San Mateo County's 'poster child for Covid distancing'
We are offering our take on a fresh new outdoor drinking experience at The Swell Lounge @ Jettywave. Years of scribbled recipes in our kitchens deserved a second chance at our healthy-ish bar. We wanted to extend our creative welcome to Jettywave friends from far and wide to join us here in the historic Princeton Harbor and there is no such thing as foggy weather - just bad clothing and bad company.
Our Coastside’s most beloved restaurant, like many of us, followed its Silicon Valley dream only to return home to HMB. Cafe Gibraltar is back(!) with its Mediterranean-inspired small plates, and has elected to joined us here at Jettywave. We could not be more honored. Or sated. Or downright giddy. Taste how old-world secrets, rare heirloom spices, farm fresh ingredients, and Jose Luis' renowned imagination conspire to redefine what your favorite tapas taste like. Gibraltar Gems Jettywave is run by executive chef Jose Luis, who has scoured the planet to delight your appetite curiosity. Watch closely for Gibraltar's mezza platters, unusual tapas, seasonal soups, and special guest menu appearances. Together we craft surprising pairings to explore your outer palette.
Gibraltar Gems at Jettywave
Spend time in the historic Princeton Harbor before you toast the sunset at Jettywave. Cross your treasure map off with the seal bed, the ghost pier, the bat rays, the leopard sharks and the native salmon. Some of our recommendations are Thai Cod Curry at OPL, celebrity surfer sighting at the boat launch, poke at Sams, rent a paddleboard from Doug at HMB Kayak Company, and count the stars in the tidepools on the most negative of tides.
Ride to here
Drinking with benefits. No really.
Can drinking be like carbon credits? We believe so. Drink our Even Keel Turmeric shot the night before your next blood test and let us know how much your liver enzymes improve. We apply our degrees in sustainable agriculture and grow much of what we pour and distill. We gather local bay leaves, bull kelp, and make our own deepwater sea salt. That kumquat tree is being distilled in an infused vodka and, yes that cilantro leaf just came from that planter over there. And that slab bar came from a cypress tree from that mountain, the shavings of which can be found in our limited gin.
Our agricultural surroundings are at the epicenter of sustainable existence, and one of the twentieth century's richest culinary innovation centers. We have unfettered access to the most natural ingredients, and pick-up-truck transit distances deliver our ingredients daily. We have first-name sources for one-of-a-kind species, unheard of native species, and gnarly-looking heirlooms that may scare the kiddies, while delighting your palette.