From Abalone to Zabaglione - Merrill Shindler, Daily Breeze, Friday, January 17, 2003

Reeling in great seafood at Bluewater Grill
Let us now praise the restaurants that give you more for your money than you could imagine possible.  Let us pay homage to those eateries where, despite the ups and downs of the market, a deal is to be found-even if that deal is at its best at only certain times of the week.
For in these wretched times, it’s nice to know that there’s someone out there who wants to feed you all you can eat, who wants to give you the opportunity to experience the joy of gluttony, without having to pay a whole heck of a lot  for the privilege.
Let us praise Big Eats-and in the following case, Big Eats that are good for you as well.
Just a short distance north, the people at the Bluewater Grill figured out how to do it right from Day One.  The concept is simple-the freshest fish on the market, cooked as cleanly as possible, served in a fine woodsy setting on the marina.  This isn’t the sort of restaurant that buries its fish in nuts and berries, or drowns its fish in heavy cream.
Many of the dishes are cooked over mesquite, others are sautéed in the pan, grilled on skewers, or deep-fried ( the only proper way to prepare Ipswich clam bellies).  This is the sort of classic East Coast seafood eatery that has a proper Oyster Bar, where you can feed on a big bowl of chowder, and a platter of Yaquinas and Hammersleys-or whatever oyster is fresh at the moment.
It’s also a restaurant that, in terms of all-you-can-eat experience, offers one of the best Sunday buffets in the South Bay-very possibly the best.  The price here is $18.95 (a glass of champagne is $2 extra, which is fair-I’ve never understood why those who don’t drink should be paying for those who do).
The buffet fills an entire wing of the restaurant, a U-shaped display of tables covered with enough food to feed a proverbial army, a groaning board of dishes, ranging from much seafood (for folks such as me) to a carved-to-order beef round and ham for those who prefer meat to fish.
I made a beeline for the cold seafood table, where I covered half my plate with the peel-and-eat shrimp, and the other half with smoked salmon, albacore and trout.  In the small space in between, I squeezed in a bunch of marinated clams and mussels.  My logic was simple-everyone knows that cold seafood has no calories, so I can consume all I wanted. And anyway, it’s pure Atkins.  And anyway, it tastes too good to matter.
In the course of the next hour, I worked my way through a whole poached salmon, oysters on the half shell (and big ones at that!), a seafood Newburg, and pasta salad with calamari and bay shrimp.  My less seafood-inclined family did an admirable job with the Belgian waffles topped with whipped cream, fruit, caramel and nuts (not so Atkins); and with classics such as eggs Benedict, French toast, and heaping piles of bacon and sausage.
There’s much more, including too many pastries for dessert and chocolate covered strawberries.
In a world of $50 buffet brunches, this was a major deal-a deal with a view and easy parking in front to boot.

Voted Best Seafood Restaurant in the South Bay 2002 - Easy Reader
There are a lot of things you can do with seafood, and some chefs have built reputations on extraordinary and fancy preparations. It is so easy to be dazzled by these that might be forgotten that you can simply grill it and let the goodness of the seafood speak for itself. The folks at Bluewater haven’t forgotten that lesson, and they pack the restaurant with people who appreciate as many as twenty kinds of fresh fish and shellfish. The thing that all the food here has in common is that the flavor of the seafood itself shines through.

Two Forks Up - The Beach Reporter
Bluewater Grill has sweeping views of the marina through panoramic windows framing views of blue tarped vessels and and a forest of masts bobbing gently up and down on the tide. You won’t feel like a fish out of water here, the servers will help you navigate the endless menu of mouth-watering seafood sautéed, skewered, fried or mesquite grilled on custom made kettle grills and served with your basic sides. Highlights were the shrimp and scallop skewers with bacon and a wonderfully knobby crusted battered  fish and chips. Shrimp or crab Louie, avocado or tomato stuffed with bay shrimp and of course the ever persistent Caesar salad are good summer lunch choices.

A perfect L.A. getaway where you can enjoy the "beachy burbs" on a weekday afternoon and get in a little folklore while you’re at it.

The New Big Fish - Merrill Shindler, Daily Breeze
Bluewater Grill raises the standard for seafood in the South Bay. When it comes to things piscatory, this small chain gets everything right. At Bluewater, they understand fish, the whole culinary milieu that goes with fish."