Today is: Monday, July 06, 2020
Bluewater Grill Restaurant Review
Established in Newport Beach in 1996, Bluewater Grill is founded on the rich history and traditions of their local fishing forefathers. Their philosophy is to work closely
with local fishermen while also sourcing the globe for the highest quality seafood
in the peak season. They work with renewable fisheries to make sure they
don’t ever take more from nature than nature can handle!
At the welcoming and comfortable Bar, we opt for seating and enjoy couple drinks. My friend had a Cadillac Margarita and I had a great Cabernet Villa Mt. Eden, from Napa 2004. The restaurant’s eclectic split-story design features an impressive Seafood Bar, with an Oyster Bar that has a large and rotating choice of
briny providing both gustatory and visual enjoyment in the lounge-like
first floor and the fine dining area above.
Chef Graham Norton
At the bar, their amazing manager Deanna sent us a tasting which was one of the
most delightful specialties; the Ponzu Sashimi Sea Scallops, it was delicious,
served on a shell topped with wasabi aoili and seaweed salad. This is
an item that if you love scallops you can’t miss it!
Dark & Stormy
Sashimi Sea Scallops
Bluewater Grill offers a departure from the traditional, with a striking two-story
space, a playfully elegant setting, and bold, creative presentations of always-fresh seafood. Two private rooms are also located on the second floor, an enticing
option for groups of up to 128 guests or so. Ideal for Weddings,
Celebrations, Anniversaries, Birthdays etc.
Jumbo Crab Cakes
As it is, we eagerly turn our attention to the menu, feasting our eyes on Chef Graham Norton’s menu creations. As Bluewater Grill's name indicates, the menu is focused
on the sea, with nothing other than the restaurant's namesake headlining the show.
Our server Pam was truly amazing; her willingness to guide us was truly comforting, because when you have a great server the dinner goes really smooth! She
guided and suggested our entire meal, which of course was
spectacular, it could not have been better!
The Tenderloin Tease was spectacular, this dish was recommended by Chef Graham; tender cuts of beef pan seared with salt & pepper served with horseradish sauce
and garlic toast. It was a perfect beginning to a meal of modern fusion cuisine.
New England Clam Chowder
Ahi Tuna Sashimi
Clam chowder either a cup or a bowl, this is the way to go. You can try 2 different
way; either New England or Manhattan. Plump pieces of clams, adding
glimpses of texture to the velvety liquid. The broth bursts with the
flavors of clams, backed by subtler flavors of cream.
The Sashimi of Ahi tuna was also divine; thin sliced and served with
wasabi & pickled ginger, it can’t get better that this, I guarantee!
The Coconut Praws were delicious, crusted wild prawns
served with sweet mango chili sauce, just divine!
Oyster Rockefeller Served baked on the half shell with ream spinach,
bacon and Romano cheese. If you love oysters, then this is
for you, I truly enjoyed this unique dish!
As far as salads, Pam know that I wanted something light, so I tried the Arugula
and Crab Salad, with Atlantic red crab, avocado, arugula (rocket) with
fresh citrus dressing, a delicious way to enjoy a rich salad that
was at the same time, light and fresh!
California Spiny Lobster
Bluewater Grill's main courses vary by season, marrying the freshest available fish with Chef Norton's unique "flavor creations." The Seasonal Specials was the California Spiny Lobster, which my guest opt, was a stunning example of Norton's style.
The amazing lobster was grilled “Puerto Nuevo” style with butter and
garlic, with a choice of two sides, his choice was the rice and the
fried potatoes that were also delicious.
Center Cut Angus Filet
Chef Norton’s also sent a sample of the Center Cut Angus Filet with a green peppercorn, grain mustard demi glace, with a side of delicious fried potatoes
For map and location click Here!
rice pilat. A
colorful dish is a medley of textures and form, the meat
perfect, revealing only a hint of mustard flavor. The
dishes were, like the entire meal, both playful and
elegant, and a delight to enjoy.
Alaskan King Crab
My entrée was also magnificent, I had a Surf & Turf kind of meal, as per Pam’s suggestion I tried the Alaskan King Crab 1.25 lb with drawn butter and the
Australian Lobster Tail. Well, I can only say that tasting this dish was like
being in Paradise! Both the lobster and the crab was simply incredible
and delicious, one of the freshest and most spectacular
lobster and crab meats that I’ve tasted it.
Australian Lobster Tail
With our plates clear and our last sips of St. Supery dwindling in our glasses, we are ready for dessert. A list of sweets tempts us, and Pam, our server select the most intriguing: the Mud Pie and the Chocolate Decadence. With a glass of Sandeman
20-year Tawny Port, there seems no more fitting way to end the
meal. As Pam delivers the desserts, the Chocolate Decadence catches our
not for the generous slice of chocolate cake
but for what adorns it, and
it was moist, flavorful,
and satisfying. Each bite is heavenly.
The Mud Pie is a crowd-pleasing dessert sure to satisfy the cravings of many a
Served with its chocolate chunk crust, coffee ice cream filling
topping, it was simply out of this world! We loved, it was
any doubt the best Mud Pie we have ever eaten.
As we stand up to leave, tracing our steps back toward the entrance, past the
stunning and striking bar, we feel energized. With lightness in our steps and grins across our faces, we step out into the now-bustling Redondo Beach scene.
Feeling infused with a playful elegance, we float along the coast, satisfied,
and looking at the amazing ocean view and thinking about when we
would return back again for another amazing dining experience.
For more information please visit their website at www.bluewatergrill.com
Article By: Mary Adams
Photos By: Chris Marx
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