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Coast Weekly

Best NEW RESTAURANT (2014)
Beach House at Lovers Point
620 Ocean View Blvd., Pacific Grove
(831) 375-2345, www.beachhousepg.com

The field in this category came more loaded than any in the 20-plus years there’s been a Best of Monterey County Readers’ Vote. Which means the Beach House is loaded with so many qualities it somehow swallowed the huge hype that preceded its much-delayed opening and spit it into Lovers Point Cove: nice values, a versatile menu, clever and fresh firecracker shrimp and bacon-wrapped meatloaf flavors, early bird bargains, locals love, super-friendly service, one-of-a-kind views, expert bartenders....

 

Herald

PACIFIC GROVE-02/23/16,

MATTHEW FARMER NEW BEACH HOUSE CHEF

The Beach House Restaurant at Lovers Point has announced its new executive chef: Matthew Farmer.

Farmer has 20 years of experience in the local restaurant scene, including as executive chef and later owner of The Running Iron in Carmel Valley and manager and chef at Big Sur Coast Cafe.

In a news release, Farmer said his menu would focus on local ingredients.

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examiner
Monterey Peninsula: Big Sur foraging and Pacific Grove beach dining - Day 2

January 28, 2015

The Big Sur Foragers Festival is also a fundraiser for the Big Sur Health Center. Proceeds from the event sales and silent auction garnered more than $30,000 this year!

Being surrounded by the ocean is amazing! Keep the theme going with dinner at Beach House in Pacific Grove. Overlooking Lovers Point Beach, the Beach House is surrounded by picturesque windows to view the beach and ocean by day and city lights at night. Here’s a glimpse of the menu items you might experience:

Slow-Braised Lamb Poutine is shoestring fries, lamb, green peppercorn gravy, melted cheese curds, and fried sage. The fries are perfectly fried to a golden brown - crispy outside and tender inside. The braised lamb is delicate, tender, and so flavorful. Green peppercorn gravy is onolicious and adds depth to the dish. Fried sage on top is a nice touch. Rating: 5/5

Pan-Roasted Duck Breast Jubilee is served with brandy persimmon wild rice, broccolini, cherry gastrique, frisse, and vanilla bean oil. The dish has a beautiful presentation. The duck meat has a great flavor and cooked to a perfect medium rare, but unfortunately the skin was chewy, fatty, and inedible. The duck needs to be seared skin-side down in order to render the fat layer between the meat and the skin. The crispy skin is the best part of the duck so this was a disappointment. On the other hand, the broccolini was cooked to perfection with fresh green flavor intact. Rating: 4.3/5

Bacon Wrapped Meatloaf is served with Yukon gold mashed potatoes, carrots, green beans, sautéed mushrooms, caramelized onion gravy, house made ketchup, and frizzled onions. The frizzled onions add a textural accent to the soft meatloaf. This dish is hearty and a generous portion as well. The mashed potatoes have a creamy texture with nice flavor. Vegetables are cooked al dente, not soggy at all. Sautéed mushrooms give it a light earthy flavor. The meatloaf is great with or without the house made ketchup. Rating: 4.8/5

Chocolate Pot de Crème is decadent with rich, dark chocolate flavor and velvety texture. Chocolate worked well with the orange flavored syrup, reminiscent of Terry’s Chocolate Orange candy. Rating: 5/5
Key Lime Pie is beautifully presented in a glass ramekin. The creamy texture is accentuated by the lime zest for the perfect lime flavor, not too sweet and not too sour. It is the perfect ending for a beach dining experience. Rating: 5/

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SF Gater

Sunset Supper is a big draw at Pacific Grove's Beach House
Meredith May
Friday, June 6, 2014

Lovers Point in Pacific Grove is indeed a romantic spot for paramours, but the outcropping that juts into the Monterey Bay was originally named for a different kind of attraction - Lovers of Jesus Point.

Devout Chautauqua Methodists escaped the Central Valley heat for ocean fog in the late 1880s, where they built simple A-frame canvas tents on 25-foot lots and turned Pacific Grove into their annual summer retreat.

God was the main draw, but a close second was the beach, where they built a simple changing room called "the bathhouse."

Lovers Point has been a happening spot ever since, but especially now with the June 2013 opening of the Beach House restaurant - a remodel of the iconic Bath House restaurant that occupied the same spot for three decades until 2005. Just a few days before the Beach House opened, so did the long-shuttered public pool next door, along with a new sand volleyball court.

There's even talk of bringing back the Victorian-era glass-bottomed boats carved in the shape of swans that offered beachgoers a view of bay kelp and sea creatures until the mid-1970s.

