Supporting Document (8a78454d...)

Item 1
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REPORT
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e
Meeting Date:
General Plan Element: 
General Plan Goal:
ACTION
June 23,2026 
Land Use
Support a diversity of businesses.
Liquor License Request for Blu Seafood (397898). To consider forwarding a 
recommendation of approval to the Arizona Department of Liquor Licenses and Control for 
a New Application Series 12 (restaurant) State Uquor license for an existing location and 
new owner.
OWNER
Blu Seafood Scottsdale LLC
APPLICANT CONTACT
Juanita Esparza
LOCATION
7300 N. Via Paseo Del Sur Unit B
REQUEST
The applicant is seeking a favorable recommendation on a Series 12 (restaurant) liquor 
license for an existing location with new owner. This has been a licensed location most 
recently operating with liquor since 2019 as a restaurant.
This liquor license allows the licensee to sell and serve spirituous liquor solely for 
consumption on the premises of an establishment which derives at least forty percent 
(40%) of its total revenue from the sale of food.
The applicant has indicated that this establishment will serve liquor between the hours of 
11 am to 11 pm Friday to Sunday and 3 pm to 9 pm Monday to Thursday; however, due to

City Council Report | Blu Seafood (397898)
state liquor license processing requirements, they are not required to notify the city or the 
state if they change their hours of operation.
IMPACT ANALYSIS
Reliability and Location
A.R.S. Section 4.-203.A and R19-1-702 Granting a License for a New Owner for a 
Certain Location.
The capability, qualifications and reliability of the applicant has been shown.
Restaurant
A.R.S. Section 4-205.02 and R19-1-206 Criteria for Restaurant Operations.
This owner intends to operate this location as a restaurant. This establishment is 3,234 
sq. ft. in size, plus an existing 720 sq. ft. patio. The bar service area is 350 sq. ft. or 11 % 
of gross floor area, and the kitchen area is 900 sq. ft. or 28% of the gross floor area. The 
operational characteristics and floor plan qualify as a restaurant.
Outdoor Patio
The existing patio, on the north side of the building is 720 sq. ft. and does not encroach 
into the adjacent pedestrian walkway.
Zoning
This site is zoned Neighborhood Commercial Planned Community District {C-1 PCD). 
The C-1 PCD district allows restaurants as a permitted use. The applicant has been 
notified of the city’s expectation that the business will operate as a restaurant.
Public Safety
Police Department: No Opposition 
Major life safety issues: None npted
Public Notice and Proximity
A.R.S. Section 4-201.B. Petitions from Persons in Close Proximity.
The applicant has maintained the required posting notice for the State mandated 20- 
day period. No petitions or protests were received during the 20 (twenty) day posting 
period.
COUNCIL OPTIONS & STAFF RECOMMENDATION 
Council Options
The City Council has the option of recommending approval, disapproval or no 
recommendation to the Arizona Department of Liquor Licenses and Control.
Page 2 of 3

City Council Report | Blu Seafood (397898)
Staff Recommendation
Staff advises that the license request hneets the criteria imposed for determining the 
capability, qualifications, and reliability of the applicant.
Next Steps
The City Council’s recommendation will be forwarded to the Department of Liquor 
Licenses and Control for their consideration. If the application is approved by the 
Department of Liquor Licenses and Control, the applicant should receive their license from 
the State within 105 days of original application.
RESPONSIBLE DEPARTMENT(S)
Jason McWilliams, Planning Technician, jmcwilliams@scottsdaleaz.gov 
Planning and Development Services
Matt Evans, Commander, mevans@scottsdaleaz.gov 
Special Operations Division
APPROVED BY
Tim Curtis, AlCP, Current Planning Director 
480-312-4210, tcurtis@scottsdaleaz.gov
ATTACHMENTS
6/9/2026
Date
1. 
Map
2. 
City of Scottsdale Applicant Questionnaire
3. 
State Application (Front Page, including menu)
4. 
Floor Plan
Page 3 of 3

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G.I.S. Orthophoto 2023
LL-0021 -2026
Blu Seafood (397898)

