Since 1969, the Brigantine Seafood & Oyster Bar on Shelter Island in Point Loma, San Diego has served as the flagship of a Morton-family restaurant group now spanning 20-plus venues and employing more than 1,200 San Diegans. The raw bar shucks oysters on the half shell while the kitchen grills its signature swordfish in avocado-lime butter—a marinated cut that helped define Point Loma seafood as a regional category—and the dockside market at Point Loma Seafoods supplies a complementary fresh-catch takeout format up the harbor. Clam chowder, bacon-wrapped tiger shrimp, and a surf-and-turf program pairing filet mignon with lobster tail extend the menu well beyond a single-protein fish house. Semi-private banquet rooms seat up to 60 guests with marina views from the same Shelter Island harbor stretch where Eppig Brewing Co. Waterfront Biergarten pours craft beer in an waterfront taproom. Full-restaurant buyouts and custom catering through the group's events division handle weddings, corporate retreats, and multi-course wine-pairing dinners for parties exceeding 100 guests.