_________________________________________________________________________________________________ Bluewater Grill
▲ Jimmy Ulcickas( left) and Rick Staunton( right)
Carlsbad, Santa Barbara, Temecula, Catalina Island and Phoenix. Every restaurant serves delightful fresh seafood and shellfish dishes.
“ We serve up to 40 varieties of fresh fish annually, either simply prepared or crafted by our chefs into creations that reflect some of the most popular regional seafood traditions in the US,” Jimmy elaborates.“ As we only serve fish at the peak of freshness, our menu is constantly changing. Each restaurant offers extensive happy hours, small-plates menus and seasonal specials and tastings, ensuring that we continuously introduce new foodies to the wonders of fresh, sustainable seafood. Additionally, we offer restaurantspecific features and services such as sushi and shellfish bars, fresh fish markets, special event spaces, outdoor patios and dining over the water.”
Tasty seafood selections
To come up with exciting new dishes, Bluewater Grill embraces a research and development process that combines local and brand-level efforts, ensuring that all locations maintain the high standards of quality while also offering their own specials.“ Albert Serrano, our Newport Beach-based executive chef, collaborates with Rick and me to create most of the menu. Our menu features grilled fish alongside special dishes and preparations exclusive to Bluewater Grill, such as our Chipotle Swordfish. Together, we identify the latest fish and preparation trends and explore how we can leverage them for our customers. Furthermore, our Second Tuesday Tastings, which are monthly celebrations that pair the freshest seasonal seafood and shellfish with red or white wine,
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