Blue Water Café + Raw Bar
Located in a former warehouse, Blue Water Café serves fresh regional seafood in an industrial-chic dining room designed with exposed ceiling ducts, large wooden pillars, and brick walls lined with original artwork. Additional seating is available outside on a heated terrace, as well as in the 18,000-bottle wine room. Executive chef Frank Pabst helms the open kitchen, while raw bar chef Yoshiya Maruyama prepares fresh sushi, sashimi, and more than 20 types of oyster. Entrée options include sablefish with miso-sake glaze, as well as non-seafood dishes like Kobe-style beef short ribs with coffee—ancho chile sauce.
Congratulations to Mei Lin, winner of Top Chef Season 12.