ATTACHMENT 2
Liquor License Questionnaire
(Existing Location)
Restaurants & Bars (Series 11,12, 6, 3, 7,13)
p/
CITY OF
SCOnSDALE
Please cbniplete all questions and retiiiti within 3 business days.
Name of Business: BLU SEAFOOD________________________________________________
Business Address: 7300 NORTH ViA PASEO DEL SUR SUITE #B SCOTTSDALE ARIZONA 85258 
Total Gross Square Footage of Establishment (Minus the Patio): 3,234
Is this business under construction or being remodeled? Q Yes El No
Does this business have an existing patio? 
0 Yes □ No Dimensions of patio “l^xSO
Does this business have a proposed patio? 
□ Yes 0 No Dimensions of patio______
Was liquor sold at this location prior to this application? 0 Yes 0 No 
If yes, what type of license? series 12 restaurant 
Is this business currently open?
If yes, is this business operating with ah 
Interim license?
If no, what is the proposed opening date?.
□ Yes 0 No 
0Yes □ No
0 Yes □ No*
For Restaurants, Bars and Restaurants/Bars:
Will the bar service area be less than 15% of the gross floor area?
Gross square footage of bar service area: 350 SQUARE FEET____________
(includes the floor aree under indoor and outdoor bars and the floor area behind the bars used k>r storage, 
prep and serving of food or drinks. NOT kitchen/backroom storage)
Will the kitchen be less than 15% of the gross floor area? 
□ Yes* 0 No
Gross square footage of kitchen: 300 SQUARE FEET_______ '
Will the full kitchen close before 9:00 p.m.? 
□ Yes* 0 No
Will less than 40% of gross revenues be derived from the sale of prepared food? □ Yes* 0 No 
During what hours will the establishment offer liquor sales? 
sat,sun i,:oo am-h^ pmmon, tubs, wed,thurs3pm.«pm
For admittance:
Will age verification be required/requested at any time during business operations? O Yes* 0 No 
For admittance:
Is a cover charge required at any time during business operations?
*May require a Conditional Use Permit
r~lYes* 0No
Please check one of the following that best describes the primary business operation:
r~| packaged retail 0 restaurant □ bar □ personal service O education service
n manufacturing 0 hotel / tourist accommodation O residential facility 0 sports / theater
Plannihg and Development Services
7447 E. Indian School Road, Suite 105, Scottsdale, AZ 85251 ♦ Www:Scottsdale/)^.gdv
Uquor License Questionneire - Restaurants & Bars- Existing Location
Page 1 Of 2
10/05f2017

Liquor License Questionnaire
(Existing Location)
Restaurants & Bars (Series 11,12, 6, 3, 7,13)
CTY0F„_
SCOTTSDALE
Rlctase cprhpiete ali questions and return within 3 business days.
Wiii this business feature any of the foliowing:
Patron Dancing?
Live Bands?
Amplified music?
Adult Entertainment?
After hours?
□ Yes* 0 No
□ Yes* 0 No
□ Yes* 0 No
□ Yes* 0 No
□ Yes* 0 No
Karaoke?
DJ?
Games?
Four or more pool tables?
□ Yes* 0 No
□ Yes* 0 No
□ Yes* □ No
□ Yes* 0No
*May require s Conditional Use Permit
Applicant Narrative:
ARS 4-201-G: Except for a person to person transfer of a transferable license for use at the same location and as 
otherwise provided in section 4-203, subsection A, in all proceedings before the governing body of a city or town, the 
board of supervisors of a county or the board, the applicant bears the burden of showing that the public convenience 
requires and that the best interest of the community will be substantially served by the issuance of a license.
1. I have the capability, qualifications and reliability to hold a liquor license because:__________________
“We are capable, qualified, and reliable operators seeking a Series 12 Restaurant Liquor License, committed to operating a 
bona fide restaurant where the primary business is the sale of food, with alcoholic beverages served in conjunction with 
meals. We will ensure full compliance with all applicable state and local laws. Including responsible alcohol service, staff 
training, age verification procedures, and maintaining a safe and orderly environment for the general public."
2. Please describe your business:
BLU Seafood in Scottsdale, Arizona is built around a “modem Mexican seafood” concept rooted in Sonoran 
coastal cuisine—essentially blending traditional flavors frorh northwest Mexico with contemporary dining 
techniques and presentation. BLU Seafood, the phrase “casual-upscale dining with a chef-driven menu” is the 
foundation of the entire concept. It’s a balance between approachabiiity and culinary sophistication
The City’s forwarding of a recommendation to the AZ Department of Liquor Licenses and Control does not waive and is 
not a substitute for the Licensee’s obligation to comply with all state, local and federal laws, policies and regulations 
applicable to the license. The Recommendation is not a permit or regulatory approval to hold any events or construct or 
demolish any improvements. Zoning processes, building permit processes, and similar regulatory requirements may 
apply to Licensee’s contemplated Improvements and are completely separate from the Recommendation. Licensee shall 
be responsible to, separate and apart from this Recommendation, directly obtain all necessary permits and approvals 
from any and all governmental or other entities including the City’s having standing or Jurisdiction over the subject areas. 
For rnore infonnation regarding zoning processes, building permit processes, and similar regulatory requirements and 
approvals please call 480-312-2611.
Print Name:
JUANITA ALICIA ESPARZA
Signature: 
U_______ r (y Date: 04/29/2026
Planning aiid Development Services
7447 e: Indian School Road, Suite 105, Scottsdale, AZ 85251 .♦ .www.ScottsdaleAZ.gby
Liquor License Questionnaire - Restaurants i Bars - Existing Location
Page 2 of 2
10/0M017

