Jun 01

Blue Water Seafood Market & Grill – San Diego, CA

Recently I have had dinner with friends at the Blue Water Seafood Market & Grill in San Diego, CA. What I did not know until we walked in to the restaurant was that the place had been featured by Guy Fieri, of Food Network’s Diners, Drive-Ins and Dives. I quickly recalled the episode which I had recently watched and my mouth was watering in anticipation.

We walked in and were immediately standing in line waiting to order. Not the fastest line in the world, but not a problem. This was not intended to be a fast food experience. As we slowly shuffled to the front of the line, the dynamics of how the place operated began to make sense. Whether by design or pure accident, the process in which you order, the dishes are cooked to order and the time to wait until a table is available for you is magically coordinated. You cannot not sit down at any available table if not occupied, but you are seated in the order by which you have ordered. Interesting? Yes, On the brink of total chaos? Completely. However, it appears to work quite well.

Blue Water Seafood Market & Grill - Three Fish Tacos

Three Fish Tacos at the Blue Water Seafood Market & Grill – San Diego, CA

All of us ordered fish tacos in addition to sharing the Fried Calamari and Onion Rings. We ordered two bottles of white wine and I also had a draft beer from the Stone Brewery Co.. Unfortunately for my tastes, the Stone India Pale Ale was too hopped. I am not the biggest fan of fried food, so I was not overly impressed with the Onion Rings, but the Fried Calamari was perfect. Instead of rings of squid, they fried lightly breaded, well seasoned thick strips of squid that were tender and very flavorful.

The plates of fish tacos were brought to the table and then for the most part, all talking ceased. I believe I ordered the Hawaiian Wahoo, Alaskan Halibut and one other fish, but I cannot exactly remember. What I do remember is that I honestly could not tell which taco had which fish. This is not necessarily a bad thing, for they were all good and well topped with fixings, but with all of the fixings, I could not differentiate, nor could I taste the Chipolte seasoning.

I enjoyed having dinner at the restaurant and was more then satisfied with the meal. Between the shared appetizers and the three tacos I was filled with food. If I go back, I will probably have two fish tacos and share the Fried Calamari appetizer. Would I go back? On my own, probably not. If I was with someone who wanted to experience fish tacos or to eat the food at a place that was visited by Guy Fieri, then I would go without hesitation.

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