My go to method of getting to DTLA is via Metro, especially during peak traffic hours and any day it rains in Los Angeles. Another perk of traveling by train is that I don’t have to think about whether I can drink since I don’t have to drive, so as I was waiting for a friend at Water Grill, I had a nice and spicy Bloody Mary. At $15 it was both strong and tasty enough to merit the price.
The lunch crowd was a bit sparse since it was chilly and rainy, but it did fill up a bit more as it got later.
The light fixtures at the bar carried the nautical theme with a fishing rod base.
When my friend arrived, we decided to split an appetizer as well as have the DineLA $25 menu, which included an appetizer and entrée. The Wild Tahitian Big Eye Tuna crudo with red beet jam, horseradish cream, mizuna, red beet chips and olive oil $15 which we shared had perfect tuna, but neither of us liked the horseradish cream which had neither bite nor flavor, but we did enjoy the beet chips for the contrasting texture.
We both chose the New England Clam Chowder with manila clams and Applewood smoked bacon as our appetizer. It was not the thick creamy chowder we were expecting and had a tart component which neither of us appreciated, but we enjoyed the soup enough to eat most of our very copious servings.
We loved all three kinds of freshly baked bread with butter and without. My favorite was the maldon salt, but the cheese and olive breads were great too.
We ordered the wild spanish grilled octopus $19 with tomato, feta and nicoise olives and when we tried to cut it it was so tough we each took one bite and sent it back. It’s difficult to ship any food overseas and maintain its integrity, and octopus is also fragile in that it is perishable. They saw how charred it was and when we said it was too tough to cut with our knives, they immediately offered to redo or replace our order. We decided to go with the crudo to completely avoid any risk of overcooking.
My friend chose the Wild Costa Rican Mahi Mahi caponata with Sherry gastrique and maldon salt and enjoyed it although the thinner parts of the filet were slightly overcooked; it’s a fine line between under and over cooking any piece of fish which is cut unevenly. Since we both cook, we know the challenge well and found it was still a nicely done piece of fish.
I ordered the salad nicoise with wild Australian Albacore with white anchovy and haricot verts and found this deconstructed presentation as unusual as the choice to serve the Albacore over beans. The ingredients were all good, but I had to add seasoning to my plate to perk it up a bit.
The atmosphere and service were impeccable; this is a perfect setting for a business meeting or if you want a good drink at a stylish bar. Portions are large, and the fish is very fresh, so if you stick to the oysters or raw/rare choices you can’t go wrong.