ATTACHMENT 3
State of Arizona
Department of Liquor Licenses and Control
Created 04/28/2026 @ 01:01:30 PM 
Local Governing Body Report
LICENSE
Number
Name:
State:
Issue Date: 
OriginaMssue Date: 
Location:
Mailing Address: 
Phone:
Alt Phone: 
Email:
BLU SEAFOOD 
Pending
Type:
Expiration Date:
012 RESTAURANT
7300 N VIA PASEO DEL SUR 
#B
SCOTTSDALE, AZ 85258 
USA
(602)702-6449
(623)302-2234
aeliquorlicense@gmAil.com
AGENT
Name.-r 
JUANITA ALICIA ESPARZA
Gender: 
Female
Correspondence Address: PO BOX 1189
TOLLESON, AZ 85353 
USA
Phone: 
(623)302-2234
Alt Phone:
Email: 
AELIQUORlJCENSE@GMAn..COM
OWNER
Name:
Contact Name:
Type:
AZ CC File Number: 
Incorporation Date:
BLU SEAFOOD SCOTTSDALE LLC 
JUANITA ALICIA ESPARZA 
CORPORATION
25036519 
State of Incorporation: AZ
03/21/2026
Correspondence Address: PO BOX 1189
TOLLESON, AZ 85353 
USA
Phone: 
(602)702-6449
Alt.Phonc: 
(623)302-2234
Email: 
AELIQUORLlCENSE@GMAIL.COM
(^0 
G /Zl/Zfo
Officers / Stockholders
Name:
Title:
% Interest:
Page 1 of 3

