Little did the two founders know that what they started on the Lido Peninsula in 1996 would grow into a national symbol for hospitality, sustainability, and the absolute freshest seafood and shellfish in the West.

 

Bluewater Grill, the family of restaurants throughout California and Arizona that pioneered the concept of sustainable seafood, officially celebrates the 30th year of its original location in Newport Beach’s Cannery Village with a year of celebrations.

 

Stoll Lido Isle readers can enjoy special tastings, discounts, events, and official commendations throughout 2026, leading up to a special 30th anniversary week in September. General Manager Robert Arroyo and co-founders Jimmy Ulcickas and Richard Staunton will be on hand to welcome regulars and acknowledge the servers, bartenders, and other employees who have been with Bluewater Grill since Day 1.

 

“While we do get our fair share of tourists from outside the area, Bluewater Grill is first and foremost a local’s restaurant,” said Arroyo. “We made it to 30 years because of the dedication of our employees and the loyalty of our Lido regulars – many of whom live close enough to walk or come by bike, golf cart or Duffy.”

 

“Our 30th anniversary celebration is for them.”

 

According to Ulcickas, 630 Lido Park Drive had been a destination seafood restaurant for many years when it became available in 1995. “It started life as the Sea Shanty in the early 1960s before Francis Delaney founded the first of nine Delaney’s in the 1970s, serving fresh fish and legendary clam chowder.  When we were planning a restaurant to fill the space, we knew we needed something unique to impress a discriminating local clientele that already had many choices for seafood.”

 

So, the two partners decided to elevate the conversation (and the dining experience) by focusing on sustainable seafood.

 

“Back in 1996, we were at the forefront of the fresh, sustainable seafood conversation,” Ulcickas said. “Folks weren’t used to getting hyper-fresh seafood and shellfish right in their own neighborhood, and the question of fish origins was just starting to take off.”

 

“Today, many restaurants claim to be fresh and responsible – but we are still the sustainability leader, on track to practice a 100% sustainable trade,” he added. “We’re also one of the few restaurants to operate our own fishing boat, which gives us more control over the fish we serve our customers. It’s a difference you can taste.”

 

The strategy paid off. Inspired by the local response, Ulcickas and Staunton opened Bluewater Grills in Redondo Beach, Temecula, Coronado, Carlsbad, Phoenix, and in Avalon on Catalina Island – with each offering its own unique interpretation of the Bluewater mix of fresh fish, friendly service, a casual coastal style and affordable prices. 

 

Bluewater’s 30 years of growth can be seen in the numbers. Since 1996, the original restaurant has served more than 5 million meals, ladled more than 1 million pints of housemade New England or Manhattan clam chowder, given away 750,000 loaves of fresh-baked sourdough bread, and shucked 250,000 oysters.

 

Bluewater Grill Newport has also hosted more than 200 Second Tuesday Tastings, monthly celebrations that pair fresh seafood and shellfish in season with red or white wine, beer, or sake – events that have proven so popular they are offered at other Bluewaters.

 

For the eight-restaurant family, the 30-year stats are truly amazing: 25 million meals; 5 million pints of chowder; 3.75 million loaves of sourdough bread; 1 million oysters; and 1,000 tastings.

 

“Despite all the success, we never forget that it all started with a dream on the docks overlooking the Rhine Channel,” said Jimmy. “Without the local community’s support, both in the early days and 30 years later, Bluewater Grill would not be what it is today.”

 

“Which is why we will always have a soft spot for the Lido original. It’s home.”

 

To learn more about Bluewater Grill’s 30th anniversary, go to bluewatergrill.com/30years or drop by to visit Robert and the team.