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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. Once inside, this lively spot truly brings a sense of New England to the West coast, thanks to the venue's nautical décor, high wood ceiling, leather booths and brass accents. The kitchen cooks up traditional New England fare and innovative California-style dishes. The menu is printed anew each day and offers staples like chowder, steamed mussels and clams and fried fish. 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 Minnesota walleye. Try the mesquite-grilled fish or East Coast seafood classics like beer battered fish ‘n’ chips. Some specialties venture into gourmet territory, such as pan-seared scallops with goat-cheese grits and the miso-glazed sea bass with shiitake mushrooms, coconut rice and grilled scallion vinaigrette. There's a sushi and raw bar menu --- don't miss the soy-marinated ahi poke appetizer. Wines are affordably priced, with many available by the glass.