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Hola amigos,
We're truly happy to have you hare,
Inspired by the coastal flavors of Sonora, Mexico and shaped by the tastes of our 
community, Blu brings people together through food that feels both authentic 
and close to home. Our kitchen celebrates fresh seafood, vibrant ingredients, and 
the traditions of Sonoran coastal cuisine while thoughtfully adding our own 
neighborhood touch.
Our hope is that Blu feels warm, relaxed, and Inviting, a place where you can 
enjoy a great meal, share stories with friends and family, and experience the 
vibrant spirit of the coast.
Whether you're celebrating something special, enjoying a casual dinner, or 
simply gathering with good company, we're grateful you chose to spend your 
time with us.
Looks unroal.^ tastos even hotter, promise.
From our kitchen to your table, welcome to Blu.
With appreciation.
The Blu Team
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Where the desert meets the sea.
FRom m s€fl
FEELING LIGHT TODAY? START HERE..,
FROm TH€ FIRC
OR YOU GAN GHOOSE TO FEEL THE HEAT...
CUACAMOLE AND CHIPS
Fresh avocado, tomato, onion and cilantro 
served with a side of chips.
13
SONORAN SHRIMP COCKTAIL
Frosh tomato, onion, avocado, cilantro in 
tangy clamato sauce.
TUNA TARTARS 
18
Cubed tuna* on a fresh guacamole base with 
cucumbers, drizzled v/ith a black sauce.
ADD MANGO OR JALAPENO (+1)
MANGO BLU CEVICHE 
18
Cod fish, octopus, shrimp and scallops with 
fresh mango, red onion, cucumber, avocado 
and cilantro drizzle of chili oil.
FISH OR SHRIMP CEVICHE
22
SHRIMP, OCTOPUS AND SCALLOP CEVICHE 27
RED OR GREEN SHRIMP ACUACHILE
Shrimp marinated' served chilled with red 
onion and avocado slices.
RIBEYE ACUACHILE ^
Thick-sliced ribeye steak*, grill-seared and 
soaked in our signature house aguachile 
sauce made with fresh lime, chiltepin 
peppers, and cilantro.
17
32
CRAB CAKES
Fresh crab meat breaded and fried, served 
with a side of chipotic oioli.
SHRIMP
AND
FRIED
TEMPURA 
CALAMARI
Comes with a side of chipoile aioli
SHRIMP AND OCTOPUS CHICHARRON
Crispy bites of shrimp and octopus with a 
side of our home made sauce.
POTATOES & STEAK BITES
NY Strip Loin* grilled rare/medium rare 
topped with chimichurri and lemon-butter 
baby potatoes with chili flakes.
ROCA SHRIMP
Juicy shrimp glazed in a crispy coating, 
tossed in a zesty sauce dressed with our 
sweet and sour sauce.
13
19
18
18
27
SID€S
STEAK FRIES 
BRUSSELS SPROUTS 
BROCCOLINI 
PICO OE GALLO 
MANGO PICO 
RICE
GUACAMOLE 
COLESLAW 
DINNER SALAD 
CHIPS 
TOSTADAS
03
04
04
03
03
03
05
03
05
02
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Chef Favorites ^ Vegetarian K Keto ^ Gluten Free
• Consuming raw oi undercooked meats, ooolti y jeafcoO or eggs, may increase you.- nsk o'foodborr, iliness 
To help offr.ei picressrng fu.js, a 3% su clvninn j, added to credit card payments Thanks for ontleistandi.ig 
Cinups of u or incie inc'irde ZOf. fuilo gratuitv

'26flPR16FH 1 ;46 fiZDLLC
BLUE POINT OYSTERS 
2 GOOD 2 BE TRUE-f
'WEEKEND SPECIAL ONLY 
epcs $18.00 
12pcs $32.00
Ask your server for availability
12 oz Riboye' sliced dri2zled with chimichurri, 8 oz 
warm water lobster tail, 6 seasoned grilled shrimp and 
4 crab cakes with side of chipotle aioli. 2 house wine 
glasses on us.
$120
House SPCCIALTieS
BLU SURF AND TURF 4-
T 
£0
12 oz Ribeye* and 8 oz warm water 
lobster tall drizzled with a chimichurri 
and served with fingerling potatoes.
LOBSTER RISOTTO
Arborio rice, fresh lobster, garlic, white 
wine, and parmesan cheese.
OCTOPUS RISOTTO
Grilled octopus marinated in adobo
«30
topped with microgreens on a bed of 
creamy risotto.
BLU RIBEYE
12 oz Ribeye* topped with butter 
anchovy sauce, served with cheesy 
mashed potatoes and mix bacon baked 
brussels sprouts.
CHILEAN SEA BASS
Fresh seabass seasoned with salt and 
pepper, pan-fried with side of mango 
pico served with Chef special 
parmesan potatoes and side of spring 
mix.
46
42
SALMON EN NOGADA 
^ 
OO
Grilled salmon wrapped in a roast 
poblano pepper cover with a date 
cream and a touch of pomegranate, 
pistachio, parmesan cheese and side of 
broccolini.
SALMON AL PESTO
Grilled salmon* seasoned with salt and 
pepper on top of creamy parmesan 
potatoes, drizzled In pesto sauce 
topped with parmesan cheese and side 
of broccolini.
COASTAL BURGER
Grilled angus beef* topped with grilled 
shrimp, chihuahua cheese, tomato and 
zesty aioli on a bed of spring mix 
served with fries.
4“ Chef Favorites (0 Vegetarian K Keto $ Gluten Free
■ Consuming raw or undercooked meats, poultry, seafood or eggs, may increase your risk of foodborn illness 
To help offset processing fees, a i% surcharge is added to credit card payments. Thanks for understanding. 
Croups of G or more include 20% auto gratuity.
COD AL LIMON
Cod fish sauteed in a lemon sauce with 
garlic butter, topped with capers, 
pistachios and a side pesto pasta and 
mix of bacon baked brussels sprouts.
FILET DE HALIBUT
Halibut in a french Beurre Blanc cream 
with a side of broccolini and Chef's 
special parmesan potatoes.
18
28
40

