Water Grill Restaurant Review: Opened in 1991, Water Grill has long dominated the Los Angeles restaurant scene, especially in regard to seafood. Years have passed and new places have come along, making it more of a quiet classic rather than a trendy destination. More than a dozen of the raw bar items change daily to ensure the best and freshest selections any time of year. You may start with the clam chowder, jumbo lump blue crab cake or white asparagus accompanied by black trumpet mushrooms, topped with a sunny side up egg and seasoned with a perfect vinaigrette. Then you will, most definitely, find a fish to suit your appetite from the long list that ranges from wild Maryland striped sea bass, British Columbia black cod and Pacific swordfish to Atlantic diver scallops and wild Columbia river sturgeon. The evening we went, we tried the Sitka Alaska troll-caught king salmon, which is sautéed and served on a bed of English peas and potato gnocchi in an onion soubise. We like the touch of olive oil with Meyer lemon in the wild Alaskan halibut, also sautéed, and sided with farro and yellow foot chanterelles. Seared Ecuadorian big eye tuna was a winner, paired with Fremont tangerines (and also baby artichokes and ozette potatoes). Carnivores could try the free-range chicken or Prime flatiron steak, but really, Water Grill’s raison d’être is fish. Surprisingly, there is a long list of desserts: Meyer lemon tart with blueberry sorbet, white chocolate ice cream and candied macadamias (a great little treat there); or spiced carrot cake, served with passion fruit cream, candied walnut and coconut cream cheese ice cream. Check back for more info on the wine list, which is currently being revamped.
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