Bistro by the Water

The Delta Bistro at University Plaza Waterfront Hotel

The University Plaza Waterfront Hotel, formerly known as the Lexington, is under new ownership and has received a complete facelift-including the addition of a new 48-seat restaurant, the Delta Bistro. Under the guidance of Chef Jeff Stogsdill, the Delta Bistro's menu of breakfast, lunch, and dinner items range from low-key sandwiches and munchies, to fresh, delicious entrees appropriate for formal dining.

The restaurant itself overlooks the Plaza's outdoor lawn area, complete with stylish wicker lawn chairs, orange and brown umbrellas to evoke the University of the Pacific's school spirit, and a palm-tree-surrounded pool area that lights up once the sun sets. Dining is available outdoors as well; the space is especially ideal for larger gatherings and can accommodate up to 300 people. Inside, the restaurant is decorated in cool tones of blue, green, black, and white, which represent the Bistro's waterfront appeal, and contrast nicely with the bold color palette outdoors. Delta Bistro has sleek, modern décor but a laid-back atmosphere which helps make everyone feel welcome-a necessity for a hotel restaurant which must accommodate everyone, from college student families to mayoral luncheons.

The menu for the Delta Bistro was created by head chef Jeff Stogsdill. Seven years ago Stogsdill was the district manager of U-Haul, but quit to pursue his passion for the culinary arts. He eventually came to work for the Lexington and was quickly promoted to head chef. When the Lexington Waterfont Hotel became the University Plaza, Stogsdill was asked to create the Delta Bistro's menu from top to bottom. One of the first things he did was create a selection of fresh seafood fare, something not often seen in Stockton restaurants.

"We're all about water, we have a beautiful waterfront view, and we didn't have one piece of fish on the menu," says Stogsdill. "I'm a fish guy. I absolutely love fish, the fresher the better. It was a perfect fit, to me, to have someone sitting outside on a beautiful evening eating fish so fresh that it was in the water yesterday. That was my vision and I think that's what I've done." Stogsdill's favorite dish is the halibut: hand cut, quickly sautéed, and finished in the oven with a butter, lemon, and thyme sauce. All the fish is flown overnight from Alaska, and is hand-filleted by Stogsdill and his team.

Other notable menu items include Stogsdill's sensational crab cakes, made with snow crab, lightly breaded, and served with homemade tartar sauce; garlic shrimp served on crostini; hand-cut beef filets with a flavorful bleu cheese sauce and crispy onions; and his signature dish, the chicken Jerusalem with a rich artichoke mushroom cream sauce. Many of the entrées are served aside fresh, local vegetables. Stogsdill is committed to positively representing Stockton by including as many fresh, local ingredients in his dishes as he can. Many of the dishes are served with a side of fresh asparagus spears that have been quickly blanched, drizzled with local olive oil, and sprinkled with salt and pepper. Stogsdill's food philosophy is that of simplicity. "I don't do a lot with it. I do my little twists, but whenever possible I try to get something nice and fresh and just do it simple," he says.

Beside the restaurant is a full bar with several choices of microbrews, local wines, and liquor. Stogsdill says he thinks it's unfortunate that Stockon has a "bad rap," and he loves having such a wealth of local ingredients to work with at the Bistro each day. With its new renovations, menu, and beautiful location, the hotel is a shining example of the best Stockton has to offer.