On my culinary to-do list for 2016 is a visit to Water Grill San Diego.
The 11,000-square foot two-story restaurant, located just three blocks from the San Diego Convention Center, opened in March in the space that was previously The Palm. Featuring a wall covered in oyster shells, ginormous live seafood tanks and spacious upholstered banquettes and round tables, it’s become a favorite both for locals and conventioneers.
The Water Grill in downtown Los Angeles has always been one of my favorite restaurants. The seafood, especially the raw bar offerings, is resplendently fresh and briny. And the setting, on the ground floor of the 1920’s Pac Mutual Beaux-Arts building, is gorgeous, with soaring carved ceilings and marble walls. A second Water Grill location in Santa Monica, offers views of the Pacific and rustic nautical décor.
The San Diego location is especially well suited for private events. The main dining room and bar area accommodates 300. The Gallery Room, one of two private dining spaces, seats 20, while the East Village Room, located on the second floor, seats 50.
Executive Chef Fabrice Poigin is at the helm of Water Grill San Diego, overseeing three- and four-course family-style meals for the private dining rooms. These include signature dishes like Jumbo Lump Blue Crab Cake, Farm Loch Duart Atlantic Salmon, Charcoal Grilled “Mary’s” Organic Chicken and, for dessert, Caramel Bread Pudding.
The showstoppers at all Water Grill locations are the seafood towers. “The King,” which serves five to seven, includes three varieties of raw oysters, littleneck clams, bay scallops, jumbo shrimps, black mussels, a whole lobster, wild Alaskan red king crab nuggets and a whole Channel Island red sea urchin. At $160, it’s a pretty inexpensive way to elicit oohs and aahs from your special guests, especially when paired with a chilled glass of Sauvignon Blanc. A perfect way to celebrate the holidays!
