San Diego Restaurant Week
THREE COURSES ON J ST.
SEP. 13-20 | SUN-THUR 4-10PM | FRI-SAT 4-11PM
We've built three courses around what’s landing now for San Diego Restaurant Week: oysters shucked to order, Wild Columbia River King Salmon at the peak of its run, and Wild Ross Sea Chilean Sea Bass. Choose one from each course, and add a wine pairing selected to follow the menu through.
Now in Season
Wild Columbia River
King Salmon
The Columbia River runs over 1,200 miles, from Canada through Washington, Oregon and to the Pacific Ocean. Along the journey, the King Salmon builds up fat reserves to survive, imparting distinct marbling, flavor, texture and color. It's a remarkable fish and we're fortunate to have it again this year.
Wild Pacific
Halibut
Wild Pacific Halibut has arrived at Water Grill. We leverage over 75 years of experience to hand pick, cut and exclusively provide multiple preparations of halibut throughout the season, utilizing every part of the fish.
Wild Santa Barbara
Spot Prawns
California’s first Spot Prawn fishery started in Monterey during the 1930s when fisherman began discovering these shrimp in their octopus traps. Our Spot Prawns come to us from Santa Barbara, California where they are caught in pot traps and landed daily. We then charcoal grill them in our Josper oven. Enjoy them for their sweet taste, firm texture and large size.
Snake River Farms Gold
American Wagyu
American Wagyu is the result of cross breeding 100% pure Wagyu with American Angus beef. American Wagyu is the best of both worlds; the intense marbling of Japanese Wagyu with the rich flavor more akin to traditional American beef. (BMS 9+)
Available now at Water Grill.
Join Our Team
We're growing, we're committed to promoting from within and we're actively looking for passionate and talented new Chefs, Managers and Crewmembers to join our team!
