McCormick and Schmick's brings the taste of the sea to Bridgewater's backyard

If you are looking for a taste of the sea, but just can't seem to get to the Jersey Shore for the weekend, there is a chance to satisfy your taste buds right in Bridgewater.

McCormick and Schmick's, on Commons Way, is, as described by my dining companion Sunday evening, "Like Captain Jack's surf and turf without the long drive and the hours sitting in traffic."

I'm not sure there is really a Captain Jack's restaurant, but you get the idea.

As you enter the door, the restaurant splits off in two sections divided by a large beautiful stained glass wall that shelves the bar's liquors. To the right is a large area with 11-table bar seating, and to the left are 50 tables for dining. Comfortable booths line the dark wood walls of the dining area and tables cluster in the center, made of the same deep-colored wood.

The restaurant is brightly lit, which compliments the dark colors chosen for booth cushions and décor. There is also an outdoor patio where you can enjoy your food while sitting in the sun, or under an umbrella.

On Sunday evening, large families and elderly couples dined, laughed and seemed to enjoy the restaurant's atmosphere. Somewhere in between upscale and family is where you can find McCormick and Schmick's. 

It was comfortable and quiet as I glanced over the large menu, which is changed twice daily in accordance with what seafood is brought in fresh that morning. Executive Chef Josh Pincus then designs a new menu around the fresh, never frozen, catch in addition to steaks, poultry, side dishes, salads and pastas. The affordable menu offers a variety of dishes for large or small appetites, with small plates ranging from $6.95 to $11.95, and main courses ranging from $14.95 to $34.95.

I stared as a 16oz deep brown and juicy red steak crept by on a serving tray being delivered to our next door diners but couldn't keep my thoughts away from the lobster for too long. I decided on the traditional live pound lobster ($24.95), and my dining companion chose the chef's recommendation, which was an ahi tuna from Kona, Hawaii ($25.95). 

After our glasses were filled with water, our extremely friendly server brought out a crispy tostada chip with asian coleslaw and fresh ahi tuna drizzled with wasabi mayo, as a complimentary appetizer given to preferred guests when they sign up for a membership with the restaurant. The dish was the perfect combination of light, fresh, spicy and salty. The crispy tostada was lightly oiled, which complimented the fresh taste of the slaw and the spiciness of the wasabi ahi tuna.

Following the tuna, I ordered the warm brie with roasted garlic, cherry chutney and crostini ($7). Unfortunately they were all out of the brie but, after asking, they substituted the brie for goat cheese. I am never opposed to that change. The goat cheese was creamy and spread perfectly on the toasted crostini. I chose to top the goat cheese with the dark red cherry chutney it was paired with, which was an absolutely divine combination. The cherry chutney was deep with a fruity after-taste that left my taste buds begging for more. I was unable to give up this plate, and kept munching on it throughout the entire dinner.

I started my dinner with a small fresh salad of cucumbers, strawberries and mint. The dish was a small bowl of art. The ripe pink strawberries and the bright green cucumbers were lightly sprinkled with mint and the juices combined on the bottom to make their own dressing. It tasted like a cool summer day with a mojito in my hand. 

Our main course quickly followed, and was artistically plated. I had asked my waitress to take the lobster out of the shell for me, which the cook obliged. The dish came with the lobster out of the shell and the front half of the lobster, still in its shell, in a small bowl. Keeping the front half still in its shell was a great way to keep the dish looking fresh and full. There was a small bowl of butter to dip my lobster in and fresh vegetables that looked like they had just been picked from a garden. The dish was not just beautiful from the outside, but from the inside as well. It was very simple, unseasoned lobster with warm butter. You can always tell when something is delicious when you cannot open your mouth to describe to others its perfection, but just continue eating until its gone, and let the empty plate say it all.

My dining companion's dish was also artfully prepared on a bed of fresh tomatoes, olives, artichokes and onions, and drizzled with a balsamic glaze. The tomato and articoke salad kept up with the fresh taste we had been enjoying the entire night, and the tuna was perfectly seared with a rare purplish red center. Unfortunately, the balsamic glaze was a little overpowering and took away from the ahi tuna's taste which is perfect on its own. The balsamic glaze was much better paired with the salad and I would have preferred to eat the ahi tuna untouched. We both agreed though, the tuna was seared to perfection.

For desert, we chose to share the strawberry shortcake. Again the strawberries were perfectly pink and dripping with juice that spilled over the shortbread soaking it. The strawberries and whipped cream were sandwiched between two pieces of short bread, soft like a sponge.

The great food and atmosphere are all just a part of showing the patrons a good time and a nice meal outside the house. "We want to achieve satisfaction," Restaurant Manager Dennis Watson said.

The comfortable and quiet atmosphere of McCormick and Schmick's made it hard for me to peal myself out of the booth at the end of the evening. As our friendly server bid us goodnight, I left, content and excited that I could have a taste of the sea without leaving the comfort of my town.