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Bonefish Grill Restaurant Review: This Florida-based chain’s initial foray into California proves that they did their homework. Located smack dab in the middle of the perpetually bustling Tustin Market Place, this lively venue lures in shoppers and locals with the kind of ambience that OC diners embrace: soft lights, mellow woods and an open dining space that finds balance between the cozy and the boisterous. Executive chef Mark Adair has been given full rein to highlight local and sustainable seafood from the Pacific Ocean’s bounty, and takes advantage of this by offering a rotation of fresh, clean-tasting fish, all prepared over a wood-burning grill in order to give just the right touch of turf to the surf. Guests can lead up to the mains by diving into a few seafood-centric appetizers, such as crispy, zesty Bang Bang shrimp. While seafood options like shrimp-stuffed tilapia dominate the menu, there are a few wood-grilled land items for those who want to stick to terra firma, such as the bone-in rib-eye and the pork chop with Fontina. Desserts are nice and the wine list gets the job done, although the beer list could use a little extra love. Sunday brunch features a mix of traditional and seafood-based selections.