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Keep Mesa Cool ™


Boathouse Collective is Costa Mesa's premier restaurant and venue hosting a variety of art, live music, signature cocktails and fresh, thoughtfully crafted Southern California 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, live music, signature cocktails and fresh, thoughtfully crafted Southern California 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, live music performances and special events in westside Costa Mesa. Boathouse Collective offers dinner service as well as happy hour and Experimental Sundays will be soon to come.

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, transforming the space into a full service restaurant and venue. The design maintains the building’s historical and rustic character while exhibiting an artistic and creative aesthetic that suits the industrial westside Costa Mesa neighborhood.

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DRINK TOGETHER


Unique and traditional cocktails crafted with in-house made shrubs, infusions and fresh juiced fruits...

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DRINK TOGETHER


Unique and traditional cocktails crafted with in-house made shrubs, infusions and fresh juiced fruits...

HAND CRAFTED COCKTAILS

The Boathouse Collective offers a full service bar serving classic cocktails with a modern twist, all crafted with housemade ingredients. Our creative force behind the innovative cocktail program at the Boathouse Collective are the gifted Parc Crecelius & Zachary Ricks as well as our talented bartenders. Our team brings a long list of cocktail knowledge, incorporating their freshly made shrubs and infusing techniques. Our unique approach in combining natural ingredients shows an innovative passion that can be seen and tasted through our presentation and attention to detail.

Also available are 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 our goal of incorporating as many reclaimed elements into the new design as possible.

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Eat Together


We 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 offerings.

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Eat Together


We 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 offerings.

Curated by Peterson and a hand-selected steering committee, Boathouse Collective will highlight a blend of elevated cuisine and showcase 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 floors have 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 namely serve a 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 cultured 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.

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