333 Pacific

333 North Pacific Street, Oceanside CA 92054
$$$ Seafood Top 10 Recommended Special Offer

Cohn Restaurant fans take note: the San Diego restaurateur powerhouse has brought their fine dining expertise to Oceanside with their restaurant, 333 Pacific. It is an ode to Southern California, with breath-taking views of its seaside setting, innovative California cuisine, and a faultlessly stylish design aesthetic. Located on the first floor of the Wyndham Oceanfront Pier Resort, diners can feast on clever creations like Bleu Cheese Crusted Kobe Beef Meatloaf and Maine Diver Scallops seared in apple cider, while enjoying a stunning, panoramic view of the Oceanside Pier and beach. 333 Pacific promises a welcome invigoration of the North County dining scene.

333 Pacific: A Delicious Oceanic Ode

Review by

Against a quintessentially Southern California beach backdrop, 333 Pacific’s posh modernity distinguishes it from the surf shops and casual eateries that pepper Oceanside’s North Pacific Street.  The restaurant is the newest fine dining endeavor by the Cohn Restaurant Group, and promises the same level of creative cuisine, exquisite service, and distinctive decor.  Both in its atmosphere and cuisine, 333 Pacific not only reflects its ocean surroundings, but, like binoculars, focuses on new details, and guides diners toward gastronomic discovery.

Distracted by the iconic San Diego setting of swaying palms, crashing waves, and clear blue skies, we nearly miss 333 Pacific’s subtle sign.  Upon entering the restaurant we are struck by the dining room’s visual appeal.  The Lounge’s large circular bar with its towering display of over 100 different vodkas sets the sophisticated tone for the evening; low upholstered banquettes and high counters with bar stools cluster around it, promising intimate Happy Hour rendezvous.  Dimming sunlight filters in through panoramic windows, and we are momentarily arrested by the calm beauty of the Oceanside Pier and glistening sandy beach in front of us.  A covered porch overlooking stunning vistas offers up salty sea aromas with protection from brisk breezes.  The main dining room is a mixture of textures: exposed cement accent walls reference industrial docks, leather and Op-Art ovoid designs suggest a retro-hip modernity, while rock accents and a naturalistic color scheme of earth tones and cool blues mirror the surrounding landscape.   It is an atmosphere that blends the ease of Southern California beach culture with a suave, metropolitan luxury.

Basking in our lush environment, we peruse the menu and wine list in eager anticipation of our feast.   333 Pacific’s extensive collection of over 200 wines offers tasteful, trend-conscious selections, with wines organized according to type and region, in addition to more modish sections like “Female Wine Makers” and “Eco Wines.”  The menu is similarly exhaustive, offering a multitude of oceanic odes punctuated by diverse and tantalizing flavor pairings.

The House Salad and Beet Salad “Carpaccio” appear before us in bountifully green tandem.  The deep burgundy and sunny gold of the Beet Salad immediately catches my eye.  Thin slices of golden and red beets ring a massive mound of verdant arugula, crowned by fried capers and speckles of goat cheese.  It proves to be as well-balanced in flavor as it is visually, with each ingredient layering texture and taste: the slight bitterness of the arugula juxtaposes with the goat cheese’s creamy sharpness and beets, while a generous dosing of pepper and the subtle, and unifying application of truffle oil punctuates the palate.

While the House Salad was first eclipsed by the Beet Salad’s color explosion, its merits soon shine through.  A delicious and refreshing concoction of mixed greens, pomegranate vinaigrette, plum tomatoes, and hearts of palm, the salad manages to impart a complex progression of flavors: the earthy pomegranate vinaigrette and slightly briny hearts of palm are activated by the acidic burst of tomatoes between the teeth.  Long crispy parmesan croutons add salty intensity and a welcome crunch.  Refreshing and weighty, earthy and light, these two salads invigorate the palate and prepare our salivary glands for what is to come.

The Citrus Shrimp and Blue Crab Ceviche arrives in a stem-less martini glass, like a delightful aperitif.  It resembles a festive present, celebrating gastronomic splendor, with curled lime slices intertwining with green pea shoots, sprinkled with bonito flake “confetti.”   Below these delectable “party favors,” pink shrimps and white chunks of crab swim in an orangey-pink sea of citrus juices.  The zing of citrus, with the underlying sweetness of pink grapefruit first puckers the palate, followed by the smoky, fishy flavor of the bonito flakes.  The shrimp and crab meat are subtle and buttery, punctuated by a lingering heat from the surprisingly subtle application of serrano chilies.  It is a revitalizing gift to the tongue.

The Sweet Chili Calamari is an inviting tangle of sticky, sesame-crusted rings, accented by a frizz of frisee on the plate.  Inspired by the sweet spiciness of orange chicken, the innovation of this staple snack is a deft balance of textures and flavors.  Each calamari segment is lightly coated in rice flour and then fried, giving it a hint of batter without imparting greasiness.  The sriracha and citrus in the sauce alternately heat and cool the palate, while the coriander, green onion, and sesame seeds add spicy, fresh, nutty notes to encourage delicious nuances.  As I lick the sticky spiciness from my lips contentedly, I am completely in accord with popular opinion, which has already crowned this dish as a favorite.

The Crab, Shrimp, and Lobster Cake is presented, encircled by swashes of color from a chunky mango salsa on one side, and a smear of ancho chili aioli on the other.  Pressing the fork through the golden, pan-fried exterior, the cake’s sumptuously flaky insides are revealed: a mixture of buttery shellfish meats that make for a sublimely opulent take on the familiar crab cake.  The cake’s accompaniments amplify the flavors in opposite yet complementary ways, with the fresh cilantro and sweet mango enlivening the sweetness of the shellfish and the smokiness of the chili aioli galvanizing the fried crunchiness.  Like the Ceviche, the Crab, Shrimp, and Lobster Cake invigorates the palate and prepares it for further flavor forays.