"I'm a Pacific Grove High grad, so this is like my homecoming," said Beach House owner Kevin Phillips, who owns two other seafood restaurants on Fisherman's Wharf in Monterey.

"There's a real renaissance here," he said.

His latest restaurant is decorated with sepia-toned photos of Lovers Point's first residents, culled from the more than 22,000 historical photos of Monterey Bay kept by local archivist Pat Hathaway....

...Phillips offered an olive branch to the community: If they agreed to be seated by 5:30 p.m. and place their orders by 6 p.m., they could eat $9.90 entrees such as bacon-wrapped meat loaf, sole almondine and flame-broiled pork tenderloin, dishes that sell for nearly twice as much later in the evening. The deal included soup or salad for an additional $2.90, and a glass of house wine or beer also for $2.90 more.

Lines started forming by 4 p.m. Now it's a mad rush, seven nights a week.

"It's a big hit with my book club; when we do restaurant dinners we need to watch the cost," said Linda Winchester of Seaside....

...The bargain has done wonders to ease the worries over a late-night restaurant in Pacific Grove. The Beach House serves 350 dinners a night, seven days a week. By 5:30 p.m. one recent Wednesday night, all 132 tables were filled. Diners can watch sea otters, gray whales and dolphins from their tables.

When the early rush clears, a second wave of locals getting off work arrive, Phillips said.

"I like my Manhattan at the end of the day," said Alex Lopukhin, who makes the eight-minute walk from his home to the Beach House five or six times a week, but he waits until the Sunset Supper crowd starts to thin out.

Toward 8 and 9 p.m., the restaurant is full again with a different clientele that likes multiple courses, bottles of wine, and long conversations that last until the midnight closing time. There have been no complaints of diners causing late-night disturbances in the streets.

Phillips' son Jeremy, a sommelier-in-training, is the general manager. His wife, Julie, runs the office

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Californian

PG's Beach House has it all
Ricardo Diaz: --Jan. 15, 2014

I am walking arm and arm with my date around Lovers Point. It’s a calm evening out on the water. The moonlight reflects off the ocean. Everything is still and perfect. But I’m getting hungry, and lucky me, there’s a place where I can have an amazing dinner and never take my eyes off the water. I am sitting in the Beach House at Lovers Point in Pacific Grove.

Managing partner Kevin Phillips greets me. If you have dropped into Abalonetti Bar & Grill on the Monterey Wharf, you know his handy work. Mr. Phillips along with longtime restaurateur Jim Gilbert renovated the existing space and created something special. With ocean views, a full bar, great food, and an energy which Lovers Point hasn’t felt in years.

I’m brought a trio of appetizers: Firecracker Shrimp — crispy shrimp in a spicy cream sauce with hints of Sriracha; Pan-Seared Scallops in deliciously velvety lobster-cognac bisque; and Croquettes over a wasabi cream sauce. Talk about getting off on the right foot....

...Back to the deliciousness. Steak Tartar is brought to me. It has hints of horseradish and shallots mixed into the raw beef tenderloin. Some capers are also thrown in. It’s topped with micro arugula and served with French fries. It’s deliciously delicate.

The escargot is fired from above so the garlic-parsley butter and crushed croutons make a nicely browned crust. It’s served with freshly baked bread and is fun to eat.

A center-cut Filet Mignon is brought out, with Beach House steak sauce, balsamic-braised green onions and smashed Yukon gold potatoes. I didn’t get a taste of that dish, but I didn’t hear any complaints from my date.

I go with the Steak Frites au Poivre, a rib eye steak cooked rare and topped with a green peppercorn sauce. It’s served with Parmesan fries and garlic spinach. It’s the French pepper steak I have always wanted, and while I can now die a happy man, I would rather keep on living and ordering that steak again and again.

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Coast Weekly

The Top 20 New Restaurants of 2013, revisited and re-evaluated.

Name your favorite new dish in Monterey. Name your favorite new restaurant in Pacific Grove. Name your favorite new noodle spot on the Peninsula. Name your kids meatball and spaghetti.


The point is, you can do what you want and name your favorite how you feel. But you can't say that 2013 wasn't a glorious year for great new restaurants across Carmel, Marina, Seaside, Monterey, Pacific Grove, Big Sur and beyond. Which makes naming favorites an actual discussion because there are actual choices. Good ones.

Beach House at Lovers Point (375-2345) • The landmark in the former Bathhouse has earned a loyal following fast for its legendary location and harbor views, big value seafood, pasta and American comfort food like firecracker shrimp, linguine and clams and bacon-wrapped meatloaf.

