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And sushi boats float along a 150-foot canal
Ocean Blue boasts two large aquariums that are home to 150 different species, with more on the way.
A new “island-themed” restaurant called Ocean Blue that just opened in Sterling, Virginia, takes its décor to the next level. For the past few months, marine biologist James Karanikas has been slowly introducing the species into the tanks.
Two 3,000-gallon ocean reef aquariums are inhabited by 150 marine life species and will eventually contain more than 300 species, the Washingtonian reported.
A “regatta style” dining option takes conveyer belt sushi to the next level, serving maki rolls, sashimi, and other small dishes on boats that float along a 150-foot canal. The boats are made by a local woodmaker.
The restaurant offers a ramen bar, where customers can choose between two broths, a selection of noodles, fresh veggies, and seasonings.
Chef and co-owner John Kushner, who previously worked at Bobby Flay’s restaurants in New York City and Las Vegas, designed the menu for Ocean Blue.
Check out our roundup of America’s best states for seafood.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
Commitment to our Environment
Here is a small list of the things we are doing to do our part to help make a difference in preserving our valuable natural resources:
1. Elimination of Mesquite Charcoal Broilers in our restaurants in 2008. This eliminated the burning of over 100,000 pounds of mesquite charcoal every year. We replaced these with clean burning natural gas broilers. Mesquite charcoal will be missed as it added a nice flavor but we compensated by changing the flavor rub we use on our grilled fish.
2. Comprehensive Recycling program in place for paper, cardboard, glass, lightbulbs, toner and printer cartridges, paint, computer equipment and grease (bio-diesel).
3. A menu commitment to fish caught or farmed in the most state of the art and sustainable manner. This landscape is constantly changing and by working primarily with Santa Monica Seafood, with a Marine Biologist on staff and by being the only federally inspected facility in Southern California, we insure ourselves on being on the cutting edge of environmentally aware purchasing.
4. A commitment to using only the most environmentally sensitive to-go packaging and elimination of styrofoam in 2008.
5. Using recycled paper for all of our menus.
6. Installation of water saving equipment like a recycled water pre-rinse for our dirty dishes, a mechanical defroster, serving water on request only and minimizing floor mats that need excessive rinsing daily.
7. Waste consciousness and training of our staff -- reducing use of bread, water, ice, turning off lights and a/c, condiments, cleaning supplies, towels, linens. Use only what is needed, be aware of our limited resources.
