Food News

A New Face for Bluewater

The Bay Magazine ·

Tucked away on the Tyler Point Peninsula, Bluewater Bar and Grill has been offering seasonal and locally sourced seafood since 2011. Recently, the waterfront restaurant has gone through a major renovation of its menu and decor. Owner Brian Thimme explains that seasonal, local ingredients will remain the stars of the menu, but that head chef Cara Duskin has added more vegetarian, gluten-free and vegan options. He’s given her free rein to play with new flavors and textures, incorporating things like plantains and bourbon cream. She’s also been whipping up exciting new dishes like Fish Tacos and Korean Barbecue Pork. But for the folks who have been coming here for years, don’t worry. The CVM Salad and Mini Rigatoni are still on the menu. They’ll also continue to make everything from scratch, including the pasta, grilled pizza and all of their soups and sauces.

Their new summer cocktails have gotten an upgrade as well, and feature fresh ingredients. Brian insists that first-timers try the Mimosa Martini with hand-squeezed orange juice, the Grilled Pineapple Margarita or the Gin Fizz Shandy featuring Schöfferhofer Grapefruit Beer.

The renovation allowed Brian to rethink areas within the large restaurant with an eye towards creating new dining experiences. “Our bar area was always too small so we definitely wanted to expand that,” he says. “We also wanted to add bench seating, both for comfort and aesthetics.” His team researched many restaurants and resorts in Martha’s Vineyard, Nantucket and other coastal communities throughout New England. Through working with Susan O’Donnell of Sue Casa in Bristol, Bluewater’s new design leans towards a coastal, yacht club look, while maintaining its quaint New England vibe. “We were just looking for a more modern feel,” Brian says, “something that would fit better within our surrounding East Bay community.”

32 Barton Avenue, Barrington
401-247-0017

This story was originally posted by The Bay Magazine. Click here to view the original story in its entirety.

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment