In a flow of serendipitous events, Zack Connor and Susie Richman (friends of Olsen, and longtime customers themselves) scooped up the place in 2010 on a kind of pre-retirement whim. And the food was horrible.” The floating restaurant. It smelled god awful people were still smoking in here. “When I got here as a customer, it was horrible,” she adds. Leeward Marina owner moved it permanently here in 1988.” “It used to sit within the city limits of Long Beach, and then it was in limbo for years,” says Olsen, “likely around Terminal Island or San Pedro.
The resilience of the Chowder Barge is not lost on current owner Nyla Olsen, who was a customer long before she ran the joint. For decades, the barge has faced, well, mutiny from the wheels of time and the port’s ever-changing facade (including new technologies at the ports and multimillion-dollar waterside redevelopment), to say nothing of the hyperlimited space and aging infrastructure. The truth is, formal documentation is hard to come by at the Chowder Barge, which may (or may not) have just celebrated its 100th birthday.ĭespite the barge’s storied and potentially apocryphal past, one thing remains clear: Although the floating restaurant’s charm is at least partially tied up in all of that speculative history, the real beauty of the place lies in the fact that it still exists at all. At some point during the Mutiny filming, the interior was renovated and turned into a working restaurant, acting as a cafeteria for film crew - or so the various legends go. In its decades of service, the floating facility is said to have been used to traffic lumber from the ports and to move equipment and people during the filming of the 1935 classic Mutiny on the Bounty starring Clark Gable. The truth is, the Chowder Barge wasn’t meant to be a restaurant at all, let alone one of the harbor area’s most enduring small businesses.
MUTINY BAR POINT PLEASANT PLUS
There are bowls of it, of course, but you’ll also find burgers covered in it, plus sides of the stuff used as a dipping sauce for french fries.
This is the Chowder Barge in Wilmington, Greater LA’s only floating restaurant and home to some of the most inventive uses of clam chowder possible. Obscured by passing trucks, the clatter of port noise, and an overhead train, the bobbing rig promises precisely one thing to unsure newcomers and longtime regulars alike: a lot of clam chowder. Floating just offshore in the coastal waters between San Pedro and Long Beach, there is a barge. Area 9 and 10 open for Chinook Thursday July 13. All of us have productive days fishing mixed in with days when we move our gear to every fish mark on the fish finder and we go home empty handed.
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That is what a couple days of fishing looks like for me. In ten minutes I had my second fish in the boat. Put my gear down to 80 feet on both rods. This is a theory I use whenever I am fishing. Less boats, less lines in the water, means more fish per rod. I liked the chances to catch fish down at that end of the Bubble. I saw that only one boat was fishing down at the Port Susan end of the Bubble. The next three hours of fishing was cleaning seaweed off the line with nothing to show for it. More than half the boats that were out fishing at the Bubble left by 10 or 11. Shortly thereafter I hooked another Chinook but that fish came off. That took some of the sting away from the previous day. I caught a 12lb Chinook early on, up towards the marker. I got up Saturday morning and was a lot less enthusiastic about fishing. There was acres of seaweed and good population of jellyfish making fishing a little less fun than it could be under different conditions. The fishing was slow with only a handful of of Chinook being taken. So I packed extra ice and I was ready to catch a fish or two even it it meant putting in a long day. I was excited to get back to the Bubble on Friday. The Bubble: The Tulalip Bubble Chinook fishery can be a very challenging place to fish for Chinook.
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