Hooked for 20 Years!
Newport Beach, Calif. (August 29, 2016)
For years, we at Bluewater Grill insisted that residents would get “hooked” once they tasted the restaurant’s just-off-the-boat seafood and shellfish dishes made possible by direct relationships with local fisherman.
Above: Swordfish fresh from local waters, caught from our very own harpoon boat, the Pilikia, into Bluewater Grill in Newport Beach.
Twenty years later, our prediction has come true: serve the freshest sustainable seafood and people will come. The original Bluewater Grill in Newport Beach’s historic Cannery Village, opened in 1996, has led to locations in Redondo Beach, Tustin, Phoenix, Temecula Wine Country and on Santa Catalina and Coronado islands.
Above: Waterfront dining at Bluewater Avalon in Catalina Island.
Above: New look, new menus.
Above: Our fishing vessel, The Pilikia, captures fresh swordfish and other fish from local waters.
“Even more than restaurant owners, we consider ourselves fisherman at heart,” explained Staunton. “I think it is precisely this appreciation for the ocean that makes Bluewater such a favorite among seafood lovers. We’ve worked hard over the years to build the consensus that if you want the absolute freshest fish, you come to Bluewater.”
In celebration of the 20th anniversary, the Bluewater Grill website has been updated with a fresher, more authentic visual style focusing on the restaurant’s origins and commitment to signature dishes created from carefully sourced and harvested ingredients, the onsite cutting of fresh fish, and artisan foods.
The refreshed site also devotes more attention to localized events, promotions and specials associated with each restaurant as part of the brand’s ongoing quest to offer localized seafood experiences. This includes the posting of each restaurant’s lunch, dinner, brunch, small plates, happy hour and other menus that are updated regularly to reflect seasonal availability.
The all-day Throwback Thursday specials offered at special 1996 prices include:
- Thursday, Sept. 8: Half Dozen Oysters – $7.95
- Thursday, Sept. 15: Tuna Poke in a Jar – $7.95
- Thursday, Sept. 22: Bluewater Crab Artichoke Dip – $7.95
- Thursday, Sept. 29: Calamari – $7.95
- Thursday, Oct. 6: A Bowl of Bluewater’s housemade New England or Manhattan Clam Chowder – $4.50
All past and present Bluewater employees are invited to a group reunion photo and reception on Sept. 29 at 3pm on the dock outside Bluewater Newport Beach!
Fun Facts about Bluewater
Bet you didn’t know that we…
- Purchase $10 million in seafood annually directly from local fisherman around the world. That’s an average of $27,500 per day!
- Serve so much fresh fish that we’re able to catch or purchase an entire 200-pound swordfish, which is rare for a seafood restaurant.
- Maintain personal relationships with many of our fisherman suppliers – such as Steve, our harpooned swordfish supplier aboard the Captain Hook; Ivar, our lobster fisherman in Redondo Beach; and Glen, our personal shellfish grower in Washington’s Puget Sound.
- Serve 200,000 loaves of artisan bread every year.
- Personally tested 26 different brands of butter before settling on the perfect combination for our bread. (It’s the #23 butter.)
- Hand-shuck 475,000 oysters and clams to order annually. (We also poke each shucked shellfish with a knife and smell it to make sure it is fresh.)
- Purchase oysters and clams directly from the farms where they are grown exclusively for Bluewater Grill.
- Crack 30,000 pounds of lobster and crab every year.
- Ladle 80,000 gallons of Clam Chowder and Lobster Bisque each year.
Come in, get hooked
Tustin 714 258 3474
Newport Beach 949 675 3474
Redondo Beach 310 318 3474
Phoenix 602 277 3474
Catalina Island 310 510 3474
Coronado 619 435 0155
Temecula 951 308 2722