The Santa Clarita Valley gets a new seafood restaurant option on Monday when the Bonefish Grill officially opens to the public. We had the opportunity last week to take a sneak peek at the restaurant’s interiors and sample the fare, and we think the restaurant should do just fine in Awesometown.
A restaurant line owned by Bloomin’ Brands, who also owns and operates Outback Steakhouse, Carrabba’s Italian Grill and Fleming’s Prime Steakhouse, Bonefish Grills is definitely more upscale than Red Lobster or California Fish Grill at the other side of the mall. It has a nicely appointed interior that lets in a lot of natural light and doesn’t come off as stuffy.
The bar area is spacious and there’s outdoor seating on the patio available, too. During the media preview on Thursday, the passed appetizers included the restaurant’s signature Bang Bang Shrimp, which was a crispy shrimp dish tossed in a creamy, spicy and sweet sauce. The fried dish and the glaze reminded us a little of General Tso’s chicken, which is tasty, but we can only eat on occasion. Ahi tuna sashimi (sesame-seared rare with wasabi + pickled ginger) were passed out, too, but could have used a touch more seasoning. We didn’t get a chance to try the Lobster Flatbread, but it looked amazing.
Moving onto the appetizers at the dinner, we had a chance to sample the Blackened Baja Fish Tacos with fresh romaine, mango salsa, lime crema + fresh herb pesto. The menu item comes in an order of three full-sized tacos, which are perfect for sharing as a hearty appetizer or as a meal itself. The Cilantro Lime Shrimp Salad was next; the greens were fresh, the grape tomatoes were sweet, and the feta worked well with the shrimp, which was grilled perfectly. The entree size is a huge enough portion for anyone.
Next up for the diners (as if we needed another entree) was the Surf + Turf Mixed Grill: Ahi Tuna Pan- Asian Style, Chilean Sea Bass with Mango Salsa and Filet Mignon. The Ahi Tuna was too much like the appetizer, and we prefer the filet at other steak restaurants better (Ruth’s Chris, The Palm). The steak came out a little lukewarm, and not sizzling, but our party was quiet large, but at least it’s good to know that there are options for non-seafood eaters. The star of the Surf + Turf was the Sea Bass: The fish was tender and mild, and the sweetness of the mango salsa was a perfect complement.
The final course was a fresh Berry Shortcake (a number of the restaurant’s desserts are made in-house, and switch seasonally). The shortcake biscuit tasted homemade, and the creme anglaise complemented the berries. The dessert was a great choice for a heavy meal—just light enough to stuff our faces a little more. The dessert was paired with an Espresso Martini that includes Vanilla vodka, Kahlúa, Crème de Cacao and fresh brewed espresso. It tasted like a sweet, cold brew coffee.
But since Bonefish Grill really wanted to make a good first impression, they surprised the diners with a surprise, second dessert. Three warm doughnuts, tossed in cinnamon sugar magically appeared. There were interesting plastic bottles filled with chocolate and sea salt caramel sauces with tips that could be inserted and injected into the doughnuts to fill them with sauce. It was a little more trouble than it was worth, so instead we topped the doughnut with the sauce and added a little on the side for dipping. Much better. Despite the overly complicated dish, the doughnuts were pretty amazing and highly recommended.
Yes, ultimately, Bonefish Grill is another chain restaurant in the SCV, but if the preview is any indication, its seafood fare will be a welcome option.
24201 Valencia Blvd., Ste 3210
Valencia, CA 91355 (at the Valencia Town Center Patios)