TRAVERSE CITY — Michigander Garrett Jenkins has been working to open his restaurant Pacificoast since last year.
"It's been a long time coming," Jenkins said.
The downtown Traverse City eatery is open at 123 W. Front St., Suite 1B. Jenkins said they will serve pizza and cocktails to start. The full menu — with the addition of sandwiches, small plates and salads — and weekend brunches are expected later this summer.
The pizza bar includes several varieties like spinach and feta, balsamic with prosciutto and spicy chorizo. Late-night pizza will also be on their menu on Saturdays, Jenkins said.
He said the restaurant is not fine dining or quick service, but somewhere in the middle with no rules on what guests should wear.
"I enjoy the concept where people can come and have fun socially," Jenkins said. "We want to build a space for all ages and for everyone to feel welcome. We want to bring out fresh concepts that Traverse City doesn't have."
Despite the name, Jenkins said they do not solely serve seafood. He called Pacificoast "coastal-type dining."
"It's really anything that sits on a body of water," he said. "It's an accumulation of American-type cuisine."
Jenkins grew up in Ann Arbor and often spent his summers working in kitchens with his stepfather Steve Montesanto. Montesanto ran a restaurant in Dexter, Michigan from 2007-10 and was chef and manager of The West End Grill in Ann Arbor.
Though he is out of the restaurant industry now, Montesanto said he will act as a consultant for Jenkins' new business, helping out behind the scenes whenever he is needed.
"I was super excited for him," he said. "I did it and I loved it. It's nice to be part of it."
Pacificoast will be open from 3-11 p.m. Wednesdays and Thursdays, 3 p.m. to midnight Fridays, 11 a.m. to midnight Saturdays and 11 a.m. to 10 p.m. Sundays.
The space will be available for private groups. Montesanto said they can customize the menu for any type of event. For more information and to make a reservation, visit pacificoastsummer.com.
[Originally published online and in print May 25, 2024]
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