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Beach House Logo


Virtual Tour

620 Ocean View Boulevard
Pacific Grove, California

Call (831) 375-2345

info@beachhousepg.com

Link to photo gallery
Please note hi-res photos available for Media

Beach House at Lovers Point- Casual California Dining
620 Ocean View Blvd., Pacific Grove, CA 93950 • (831) 375-2345
© 2014 Beach House at Lovers Point, Pacific Grove, CA • Webmaster

In The News
•Beach House Chautuaquanini-Link
• Beach House Makes Top 20-Link
• Top Food Stories 2013-Link
• Life is Good at The Beach House-Link
• Micheal Bauer-SF Gate Article-Link
• P.G. Georgeous Retreat-Link
• This is the Way to Dine-Richard Oh-Link
• Beach House Plays to Packed House Nightly-Link

 

Award

SF Gate

Thursday, March 3, 2016

The sunset bargains — from the sand dabs almondine to the bacon-wrapped meat loaf, at just $9.90 — pack the Beach House at Lovers Point as soon as it opens at 4 p.m. (deals stop after 5:30 p.m.). The idyllic and adjacent peninsular park boasts lawns, benches, a community pool, a snack bar and protected cove beaches that draw kids, surfers and scuba divers. But the actual sunset is foxier on the other side of Pacific Grove, back at Asilomar or, better yet, at neighboring Spanish Bay in Pebble Beach, where the bagpiper plays at dusk, good snacks and drinks are standard, and large fire pits and big benches encourage lingering.

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Coast Weekly

2013’s Tops
Identifying the biggest and most important food stories of Monterey County’s 2013.
Mark C. Anderson

We lost a share of our restaurants in 2013, but the biggest plot development was how many we gained. It was an unprecedented boom of restaurants that were new and good...

Beach House at Lovers Point (375-2345) •The landmark in the former Bathhouse has earned a loyal following fast for its legendary location and harbor views, big value seafood, pasta and American comfort food like firecracker shrimp, linguine and clams and bacon-wrapped meatloaf.

Link to full article-click

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Middletown Press

Pacific Grove: Gorgeous retreat for butterflies, visitors

As someone who recently got away to Pacific Grove, I can attest to its allure — and the surprises it holds, starting with the 2,000-pound elephant seal I saw lolling on the beach at Hopkins Marine Station cove, about 30 seconds into my tour.

It was an ultra-blue-sky day along Ocean View Boulevard, which skirts town and sea, winding past the crashing waves and acres of ice plant, which will turn bright pink in the spring. No wonder Pacific Grove has proved such a magnet: John Steinbeck lived here (this is where he wrote “Cannery Row”), as did Frank Zappa and Niners coach Bill Walsh. Guidebooks point you to their former abodes...

I walked into Back Porch Fabrics (157 Grand Ave.), a destination for quilters, and felt like I was inside a kaleidoscope; floor-to-ceiling, the place dazzles with color. I also discovered that there are good eats for reasonable money in this high-end town: $10.95 for real-deal shrimp fajitas at Peppers Mexicali Cafe (170 Forest Ave., a popular spot with locals); $20 for shrimp in black pepper rum sauce, on the dinner menu at Passionfish (701 Lighthouse Ave.); or $9.95 for bacon-wrapped meat loaf (come, O ye carnivores) on the early-bird menu at the Beach House Restaurant (620 Ocean View Blvd.), overlooking Lover’s Point, where the town celebrates its birthday every July with the Feast of Lanterns.

Beach House Restaurant, 620 Ocean View Blvd., 831-375-2345

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Off 68

Beach House plays to packed houses nightly in Pacific Grove

The Beach House Restaurant at Lovers Point has been up and running for a little over 6 months now. To say it’s hit its stride would be an understatement. Kevin Phillips, who with partner Jim Gilbert completely gutted and renovated the property, said the staff privately refers to the hours of their reduced-price “sunset menu” as the “sunset slam.” But before rushing headlong into the — well, rush — let’s briefly review the saga that brought us here...

And at the tail end of June this year, the restaurant’s doors opened. Over 100 seats were quickly filled — and filled again, and again, night after night.

What keeps the crowds coming? First, there’s the Sunset Supper menu. For $9.90, diners can choose from among a half-dozen entrees, like bacon-wrapped meat loaf and sole almondine. For just $2.90 more, diners can add soup, house salad or Caesar. A glass of house wine or Lovers Point Ale on tap? Also $2.90. You have to be seated by 5:30 p.m. and order by 6 p.m. to enjoy this offer.

