Recently, owners Tracy and David Griffin took Blue Water to the next level by expanding seating (existing seating was limited downstairs and on the covered, enclosable front porch) into the upstairs of their 1935 building, adding a cute second-story deck, hiring a new Head Chef (Chambli Stuber) and opening for dinner.
We decided to try out the new deck. To get to it, we went through the newly added second story dining area.
To his credit, Chef agreed to make a Lobster Roll. Kudos to him for sending the server back to get the price okayed first, and according to our “intimate with Lobster Rolls” friend, producing a good Lobster Roll. Her comment at the time was, “Typically Lobster Rolls have larger chunks of lobster, this is more chopped, but is still good.”
Speaking of “sending the server back”, it seemed the service station upstairs was not used as efficiently as it could have been. Our server would leave (for a water pitcher for instance) and end up taking care of downstairs tables or something and not reappear for long periods of time. Hopefully this is a kink that will be worked out, if it hasn’t been already.
PIC (Partner In Crime) ordered the SBLT – Salmon, bacon, lettuce tomato on sourdough Texas toast with tartar sauce, served with one side item ($7.95). His evaluation went something like this, “This is really good.” From this and other comments PIC made, I got the impression the salmon was cooked to perfection: flaky and moist.
Another new feature at Blue Water is an Oyster Bar set up each evening at the downstairs fresh market counter area.
Need seafood for a special event or meal you’re preparing? You can call ahead and ask them to get it for you.
532 Kanuga Rd
Hendersonville, NC 28739