If you’ve ever visited the Pacific Ocean, you’ve noticed the difference. In a league of its own, it’s an ocean boasting attitude and edge. That’s what Lincoln and Lyndsay Ward have created at Sugar Land’s hottest new eatery, Pacific Coast Tacos. Pacific Coast Tacos is an original concept by Lincoln and Lyndsay. Lyndsay says, “People always ask if PCT is a franchise? Proudly we can say, ‘No.’ This is our original idea born right here in Sugar Land TX!” “We wanted to bring something different, Pacific inspired, to this community,” says Lincoln. “We, along with our team leaders Robby and Dana Bulian, put in a ton of research in the Pacific Rim, bringing in flavors from the West Coast of the States down to Mexico and South America. The menu reflects influences from Thailand, Korea, Vietnam, Hawaii and French Polynesia.”
Lincoln and Lyndsay introduce an inventive and ambitious concept the culinary world hasn’t seen in Pacific Coast Tacos. This concept is truly cutting edge and forward thinking in menu and design. Pacific Rim influences such as Poke Bowls, Won Ton Lobster Tacos, and Tom Kha Soup compliment a collection of the most flavorful and unique tacos anywhere. Fresh Pacific Ceviche’ and PCTs signature Guac topped with fresh mango, jicama, green apple and radish exemplify the creativeness of PCTs culinary identity. “Taco ’bout Tacos?” Enjoy the Korean Beef Taco. CAB beef sliced fresh and soaked in scratch bulgogi marinade, seared to perfection and topped with shredded napa cabbage, cilantro, sliced radish, scallion, citrus soy, and chili sauce served in a fresh sliced jicama tortilla. Other popular selections are the Pacific Octopus Taco, the Hawaiian Kalua Pork Taco, and the Thai Chili Chicken Taco which calls for a unique scratch Thai marinade created by Lyndsay. Lyndsay combines exotic Thai herbs and spices producing an amazing depth of flavor. This taco is topped with sprouts, julienned carrots, cilantro, peanut sauce, chili sauce, fried jalapenos, and served on a fresh sliced jicama tortilla.
This scratch kitchen is open for breakfast, lunch and dinner. But you’ll find no walk-in cooler or freezer at Pacific Coast Tacos…the freshest herbs, spices, fruits, vegetables, and proteins available are delivered daily. GM Robby Bulian, who has also contributed to the Pacific inspired menu, says, “Our team arrives as early as 5am to make the corn and flour tortillas by hand for the day.” PCT’s signature jicama tortillas are sliced fresh from the root vegetable, and the wide selection of salsas at the salsa bar are also made from scratch daily.
Equally on par with the fantastic food is the full bar at Pacific Coast Tacos. We’re talking atmosphere and selection. Falling in line with the quality of the food served is an excellent selection of cocktails, margaritas, beer, and wine. Natural agaves are infused with fresh fruits, vegetables, and peppers right in the kitchen. This bar is also all about mezcals and tequila. Lincoln and Robby agree, “We are super excited to introduce unique tequila and mezcal flights to the Fort Bend community! Tequila and mezcal have so much to offer with unique brands and distilling processes. They are truly amazing spirits enjoying a height in popularity and renaissance.” Enlighten your palate with refreshing cocktails such as the PCT Watermelon Cocktail and the Zesty Strawberry cocktail, both inspired by renowned bar/cocktail specialist Justin Nobriago at Malibu Farms in Malibu, California. Red and Rosé Sangrias, along with a quality over quantity selection of margaritas, are also available.
Let’s talk design! Spacious and clean with arguably the best atmosphere in Sugar Land, PCT boasts a semi-open air kitchen design with large garage doors opening to a covered patio highlighting the natural waters of Sugar Creek. Eye-catching materials such as contrasting Italian tiles, white-washed shiplap, and custom metal framing create an edgy and energetic vibe reflecting the innovative and ambitious works of local architect Robert White. “Working with Robert and sharing our vision of Pacific Coast Tacos was an amazing experience,” say Lincoln and Lyndsay. “It was inventive, organic, and adventurous all at once!”
Of course, Lincoln is no stranger to the restaurant world. He started as a dishwasher at Captains Half Shell Oyster Bar at age 17. After working nearly every position in the restaurant biz, he had numerous manager stints in both Sugar Land and Houston. Lincoln took his first swing at creating, operating and growing a concept seven and a half years ago with The Rouxpour. He hit that one out of the park! “It was an exciting time for my wife and I, and a wonderful learning experience,” says Lincoln. “We hope the team we created there maintains the systems and philosophies we put into place so they can continue to experience success.”
Pacific Coast Tacos caters and hosts events both at the restaurant and off-site. While influenced by the Pacific Rim, all recipes were created by Lincoln and Lyndsay Ward with help from their incredible team. “We did a ton of tastings over the years,” says Lincoln. “Our kids—Denzel, Abigail and Lauryn—would complain, ‘Not tacos again!’”
The Ward family and team have two new concepts on the “back burner” for Sugar Land to get excited about for 2019-2020. We can’t wait to hear what they’re taste testing now!
Pacific Coast Tacos
1525 Lake Pointe Parkway, Suite 600, Sugar Land, Texas 77478