Bluewater Grill

Post Views: 4

Multiple Locations | Southern California & Arizona

Bluewater Grill is a classic seafood institution that has spent nearly 30 years bridging the gap between high-volume dining and elite-level marine stewardship. Founded by avid fishermen in Newport Beach, the restaurant operates under a “boat-to-plate” philosophy that is as much about protecting the ocean’s future as it is about serving its freshest catch. With eight locations across the Pacific Southwest, Bluewater stands as a benchmark for how established brands can pivot toward 100% sustainable operations.

The Sustainability Print:

Shells for Shorelines:

In partnership with Orange County Coastkeeper, the restaurant leads an oyster-shell recycling program. Used shells are cured in the sun for a year to remove pathogens before being used to build “Living Shorelines,” which prevent erosion and create marine habitats.

Waste Diversion:

The Newport location recycled over 2,000 pounds of shells in its first four months alone, with plans to expand this zero-landfill initiative to all restaurant sites.

The Harpoon Standard:

During the summer, the Pilikia uses harpooning—a 100% sustainable, zero-bycatch method—to selectively harvest mature swordfish. These are processed minutes after capture and rushed to the restaurants the same day.

Deep-Set Buoy Gear:

When harpooned fish aren’t available, they prioritize Deep-Set Buoy Gear. This innovative method drops hooks to depths of over 1,000 feet to target swordfish in colder waters, virtually eliminating interactions with whales, sea turtles, and other surface-dwelling species.

Certifiable Integrity:

The restaurant group is working toward 100% compliance with the Monterey Bay Aquarium Seafood Watch “Best Choice” or “Good Alternative” rankings, ensuring that every species on the menu meets rigorous ethical and environmental standards for aquaculture.

  • Photo by Bluewater Grill
  • Photo by Bluewater Grill
  • Photo by Bluewater Grill
  • Photo by Bluewater Grill

Insights

Bluewater Grill sets an example in complete stewardship. They manage harvesting with the Pilikia, follow Seafood Watch standards for sourcing, and handle waste through the Shells for Shorelines program. By sharing educational videos about their fishing methods and detailed reports on shell recycling, they show that even a traditional grill can lead to marine science. Bluewater Grill is a top choice for diners who want to enjoy Pacific seafood while helping restore the ocean.

julcickas@bluewatergrill.com

bluewatergrill.com

(805) 845 – 5121

Similar Restaurant

  • Waterbar

    Waterbar sits on the Embarcadero with sweeping views of the Bay Bridge and one of the most celebrated sustainable seafood programs on the West Coast. Co-owned by Pat Kuleto, Mark Franz, Pete Sittnick, and Executive Chef Parke Ulrich, the restaurant is as striking inside as it is outside, with cascading oyster bars and tall cylindrical aquariums.

  • Mulvaney’s B&L

    Mulvaney’s B&L (Building & Loan) is at the center of Sacramento’s “Farm-to-Fork Capital” movement. The restaurant sits in a restored 1893 firehouse, where Patrick and Bobbin Mulvaney have built more than just a place to eat.

  • Kitava

    Kitava is a clean-casual restaurant that shows healthy eating can be both exciting and satisfying. Founded in 2017 in San Francisco’s Mission District by Bryan Tublin and Jeff Nobbs, Kitava now operates across the Bay Area

  • Cotogna

    Cotogna sits in San Francisco’s historic Jackson Square and brings a rustic, lively energy as the sibling to the three-Michelin-starred Quince.