story published in the Santa Barbara News-Press on 12/1/16
Bluewater
Grill, a Southern California-based and family-run restaurant group, is casting
its nets on Santa Barbara. The company
is taking over the landmark Keeper’s Lighthouse along the city’s waterfront, and
the building is already undergoing structural enhancements to accommodate its
new tenant. The new restaurant is a
partnership between the group’s co-owners, Richard Staunton and Jimmy Ulcickas,
and local beer magnates Adam Firestone, Andrew Firestone and David Walker.
Acquiring
the very visible building along Cabrillo Blvd., right at the foot of Stearns
Wharf and at the threshold of the buzzy Funk Zone, was no small task. “We’ve been chasing Santa Barbara and been
knocking on people’s doors for the better part of 20 years,” says Mr. Ulcickas
(his friends call him Jimmy U). “This
one came up last year and we jumped right on it.”
The building
at 15 E. Cabrillo Blvd. has a notable culinary history. Most recently, it housed a Rusty’s
Pizza. But longtime locals remember it
as the location of the famous Castagnola Lobster House, one of several local
eateries established in the 1950s and 1960s by fishing industry legend George
Virginio Castagnola. The property, which
is still owned by the Castagnola family, was recently rebuilt and is now being
remodeled as a ground-level exhibition kitchen with counter seating and oyster
bar. Bluewater Grill is adding a second
story with balcony to accommodate a full bar and dining room and “to take full
advantage of those sunsets and beautiful views,” says Mr. Staunton.
The new
restaurant’s location taps into some of Santa Barbara’s most robust foot
traffic. It’s also adjacent to the
city’s newly reimagined lower State Street corridor, which will soon house a
new luxury hotel and, in early 2017, the much-anticipated MOXI museum. But it’s the water that sold the Bluewater
folks.
The waterfront lighthouse building on the corner of Cabrillo Blvd. and Helena Ave. has a lengthy culinary history |
“Imagine
serving really good, fresh, awesome seafood right on the water – it’s the
greatest no brainer of all time,” adds Mr. Staunton. “But it’s not easy to do it right,” he adds,
suggesting that,
with few exceptions, quality seafood, served oceanside, is
tough to find in Santa Barbara.A rendering of Bluewater Grill Santa Barbara (credit: LMA Architects) |
Under construction, Bluewater Grill Santa Barbara is set to open July 2017 |
Mr. Ulcickas
agrees: “The key to our success has been offering pristine quality at a value
price.”
Most dinner
entrees on the Bluewater Grill menus range between $21 and $28. The restaurants also feature lunch, brunch, a
kids’ menu and happy hour specials.
There are in-season promos, too – currently, the restaurant is running a
stuffed lobster special – and monthly themed wine and beer food pairings.
That
emphasis on the right location, even the right building, has also been part and
parcel to the group’s slow but profitable growth. Its original Newport Beach location on Lido
Peninsula, accessible by car, bike or boat, took over the historic site that
once housed well-known The Sea Shanty and the very popular Delaney’s. The Redondo Beach spot is right on Kind Harbor,
surrounded by sailboats. The Coronado
Island eatery is in the former boathouse of the legendary Hotel del Coronado,
which dates back to 1887. And the
Catalina Island restaurant sits right on Avalon Harbor, over the water. When Bluewater Grill Santa Barbara opens,
it’ll be the company’s ninth location.
“We don’t
consider ourselves a chain, but rather a family of restaurants,” insists Mr.
Staunton. “Do they all serve fish and
chips? Yeah. But it’s not very
interesting for us to cookie cutter the style for each restaurant. Each menu is really styled for each location
– and not only the food but also the design, which is always inspired by the
buildings they’re in.”
Rick Staunton, left, and Jimmy Ulcickas (credit: Bluewater Grill) |
And in that
sense, Santa Barbara’s old Keeper’s Lighthouse building “was worth the wait,”
adds Mr. Ulcickas.
The business
connection with the Firestone-Walker team is really more a personal one. Mr. Staunton’s wife, Cammy, was grade school
classmates with Adam Firestone’s wife, Kate, and the families are longtime friends. “I’ve tried to talk Jim and Rick into coming
into Santa Barbara forever,” admits Mr. Firestone. “I know they’ve always loved and had a
connection to the local area.”
Like all
Bluewater Grill locations, the Santa Barbara restaurant will carry a variety of
Firestone-Walker beers and Santa Barbara County wines. It’s also looking to hire a Santa
Barbara-based chef, as well as local management, servers, bartenders and
kitchen personnel.
For more
information, check out bluewatergrill.com.
###
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.