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Water Grill

4.5

About this business

You'll feel like you've stepped into an Art Deco club room at this downtown favorite. Regarded as being the best seafood restaurant in L.A., the menu has been tweaked by Spago Alum chef Michael Cimarusti. The food here keeps getting even better. American seafood specialties include Maine lobsters and Dungeness crabs fresh from the restaurant's tanks. You can also enjoy the raw bar, hard-to-find fresh fish and New England clam chowder. 

Location details

544 S Grand Ave, Los Angeles, CA, 90071, United States

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WeekdayScheduleStatus
Mon9:00 a.m. to 6:00 p.m.
Tue9:00 a.m. to 6:00 p.m.
Wed9:00 a.m. to 6:00 p.m.
Thu9:00 a.m. to 6:00 p.m.
Fri9:00 a.m. to 6:00 p.m.
SatClosed
SunClosed
4.52,821 reviews
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Marco Ghisalberti's profile image
Marco Ghisalberti 
6 years ago

Troppo caro per quello che offre. Salmone, patatine e birra .......90 Usd ! 

Michael Fencer's profile image
Michael Fencer 
6 years ago

Dinner and drinks. Great atmosphere inside and great raw bar selections. 

Gina Lyn's profile image
Gina Lyn 
6 years ago

Best Food Ever, specially the Sea Bass. 

Tony Mirenda's profile image
Tony Mirenda 
6 years ago

Best Chilean Sea Bass I’ve ever had! 

Suzanne Dayton's profile image
Suzanne Dayton 
6 years ago

Excellent Server. Great food. Good time and atmosphere. 

Renee Senigram's profile image
Renee Senigram 
6 years ago

it is o.k. Rather high for.just o.k. 

Joy Magallanes's profile image
Joy Magallanes 
6 years ago

Great service and delicious food! 

Kevin Hromas's profile image
Kevin Hromas 
6 years ago

The quality of the food was good but the quantity was insulting for the price. Three scallops as an entree for that price? More appropriate as an appetizer at half the cost! 

丸山小百合's profile image
丸山小百合 
6 years ago

お店のスタッフが親切で食事も美味しかった! 1人でも気軽に入れます。 

Frequently asked questions about Water Grill

How is Water Grill rated?

Water Grill has a 4.5 star rating with 2,821 reviews. 

When is Water Grill open?

Water Grill is closed now. It will open on Monday at 9:00 a.m. 

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