Blue Wave Bar and Grill Restaurant
Description: Blue Wave Bar and Grill
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
The Blue Wave Celebrates Transformation
Review by: Delia Castro
- Business Dining
- Catering Services
- Celebrity Spotting
- Chef’s Table
- Child Friendly
- Dining Alone
- Full Bar
- Happy Hours
- Healthy Options
- Hotel Dining
- Meet for a Drink
- Ocean View
- Organic Ingredients
- Outdoor Seating
- People Watching
- Personal Wines Allowed
- Private Room
- Prix Fixe Menu
- Quick Bite
- Quiet Conversation
- Romantic Dining
- Smoking Area
- Special Occasion
- Takeout Available
- Tasting Menu
- Trendy / Hip
- Vegetarian
- Wheelchair Access
- Winning Wine List
Features
Picture yourself coming back to port after sailing; it’s still sunny and you don’t want to call it a day yet. Dock on the Blue Wave Bar and Grill’s pier, walk up the rustic steps and make yourself at home on the patio with a tangy cocktail as you lose yourself in the view of a thousand masts and the blue of the bay. If coming by land, as you walk into the lobby of the Best Western Island Palms Hotel and Marina, you’ll be greeted by the roar of the water falling free from a cascade set among green plants and palm trees reminiscent of a tropical Island. This entrance is a nice prelude to the Blue Wave Bar and Grill’s new South Pacific-inspired decor.
This charming restaurant offers indoor seating in a spacious room decorated with Polynesian carved wood motifs surrounded by large windows that invite in the breathtaking waterfront views. The 20 or so tables in the main dining room are set apart at a comfortable distance from each other to allow for private conversations. Adjacent to this space is a private area that can be reserved for large groups. On the patio, the panoramic view of the sky, the blue bay water, the palm trees, and the myriad boats and yachts frolicking on the water will transport you to instant serenity. The level of noise in both areas is quite moderate and the background music is conducive to quiet conversation.
The bar has a beat of its own; a popular room with TV screens, it is often bustling with business people on a break, tourists looking for a quick bite from the Americana menu, and sports aficionados in need of a score and a beer. Should the noise level rise, the handy door may be closed to avoid the over-enthusiasm from spilling into the quieter dining room. Maria Isabel, our hostess, shows us to a table in the main dining room where we are promptly greeted by our personable server, Tom.
Tom answers questions about the bar’s specialty libations and the selection of wines by the glass, and then shows us handsome menus for bar finger foods and a variety of refreshing drinks. I order a Shelter Island Iced Tea, the bar tender’s pride. My friend orders the Ecco Domani Pinot Grigio, which is available by the glass.
While we wait for our drinks we review the dinner menu, which places an emphasis on Polynesian-fusion creations. We get excited about the menu’s variety of ingredients like the soy and brown sugar vinaigrette of the adobo and the liberal use of tropical fruit in the dish preparations.
When Tom serves us our drinks we take a moment to savor them. My Shelter Island Iced Tea enters my palate in layers of sweet and sour sensations, then finishes with the punch of the master mix of rum, gin, and tequila. I take a taste of the Pinot Grigio and find that this white grape holds its own as it lingers in the mouth to disperse its fruity tones before it leaves slowly.
Tom returns with a large, slightly concave white ceramic plate presenting an unlikely duo of Hawaiian Pork Belly and Ahi Poke separated by a long strip of bright green banana leaf. The poke has been marinated in soy sauce and sesame oil. The slightly smoky background taste of the marinade is complemented by the sweetness of fresh chives in such a way that the smooth diced Ahi takes on the flavors like fish to water and the palate celebrates the magical union. The intriguing pork square is delicately glazed in pineapple juice and roasted. The caramelized and somewhat crisp skin contrasts with the buttery texture of the meat, but coordinate brilliantly as one bite. The plate is sprinkled with exotic lava salt, which turns out to be one of Executive Chef Marc Brislin’s favorite ingredients.
Between courses, Food and Beverage Manager Jess Diaz tells us about the transformations the restaurant has undergone since it was built in 1958. Of the several phases, one he recalls is when the present dining room was a sort of game room with pool tables and a popcorn machine -- a far cry from the elegant decor of today. Along with the remodeling, the Blue Wave Bar and Grill has also experienced transformations with the style and presentations of the food they serve. Chef Brislin is aware of an increasingly knowledgeable clientele made savvy by popular food shows on TV, and strives to satisfy these discerning palates.
