By Lillian Boyd
Glasspar held a ribbon-cutting event on Wednesday, June 16, in celebration of the seafood restaurant’s third reopening—an occasion in which Chef Rob Wilson hopes the third time is the charm.
After first opening in December 2019, Glasspar had only a few months of operation before the impacts of COVID-19 would force closures. But within that time frame, Wilson made an impression on the community.
“I opened Glasspar with the purpose of bringing a classic American seafood hall to Dana Point,” Wilson said. “The restaurant focuses on thoughtfully sourced, respectfully prepared, and creatively presented ingredients.”
After Gov. Gavin Newsom issued executive orders to put a halt to dine-in options at restaurants in March 2020, Wilson modified his restaurant model to provide a seafood market out of his restaurant. The restaurant, which initially ceased operations altogether after the state-mandated dine-in closure, reopened later that month, turning its raw bar into a fresh seafood market.
Wilson says Glasspar prides itself on responsibly and locally sourced seafood, including lobster and halibut caught along Orange County’s coastline, and swordfish from the Avalon Trench off the coast of Catalina. Standout dishes on Glasspar’s menu include Baja White prawns over housemade pappardelle, local line-caught swordfish, and Peruvian bay scallop ceviche.
“I’ve always been tied to the coast, and Dana Point is especially close to my heart,” Wilson has previously said, noting that his 35-year career working for premier resorts has taken him all across the California coastline. “Dana Point is not only where I spent much of my childhood; it’s where I held my first restaurant job. Glasspar allows me to cook from my heart in the community where my journey began.”
Glasspar is open from 5-9 p.m. Tuesday through Thursday, with extended hours on the weekend, as well as special menus for Sunday brunch and happy hour. For more information, visit glasspar.com.
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