 Water Grill has been hailed by the internationally recognized Zagat Guide as "the best seafood restaurant in Southern California." Executive Chef David LeFevre changes the menu daily, and starters may include Organic Soy and Wasabi Marinated Big Eye Tuna with Yuzu, Hijiki and Ton Buri; Striped Bass Ceviche with Mint, Pineapple, Candied Black Beans, Butternut Squash and Achiote Oil; and a Blue and Dungeness Crab Cake with Harissa, Herbed Cous Cous and Yogurt-Lime Cucumber Sauce. Water Grill's entrées may include a Slow Poached Columbia River Sturgeon with Roasted and Puréed Red Beets, Warmed Spinach and Horseradish-Celery Sauce; and a Sumac-Coated Australian Barramundi with Lingguica and Grilled Monterey Calamari, Israeli Cous Cous and Castelvetrano Olives. Heavenly desserts by talented pastry chef John Park may include a Hazelnut Mousse and Chocolate Dacquoise, a Blood Orange Creamsicle, a Red Velvet Pudding, or a Blueberry Marscarpone Cake. The Water Grill Team |