If the panoramic views of Monterey Bay are a feast for the eyes, the food is a feast for body and soul.

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Coast Weekly

Life is good when you have your own Beach House

October 10, 2013, Shiho Fukushima (Monterey County Weekly
Excerpts Click Here for the full article)

Before Beach House at Lovers Point.Before Beach House at Lovers Point opened for business.... its team had plenty of time to talk a lot about how they’d strive to be a locals-oriented establishment in a place that could easily target tourists and tack on a few bucks for its prime location.
It wasn’t talk.

Take their Sunset Suppers, well-portioned entrees for $9.90. Add a soup, salad or a glass of house wine or beer for another $2.90 if you are seated by 5:30pm and order by 6pm.

The suppers include rigatoni with garlic cream sauce, sun-dried tomatoes, fresh basil, shallots and Parmesan cheese; sole almondine, a grilled fillet with lemon butter sauce, wild rice pilaf, toasted almonds and green beans; and panko-crusted chicken breast with “smashed” potatoes, garlic spinach and rosemary jus.

We enjoyed the flame-broiled pork loin chop supper – tender and juicy atop Yukon Gold mashed potatoes and topped with an electric medley of pink and purple braised red cabbage and apples. The French cider sauce rounded out this eye-catching dish with a wonderful thick consistency from apples, not flour. Brilliant...

...The bacon-wrapped meatloaf ($15.90 after 6pm) has proved one of the most popular dishes so far. It comes with a crown of fried onions, butter braised carrots, smashed potatoes and a mushroom gravy –

They are ahead of the game in creating food that everyone can enjoy, even those with a restricted diet.

. The Caesar ($7.90) is similarly delightful and simple, in keeping with their nothing-too-chic-chic approach, a conscious departure from the property’s days as the fancy Old Bath House. Nevertheless, there’s a butter-roasted lobster tail ($32/one half pound tail; $58/two) and a ribeye with Parmesan fries, garlic spinach and hotel butter ($27).

The welcoming, spacious dining room and its full bar, heated patio, natural light and a 180-degree view of the Pacific Ocean and neighboring Victorian style homes – which scream Pacific Grove – also serve a lot of other reasonably priced appetizers. Those include the garlicky and steaming escargot ($9); the flagship firecracker shrimp (small crispy shrimp tossed in a spicy cream sauce, named for the Feast of Lanterns, $8.90); fresh oysters ($12.90 for six); locally sourced Sicilian sausage ($8) grilled and served atop lentis; clams and mussels Pernod ($12.90); salmon rillettes ($11.90); and even steak tartar ($11.90). Oysters roasted in a garlic-dill butter ($11.90) were good but could use a bit more oomph. Scallops crudo ($11) call me toward my next visit.

In short, there’s something for everyone, like the spaghetti clams ($18) and Maple Farms duck breast pan-roasted with an apricot relish and balsamic reduction sauce ($27) to the wild arugula with roasted beets with a blue cheese vinaigrette ($8) and the all-American burger Beach House-style made with Angus beef on a toasted bun ($12.90).

Something else everyone can appreciate: The chance to pretend you own a house by the beach, with a friendly personal chef and service staff to boot. The view, like good value, never gets old. It’s a casual cool spot that’s budget friendly, where I can see myself as a regular and a place where I can meet other locals. Consider their mission accomplished.

BEACH HOUSE AT LOVERS POINT 620 Ocean View Blvd., Pacific Grove • Open from 4pm daily. • 375-2345.

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Cedar Street Times

Beach House in Pacific Grove: this is the way to dine

by Richard Oh


The owners Kevin Phillips and Jim Gilbert did it again. They have the golden touch. They also own Gilbert’s Restaurant and Abalonetti’s both on Fisherman’s Wharf, Monterey. To have a successful restaurant, one must operate on all cylinders all the time. The staff is so important from the kitchen to the wait staff to the bussers to the host to the bartenders, and of course management. Which leads me to Jeremy Phillips the general manager. He is a young and ambitious man with lots of drive...

Jeremy spent some time at Cal Poly studying business, but his passion for food, beer, and wine could not be surpassed. He is Cicerone certified and is currently moving towards sommelier certification. A Cicerone is a person who has been chosen to designate those with proven expertise in selecting, acquiring and serving today’s wide range of beers. Thus, Jeremy can pair beer with your entrée as a sommelier would with food and wine. This is his first position as a general manager and he loves the challenges and rewards of running a new and feverish restaurant. Please visit him and his staff soon. Call 831-375-2345 for reservations or visit www.beachhousepg.com for more info. They are open at 4:00 daily.

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Carmel