Our swordfish is just-caught from our very own Pilikia off the waters of Catalina Island! It's what we're known for - so come in to taste the ever popular, 100% sustainable and ultra fresh swordfish, available at all Bluewater locations in SoCal, Catalina Island and Coronado.
We’re now at 30,000 feet! Hear our own Jimmy (“Jim U”) Ulcickas talk about the Bluewater family of restaurants on the seat back video screens on all 5,800 American Airline flights during August and September.
We’ll be reaching 226,000 passengers – so if you’re flying First or Business Class on American, be sure to tune in to the Talk Business 360 TV Show to check us out! And we’re excited to welcome any of the thousands of seafood fans traveling to SoCal and Phoenix for business or pleasure this year!
It was a party to remember, with 400+ ex-Charties gathering to reminisce and celebrate the Chart House era. Bluewater Boathouse occupies the 1887 Boathouse, which was Chart House #4 from 1968-2001, so it was indeed a special gathering, and in a special place.
We're open daily for lunch from 11:30am to 4pm, and dinner from 4pm to 10pm! Our Fish Market opens at 10am. Come in, and feast on Bluewater’s famously fresh fish, monthly seafood and wine pairings, neighborhood happy hour and brunch (coming soon!).
We're excited to announce Art Garcia as Executive Chef and Chad Simpson as General Manager for Bluewater Grill Temecula! Debuting in February of 2015, the new restaurant will be dedicated to showcasing the culinary possibilities of sustainable seafood and shellfish.
Just like certain recipes and chef’s specials that aren’t printed on the menu, many of the best Bluewater Grill offers and deals for diners go unannounced publicly. Until now.
Already the culinary incubator for the Bluewater family,The District at Tustin restaurant is also known for its special deals. As the promotional incubator for the six-restaurant collection, the restaurant offers a number of money-saving deals and special offers not yet available at the six other Bluewater locations. All are available to the public for the asking in Tustin only.
Locally trained chef looks to continue the pioneering culinary spirit of Brian Hirsty who passed away earlier this year
While most executive chef appointments at high-profile restaurants are cause for celebration, today’s announcement that Jason Mazur has been named executive chef for Bluewater Grill’s growing family of seafood restaurants is a considerably quieter affair.
Opening in June 2014! Bluewater Grill will convert the historic 1887 on the Bay Coronado Boathouse Restaurant into a showplace for sustainable seafood. The iconic over-the-water building will become the sixth Bluewater and first in San Diego County.
We're happy to announce that locally trained Jamie Gallimore will be joining Bluewater Phoenix! Chef Gallimore studied at Scottsdale Culinary Institute and worked at Destination Royal Palms, Hermosa Inn and Café Allegro. Welcome aboard!
The spectacular 6,900 sq ft Bluewater Avalon is a homecoming for longtime Island boaters and fisherman. Remodeled in the Terminal Building, the destination restaurant specializes in the freshest sustainably harvested seafood.
Co-founder of popular California and Arizona restaurant chain is singled out for hospitality and seafood sustainability leadership
NEWPORT BEACH, Calif. (July 1, 2012) – The industry accolades continue for Bluewater Grill co-founder Jimmy Ulcickas. Months after being invited to share his marine stewardship best practices with other restaurateurs during the International Boston Seafood Show in March, the Orange County resident is being profiled on the cover of the July 2012 issue of SeaFood Business as one of the nation’s most prolific seafood sustainability experts.
The prolific restaurant owner and operator, who opened the first Bluewater Grill in Newport Beach’s Cannery Village in 1996, is part of the magazine’s annual "The Buyer’s Turn," which shines a light on especially innovative retail and restaurant seafood buyers. Joining him on the cover is Tracy Taylor, lead seafood-procurement specialist for Ahold USA, the parent company of Stop & Shop, Giant and Peapod supermarket chains.
Ulcickas was selected based on his leadership in seafood sustainability, specifically his work to achieve total-menu sustainability compliance by mid-2012, and his pioneering management philosophy which includes twice-daily printed menus and monthly seafood tasting events at each restaurant designed to educate customers about the latest seafood trends, serving suggestions and practices.
Ulcickas was cited by SeaFood Business as a mainstream independent restaurateur who is leading the industry by featuring sustainable menu choices and serving only products from certified fisheries or farms within the context of a moderately priced seafood restaurant operation.
A study in JAMA confirms what Bluewater Grill has known for years:
seafood-rich diet can reduce obesity, cholesterol, heart disease and diabetes
NEWPORT BEACH, Calif. (June 27, 2012) – A new study appearing in the peer-reviewed publication Journal of American Medicine (JAMA) has confirmed what Bluewater Grill has known for years: a diet rich in seafood, produce and healthy fats can reduce the risk of a number of negative health trends, including obesity, high cholesterol levels and the risk of heart disease and diabetes.
Bluewater Grill is committed to being on the forefront of environmentally responsible behaviour. It is easy to "claim" you are a "green" operation, it's even fashionable but here is a list of what we are doing!