The Grilled Local Swordfish, Seared Maine Diver Scallops, and Gouda Mac and Cheese arrive simultaneously in a climactic gastronomic barrage.  Crisscrossed with grill marks, the large swordfish steak is propped against a foundation of two golden manchego cheese and potato croquettes.  This delicious structure at one end of the plate contrasts with the minimalist distribution of mussels swimming in a saffron butter emulsion at the other end.  A sprinkling of Mediterranean relish, dominated by green and black olives, plum tomatoes, and fried capers, adds warm autumnal colors.  The unadorned swordfish meat is grilled expertly, adding a smoky char.  The meat acts as a near-blank flavor canvas onto which the accompanying components are layered: the salty brine and sweet roasted tomatoes and peppers blending with the acidity and richness of the saffron emulsion to enliven the meaty swordfish.  The mussels at the far end of the plate reveal a rare treat, their chewy flesh having soaked up the buttery emulsion to create a velvety, textural surprise.

In juxtaposition to the Swordfish’s lightness, the Gouda Mac and Cheese revels in unabashed richness.  Served simply in a silver chafing dish, the gooey, bloated pasta shells sizzle under a golden baked crust and set our mouths to watering.  What appears at first glance to be straightforward comfort food reveals hidden gourmet touches.  The creamy cheese sauce of the dish is created from a mixture of five different cheeses: gouda, provolone, parmesan, Monterey jack, and pecorino.  The differing sharp, smoky, and nutty characteristics of each cheese work together to build the intensity of flavor and transform this seemingly simple side into an irresistible accompaniment, one that my dining companion and I can hardly resist even by the end of our near-endless feasting.

The grand finale of the evening, however, comes with the Seared Maine Diver Scallops, whose modestly rustic presentation belies its intricacies.  Four massive scallops sit in a pool of brown apple cider jus, their caramelized tops glistening under the restaurant’s amber lights. Interspersed between these massive, white orbs, are sections of golden beets, and “peewee” fingerling potatoes, which have soaked up the rich colors of the apple cider.  A pile of wilted greens in the center of the bowl adds a deep color to the warm, earthy hues of the dish.  Each bite of silky scallop dissolves into pure buttery sweetness, accentuated by the subtle apple cider sear.  A bite of beet lends a deeper sweet note to the scallop and adds a wintry heartiness, while the roasted potatoes contribute a salty, starchy juxtaposition.  This inspired dish manages to maintain the delicacy of the scallop while infusing it with unconventional flavor depths and ingredient combinations: unanimously favored by my dining companion and me, we agree it is a dish worth returning for.

After savoring 333 Pacific’s oceanic homage, we step outside and see the coast with new eyes: the burgundy of the setting sun calls to mind roasted beets, while the salty sea air reminds me of our briny fruits de mer feast.  With the tranquil haze of this coastal escapade still clinging to us, we reluctantly take our leave and prepare for the long drive back to reality.

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Business Info

  • Address: 333 North Pacific Street, Oceanside CA 92054
  • Cross Street: Pier View Way
  • Location: North County Coastal | Oceanside
  • Cuisine: American | California | Seafood | Steak |
  • Cost: | Moderate
  • Category: Fine Dining
  • Star Rating:
  • Reservations: Recommended
  • Dress Code: Business Casual
  • Meals Served: Lunch | Dinner |
  • Parking: Street | Public Lot | Private Lot |
  • Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
  • Corkage Fee: 15.00 |
  • Phone: (760) 433-3333
  • Features: Full Bar, Ocean View, Organic Ingredients, Outdoor Seating, Private Room, Prix Fixe Menu, Takeout Available, Tasting Menu, Wheelchair Access, Happy Hours, Personal Wines Allowed, Lounge / Bar,
  • Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Quick Bite, Trendy / Hip,


333 Pacific - Mixed Grill for two
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Business Hours

Reservations Available
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 4 p.m. - 7 p.m.
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 4 p.m. - 7 p.m.
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 4 p.m. - 7 p.m.
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 4 p.m. - 7 p.m.
Lunch - Heated Terrace 11:30 a.m. - 3 p.m.
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 3 p.m. - 7 p.m.
Lunch - Heated Terrace 11:30 a.m. - 3 p.m.
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 3 p.m. - 7 p.m.
Lunch - Heated Terrace 11:30 a.m. - 3 p.m.
Dinner - Heated Terrace 5 p.m. - 9 p.m.
Happy Hours - Heated Terrace 3 p.m. - 7 p.m.

Deals & Special Offers

20% OFF 333 Pacific Gift Cards

Deal: Buy a $100 Gift Card for only $79.99.
Valid:Nov. 4, 2016 - Dec. 31, 2099
Days Available: Daily
Time Available: 12:15 a.m. - 11:45 p.m.
Rules: Get two $50 gift cards ($100 total) for only $79.99. This exclusive offer is only available online through our website while the supply lasts. Only a limited number of gift cards are available at this discounted price. No rain-checks.


Frequently Asked Questions
The restaurant is located across the street from the Oceanside Pier and the beach, allowing for an excellent ocean view
Yes. In fact, 333 Pacific is conveniently located on the 1st floor of the Wyndham Oceanfront Pier Resort.
Yes, 333 Pacific has certain items on the menu that are gluten-free.
Chef Joseph Jackson
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Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes