The Bluewater Avalon construction project is on schedule, according to one of the owners.
The restaurant is scheduled to open in May in a waterfront building that served as a terminal for Catalina steamers such as the SS Catalina. The historic structure is being restored by the Santa Catalina Island Company.
Jim Ulcickas, co-founder of Bluewater Grill and Bluewater Avalon, said the restaurant was on track for its scheduled May opening.
The Bluewater Avalon construction project is on schedule, according to one of the owners.
The restaurant is scheduled to open in May in a waterfront building that served as a terminal for Catalina steamers such as the SS Catalina. The historic structure is being restored by the Santa Catalina Island Company.
Jim Ulcickas, co-founder of Bluewater Grill and Bluewater Avalon, said the restaurant was on track for its scheduled May opening.
“Yes, we remain optimistic that we’ll open in May and be ready to handle the Catalina Island summer season,” Ulcickas said.
The Bluewater Avalon is a big project. Ulcickas and Rick Staunton, co-founders of the Bluewater Grill, signed a lease with the Island Company for a 6,900-square-foot indoor/outdoor space. Plans for the project include a 3,000–square-foot dining room, a 3,000-square foot patio and a clock tower.
“The city of Avalon and the Santa Catalina Island Company continue to be very helpful during the construction process. We’ve been fortunate to be able to develop a close relationship with both, and look forward to many years working together to offer residents and visitors a quality, locally distinct dining experience,” Ulcickas said.
In February, Ulcickas said that their goal was to be part of the community where they would create memories that will send visitors home telling stories of the magic of Santa Catalina Island. “That’s the kind of marketing that money can’t buy,” he said.
“Establishing Bluewater Avalon seemed like a natural for Rick (Staunton) and I for several reasons,” Ulcickas said. “First, the Pilikia, a commercial swordfish harpoon boat, currently owned by Rick and his wife Cammi, has been in their family, plying the waters off Catalina, for 30 years and selling swordfish to Avalon’s restaurants. My wife and I own a boat and enjoy all the incredible things Catalina has to offer with our two small children. Both of our families have spent many moons “on the hook” at anchor off Casino Point, or White’s.”
“Second, my wife, Julie Ann, attended Camp Fox for 10 years and has spent the last 20 years enjoying diving with her brother Steve or with her Aunt Carol Davis on her sailboat in Cherry Cove,” Ulcickas said. “We all have so many memories that when the Santa Catalina Island Company approached us to consider this landmark location we couldn’t believe it.”
“Our philosophy of sustainably caught seafood, served in a casual environment at moderate prices, is a natural fit with life on Catalina. Life is short so when the opportunity to be a part of a historic place like Avalon came about we jumped on it and consider ourselves fortunate to be in the right place at the right time. We take our role very seriously to provide great hospitality and food,” Ulcickas said.
“We pride ourselves on our sustainable fishing and harvesting methods. For local swordfish, harpoon is the most humane fishing method since it doesn’t involve lines or nets and therefore eliminates the by-catch,” Ulcickas said this week.
“We actually supply freshly harpooned swordfish to Catalina restaurants in addition to our own operations,” Ulcickas said.
Bluewater Avalon’s menu will offer up to 25 varieties of fresh seafood and shellfish. Other restaurant highlights include a kid’s and small-plates menu, full bar, retail fish market and weekday happy hours. An annual calendar of seasonal seafood specials and monthly tasting and wine-pairing events will be part of an effort to cultivate a local following.
Since the first restaurant opened in Newport Beach, Calif., in 1996, the Bluewater Grill family has honored the rich history and traditions of its fishing forefathers, and worked with fisherman around the world to source the highest-quality seafood in peak season.
