Water Grill

Water Grill

Owner

"Best seafood in Southern California"- Zagat Guide

What sets Water Grill apart, I think, are our ingredients. We have the best fish in Los Angeles, period. There's no doubt about it in terms of quality of the raw materials. I think that's probably our biggest selling point. We prepare it in a simple way using the best ingredients so as not to mask the flavor of the fish. We don't do crusts or big spice mixes. It's more about presenting the fish in a simple way so that you can really enjoy what the fish actually tastes like.

Martha Burr

Citysearch

The Scene
Warm deco stylings inspire the gleaming luxe raw bar, with intimate booths tucked on one side and a lively, airy dining room on the other accented with auburn wood, marble columns, white tablecloths, cushioned chairs and booths. Theatergoers, investment bankers and downtown-based tourists comprise the lively crowd.

The Food
Top quality seafood is presented masterfully with subtle French, Asian and Californian touches. Shellfish purists revel in a variety of nightly oyster specials, ranging from Kumamotos to Chedabuctos, and the classic "fruits of the sea" platter, which boasts superb array of chilled and cracked delights. Silky rich clam chowder is punctuated with tiny rounds of new potatoes and applewood-smoked bacon. Wild Columbia River sturgeon is slow poached, its tender flesh and flavor offset perfectly by earthy beets, fresh horseradish and celery. Queen Charlotte king salmon evokes meadows and forests of the great northwest nestled into lush sun choke puree with fresh peas, edamame and lobster mushrooms.