This awareness certainly shows in the next two courses. The ti leaf pan-roasted filet of Sea Bass arrives on beautiful white china, resting on a bed of sticky rice beside a drizzling of tangerine oil. The golden brown filet is topped with a mound of green, peculiar little stems reminiscent of a blend between broccolini and asparagus. Luckily, Tom is there to explain that this exotic plant known as “Sea Beans” is found along the coast of Ensenada. We fork-slice into the tender fish to grab a bite of all these appealing elements. The slight tartness of the sea beans tames the sweetness of the tangerine oil, making a harmonious combination with each bite of the firm but flaky fish. The fruity tones of the Ecco Domani Pinot Grigio enhance the sweet and sour sensations of the dish.
We continue with the char-broiled New York Steak served with match stick russets and steamed asparagus. This dish takes the French dish of steak and fries, or “Steak Frites,” to the next level with the addition of a demi-glace, which is a sauce made by reducing herb-infused veal stock with red wine. I am seduced by the first bite: the knife cuts into the succulent steak, the fork secures the meat, picks up some fries, and sweeps through the sauce while my mouth waters in anticipation. The slight acidity of the demi-glace brings out the fresh beef flavor and the fries lend extra texture to each delicious bite.
Before we engage in this culinary pleasure I ask Tom to recommend a red wine pairing for the steak. He brings a 2005 Saint Francis Cabernet Sauvignon from Sonoma Valley. The berry undertones of this slightly oaked wine are a nice complement to the demi-glace. The wine carte offers Cabernets, Pinots and Merlots among many white grapes that emphasize the Napa and Sonoma Valleys, while honoring the up and coming areas of Oregon punctuated by a few Argentine varieties like the famed Malbec.
To end on a sweet note, Tom presents us with a Trio of Dessert Shooters, a presentation dreamed up by Chef Brislin to offer an array of sweet samples to the diner. One of the pretty glasses holds a sort of deconstructed Baklava with the pistachio and honey filling on the bottom and discs of crisp phillo dough adorning the top. A spoonful of the two elements has the effect of eating the traditional baked layers of this crunchy Greek favorite. The Key Lime Pie shooter is prepared with the crust in the bottom and the Hawaiian lime custard on top, and is garnished with a slice of caramelized lime. It is a sweet and tart delight that makes the taste buds cringe so slightly until the sweetness reaches them to finish the tangy effect. Last is the Tiramisu with cognac and espresso coffee, a classic favorite reminiscent of my mom’s desserts.
Executive Chef Marc Brislin brings all his experience, imagination, and talents into his menu and it shows in the presentation and the obvious skill of method and preparation. There’s nothing else to do but linger with the remaining wine, relishing the tasty experience we just had.
The staff smile a “see-you-soon” smile as we walk out, the bar is alive with lively conversation, the boats and yachts rest in their stalls, and the lights sparkle in the quiet blue bay waters inviting us to visit them again, and again.
Copyright © 2010 RestaurantAgent.com
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Customer Reviews
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Blue Wave
Name: Sandra | Date: July.13.2010
Great view of the marina. Choice of outdoor or indoor dining. The food was excellent, I would definitely go there again.
Excellent Service!
Name: Dan | Date: June.11.2010
Waitperson was excellent! Food was not as expected. We will be back due to service and knowing it was a preset menu and may not have been prepared to order.
Great Food, Excellent Price
Name: Karen | Date: May.13.2010
Four of us enjoyed excellent food for outstanding prices. Loved being right on the water with a great view. We will return again and again.
Blue Wave Bar and Grill
Name: Cynthia | Date: February.19.2010
We took some friends we hadn't seen in a while so we required time to talk and visit, great wine and great food. The ambiance was perfect, view of the boats bayside, candlelites, soft music, etc. Waiters could have been more attentive and quicker on the delivery and removal of dirty plates but overall, a great experience.
