Restaurants & Bars

Los Angeles Area

Water Grill..Finally.

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Water Grill..Finally.

Ickster | Jun 2, 2004 02:53 AM

Reservation, Saturday night 8:30 pm, arrived about 8:45 pm.

After reading about it, posting on here inquiring, driving by it and peering through the window, I finally made it into the Water Grill. The event was a celebration of my SO's 30th birthday. I wanted to order the tasting menu but they stop taking orders at 9:00pm to give ample time to properly cook and enjoy the various courses. So we ordered off the menu; It was a glorious night of eating.

After being promptly seated by the hostess, we ordered a couple of glasses of a california sparkling wine.

As an appetizer we got a half dozen each of Hama Hama and Kumamoto oysters. It was great to have the larger Hama Hama's alongside the smaller Kumamoto's on the same bed of ice. The Kumamotos were fruitier while the Hama Hama's were saltier/brinier and plumper. The oysters were served with dishes of fresh grated horseradish, a champagne mignonette, slices of lemon and we asked for cocktail sauce, which was brought out immediately.

We next ordered a crab cake to share. It is 4 ounces of crab meat, coated and fried golden. The crab used is Maine rock crab. The crab cake was moist and light, without much (bread) filler or binding. When we cut into the crab cake, the individual pieces of crab were visible. A couple of unidentified sauces were used to 'paint' the plate. I believe one of them was carrot based.

As a main course she ordered the Maine lobster (1.75 lbs.) which was steamed. The tail and claw meat was included on the plate. A saute of fresh green peas and almonds with butter was a great compliment. A sauce of cooked pea reduction was clear and cut through the richness of the lobster. Pea tendrils also were included. Magnigificent preparation and accompaniments.

I ordered the blue fin tuna which was lightly seared on the outside and raw on the inside. Just straight butter. Served over a bed of savory black lentils. I am not sure what they were cooked with, but im thinking a veal stock and finished off with balsamic, as there was an acidic taste present. Incredible dish.

Finished off the night with a creme brulee, which was good, but not great. Served with two small lemon cookies.

One of the things I have to mention is the impeccable service that we had all night. Our waiter and rest of the staff at the restaurant was top notch. All of the above, plus a Pellegrino water and tip was $220.00. One the way out I saw Santa Barbara prawns in a live tank. Amazing.

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