Seafood spectacular

I had the best meal of our trip today, and possibly one of the top three dining experiences I’ve ever had. And it was at lunch.

This was the one must-visit place in LA we had on our list – infact, Luis’ friend Grant told him not to come back if we didn’t go. The Water Grill is in downtown LA, and after a good hour’s drive from Brentwood, we finally found the restaurant, which was on the ground floor of an unassuming looking office building.

We were seated in front of the seafood bar, and I couldn’t resist photographing all the different varieties on show. The menu changes on a daily basis, depending on what’s fresh and in season. We shared a small seafood platter, which arrived glistening and packed with five different oysters (not my favourite food, so I didn’t try), Peruvian Bay Scallops (incredibly fresh) served with orange and pistachio, Wild Jumbo Pacific Shrimp (they were so amazing and fresh we ordered a dozen more to share), Prince Edward Island Black Mussels (huge!), Cherrystone Clams and half a hard shell American Lobster.

The seafood platter

More seafood

I ordered the calamari fritto mist – swordtail squid with olives, basil leaves, zucchini, lemon, and harissa sauce. I hadn’t seen lemon deep-fried before but it worked incredibly well, rind and all.

Calamari Fritto Misto

Simon had a Thai-inspired hand cut big eye tuna tartare with vermicelli, green papaya, red chilis and candied peanuts, all in a spicy coconut sauce. Such an unusual combination that worked really well – I imagined the tuna would be overpowered but it was really well seasoned and mixed with fresh herbs so it held up well against the spicy sauce.

The Thai-inspired tuna tartare

Luis chose their signature clam chowder. It was packed full of clams and vegetables, topped with Niman Ranch smoked bacon and was very rich yet still light ( apparently made lighter because of the climate).

Clam Chowder

Our server, Scott, was a real charmer. Perhaps I’ve been in the US a bit too long now, but there was something very endearing about being called ‘my lady’ every time he served me something or I had a question. My main course, pan-seared sea bass with Prince Edward Island black mussels with a fennel and carrot ragout and an orange emulsion, came a little overcooked, and he was incredibly gracious about it (though I imagine the problem was our shrimp order – the fish probably ended up sitting under the heat lamps for some time) and thanked me for mentioning it as it was his favorite dish on the menu and he wanted us to love it too (yep, I’ve been here too long!).

When it did come back, it was very slightly undercooked, but perfect nonetheless. The soft flesh of the sea bass worked really well with the small plump mussels and fennel and the orange sauce was surprisingly delicate.

Sea bass, second time round

Simon and Sergio both had the sturgeon – it was good, but the sea bass was much better.  I don’t normally order sturgeon – it’s a lot heavier, almost meaty, a bit like chicken, but personally I like much lighter, less fleshy fish. It was served with a lovely roasted beet risotto that I thought was the best part of the dish.

Wild Quinault Reservation Sturgeon

It seemed a bit too much to have dessert as it was only lunchtime –  but we made the mistake of ‘just having a look’ and were hooked as soon as we saw ‘ red velvet cake with cocoa nib streusel and raspberry and marscapone ice cream’. Then we decided we might as well try a couple of others as well and ordered a Tahitian Vanilla Flan (served with orange Cognac caramel, mandarin orange sorbet and cardamom churros) and a Vermont Maple Pudding (with creme fraiche, fleur de sell and pecan shortbread).

Red velvety goodness!

The Tahitian flan

Cardamom churros

Maple pudding

Hands down, the Red Velvet cake was the best dessert. It was warm, soft and deliciously chocolately. The streusel was also rich, warm and crumbly and the cocoa nibs added a little bit of crunch. The flan was good – lovely deep vanilla flavor and a smooth creamy texture, and went well with the crispy churros.  But the real surprise was the maple pudding. I wasn’t sure I’d like it, but the presentation, served in a jar, with the homemade shortbread on the lid, and with a quenelle of creme fraiche worked really well. The deep mellow maple flavor was almost a little smoky but was offset with the sweetness of the other ingredients to perfection. I pretty much finished this off by myself.

As we started to wobble out the door, Scott brought over some petit fours – mini dark chocolate ganache macarons, lemon curd and fresh fruit jellies. Great end to an amazing meal. I’m thinking about going back already!

The Water Grill
544 S. Grand Avenue
Los Angeles, CA 90071
www.watergrill.com

Fruit jellies, chocolate macarons and lemon curd

Black mussels

Sea urchin

Interior of restaurant

Kitchen at Water Grill

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One thought on “Seafood spectacular

  1. Pingback: 10 of the best | onanemptystomach

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