First Look: Malibu Pier Restaurant & Bar

By Lesley Balla | May 13, 2014 By Lesley Balla  |  May 13, 2014
Photo by: Ryan Tanaka

The Gist: The restaurant at the head of the historic Malibu Pier gets a whole new look and menu. Chef Jason Fullilove, formerly of LACMA and Patina Group, heads up the kitchen for Malibu Pier Restaurant & Bar, two separate buildings with their own unique vibes. Soft-opening through this week, the restaurant goes full steam ahead on Thursday, May 15, for dinner, with cocktails and bites at the bar. What hasn't changed: views of the sunsets, sand and waves.

The Food: This is definitely not your average menu of beach bites. Seasonal, locally grown ingredients share the plate with seafood that's approved by the Monterey Bay Aquarium. You'll find riffs on fish tacos, only these are made with Pacific snapper and baby radishes. There are things like steamed clams in white wine, and larger fare like baked stuffed crab and whole steamed lobster. Plenty for veggie-lovers too, including fresh market salads and vegetarian-friendly sides. Over at the bar, the menu's a bit snackier with things like oysters on the half shell, black rice falafel, housemade chips and dip, chopped salads and mini lobster rolls. All menus will change regularly.

The Drinks: There's a full bar for both buildings - and outdoor seating at the bar - which means sunset mojitos, martinis and fresh-fruit cocktails are in order. There are several wines and craft beers on tap as well.

The Space: It's both comfortable and chic. Like the people living in the Malibu mansions, it takes a lot of effort (and money) to look this effortless. The room reflects the laid-back California vibe with celeb art: a Dennis Hopper photograph of Jane Fonda, a Richard Phillips surfboard and macrame by Sally England. Woven chairs, rope light fixtures and wood accents are everywhere.

The Details: 23000 Pacific Coast Hwy.; 310-456-8820

Take a spin around the space and menu in the slide show below.

  • Fisherman's stew with PEI mussels, Carlsbad clams, striped bass, wild octopus and saffron pasta pearls.

  • Photo by: Ryan Tanaka

    Grilled asparagus topped with a farm-fresh egg and pecorino with walnut bread on the side.

  • Photo by: Ryan Tanaka

    Does the scenery make the cocktails go down easier? Perhaps.

  • Photo by: Ryan Tanaka

    The room.

  • Photo by: Ryan Tanaka

    The spot prawn corn dogs with violet mustard are already a hit.

  • Photo by: Ryan Tanaka

    For the meat eaters: mini duck sausages braised with sweet peas.

  • Photo by: Ryan Tanaka

    Seasonal salads like fennel, Chiogga beets, blood orange and Humboldt Fog cheese will change regularly.

  • Photo by: Ryan Tanaka

    Wild king salmon with spring onions, kohlrabi, nettle and black mustard seeds shows Fullilove's appreciaton of the seasons.

  • Photo by: Ryan Tanaka

    Lighter fare includes roast cobia with young broccoli rabe, radish, verjus and onion purée. 

  • Photo by: Ryan Tanaka

    Another view of the room.

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