Cafe Pacific

Lloyd O.

My wife and me were invited to have brunch with our youngest son. Not knowing of this place being we never have been out to eat for along time. We decided to give in and weren't disappointed. As we arrive the wait staff and management greeted us with smiles and recommended which items were outstanding. The crab eggs benedict and the classic eggs benedict were spot on, very good from the first bite to the last bite. The Wait staff ask what drink you would like and two of us ordered " Tom Collins " excellent drink an the person who made it was spot on. The taste of the drink was excellent as well as the crab benedict. The atmosphere was excellent and the attention to detail of the restaurant and the food where excellent . Would recommend this place to all who want excellent dining either for brunch or dinner. Cost was reasonable for three us for brunch. As we checkout the waitress ask do you still have room for desert. We then ordered a chocolate cake. Can i say wow it was a very large piece. Excellent job on the wait staff and owners of this fine restaurant definitely will make plans for future.

Gee zzuz

Discriminatory towards shirts....

Stephen Ticsay

My runaway pick for World’s Most Basically Adequate Restaurant. The menu is predictable and uninspired, but the food is more or less done alright. The steak was grilled nicely to proper doneness, but everything else was essentially—well, up to par. Middle of the bell curve. A passing grade. Definitely a hit among wypipo who are against student loan forgiveness.

Daniel Puckett

A culinary staple. If it comes from the kitchen at Café Pacific, it will satisfy your taste. I’ve been coming here dozens of times over the years for various occasions and will say I have never had a disappointing meal in all that time. The price is appropriate for the quality. The ingredients are fresh and experience of the staff is what you can expect from a truly fine dining experience. The restaurant is embodied well by their timeless classics: pepper steak entree, and pecan ball for desert. These have been on the menu since they opened their doors and will surely stay until the end of time. If you don’t eat red meat I encourage you towards the sea bass. The seasonal menus are always thoughtful and executed to perfection. If there are any mistakes, they are extremely few and far between, and never without quick resolution. The maître d’ is exceptionally well trained and runs a tight ship. I look forward to dining here again.