Locals are hooked on Bluewater Grill’s sea food

A restaurant in Temecula continues to make waves in the best of ways. Bluewater Grill, one of seven restaurants owned by partners Rick Staunton and Jim Ulcickas, is on point with seafood flavors and the bright and airy atmosphere is an ideal spot in Temecula to meet friends, family or coworkers for a midday lunch.

When you arrive at Bluewater Grill, diners walk into another world. Set back from the main artery of Ynez Road, an easy location in the middle of the city, Bluewater Grill strikes the heartstrings of beach lovers with notes of sea-side industrial in the décor. Soft, white-washed woods intermix with rope and tie down cleat shelving, glass and mirrors, a relaxed and beach feeling atmosphere for anyone who wants a bit of seaside escape.

The lunch and happy hour menu is priced to enjoy a wide variety of Bluewater Grill offerings. With market priced sea food delivered fresh daily from San Diego, and their own harpoon boat – the Pilikia – which serves fresh harpooned swordfish in season, Bluewater Grill is in its 20th year of business and going strong.

At the restaurant, the fish market display showcases the varieties of market fresh fish, clam chowder and smoked fish available. The knowledgeable counter staff will assist you with sustainably caught seafood to take home and prepare yourself. But treat yourself to the best ocean dining in Temecula at this award winning restaurant.

Outdoor dining is available and, according to general manager Chad Simpson, a new patio expansion for the restaurant is on the way.

A delicious location to dive in for a quick bite or come for happy hour. If you can stay for a lingering lunch, the menu offers extensive appetizers, main course items or lunch specials brought to the table by friendly staff.

Local wine is poured, and many recognizable local craft beer is on draft behind the well-appointed bar. Lunch visitors can eat at the bar, or at the many tables scattered throughout the restaurant, with a menu that will please seafood lovers and land lovers alike. Come for happy hour, Sunday to Thursday from 3 to 6 p.m. for small plate and drink specials, including oyster shooters, grilled fish tacos, ahi poke lettuce wrap, steamer clams and more.

First up to the table was the Ahi Poke, brought to the table in a wide-mouthed mason jar, paired with fresh made sweet potato chips. This a perfect starter for lovers of sushi-grade ahi. Tossed in an “Asian inspired” marinade, the ahi is tossed with diced cherry tomatoes, avocado and crisp cucumber. The tuna is swimming-fresh, perfect consistency and succulent with each chop-stick bite. Thin, crispy sweet potato chips are the perfect complement to the Poke.

The Ponzu Scallops, served ice cold in scallop shell trays, topped with roe, ginger and the sweet, Asian ponzu sauce is another delightful sharable appetizer. This delicacy will surely impress any sushi lover and is an ideal cool start to a summer meal.

If you prefer something crisp, the Salt and Pepper Shrimp will fill the bill. A new creation brought to the table by chef Art Garcia, a Southern California trained executive chef known for his seafood expertise. These delightful full-bodied shrimp are best eaten sans-head, but the flavorful garlic, scallions, ginger, salt and pepper spices will crunch with every bite. Don’t hesitate to eat the shell on these tasty treats.

Behind the bar, Kaelyn LeClair offers her expertise on area beer and wine. Refuge Orange Wit is a perfect light and citrus complement to any dish. For lunch, choose between the impeccable Mahi Mahi sandwich, delivered on a freshly baked brioche bun, served with roasted tomato, jalapeno aioli and the housemade “chips” French fries. The tender Mahi Mahi, served medium-rare, will melt in your mouth – the jalapeño provides dimension and heat amid the creamy aioli. This is the kind of sandwich that makes it difficult to try anything else when you come, and leaves you craving a return visit.

If you find yourself at Bluewater Grill, but seafood isn’t your thing, try the Angus Burger. Angus beef, with light crispy fries and a thick heirloom tomato make this a perfect spot for families and friends who favor seafood and then some.

Finally, a visit to Bluewater Grill isn’t complete unless someone at the table orders the seasonal special, or the Today’s Fish, fresh cut on the premises, and made to order with signature sauce and sides.

For our visit, we enjoyed the Wild Alaskan Halibut, a delight for the senses. Fresh halibut, served pan seared on top of a parmesan polenta cake, oyster mushroom, spinach Florentine, plate drizzled with an oven-dried tomato vinaigrette. Garnished with edible flowers, this flake-apart halibut captures the essence of fresh, with beautiful presentation by chef Garcia. The polenta cake adds a rounding dimension of sharpness with the parmesan, when savored with a bite of flaky halibut. Each bite will send you into another place, where the sea breeze and splashing waves will take you away.

Visit Bluewater Grill Restaurant and Fish Market in Temecula at 26700 Ynez Road, call (951) 308-2722, or visit http://www.BluewaterGrill.com.