| Josie Cowden is a freelance writer,
proofreader and wine tour guide. She welcomes your
comments.
Contact her a ravenone274@cs.com. |
Meat lovers
take note — Blue
Water Steakhouse knows how to grill up a fine steak.
This upscale restaurant is already making its mark
in town as word spreads about the distinctive food
and fine service. Owner Mike Birch has gone all out
to turn what was Cafe Lido into a prime dining-out
spot. And he's succeeded hands down. It's beautiful,
elegant, trendy and comfortable.
On a Friday night, the place is filling up as my
husband and I set foot in the door for the first
time. We run into friends, and tables are quickly
pushed together by an obliging staff to accommodate
seating for seven.
Drinks appear promptly — wine for most, but
martinis coming in as a hot runner-up. Blue Water
blends some very sexy martinis and drink specials.
The Banana Mudslide urges you to "Slip into
a frozen blend of Kahlua, Bailey's Irish Creme, Vodka
and Fresh Bananas" — at your own risk,
I would think. But give me my wine — and I
choose a gorgeous Cabernet Sauvignon, Downing Family,
2002, Napa $12 and for hubby, a voluptuous Pinot
Noir, Robert Stemmler, 2005 Carneros $8.
Blue Water's interior has been
completely redone and the decor is stunning. Bamboo-style
wallpaper
in a soft taupe covers the walls — with matching
carpet and tile — and an abundance of rich-hued
wood adds stylish flair, especially in the bar area.
No expense has been spared to achieve very high standards — in
terms of decor, food and service.
Cuisine: Excellent.
Value: Good.
Ambiance: Beautiful, comfortable restaurant
with ocean view.
Cost: Expensive, meat and fish entrees start
at $22.
Open for lunch Wednesdays through Sundays
11 a.m. to 3 p.m. and for dinner Wednesdays
through Sundays 5 to 10 p.m. Appetizers served
3 to 5 p.m.
Blue Water Steakhouse, 110 Monterey Ave.,
Capitola. 464-2583.
|
Nicci Tripp of Theo's restaurant,
and one of the area's most talented chefs, oversaw
menu planning
and staff training — a sure-fire investment
for Blue Water's future. Ever the innovator, Tripp
gives the steakhouse a Hawaiian twist — throwing
such delicacies as Island Style Ahi Poke, Gingered
Shrimp Salad and Grilled Hawaiian Swordfish into
the menu mix. "It's organic steakhouse meets
coast," says Tripp. "I think it all works
really well."
Two of our friends, who have already
dined in Blue Water three times since its opening
a few weeks ago,
urge me to try the Crab Cakes $12. "They're
simply the best in town," they tell me. The
crab cakes are beyond reproach — tender and
luscious on a bed of baby greens with tomato and
basil vinaigrette. My soup-loving husband orders
Sweet Corn Chowder $9. And chowder this good happens
only once in a blue moon — it's creamy, chunky,
extremely delicious, and not swamped in salt. Served
with crispy onions and herb sour cream, it's a chowder
lover's dream come true.
And for the piece de resistance,
a Porterhouse Steak $39 appears before me the size
of Texas, and this
is the small steak 24 ounces. There's a bigger version
for $52 — weighing in at 48 ounces. Apparently,
guys often get this size for a dare and eat the whole
lot. In fact, I see Cliff Livingston and Zach Worthington — the
two owners of the new Cava Wine Bar across the street
from Blue Water - sitting at the bar celebrating
Cliff's birthday. When I go over to say hello, Cliff
is already more than half way through the 48-ounce
steak. He waves when he leaves, giving me the thumbs
up sign that he finished it.
My husband is completely satisfied
with his scrumptious Ribeye Steak $24, a juicy,
tender piece of Angus
beef done exactly as he asked for it — medium
rare.
Do I have room for a Creme Brulee?
You bet. It's my favorite dessert. The restaurant
serves a fabulous,
classic brulee — creamy and light with aromatic
vanilla bean-pod speckles. Life is good at Blue Water
Steakhouse.
Blue Water Steakhouse strives to use only organic
and sustainable meats, seafood and vegetables with
no pesticides or hormones. Steaks are dry-aged Black
Angus beef from Painted Hills Natural Beef in Oregon.
Steaks come in various sizes from eight ounces to
48 ounces and are served with two side dishes. Free-range
chicken and Colorado lamb chops are also available.
A choice of two "Surf" dishes — Grilled
Lobster Tail or Garlic Shrimp — can be added
to any meat dish, along with a half-dozen different
sauce choices such as peppercorn, horseradish, blue
cheese or red wine.
The restaurant has a full bar and a very good wine
list. Appetizers are served from 3-5 p.m.
Dessert choices include Molten Chocolate Cake, Tiramisu
and Chocolate Brownie with Peppermint Ice Cream.
Santa
Cruz Sentinel Website |
