The Bluewater grill was anachronistic on the day it was built, a retro design reminiscent of East Coast seafood houses of the 1950s. Meals at those establishments were generally clam chowder, fish simply grilled or fried, two vegetables and a potato, and martinis for adults, lemonade for kids. Part of the charm of the Bluewater Grill is that you can get those classic items very well executed, including the martini. They’re not stuck in the past, though, and you can also get nicely done cioppino or bouillabaisse, grilled octopus with paprika aioli, ponzu scallop sashimi, and other items that have become popular in the current century. Our readers respect the commitment to tradition with moderate innovation, and voted them the award again.    

People who have seen the four variations of rotisserie chicken on Chicken Maison’s online menu sometimes walk in looking for the four separate rotisseries. They will look in vain, because the spicy lemon garlic, lemon basil, and ginger lemon varieties are all the original version, topped with a “sauce” that is more fresh herbs than liquid. Those three versions are all worth having but they wouldn’t be as great as they are without a plump, juicy, and flavorful chicken underneath. Chicken Maison delivers that every time, which is what makes them a perennial favorite with our readers. 

pouletdejour.com   

Hennessey’s is on the borderline of being a sports bar. There are games on the TVs and a smattering of memorabilia, but they’re not the kind of place where every customer screams when somebody drops a pass. (There are exceptions, when a local team is in the playoffs, but then again, the same thing is happening at every other restaurant.) Some customers avidly follow the game, others are here for food and drink that is reasonably priced and a cut above the average. The menu is extensive with some nods to the founder’s Irish heritage alongside an array of sandwiches, salads, and burgers. If you came for the sports you might want to stay for the food, and if you came for the food, you might find yourself watching that game all the way to the end.

Grunions Sports Bar & Grill

Mike Simms with a photo of his grandfather, after whom Arthur J is named. Photo by Brad Jacobson

The Arthur J is the steakhouse that all others are compared to, the retro-inspired décor sleek and elegant, the food likewise inspired by mid-century ideas but going far beyond them. You are going to pay on the high side for that KC strip, ribeye, or tomahawk, but you’re going to get every penny’s worth. You will get the best meat prepared by experts, and accompanied by sides that complement the flavors in that wonderful piece of beef. There are times to spend money and times to be thrifty, but when you want a great steak, go to the Arthur J and get the best.    

Some people complain The San Franciscan has not kept up with current trends. Those people miss the point of this restaurant. Current trends are outside the door. Inside is a classic steakhouse that might’ve existed in the 1960s, with prices that don’t quite match but are in the neighborhood. They have a top sirloin, culotte steak, New York, filet mignon, and ribeye below $40, and any of those will be very good and served with soup or salad and your choice of sides. The San Francisan is some distance from the beach, but people in the beach cities keep going there because they’re great at what they do.

the-sanfranciscan.com   

The Strand Huse sommelier Martin Herrera. Photo courtesy of The Strand House

Martin Herrera, The Strand House

Even though The Strand House sommelier Martin Herrera was trained to recognize the delicate notes of a Pinot Grigio, and the complexities of Petite Sirah, he says the key to finding the perfect wine for guests is to interact with them. “I hear you. I understand you and this is what you will enjoy,” is how he says he finds their perfect wine. There’s something for every palate. Strand House offers over 100 wines, and over 30 by the glass. Prices range from $60 to $1,000 a bottle. Herrera, who has an accounting background, worked his way up from server to sommelier. He said his guests prefer California wines from Napa and Sonoma, which he’s always happy to recommend. — Elka Worner

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