New Digs for Pier 29


By Mary Lee Shalvoy
Photography by Judi Swinks

Pier 29 is certainly not a new restaurant. It’s been a significant player in the local dining scene for 10 years, residing for most of those years just across the Park Street Bridge. But Pier 29 has moved into new, fancier digs in Alameda, so my lunch bunch and I recently ventured over to Ballena Bay to check it out. It’s worth the trip.
    Restaurant owners Betty and Rod Gee tend a large flock of regular customers, including many who stop by their restaurant on a daily basis. The loyal following craves Pier 29’s homestyle meals. Regulars will still see their favorite waiters and waitresses in the new location, and the menu remains true to Pier 29’s established one. Patrons can still shake hands with the omnipresent Gees, but there are a few unmistakable changes.
    The most obvious transformation is the physical setting. The Gees remodeled the space, home to a number of previous restaurants, with an eye toward fine dining. Patrons have two choice viewing options: the “big room,” which presents a breathtaking, picture-postcard vista of San Francisco and the bay; or the heated patio, where diners can take in a serene view of the boats docked at the Ballena Bay Yacht Club. Settle into the big room and enjoy a romantic dinner for two or a private party for a large group, but pick the patio for a drink and a snack from the bar menu to end a perfect Alameda day.
    Along with the structural facelift, the Gees have updated the Pier 29 menu, which boasts extensive and affordable offerings with no dish priced more than $19.95. The restaurateurs cater to an American palate, covering their bases with seafood, pasta, poultry and meat dishes. Hungry diners can sup on chowders and soups, sandwiches and burgers or steaks and salads. Exotic cocktails and specialty drinks pair with tasty appetizers and smaller plates on the bar menu. Pier 29’s house specialty, fisherman’s stew, features a cornucopia of seafood. For fish and chips fans, Pier 29 delivers a traditional rendition and mixes things up with fried oysters and chips as an interesting alternative.
    Betty Gee has been experimenting with how to attract new customers while maintaining the diehard fans who enjoy the restaurant’s well-known favorite dishes. One thing she has tried is adding specialty drinks to woo customers with exotic tastes. To accommodate customers seeking healthier dining choices, Gee has also introduced a new salad menu, allowing customers to select varied protein options, including bay shrimp, albacore tuna, Dungeness crab, grilled prawns and chicken. I can personally attest to the tastiness of the Oriental Prawn Salad, so add that to your list of must-tries. The menu balances these newer, healthy choices with Pier 29’s familiar and old-fashioned hearty fare like chicken fried steak with mashed potatoes and gravy (another big hit with our table).
    To appeal to more customers, Pier 29 offers a daily early bird special, and this bargain of a dinner is only $10.95. The dinner comes with a choice of soup or salad, an entree and a dessert for patrons who come to dine before 6 p.m. For early risers, Pier 29 serves traditional breakfasts—egg dishes, French toast and pancakes are standards. And every day at every meal, Pier 29 chefs can accommodate diners with special dietary needs. In addition, Pier 29 is kid friendly, and Gee and her staff, including her chef-son Frederick Chiu, have designed an excellent children’s menu for the 10 and under set. It includes an entree (grilled cheese, chicken nuggets, mini corn dogs, cheeseburger, pasta  or chicken teriyaki), a beverage (juice, lemonade or milk) and dessert.
    Pier 29 does wonders with dessert: Don’t miss the warm, fruity bread pudding, crème brûlée and tapioca and chocolate pudding. The tapioca tasted just like my grandmother’s and put smiles on our faces.
Because of all that and more, we’ll definitely be back. And maybe we’ll see you there.