Antioch’s new Blue Bay Mexican Grill offers fusion cuisine

Blue Bay's steak Azteca offers a variety of delicious tastes on one plate.

Blue Bay’s steak Azteca offers a variety of delicious tastes on one plate.

By Allen Payton

If you’re looking for a unique, flavorful dining experience, then Blue Bay Mexican Grill is your place.

Named for the San Francisco bay, Antioch’s newest restaurant, started by chef and owner Juan Silva and friends, opened quietly on Wednesday, January 22 in the former Carpaccio Ristorante location.

It’s a new concept in Mexican cuisine with all of Silva’s experience as chef, offering a fusion of Mexican style and flavor with Mexican and American dishes.

Silva, who is originally from Mexico City, was educated at Cordon Bleu Culinary Academy in San Francisco and has worked for years at P.F. Chang’s, along with cook Eduardo Segura and Horlando Garcia, the bartender, as well as Daniel Segura, the barback. They’ve brought their joint talents together at Blue Bay.

Special dishes include Steak Azteca, which is a New York steak, with chili, pasilla, grilled cactus, guacamole and pico de gallo, as well as street corn on the cob topped with mayonnaise and queso fresco.

Another unique choice is their oyster burger, which is made of a deep fried, crispy oyster covered in garlic, aioli sauce, and topped with grilled eggplant, grilled bell peppers and shitake mushrooms.

They also offer a grilled chicken burger with rosemary, aioli sauce, fresh avocado and jack cheese, as well as camerones Diablo – a spicy shrimp dish, plus fish tacos and vegetarian dishes, as well.

Be sure to stop by any day between 8 a.m. and 9 p.m., for breakfast, lunch or dinner. They’re located at 2741 Lone Tree Way in the Terraces shopping center. To reserve one of the rooms for private events that hold 20 to 50 people, call them at (925) 775-4078.

This article first appeared in the February, 2014 issue of the Antioch Herald.

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Steak Azteca

One Comment to “Antioch’s new Blue Bay Mexican Grill offers fusion cuisine”

  1. Rick Carraher says:

    We had dinner there a week after opening. Chips were very fresh, salsa was some of the best we’ve ever had, grilled chicken enchilada was beautifully presented and tasted even better. Very nice rice and whole beans.

    These folks deserve a chance and your support.

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