Pete’s Fish House, redolent of all things Capitola, opened its doors two months ago. Located in the heart of the iconic Village with sweeping views of the ocean, the Venetians and the recently reopened wharf, Pete’s offers a decidedly upscale and seafood-centric menu. Manager Nico Airoldi, himself a Capitola native, has a decade of industry experience with Pete’s owner, Sarah, making him the perfect candidate to help get the place up and running. He says the space, although small, is modern and open with both indoor and outdoor seating on the penthouse-feel patio.
Send-worthy starters include raw oysters on the half shell, cold-smoked Hawaiian kanpachi crudo and caviar service paired with crème fraîche, chives, shallots and housemade Kennebec potato crisps. Airoldi says his personal favorite is the soft-shell crab sandwich, a delicacy not often seen on the West Coast, served between a brioche bun complemented by celery root slaw and gochujang aioli. Another best-seller is the scratch-made pasta with clams finished with grated parmesan and smoked clam sabayon, and the Pacific halibut featuring a belly ballotine and lobster cream sauce. The to-die-for dessert is classic tiramisu with double-layered espresso-soaked cake. On the beverage side, they offer beer and an eclectic wine list—champagne to cabernet sauvignon and everything in between.
How has business been?
NICO AIROLDI: We have been busier than we all expected. Our executive chef, Desmond Schneider, really has brought a high-quality menu to our guests and elevated cuisine to the Village. Guests have been excited to have not only an upscale ambiance but also excellent service and delicious food to match. I think it all really sets us apart, not only in the Village, but in Santa Cruz generally. We have many unique ingredients and choices on our menu that aren’t seen in many other places, and our one-of-a-kind ocean view brings it all together.
What draws you to restaurant work?
I love working with people and seeing their faces light up when they take their first bite of our food. And it’s one of the few jobs where you mostly just talk and interact with people all day. It’s always the same, but it’s different too in that the faces change and the situations vary. I’m also using my computer science degree working at a start-up, but I’ve always loved the industry for the excitement, pace and action of it all.
231 Esplanade, #102, Capitola, 831-453-0801; petesfishhouse.com