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THC B€ST TflCOS
EACH DISH COMES IN ORDERS OF 2 OF THE SAME
mmm S'S'.OO
Lightly battered shrimp, fried with 
Caribbeari peppers, green cebollitas and 
chihuahua cheese, smothered in Alfreditos 
original famous sauce on a flour tortilla 
with a drizzle o^our cream.
FISH TACO ® V’O -OO 
Breaded fish drizzled with a tartar sauce, 
chipotle aioli and topped with coleslaw 
and pico de gallo on a corn tortilla.
SHRIMP TACO & V ^ -OO 
Breaded shrimp drizzled with a tartar 
sauce, chipotle aioli and topped with 
coleslaw and pico de gallo on a corn
CHICHARRON DEL MAR
Octopus chicharron in adobo with cilantro 
mousse, avocado slices, pickled onion and 
microgreen cilantro on a corn tortilla.
THE PRESIDENT ^
Sauteed shrimp in butter and garlic, tossed 
in chipotle cream, with a chihuahua 
cheese crust, pickled red onion, avocado 
mousse, fresh cilantro on a corn tortilla.
CARNE ASADA 
^
Topped with pickle red onion, pico de 
gallo and cilantro with a chihuahua 
cheese crust on a flour tortilla with a side 
ofguacamole. 
^
MICHELIN
New York strip loin grilled Sonoran- 
torerita style, served in flour tortilla with 
salsa tatemada (Fire roasted) and 
avocado topped with microgreen 
cilantro
VOLCAN DE CAMARON ktt '
Bacon-wrapped shrimp stuffed with 
cream cheese and Caribbean pepper 
topped with coleslaw, microgreen 
cilantro, avocado slices and chipotle 
mayo on flour tortilla.
GRILLED MAHI MAHI 
.a''O-O*-)
Topped with Mango pico and drizzled 
with tartar sauce on a corn tortilla. 
GRILLED SALMON 
^
Blackened salmon topped with mango 
pico and avocado mousse, with cilantro 
and a side of our homemade red sauce 
on corn tortilla.
BURRITOS
NOT YOUR TYPICAL BURRITO
MAR Y TIERRA BURRITO
Came asada, grilled shrimp topped with guacamole, grilled onion, chihuahua cheese, pickle 
red onion, drizzled with chipotle aioli and cilantro mousse on top wrapped in a flour tortilla.
CIELO Y MAR BURRITO S
Grilled chicken, grilled shrimp topped with guacamole, grilled onion, chihuahua cheese, 
pickle red onion, drizzled with cilantro dressing wrapped in a flour tortilla.
Chef Favorites (g Vegetarian K Keto $ Gluten Free
• Consuming raw or undercooked meats, poultry, seafood or eggs, may increase your risk of foodborn illness 
To help offset processing fees, a 1% surcharge is added to credit card payments Thanks for understanding 
Croups of 6 or more include 20% auto gratuity.

