One-pound burgers, gluten-free fried pickles are on the menu at San Clemente Pier’s new concession – Orange County Register

As you walk the wide wooden planks toward the end of the San Clemente Pier, Scott Shipley hopes you’ll stop by his Pier Grill & Tackle for a chat and maybe for a burger, a cup of coffee or a chocolate-dipped banana.

Shipley, a San Clemente resident and licensed real estate broker, is an avid fisherman and a former restaurant owner. When the city concession near the end of the pier became available, he decided it was time for a change of pace. He applied for and won the concession to operate a business that rents fishing gear while offering food and locally made souvenirs near the end of the 1,300-foot pier.

In an interview, Shipley talked about how things are faring for his new business during its first summer season.

Orange County Register: What is it like to have a business at the end of the pier?

Scott Shipley: It’s definitely a new experience, like no other food establishment. The best part is having the time to chat with people.

OCR: What are the most popular items on your menu? Any surprises?

SS: It’s no surprise my classic burger with a half pound fresh ground seasoned Angus chuck on brioche bun loaded with veggies is definitely the most popular item. One surprise on the menu is my fresh-made gluten-free fried pickles. I hand-cut the pickles and toss them in rice flour for each and every order.

OCR: How many people order the one-pound burger?

SS: I sell probably two of those a week. It’s usually a teenager with a big appetite.

OCR: You also sell souvenirs. What are the most popular items?

SS: The Larry Beard phone cases are definitely a big hit; his pictures infused onto phone cases. But I always love selling all the local-made things, like jewelry and signs. I have San Clemente Pier t-shirts.

OCR: What kind of fish are people catching? Anything unusual lately?

SS: For people renting fishing poles, I mostly just tell them to try and catch mackerel because it’s so abundant. But we often see calico bass, croaker and an occasional halibut. What…

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