Softshell Crab Shines On New Day Northwest

June 28, 2024

The Pacific Northwest sees its fair share of crabs. This week, they saw a seasonal treat from the East.

Kaelon Sparks, Executive Chef, Water Grill Bellevue, appeared on Seattle's NBC affiliate, KING5, to share Wild Maryland Softshell Crab from the Chesapeake Bay, Maryland. During the segment, Chef K showcased our product knowledge, relationships with watermen and fishermen, and our seasonal offerings, preparing Softshell Crab on air and sharing information about Wild Pacific Bluefin Tuna.

"When the water starts to get warm, the crabs will start to molt - moving into a larger shell and growing. The watermen (which is what the fishermen for crabs on the East Coast in Maryland are called) will watch the crabs for signs of molting and move them to a little pen for even closer monitoring before it happens. As soon as the blue crabs molt and they're soft, the watermen will pull the crabs from the water to stop a shell from hardening. They’ll then package them up for us."

Chef K also spoke about how great summertime is for seafood, with the waters providing new products with warmer weather and water.

"Summertime is a really tough time to choose one thing that's delicious and coming into season. Just this last week, we got our first batch of Wild Pacific Bluefin Tuna from California. It's just a really delicious, meaty bite. We really love seeing this Bluefin on [the menu].”


Ready to explore what this summer has to offer for seafood lovers? Check out our menus where you can get Wild Maryland Softshell Crab and Wild Pacific Bluefin Tuna.

Wild Maryland Softshell Crab at Water Grill
Wild Pacific Bluefin Tuna at Water Grill

Spring Forward Craft Cocktail

March 15, 2024

Spring is a season of transition, awakening a world of new colors and flavors. It’s also a great time for craft cocktails.

That’s where our new March 2024 bartender special at Water Grill comes in. It’s called Spring Forward and it’s available this month only. This craft cocktail is a revitalization of the classic Old Fashioned. As a more contemporary twist, Spring Forward features a brighter and more vibrant flavor with herbaceous spring accents. The bold notes of bourbon, delicate lemongrass character and a hint of peach bitters create a harmonious blend of flavors that dance lightly across your palate. An absinthe rinse to the chilled Spiegelau glass adds subtle botanical complexity, while a garnish of fresh tarragon leaves evokes the sentiment of lush greenery of the season to come.



  • 2 oz. Bourbon
  • .5 oz. House-made Lemongrass Syrup
  • 3 Dashes Peach Bitters
  • 3 Sprays Absinthe


  •  Tarragon Sprig


  • Chilled Spiegelau Rocks Glass


  • Large 2” Cube