Blue Mermaid - Argonaut Hotel Reservations
||7 a.m. - 10:30 a.m., Monday - Friday|
8 a.m. - 11 a.m., Saturday - Sunday
||12 p.m. - 3 p.m., Saturday - Sunday|
||12 p.m. - 3 p.m., Monday -Friday|
||5 p.m. - 9 p.m., Daily|
For more information, contact
Ahoy, and welcome to the Blue Mermaid. We have a lot in store for this summer and fall and I look forward to welcoming you all to beautiful San Francisco. I will be sharing some of my favorite recipes on this page so check back every month to see some of my new creations. I wanted to kick things off with what we are most known for! Here is the recipe for our Award Winning Dungeness Crab and Corn Chowder with Cilantro Pesto. It is perfect for those foggy San Francisco summer nights! Enjoy! Chef Steven.
Award Winning California Dungeness Crab and Corn Chowder
|4 ounces Applewood Smoked Bacon
||4 sprigs thyme, stem removed, leaves chopped
|4 tablespoons of unsalted butter
||1 fresh bay leaf
|2 yellow onions, diced
||1 Quart Crab Stock
|1 Pasilla Chili, diced
||2 lbs. Kennebec potatoes, 1/2" diced
|1 Jalapeno Pepper, split in half, seeds removed
||1 1/2 cups heavy cream
|2 celery stalks
||1/2 teaspoon fresh ground white pepper
|2 cloves of garlic, finely chopped
||Kosher salt to taste
|1 tsp. Old Bay Seasoning
||1 lb. fresh Dungeness crab meat
|1/2 tsp. Chipotle powder
||1 bunch cilantro, diced and chopped
|1/2 cup olive oil
Over low heat, add smoked bacon to a 4 to 6 quart heavy pot. Slowly render the fat and then
increase the heat to medium to make the bacon crisp. Remove the bacon from the pan and
set aside. Leave about half the bacon fat in the pan.
Add the butter, and sauté the corn. After 4-6 minutes, remove the corn from the pan. Add the
onions, sauté until translucent. Be careful not to brown, about 4-6 minutes. Add pasilla and
sauté an additional 4-minutes, remove from the pan. Add celery, sauté 2-3 minutes. Then add
garlic and continue to sauté for an additional 2-3 minutes.
Add the onion, corn, pasilla and bacon to the celery. Add Old Bay, Chipotle powder, split
Jalapeno pepper, thyme and bay leaf. Just barely cover the vegetables with crab stock and
then add the diced Kennebec potatoes. Increase the heat to high and boil the potatoes
vigorously for about 4 minutes. The goal is to soften the outside of the potato to help thicken
the chowder, while keeping the potato al dente.
Add the heavy cream and cream cheese. Stir for two minutes and then remove from the heat.
If you need to thicken the chowder a little more smash a few of the potatoes against the side
of the pot.
Adjust the seasoning with salt and fresh white pepper. Remove the Jalapeno pepper before
1 bunch cilatro, washed, dried and chopped
Approximately 1/2 cup of olive oil-purée in a blender
Place Chowder in a bowl, add 1-2 oz. of crab meat and garnish with cilantro pesto.
CLAP OF THUNDER
A Clap of Thunder is sea lore for "a mighty, powerful strong drink".
In the bar, you'll find some of the Blue Mermaid's finest creations. The Mary Mermaid (our nautical interpretation of a Bloody), the Sailor's Girl and the Dark and Stormy can definitely aid you in your quest to find a real mermaid. Our wines hail from California, Washington, New Zealand, Germany and Argentina, while our draft beers are local to northern California and our bottles spring from major and micro breweries throughout the U.S., as well as select imports. The handcrafted seasonal cocktails are made with produce straight from the San Francisco Bay Area's farms and gardens.
- 2 oz Leblon Cachaca
- 1 oz lime juice
- 4 mint leaves
- 3/4 oz organic agave
- Lightly muddle mint and lime together
- Add ice, Cachaca and agave
- Shake well
- Strain into fresh ice filled rocks glass
- Garnish with lemon peel
HAPPY HOUR ON SAN FRANCISCO'S WHARF
At the Blue Mermaid Bar, Monday through Friday from 3 p.m. to 6 p.m., you can come and enjoy our fabulous drink selections at our Happy Hour. Relax and
experience San Francisco with $3 appetizers, well drinks, wine by the glass, and draft and bottle beers. Our signature cocktails are only $5 and leave you with no excuse to not stop by after a long day at work or to start off a great night.