Blue Wave Bar and Grill
Name: mark | Date: February.19.2010
Very average restaurant for the price
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Restaurant Info
| Cuisine: | American |
|---|---|
| Neighborhood: | Point Loma & Ocean Beach |
| Cost: | 4 |
| Dress Code: | Business Casual |
| Tel: | (619) 223-2572 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1958 |
| Cuisine: | American |
| Neighborhood: | Point Loma & Ocean Beach |
| Cost: | 4 |
| Dress Code: | Business Casual |
| Tel: | (619) 223-2572 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1958 |
Map & Directions
Address: 2051 Shelter Island Drive, San Diego, CA 92106Menus & Wine List
Business Hours
| Monday |
Breakfast: 6:30AM - 11:00AM Bar Only: 10:30AM - 11:00PM Lunch: 11:00AM - 2:00PM Dinner: 5:00PM - 9:00PM |
|---|---|
| Tuesday |
Breakfast: 6:30AM - 11:00AM Bar Only: 10:30AM - 11:00PM Lunch: 11:00AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Wednesday |
Breakfast: 6:30AM - 11:00AM Bar Only: 10:30AM - 11:00PM Lunch: 11:00AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Thursday |
Breakfast: 6:30AM - 11:00AM Bar Only: 10:30AM - 11:00PM Lunch: 11:00AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Friday |
Breakfast: 6:30AM - 11:00AM Bar Only: 10:30AM - 12:00AM Lunch: 11:00AM - 2:00PM Dinner: 5:00PM - 10:00PM |
| Saturday |
Breakfast: 6:30AM - 12:00PM Bar Only: 9:00AM - 12:00AM Lunch: 12:00PM - 2:00PM Dinner: 5:00PM - 10:00PM |
| Sunday |
Breakfast: 6:30AM - 12:00PM Bar Only: 9:00AM - 11:00PM Lunch: 12:00PM - 2:00PM Dinner: 5:00PM - 9:00PM |
Chef Profile
Executive Chef Marc Brislin
Sometimes things fall into place in our lives, and it would seem like Chef Marc Brislin’s life has come together by art or magic blessing him with a charming personality, a God-given knack for cooking, a talent for management, and a happy marriage with children. Magic has worked its charm somewhat; but hard work, dedication, and commitment are really the ingredients that propelled Marc Brislin to the top as Executive Chef of the Best Western Island Palms Hotel and Marina by the tender age of 26.
In his soft spoken style, while talking through a smile, Chef Marc Brislin takes us through his 13 year journey thus far in the culinary world.
“When my father bought me my first car at 16, I needed money for gas. A friend told me about a dishwashing position at a restaurant where I was hired right away.” Because of Marc’s willingness to perform, his progress was rather swift. After only six months he made it to prep cook; in one year he was a pantry chef, and not long after that he was cooking on the line as if he were born to do just that.
Soon, Marc’s formal education plans took a detour from medical to culinary school. “My parents were very understanding. They said, ‘It’s your life.’ So, for a year, I’d go from school to work. For a long time the only pants I wore were black and white checker pants.”
By 1999, Marc graduated and came aboard the Rancho Bernardo Country Club, but left there two years later to take his first sous chef job at Taste of Florence restaurant. He was only 21. “It was a lot of work for a 21 year old,” Marc says with a look of incredulity.
His journey took him next to a sous chef post at Humphrey’s By the Bay, where he worked for four years under the mentorship of Chef Paul Murphy. It was there that he met and fell in love with his wife Alyssa, but a romance between members of management and employees was against company policy. Marc took the opportunity to spread his wings further at the same time that he cleared the way to get married.
After Marc had been at The Palm Restaurant for six months, the executive chef at Island Palms was leaving. The GM at Humphrey’s thought of Marc and called the Food and Beverage director at Island Palms to tell him that he was going to send him a really smart and hardworking kid for an interview. “Next thing I know, I’d made it to executive chef when I was 26 years old.”
That’s a lot of work for a 26-year–old, I may say, but Marc rose to the occasion once more. For three years now, he’s been juggling recipes, menus, cost sheets, staff schedules, banquets, weddings, room service, and still has found the time to promote his name and restaurant by participating in the Liver Foundation Gala as a sous chef for the past seven years. At $300 a plate, this is a great venue to display his talents and in the next show he will be the executive chef.
Marc feeds off the enthusiasm of food fans. He loves partaking in shows like The San Diego Bay Food and Wine Festival, which is host to 5,000 foodies. He gets a high from satisfying the appetites of enthusiasts who are increasingly knowledgeable about food thanks to the growing popularity of food shows on TV. To him, this is great feedback and a source of inspiration that keeps him going even through the long hours he must dedicate to his duties. Marc’s responsibilities are daunting, but he takes it all in stride and knows how to delegate. He’s grateful to count on amazingly seasoned cooks, and he also has Sous Chef Scott Laursen’s 13 years of invaluable experience.
A man that can cook about anything, Chef Brislin loves the taste of a home-cooked meal, which is a luxury he couldn’t enjoy until he became executive chef with more control of his working schedule. Now, Marc enjoys cooking at home with his wife. “She makes great Chicken Parmigiana. Figured it out on her own, I didn’t have to show her.”
This amazing chef keeps his eye on the latest trends. A little experimentation led to a powder made from sesame oil, which allowed him to get a feel for what it would be like to include a little molecular gastronomy technique in his recipes. He uses this powder for the spinach he serves with sea bass.
Marc Brislin’s culinary trajectory has been quite a ride, a journey that makes him love the industry in general. He talks about it with candid ease and a sparkle in his eyes… and his enthusiasm is enough to awaken appetites.
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
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Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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