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Bluewater Grill Restaurant Review: Don't be surprised if gregarious owner "Jimmy U" meets you at the dock (yes, you can park your boat) or on the sunny outdoor patio with a welcome greeting. Inside, this lively spot truly does bring a sense of New England with its nautical décor, high wood ceiling, leather booths and brass accents. Chef Brian Hirsty cooks up both traditional New England fare and innovative California-style dishes. The menu, which is printed anew each day, offers staples like chowders, bowls of steamed mussels and clams, and fried fish, shrimp and oysters. Perhaps the best thing about Bluewater Grill is its devotion to buying the freshest fish, mostly from North American waters, like wild king salmon from British Columbia; halibut from Sitka, Alaska; or Mississippi catfish. Try the mesquite-grilled fish or East Coast seafood classics like fish ‘n’ chips. Some specialties venture into gourmet territory, such as seared scallops in a citrus-tarragon sauce, and salmon in artichoke-saffron broth. Chef Hirsty is proud of his sushi and raw bar menu, especially the soy-marinated ahi poke appetizer. Wines are affordably priced, with many available by the glass.