Brand new Ketch of the day in Pillar Point

“The patrons and the history dictated that people wanted what they have, and that is high quality, reasonably priced, traditional comfort food,” he said.

Ketch Harbor Pub is one of three adjoining properties now under the management of the hospitality group, with upscale Pelagic Harbor Grill and the Pelagic Fish Market set to open next year.

While preserving local authenticity and clientele was a key tenet of Pelagic’s redesign strategy for Ketch — they polled residents on their website to see what dishes they most wanted to remain on the menu, for example — Westendorf also noted certain menu and outdoor space expansions that will hopefully propel the business into its next 50 years of service.

Now, customers can find elevated dishes like pineapple-habanero fish tacos and ceviche-stuffed avocado on the menu, alongside classic Ketch staples like the Dungeness crab eggs Benedict, Joanne salad, Princeton omelet and the bloody mary.

An expanded outside area with 27 fireplace tables will hopefully help fulfill another of Westendorf’s dreams for the business — “our goal is to be the largest fireplace dining room outside in California,” he said.

Bar Manager Benjamin Middlemiss acknowledged the complexities of reopening a restaurant of such institutional stature to the coastal community.

“How do we keep a foot firmly planted in that space of acknowledging and recognizing traditions and community that we brought together, and also moving forward with an eye on the future in terms of economic stability, viability, community presence going forward?” he asked.

For Middlemiss, the answer lies in a positive attitude, resiliency to challenges and re-centering the conversation if patrons are originally hesitant about the changes.

“That’s something I tell myself, that everyone here wants the same thing. It’s a matter of rewiring conversation to make sure that we’re all on the same page, because we all ultimately do want the space to be the same thing,” he said, noting the ultimate goal is to make it inviting for all patrons.

While Ketch Harbor Pub is designed to offer patrons traditional, fresh seafood fare, next-door restaurant Pelagic Harbor Grill, which is set to open in the first quarter of 2024, will be an opportunity for the hospitality group to experiment with an upscale, inventive dining environment.

“I think that [Ketch’s] orientation, it catches a little bit more towards locals and weekend visitors, but Pelagic is going to be more for the refined visitor, comes in from over the hill, from overseas, who really wants a unique coastal experience,” Westendorf said.

The space will offer a private lounge area for wedding rehearsals, birthdays and corporate off-site events, as well as a restaurant.

The next-door fish market will hopefully open in time for salmon season in April, if it occurs, Westendorf said. Plans for the fish market include buying directly from Half Moon Bay’s fishing boats to offer the freshest product possible, as well as takeout food and cooking kit options to complement fish purchases.

Westendorf acknowledged that a marked decline of crabbing and salmon season in recent years has taken a real toll on the coastal community, but hopes that the new businesses can play a positive role in the local economy.

“We’re trying to help that by creating a marketplace for the fish market, as well as offerings here where we guarantee that we will occupy this percent of that boat’s take for the year, so they have a guaranteed contract with us to sell the restaurant and at the fish market,” he said. “And hopefully, just hopefully, create an increase in that sort of supply and demand equation by publicizing it, having written marketing, hopefully great restaurants that bring more people here.”

One thing you won’t find at any of Westendorf’s restaurants, including Ketch? “Tourist food,” which he defines as “great location, mediocre service and usually kind of boring food.”

“We want to hit all three,” he said. “Beautiful service, wonderful location and a menu that really speaks for itself and stands on its own to any restaurant in this class.”