The Seafood Business Scales Up With Water Grill

Making Waves in Costa Mesa

WATER GRILL
Water Grill
3300 Bristol Street
Costa Mesa, CA 92626
www.watergrill.com (949) 208-7060

“Sustainability is one of those words that isn’t clearly defined and can mean different things to different people. To us, it means that product is handled carefully and with respect to the supply. We tour aquaculture facilities and meet face-to-face with fishermen to ensure the fish we serve is acquired in a way that takes the well-being of our oceans into consideration. Seafood is so delicate that we can tell, based on the condition we receive it in, if it’d been handled well.” –Purchasing Manager of King’s Seafood Distribution, Michael King


 

W

hen you arrive at Water Grill, you can’t help but notice the reclaimed locally sourced wood and authentic nautical components sprinkled throughout the restaurant. The nearly 18,000 square-foot space features design elements reminiscent of a refurbished ship, and not one detail is overlooked. The handmade oyster shell chandelier located over the central copper-top bar is definitely worth a double take, and a selfie (@watergrill).

 

“… the fine dining experience you dream about with exceptional care and respect that starts in the ocean and carries all the way back to your table.”

On top of a stunning dining setting, indulgent items like Wild Spanish Octopus, Wild Columbia River King Salmon, and Wild Ross Sea Chilean Sea Bass grace the menu at this Orange County hot spot, affirming that this menu showcases the pinnacle of freshness for local seafood. But that’s not all; you aren’t limited to just the menu when it comes to making a decision on what to order. Feel free to take a look at the three massive water tanks built to mimic real aquatic environments that house Wild Barents Sea Red King Crab, Washington State Dungeness Crab, Santa Barbara Spot Prawns and local Spiny Lobster. Blown away? Honestly, we’d expect nothing less from the restauranteurs of King’s Seafood Company with 20 restaurants under its belt, along with a 70-year legacy of restaurant and hospitality experience.

 

Michael King defines sustainability by respecting the supply and handling it with care.

With age comes wisdom. King’s Seafood Company acknowledges the importance of sustainable seafood and is doing their part by consciously choosing their suppliers. The Purchasing Manager of King’s Seafood Distribution, Michael King, defines sustainability by respecting the supply and handling it with care. They meet all their fisherman in person and take care to keep the consideration of the ocean at the forefront of their business. This ideology is reflected in that perfect bite that melts in your mouth and has you checking your calendar to plan your return visit to Water Grill. Brunch anyone?

Did you know that seafood is one of the hardest proteins to supply for restaurants? Lucky us, Water Grill makes it look effortless as they dominate the seafood scene with their sustainable selection of fresh shellfish, crustaceans and wild caught fish. Water Grill has all the fine dining experience you dream about with exceptional care and respect that starts in the ocean and carries all the way back to your table. Water Grill is open daily. Lunch and dinner are served Monday – Thursday 11:00 a.m. – 11:00 p.m., and until midnight on Friday and Saturday. On Saturdays and Sundays Water Grill is open for brunch, lunch, and dinner, 10:00 a.m. – 11:00 p.m.

Follow Water Grill on Instagram (@watergrill) and like on Facebook for more updates. #SauteMagazine

 

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