544 S Grand Ave, Los Angeles, CA 90071
Fax: (213) 629-1891
Water Grill Downtown La
Water Grill - Downtown
The Water Grill
Parking: Garage, Street, Validated, Valet
Bike Parking: No
Wheelchair Accessible: Yes
Cuisines: Fine Dining, American, Take Out, Breakfast, Brunch & Lunch, Seafood, Bar & Grills
Alcohol: Beer, Full Bar, Wine
Takes Reservations: Yes
Outdoor Seating: No
Good For Groups: Yes
Pets Allowed: No
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We had a lovely double-date experience at Water Grill. We started with cocktails, fresh oysters and stone crab claws (first of the season). Two members of our party ordered the same cocktail and upon delivery, one was noticeably more well-crafted than the other. We sent the one back with a busboy and when it returned, it was only half-heartidly fixed. Thankfully, our server quickly fixed the situation and everything was uphill after that moment. Our oysters included the Tomahawks and Mermaid Cove's, (all east coast). They were wonderfully briny and super fresh. The crab claws did not dissapoint.
In addition to the raw bar, each couple ordered wedge salads and clam chowder. Our server was smart enough to have the kitchen split each item without us asking. Kudos to her. The chowder was probably one of the best I have ever had. It was loaded with clams which were sweet and tender. It also included thinly sliced fingerling potatoes which I thought was a nice touch. The wedge was wonderfully crisp, and had the perfect amount of blue cheese with generous bits of lardon. The soup and salad alone would have been a perfect meal.
Since we were so full from the first two courses, we each decided to split lobster rolls and get a couple of sides. Having had lobster rolls all over the east coast, in addition to many of the popular sea food places around LA (Connie & Teds, Hungry Cat, Littlefork, assorted food trucks), I can honestly say, this was one of the best I've had. The roll was piled with tender lobster. It contained the perfect amount of mayo which allowed the flavor of the lobster to shine. I washed it down with a glass of Turley Zin, which is one of my all-time favorites. I was super-excited to see it on the wine menu.
We finished with the Key Lime pie, which was good, but maybe a tad bit tart for my taste.
Overall, service was spot-on. The staff understood we were two couples catching up and enjoying each others company. They were attentive and not obstrusive. The food itself is amazing and I'm already craving the clam chowder. We had a great experience and we're looking forward to going back.
10/04/2010Provided by Citysearch -
Came here for dineLA with my husband and 2 friends. The fish were just excellent with excellent service as well. This was our first time eating here. I had the red fish which is a mild white fish. It was perfectly cooked; not over-cooked like so many restaurants would do. The fish served here for the most part, according to the waiter, is sustainable and caught for the most part without bycatch and pollution to the ocean. They did have wild jumbo shrimp on the menu, which was from Mexico. Bottom trawls used to catch most imported wild shrimp damage habitat and unintentionally kill many unwanted invertebrates fish and sea turtles. But at least they are making some effort to serve sustainable fish that doesn't harm the ocean environment.
Since I wrote the above review based on the waiter's information I have found out that red fish is on Greenpeace's International Red List. Which means it is unsustainable and should be avoided. Redfish are vulnerable to overfishing because they are slow growing, long-lived and, even though they spawn every year, few young survive. Most stocks are now at historical lows and are considered depleted. Redfish are caught using bottom trawls and pelagic trawls.
Bottom trawling damages the seafloor, impacting marine habitats that are important to the survival of groundfish and other species. Many species depend on seafloor structures like coral and sponges for feeding, breeding and hiding from predators. Bottom trawling is also indiscriminate and incidentally catches other fish and marine animals that are dumped overboard as bycatch.
In fairness to Water Grill there is a very limited supply of red fish that is sustainable. Let's hope Water Grill's red fish comes from that source.
03/07/2010Provided by Citysearch -
Everything we ordered was excellent. main course portions are very small for the price.The service was both professional and friendly. There was a big time gap between the salad course and the main course.
Overall a pleasant experience. i would return.
10/12/2009Provided by Citysearch -
Four of us went to Water Grill before the theater. The appetizer of fish was small. But the portions of halibut and swordfish were even more disappointingly small. But the dessert was almost not even there...the tiny carrot cake was like a little igloo... a tiny mound with a white topping. ""Where is the dessert????"" I asked.
When I spoke to the maitre d', and with a smile he said,""I am sorry to hear that but enjoy the show!""
That was not the comment I wanted to hear! All four of us definately did not enjoy the meal!!!
