A Look at the Pete’s Fish House Menu Ahead of This Week’s Opening

August 20, 2024 – When it comes to new restaurants, there’s no such thing as a sure thing.

So to be true to industry reality—and avoid jinxing the place—let’s just say Pete’s Fish House looks like a very promising thing. 

For chef Desmond Schneider, the appeal starts with the ocean-view venue itself, which debuts this Thursday, Aug. 22, in the former Sotola at the heart of Capitola Village.

“I gotta say, the space first and foremost sets the tone and vibe,” says Schneider, who spent a half decade at Alderwood, consulted on Seabright Social’s menu and co-runs cult pop-up hit Pizza Bones. “I heard they wanted a seafood spot, and once you see the space, why wouldn’t you?”

For eaters like me, it starts with the flopping-fresh menu, which appears below, and plays several popular contemporary chords that resonate with how I like to eat. 

They include raw seafood like the current seasonal crudo offering, Hawaiian kampachi lightly smoked with trout roe and aged soy sauce ($24). 

And less red meat, though the lone Snake River Farms Wagyu NY ($68) was most ordered at last night’s friends-and-family test run. 

And curated brevity done with thought and execution: The debut menu, which will shift seasonally, limits itself to 15 items like oyster of the day ($28/half dozen; $48/full), shrimp cocktail ($21), Caviar Co. Caviar service ($95), smoked clam pasta with garlic gremolata ($28) and soft shell crab sandwich with gochujang aioli on brioche ($24). 

“We stick with our core ethos: Source locally, be true to the ingredient and to your surroundings, do what you’re capable of and not what you want to do,” Schneider says. “Restraint and clarity: make it approachable, free of clutter.”

For some industry vets, it starts with leadership: Owner-operator Sarah Orr knows the trade—she started in restaurants as a teen—and what works for Capitola audiences, after years running neighboring Margaritaville. She brought in fine dining chef Anthony Kresge of late great Reef Dog Deli fame to consult on the menu and put together a team. 

For Orr herself, it starts with her dad. 

He passed away in 2022 after partnering with her on Stokes Adobe in Monterey, and years spent in local agriculture.

The homage to Pete Orr is both overt and multilayered, including the fact he collected all the art on the walls. 

“I know my Dad would be honored and humbled to have such a wonderful [and] energetic group of people come together to pull off a restaurant in his name,” she says. “He absolutely loved seafood, especially shellfish, and the caliber and creativity of food that chef Desmond and his team have been able to put out would have truly excited and engaged his creative spirit.”

Orr adds that his habit of pursuing new challenges serves as personal inspiration to take on new projects.

“This restaurant is also a great way for me, my family and his friends to continue to honor and remember him,” she says. “He was a wonderful person who was fun to be around that had a real love for good food, a great glass of wine and family and friends.” 

Which leads to a different—and almost certain—sure thing: Somewhere Orr senior is smiling and raising a toast. 

Opening hours are 5-9pm Thursday through Monday at 231 Esplanade #102, Capitola. Reservations and more at petesfishhouse.com.