Hidden in Plain Sight

For a gem, the Moofish Café & Aqua Beachfront Bar isn’t exactly hidden.

In fact, most local visitors to the Ventura Promenade pass right by the restaurant—tucked on the ground floor at the Crowne Plaza —without realizing that it’s not just for hotel guests, says Executive Chef William Traynor.

“People think we’re closed to the public. But we’re not, and there’s free parking for up to two hours while dining,” says Traynor. “People always forget about the prettiest restaurant in town. They don’t know if they can come in.”

“The breakfast burrito is the best,” says Andy Kirkwood, co-owner of the Freedom Coffee kiosk parked near Moofish’s entrance. “ I love to order and then eat out on the [ocean facing] patio. Most people don’t know you can do that!”

For a restaurant that tends to attract out-of-towners, Moofish Café is deeply rooted in community sourcing for almost everything offered. Seafood comes from Coastal Provisions (owned by Lure Fish House restaurant) and Kanaloa Seafood in Santa Barbara and Oxnard, meat from Watkins Ranch and produce from Apricot Lane Farm in Moorpark, which is also a regular at area farmers markets.

“[Apricot Lane] is the [farm featured in the documentary film] Biggest Little Farm,” says Traynor, adding that he has visited the farm, where the cows, pigs and chickens seem to frolic. “It’s biodynamic, which is beyond just being organic. They use a compost tea brewing method for fertilizers to feed their soil. There are no chemicals at all.”

Bakery items, including bread, come from the Café Ficelle bakery. “They make pretzel bites special for me,” Traynor says.

The menu at Moofish Café is carefully curated America casual, featuring select dishes that reflect the season. The fall menu included pumpkin chili with Jalapeño Cheddar Corn Muffins, Crispy Skin Campbell River Salmon with Okinawa Sweet Potatoes, Baby Bok Choy and Miso Brown Butter Sauce. Check their website for the winter updates.

Traynor says he changes the menus with the season to reflect the best seasonal offerings. He has been working in kitchens for 35 years, after graduating from Santa Barbara City College. He became a cook’s apprentice through the American Culinary Association. From there he moved through all the kitchens with Santa Barbara’s Fess Parker hotels, did a stint in some San Francisco kitchens and then sous chef at Cold Springs Tavern. His culinary route took him through Los Angeles and Virginia Beach until he landed at Crowne Plaza and opened up Moofish Café in 2022.

With great views of the Pacific Ocean, the restaurant is on the Promenade across from the Aloha Steakhouse. General Manager of Food and Beverage Nick Stangle says that the proximity to the ocean is part of its allure.

“I love the restaurant’s concept. It’s a great property and a great location,” says Stangle, who likes to hit the waves right outside the door when he’s not working setting up and managing events.

“Chef William and I are collaborating on specialized menus and cocktails for the holiday season as well as a Grateful Dead NYE celebration,” he adds. “He’s my eyes and ears out front,” says Traynor, who stays in the kitchen attending to the endless demands of a successful restaurant and hotel.

Traynor tries to keep regular business hours, which is hard at restaurants. But even if he has to stay late from time to time, his wife, Laurie Traynor, is understanding. “We make the best of the time that we have together,” he says.

To keep things lively, Traynor, a self-professed Deadhead, is adding music, such as dueling pianos or Grateful Dead weekend jams.

• To check out the menu and entertainment lineup at Moofish Café & Aqua Beachfront Bar, visit MoofishCafeVB.com.