Lime in the Coconut on Chula Vista's Third Avenue serves Pacific Island-inspired plates and rum-based tiki cocktails from a kitchen led by Executive Chef Jeremy Galapon, formerly of San Diego's Bali Hai. The dinner-only format occupies a prime Third Avenue Village storefront that draws the same pre-event crowd heading to North Island Credit Union Amphitheatre for concerts south of the district. Galapon's menu pulls from Hawaiian, Vietnamese, Japanese, Filipino, and Caribbean traditions, producing dishes like fried spam musubi balls with sweet soy and ginger aioli that reflect a cross-Pacific technique rooted in his prior work at Shelter Island's Bali Hai. The pan-Asian influence extends to the beverage side, where the bar's tropical-fruit infusions sit on the same Third Avenue block as the boba and tea program at Feng Cha Teahouse. A hidden speakeasy called X operates behind a marked door inside the restaurant, accessible only by advance reservation and password, featuring house-infused rums and proprietary bitters blended by Snake Oil Cocktail Co.