Cuisine:

• Sea food
• French
• Diner
• Fine Dining
• Barbeque, Grill

Water Grill Description:
The dinner entrees might include Rhode Island Hook and Line Striped Bass - with roasted porcini mushrooms, caramelized baby turnips and aged balsamic vinegar. The average price for entrees is $31. A seven course tasting meal is also available for $85.
The lunch entrees might include Maine Lobster Salad with celery root, tender lettuces, and Fines Herb dressing, and the average price is $26.
Sample desserts include chocolate bread pudding with vanilla bean ice cream and pistachios, or Tangerine Napoleon - hazelnut meringue, citrus Créme Fraiche and tangerine-honey reduction.
In inland cities across the country, nobody ever thinks twice about having great seafood downtown, away from the sea. For the longest time, however, Los Angeles placed all its best seafood restaurants in a strip along the coastline. Happily for business folk and theater-bound diners who have made this restaurant the huge success that it is, Water Grill has made distance from local---and even foreign---waters no object in presenting the finest and freshest fish you can find. An ocean of money went into the dark, clubby, Art Deco dining room and bar, a sophisticated haven with New York-like energy. Freshness definitely comes at a price, as the bill can easily reach a staggering sum; but where else can you find spiny and Maine lobsters plucked straight from the tank and served out of the shell? The departure of chef Michael Cimarusti (now of Providence) worried some of the Water Grill's loyal customers, but running the kitchen now is David LeFevre, an innovative young toque who was Charlie Trotter's executive sous chef for nearly a decade and has traveled the world in search of intriguing new ingredients and techniques. His use of unconventional low-temperature cooking practices (such as cold-poaching, slow-roasting, slow-steaming) reflects his respect for the superlative-quality seafood he brings into his kitchen, resulting in dishes like slow-steamed Alaskan halibut with kalamata olive purée, and olive oil-poached Columbian River troll-caught salmon with sunchoke purée. The raw bar offers the finest delicacies from around the world.


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