SEA 180 will bring contemporary beachfront dining to one of San Diego’s most distinctive and underserved locales. The restaurant will be located on the ground level of Pier South, the new $28 million boutique hotel.
Known for his affinity for unique locations with hidden appeal, David Cohn selected Pier South after years of scouting the area. Likewise, his partner in the property, Ken Irvine, has surfed and spent time in Imperial Beach for decades.
With 180-degree views of Los Coronados (the Coronado Islands), South Bay and Mexico, the name SEA 180 was coined from the expansive ocean views visible from every corner of the establishment. Located just steps from the Imperial Beach sand, SEA 180 will be both accessible and upscale.
Having spent more than 15 years as a commercial tuna fisherman prior to joining the hospitality game, chef and restaurateur Ken Irvine will head up the culinary program at SEA 180. With influences from the original colonizers of the area, the restaurant’s Baja-Med cuisine will feature Pacific Rim flavors indicative of the Japanese fisherman, as well as the French, Italian and Mediterranean food that drove south into Baja during the Prohibition era.
The restaurant will be a 10,000-square-foot space comprised of both indoor and outdoor dining, including a banquet room and rooftop deck. Philippe Beltran, an avid world traveler who was born and raised in Paris, is best known in San Diego as the creative mind behind the Cohn’s BO-beau kitchen + bar in Ocean Beach and 100 Wines in Hillcrest. Beltran will head up the interior design of SEA 180, combining natural and organic elements to fashion a light and airy environment. A soft palette will bolster the sky-high glass window.
SEA 180 will open in conjunction with the grand launch of Pier South hotel, tentatively scheduled for November 2013.