We cook what the coast gives us.
Started in a Little Italy kitchen in 2019. Still sourcing from the same six San Diego farms.
The story
Coastline started as a single lunch counter in Little Italy with a simple premise: make food that tastes like San Diego. Not a trend. Not a franchise. Just grilled fish, local produce, and honest technique.
Founders Mia Chen and David Park met working the line at a beachside hotel restaurant. They wanted to take that same attention to fresh seafood and bring it somewhere accessible — a place where a $16 poke bowl was actually worth sixteen dollars.
Today Coastline operates three locations and a growing catering division that serves everything from biotech all-hands meetings to waterfront wedding receptions. The sourcing list is still the same six farms. The fish still comes from the same La Jolla pier market.
