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Bluewater Grill in Redondo Beach


By Michael Hepworth


The reputation of restaurants in the South Bay even today remains questionable, but regular patrons of the Bluewater Grill in Redondo Beach (opened in 2001) don’t give a hoot about that as they continue to enjoy outstanding dishes created by local chef Brian Hirsty and his loyal team. A visit this week on a fairly busy Wednesday night was a complete revelation, with every dish selected turning out to be of the highest quality not only in the freshness and flavor, bit more importantly in the preparation and combinations on the plate.  This is a place worth making the drive from Beverly Hills or the Westside if you are into seafood, if only to see what a creative chef and his team can do with every type of fish, the only exception being Orange Roughy, which is not on the menu. The restaurant has also gone through an extensive makeover, featuring a new color scheme, light fixtures, artwork, leather booths and china. 

The influence of Asian fusion is everywhere to be seen on this menu, not a bad influence at all, and this highlighted by the current signature dish of Wild Alaskan King Salmon marinated in sake and soy, and glazed with molasses and roasted on a cedar plank with a ruby red grapefruit and lemon butter sauce.  With the pick of the local suppliers and fishermen to choose from and almost 40 varieties of fresh fish every day, the kitchen can be really creative starting with the superb San Francisco Sourdough bread that goes perfectly with appetizers such as the calamari or the crab cakes, both a good yardstick of any restaurant. The butter also went through a rigorous selection process, and no wonder they go through 112,500 loaves of bread every year. The calamari was crisp and not rubbery at all, while the crab cakes did not over emphasize the fishy taste, which can sometimes be a problem. 

The main courses I selected were the amazing yam crusted halibut from Alaska with Asian noodles, and a sweet chili glaze, and the blackened swordfish (harpooned aboard the Captain Hook) with roasted vegetables. Other menu standouts that I will try in future visits include the Mississippi Catfish, Australian Barramundi and the Golden Tilapia from Costa Rica . There is so much more going on here with the menu such as the signature Clam Chowder and the Lobster Bisque, and the Oysters Rockefeller, Mussels and Clams.  The shellfish come from Puget Sound, and the lobster come from the fishermen in Redondo Beach . Current promotions are featuring the local harpooned swordfish, and starting on October 12 look for the local spiny lobster to be featured. Other upcoming events are the lobster challenge on October 14 pitting spiny vs. Maine vs. Australian, and Pacific Northwest Oyster and Wine tastings on November 11.  They have also expanded the cocktail bar, and if the Pomegranate Martini is anything to go by, then these have to be some of the liveliest cocktails in town. Also it would be totally unfair not to mention the superb desserts at the Bluewater Grill that you need to try also, that is if you have any room left.

665 N Harbor Dr,
Redondo Beach, CA 90277
(310) 318-3474
www.bluewatergrill.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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