KW Saltwater Grill
Fort Bragg’s newest Eatery hit the Coast with a bang!
The best… Scallops & Uni Butter! YUM!
A local and fresh experience that delivers delectable and unique flavors that spark ideas I’d never had about seafood before! The atmosphere is clean and crisp, reminding me of the lulling waves of the ocean, almost as if we were enjoying our meal under the sea. The entry invites you into a cozy waiting area with a comfy leather bar to sip while you wait for your table. Bar seating provides for a more relaxed light bite if that’s your angle. Tonight, we were in the mood for a full understanding of everything they have to offer, so we can update all of you. We love enticing our guests into taking a shot at something new on the coast. We are proud to say, KW Saltwater Grill did not disappoint. We ordered as much as we could to get a good grasp. This surprising and tasty evening left us full and satiated, but still wanting to try more of their impressive menu options.
Delectable Oysters on the half-shell…
Starting out with a glass of bubbly and a sampling of oysters delivered from all over the Pacific Northwest and California. Their Oyster Bar menu is an extraordinary delight, featuring exclusive specialty types you can’t find anywhere else. The Hood Canal and Kumamoto’s both from Washington State were my favorite. Salty, silky, and petite, titillating the tastebuds. We should have ordered a dozen!
Tempura Nori wrapped Ahi Tuna, bites of perfection…
We opted for the Fried “Monterey Squid” with Purple Kale salad, and Tempura Nori Wrapped Ahi Tuna, with Spicy Sriracha Aioli. We couldn’t get enough of the Tuna, literally knocked our socks off, it was so good. A sizable appetizer, it could easily be paired with their Smokey Seafood Chowder or a simple salad, to make a complete dinner.
Beer-battered “Monterey Squid” with Ginger-Lime Aioli comes with a lightly dressed Kale Salad…
A nibble of warm and subtly toasted bread, with a perfect olive oil and balsamic blend, perfect for refreshing the palate between courses. Up next we ordered the Pan Seared Day Boat Scallops and the Pan Roasted California Halibut. The delicate flavor of the Scallops paired with Uni Butter, Cauliflower Puree, Shiitake Mushrooms, and Baby Carrots was divine. The Halibut with Butternut Squash and Shiitake Mushroom Hash couldn’t have been better, the rich and pleasant aroma filled our senses and pleased our appetites.
A flavorful dip for our fresh bread, cleanses the palate between courses…
Crispy skin atop fresh Halibut…
Our bellies were full but that didn’t stop us from going for dessert and we were so very glad that we did. A small morsel to share topping off an elegant evening, we chose the Wild Huckleberry Crème Brulée. The smooth and creamy custard with the tangy presence of ripened Huckleberries and caramelized sugar crust was a superb way to end our meal, just the right amount of sugar to sweeten our journey with the attentive folks the at the Saltwater Grill.
Wild Huckleberry Crème Brulée with a Shortbread Lemon Cookie completes the meal…
Open Tuesday through Sunday nights, we urge you to make a reservation as they are in demand being an ultramodern contemporary choice on the coast. The parking lot was starting to fill up quickly upon our exit around 7pm and staff was ramping up to oblige new guests on what originally seemed as if it would be a quiet mid-week dinner service. Highly touted and recommended, a truly exceptional coastal encounter with a sophisticated twist, not to be overlooked.
A piece of locally acquired, semi-vintage art adorning the wall of the waiting room…
~ Words & pictures by Sarah Rowe