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Water Grill: exceeded our expectations


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Water Grill: exceeded our expectations

Jeff Shore | May 17, 2002 01:35 PM

We've had our eye on Water Grill, downtown, for a while. Boy, what a wonderful experience.

It feels like the spirit of a leather booth, Scandia-esque restaurant has been reincarnated in a modern, elegant form. When I left at one point to go to the restroom, my wife told me that four people came to my seat; to fold my napkin, to sweep crumbs, to do goodness knows what else. Yet, the look/feel is decidedly modern.

The food is awesome. Expensive, yes. Big portions, no. Yet it felt distinctly "worth it."

-- Pacific Fin Tuna prepared with balsamic vinegar reduction and carrot ginger puree. This has to be one of the most amazing food pairings we have ever had. The savory sweetness of the balsamic reduction brought out the smokiness of the tuna, which was smoothed out by the carrot puree. Perfection -- the flavors all melded into one.

-- New Zealand John Dory with jus de cuisson and olive oil. John Dory feels like our new "favorite" fish. Beautiful white fish, tasted so decadent -- almost buttery -- and yet I don't think there was butter anywhere.

-- Vanilla bean creme brulee with lemon shortbread cookies. Flecks of vanilla bean everywhere, like a mini dalmation. Heaven. The most elegant comfort food.

As russkar recently remarked, the 7 course tasting menu for $85 seems like it would be an exceptional value. At some point...when we've accomplished something that we can justify spending such $ to celebrate, we'll definitely return.

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