02/08/2009Provided by Citysearch -
I wish I could go to Water Grill all the time but it's too $ for me. I went for Dine LA on Wednesday and had an amazing time. Generous portions. Great fish. I had the Sturgeon, my friend the Organic Salmon. Our waiter (great service) let us know they will be serving $44 Dine LA menu all February! I'll be back.
06/28/2008Provided by Citysearch -
What a fantastic place! I went to Water Grill with a friend for the first time about a week ago. Beatiful restaurant, great service, top-notch cuisine, and a great innovative wine list. The service was inpeccable, not only by our waiter, but also by the wine director Andrews. With great sophistication and knowledge he presented us with a fantastic winelist, including top producers from around the world. We decided to look at domestic wines and he suggested to start in the Pinot Noir section. He described it as the focal point of the wine list with the most tie to the cuisine. This was one of the best Pinot Noir selections I have seen in the country. Great small artisan wines and well known name producers single vineyard selections. We ended up with a bottle of Native 9, a small winery from Santa Barbara. A fantastic wine that paired perfectly with the tuna dish. The tuna was beautifully prepared with a red wine reduction, lentils and brusell sprouts. Awesome expreience, and if you are into wine this is where to dine!
03/24/2008Provided by Citysearch -
I've heard nothing but amazing things about the Water Grill; it's supposed to have the best seafood in L.A. I grew up on the east coast, so I tend to be very picky about my seafood, and this just doesn't measure up to 'the best' of anything. When you walk in the restaurant the walls are covered with awards and Zagat ratings, and I really thought that might mean something, but apparently no. It's not even that the food was bad, it just wasn't great. It wasn't even good, it was just average. Maybe if I hadn't come from an amazing meal at Blair's two days earlier I might have felt differently. The crab cake appetizer was just so-so. Maybe I'm biased having grown up in Maryland, the home of the blue crab, but it was a bit dry and just passable. The scallop entree was good, if small portioned, it made me rather glad I'd eaten a salad a few hours earlier. My desert though, completely fell down on the job. From the menu you would think that their deserts would be the best thing ever. I had a peanut butter and chocolate souffle, that was supposed to be garnished with banana and marshmellow. They failed to mention the banana gelato on top, the popcorn or the caramel sauce or the chocolate sauce. It is possible to just go entirely overboard and this most certainly happened here. As I said before, it's not that the meal was bad, it's just that based on the hype it certainly should've been better. At least the champagne was fantastic, but then again, that was pre-packaged.
02/15/2008Provided by Citysearch -
Went there last night for the first time to have Valentine's Day dinner. I had the 5 course menu and everything was spectacularly delicious. Lots of interesting combinations and assertive flavors that worked together seamlessly. The service was good but not what I expected for one of the 18 (only) restaurants in all of Los Angeles to receive a Michelin star. The most surprising aspect of all is the ambiance...it feels like an upscale Cheesecake Factory. There is a storage cabinet in the middle of the dining room where the servers wrestle with silverware all night long. What??!!! So much for a nice intimate dinner. The food is truly special, no complaints there but IMHO, good atmosphere is a critical component of a fine dining experience and here is where Water Grill misses the mark. Go there for a delicious seafood meal if you're in the area for a show but don't go out of your way to come here for a special occasion.
02/10/2008Provided by Citysearch -
The food was wonderful, however the portions are very, very small. I am sure that they put a lot of time and money into each dish, however, the portions/price ratio was a little off. It's fairly overpriced for the amount of food that you get. I'm not asking for huge portions either, but I mean, one appetizer is about 2 bites. Nonetheless, the oysters are wonderful.
The biggest issue for me was that the service was inconsistent and fairly horrible. The host was wonderful and they were sweet enough to print my name and ""Happy Birthday"" on my menu. The server, on the other hand, was very bad. We weren't served for about 10-15 minutes. And then, there was some confusion so we had a couple of different servers at first, and then finally were given one who didn't seem like he wanted to serve us at all. He was not very attentive since we saw the runners and bussers more than we saw him. Also, after dining there for about an hour and half (on my birthday), he asked us to leave. We still had half a bottle of wine left and he basically made us drink all of it and rush through our dessert in 10 minutes. He said ""I have to wake up early tomorrow morning."" I feel that 1 1/2 hour-2 hours is a pretty reasonable time for dinner at a fine dining establishment and his attempts to get us out as soon as possible was very disconcerting. Service is so important at restaurants, and if it's not consistent with the food and overall ambience, it throws off the whole experience.