Show 404, December 19, 2020: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point

Rob Wiilson of GlassparGlasspar in Dana Point celebrated its first year in business last week. “Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.”

Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.

Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.

As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day. (The proceeds benefit Chef Jasmine, a wonderful gesture.)

“Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented.  Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.”

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