals should make Pesca Bar a part of your dining rotation. Sometimes I avoid giving such a positive review and ruining a good thing, but in this case I believe greater success will only make them better.
