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Keep Mesa Cool ™


Boathouse Collective is Costa Mesa's premier restaurant and venue hosting a variety of art, music, signature cocktails and Southern California crafted cuisine.

(949) 646-3176 / Reservations

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Keep Mesa Cool ™


Boathouse Collective is Costa Mesa's premier restaurant and venue hosting a variety of art, music, signature cocktails and Southern California crafted cuisine.

(949) 646-3176 / Reservations

the community

Boathouse Collective, a former private event space operated under the same name, has reopened as a multimedia venue showcasing flavorful foods, creative cocktails, art shows, music performances and special events in westside Costa Mesa. Boathouse Collective will serve happy hour as well as dinner service and Experimental Sundays.

Founder, artist and visionary behind the Boathouse Collective, Clayton Peterson, a native of Costa Mesa and Newport Beach, recently rebuilt the space using all reclaimed materials and vintage objects, and bringing the space to code for full service restaurant dining. The design maintains the building’s historical and rustic character while creating an artistic and creative aesthetic that fits the industrial westside Costa Mesa neighborhood.

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DRINK TOGETHER


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DRINK TOGETHER


HAND CRAFTED COCKTAILS

The Boathouse Collective offers a full service bar serving classic cocktails with a modern twist, all crafted with housemade ingredients. Our lead bartender and creative force behind the innovative cocktail program at the Boathouse Collective is the gifted Emily Delicce. Emily brings a long list of cocktail knowledge, incorporating her freshly made shrubs and infusing techniques. Her creative approach to combining natural ingredients shows a inventive passion that can be seen and tasted through her presentation and attention to detail.

Also available is a selection of foreign and domestic wines, and twelve craft beers from the best local and national breweries served on tap from a vintage factory steam pipe, which demonstrates the goal of incorporating as many reclaimed elements into the new design as possible.

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Eat Together


We like to offer a Family Style dining experience where friends and family can get together, put their phones away, enjoy each others company and taste our delicious menu.

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Eat Together


We like to offer a Family Style dining experience where friends and family can get together, put their phones away, enjoy each others company and taste our delicious menu.

Curated by Peterson and a hand-selected steering committee, Boathouse Collective will highlight a rotating mix of elevated and emerging musical and artistic talent on its stage and on its walls. Additionally, locals can expect a series of one-off and culinary events including guest chef dinners in the coming weeks and months ahead.

The interior features communal, high-top and bar seating, and decorative objects that point to the history of the building and area. Nautical décor is a nod to the boat-building company Ditmar-Donaldson who hand-crafted wooden ships here during the golden age of Costa Mesa’s nautical industry. The ceiling is adorned with classic surfboards paying homage to the legendary surfboard shapers of the area, from Peter Schroff to Hobie Alter. The concrete and wood-beam floor has remnants of stickers from collaborative projects Peterson had with his friends at Volcom (NASDAQ: VLCM) from 2005 to 2006 including art shows, movie premieres, and the company’s inaugural annual meeting after Volcom went public in 2005.

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The Kitchen


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The Kitchen


Mathieu Royer

EXECUTIVE CHEF

Boathouse Collective will serve a mostly family-style menu created by Executive Chef Mathieu Royer, who earned his culinary credentials at Pizzeria Ortica, Hinoki and the Bird in Century City, and Morimoto in Napa Valley. Designed to be as unpretentious and approachable as the space in which it is served, Chef Royer’s menu emphasizes locally-sourced, organic and seasonal ingredients combined with inspiration from his global travels and training under master sushi chef Gen Mizoguchi. 

Vince Case

Executive sous chef

Chef Vince Case graduated from San Diego Culinary Institute were his love for culinary art sparked. After his studies Case worked in Alchemy, San Diego and La Casta Resort and Spa where he was introduced to the intricacies of a large kitchen and catering. He then moved to Mesa in Costa Mesa where he picked learned a more refined, modern cuisine. Later on Case moved on to Sous Chef at Anqi in South Coast Plaza where he met our wonderful Executive Chef Royer. Here the two were familiarized with the asian flavors and techniques. In his pursuit of happiness and creativity, Chef Case has settled at the Boathouse Collective amongst friends and fellow culinary artists.

nathan cadwell

sous chef

Chef Nathan Cadwell began his studies at Arizona State University as a business student. It was not until he was working construction and packing his lunch that he realized he needed to be doing something he loved. Before he knew it Cadwell was saying goodbye to business school and hello to the Culinary Art Institute of Santa Ana! In June of 2012 Chef Cadwell graduated and began working with Chef Mathieu Royer and Chef Vince Case at Anqi when he was promoted to Sous Chef. The three stuck together and we all know why: their creativity and chemistry shows in the food they prepare and produce together.