’26flPR16Ftl 1 '46 «tC
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PROTEINS: GRILLED SHRIMP (6), CHICKEN (S) , MUSHROOMS (4)
BLU ALFREDO 
CREAMY PEStO
Chef handcrafted Alfredo 
Chef handcrafted 
pesto
sauce served over cream sauce served over 
fettuccine noodles with 
fettuccine noodles 
with
your choice of protein. 
your choice of protein.
FETTUCCINE CHIPOTLE
Chef handcrafted chipotle 
cream sauce served over 
fettucine noodles with 
your choice of protein.
Ujinas
6pc $12.00 lOpc $20.00 20pc $30.00
BUFFALO Wings with buffalo sauce 
AMBAR: Wings with ambar sauce and
and topped with f'^esh cilantro and 
topped with sesame seed and side of
side of carrots. 
carrots.
SOUP er s^Lflts
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PROmilfcfP£SH TUI«(«). CHICIieH (5). GIlIlLED SHraMP(6).S»lMOIl:(6»: ORUSWeS: ifAUAN.’RANCH, BLUE CHEESE,RASPBERRY VIN»IGBEnE
SHRIMP POZOLE ^ 
CAESAR SALAD &
Fish broth base soup with Mexican styie 
Romaine lettuce, parmesan
hominy, shrimp, topped with cilantro, red 
onion, green cabbage, and sliced radish.
FISH TORTILLA SOUP ^ oLl^Ob
Fish broth base soup with fish filet and 
crispy corn tortilla strips toppecd with 
chihuahua cheese, cilantro, sour cream and 
avocado.
cheese,
croutons and caesar dressing.
HOUSE SALAD
Seasonal greens drizzled With olive o|l 
infused with red roasted peppers, red 
onion, topped with cucumbers, cherry 
tomatoes, dried cranberries and tortilla 
strips chips.
pflRfl LOS nmos ^\Ooo
■ KIDS CHICKEN STRIPS 
KIDS FISH AND CHIPS 5 
KIDS MAC N CHEESE 
^ .OO
KIDS CHEESEBURCUE.R AND FRIEsA 'ob®®
D€SS€RTS
TATIS FLAN
CHOCOLATE-FILLED CHURROS WITH ICE CREAM
TRES LECHES CHEESECAKE ^X'^.OO 
CREME BRUL^:E
Chef Favorites Vegetarian K Keto $ Gluten Free
’ Consuming raw or undercooked .meats, poultry, seafood or.eggs, may increase your risk of foodborn illness. 
To help offset processing tecs, a surch»irgc Is added to credit card payments.Thanks for understanding. 
Croups ot' 6 or more Include 20% auto gratuity.'

'2E.fiPK‘16P« 1 !4b ftZiaC
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IT'S YOUR DRINK LOOKING GOOD? 
WE'D LOVE TO SEE IT, SHARE IT WITH US
■
FOLLOW US ON INSTAGRAM

3.
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CHARDONNAY
2023 Chalk Hill - Russian River Valley, CA 
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PINOTGRIGIO
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SAUVIGNON BLANC
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WHITE BLEND
Gigis Garden Pino Gris (1 LT) - 
Columbia Valley
SPARKLING & ROSE
Silver Gate Brut Spain 
2023 - Whispering Ange! Rose 
Cotes de Provence, France 
Candoni Processo - Italy
ALBARI^O
2022 Abadia - Galicia, Spain
RIESLING
2021 A to Z - Rogue Valley, Oregon
2023 Ste Chateau Michelle - 
Columbia Valley
SOFT DRinKS
COKE PRODUCTS 
ICED TEA
AQUA PANNA BOTTLED WATER - 7S0 ML 
AQUA PANNA BOTTLED WATER - 300 ML 
MINERAL BOTTLED WATER
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$M $50 
$13 S45 
$18 $G0
$13 $45
$16 $SS 
$13 $45 
$13 $45 
$14 $53
$13 $511
$10 $35
$14 $50
$13 $45
$13 $45
$14 $50 
$13 $45
$9
$3
$3
$8
$5
$5
• MUSI BH 31* TO CONSUME ALCOI-OLIC BEVfRAC.ES PLt,\VK t'UiMF
KLSPCNSIDI.Y wc wrsnsvr riii; nic.in to nttust '.i.uvk i io
ANVONE

BLU SEAFOOD
7300 North Via Del Sur, Suite "B" 
Scottsdale, AZ 85258 
Sq. Ft. #3,234
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