_________________________________________________________________________________________________ Bluewater Grill

beer or sake, play a key role in our research and development process. These events allow us to experiment with new dishes, techniques and regional seafood traditions before they make it onto the menu. From there, our eight general managers offer their own specials and promotions to cater to local customer preferences. This enables us to offer the best of both worlds: a brand-level commitment to quality, sustainability, and freshness, along with offerings localized for each Bluewater Grill community,” Jimmy informs.

Passionate about sharing its passion for seafood, Bluewater Grill is proud to host several dozen opportunities each year for seafood enthusiasts to indulge their passion and for newcomers to develop an appreciation for fresh, sustainable fish. Its Second Tuesday Tastings, held on the second Tuesday of every month, feature chefprepared two-course meals that include a

starter and a seafood main course, paired with two hand-selected local or international wines. The seafood selections typically follow Bluewater Grill’ s seasonal menu specials, designed to provide customers with a continuous cycle of new culinary experiences with seafood and shellfish.

With many of these tastings priced as low as $ 55 per person, the company is committed to making them as accessible as possible. In addition to the monthly seafood and wine events, Bluewater Grill offers special deals on food and drink during various holidays, from National Clam Chowder Day to crab, lobster, and oysters on the Half Shell Days, as well as National Wine Day and St. Patrick’ s Day.

Committed to coastal communities

Later in 2026, founders Jimmy and Rick are also launching a new seafood cookbook, Flavors from the Shore, bringing their regional

Maisanos Bakery was founded in 1994 by Angelina Galasso as a family operated Italian bakery and deli. She fed the community over the next ten years through her mother’ s recipes. In 2004, the bakery expanded into wholesale production and became a trusted partner to restaurants across Southern California. In 2016, her great grandson Christopher Hayes assumed ownership, building long standing relationships with clients such as Bluewater Grill. Today, we honor old world methods through slow fermentation and natural leavening, producing Sourdough and French breads at scale baking 3,000 pounds of dough per hour. Our success rests on service, quality, and genuine partnership with every client.

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