Case Study

Point Loma Seafoods

Point Loma Seafoods began in 1963 when husband-wife team Kelly and Marie Christianson started selling fish in a small San Diego retail shop. Their exacting standards for freshness and quality earned them a strong local reputation, and over the next years their menu grew to include homemade tartar sauce, chowders, and many other in-house items. The couple’s two sons eventually joined the business, and it was at that point the four decided it was time to expand into a larger space. Salas O’Brien’s seasoned engineers agreed to provide mechanical, electrical, and plumbing design.

The new waterfront restaurant contains an interior retail area, a commercial kitchen, indoor and outdoor dining, and an upstairs terrace overlooking the America’s Cup Harbor.  Perhaps the restaurant’s most notable feature, an attached lighthouse uses solar power to illuminate an internal glass prism that lights the waterfront pedestrian walkway at night.

The facility’s landscape was designed with water-saving materials and drought-resistant plants, adding to the restaurant’s overall contribution to sustainability. With Salas O’Brien’s help, the new restaurant is running smoothly and efficiently—enabling it to live up to the company motto, “the freshest thing in town.”

Highlights

Location:
San Diego, California

Project Size:
11,306 Square Feet

Discipline:
Mechanical, Electrical, and Plumbing

Cost:
$2.7 Million

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