West Coast Fish just opened in Costa Mesa’s The Camp.
Meet the Dream Team
Meet Roy Abi-Najm, Abel Vargas, and Johnny Abi-Najm, the dream team behind West Coast Fish. New to The CAMP community, West Coast Fish by the Grub Thick Group has officially opened its doors for business. As the first brick and mortar location, this diverse restaurant welcomes food fanatics daily from 11:30am to 9:00pm. Be sure to stop by and check them out!
Fish is nothing new to Southern California, but Chef Abel Vargas hopes to bring new flavor to the Costa Mesa community. Joking that the two main ingredients are “charcoal and love”, the restaurant utilizes the Japanese Robata charcoal grill which is renowned for infusing food with a delicate smoky flavor.
“The menu itself is super eclectic,” said owner, Roy Abi-Najm. “You’re going to see influences from Mexican and Mediterranean, to Japanese and New American.”
In a world all about presentation, West Coast Fish desires to simplify what it means to have good seafood. Utilizing organic non-GMO herbs, original sauces and wild fish, their food has a fresh taste despite the nature of their “Grub Thick” business name. All produce is hand-picked fresh from farmer’s markets as well as The CAMP’s community garden available to all tenants.
For more information, visit grubthickgroup.com.
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