Water Grill sits in the Gaslamp District of East Village, close enough to Petco Park and the San Diego Convention Center that both shape the neighborhood around it. Exec. Chef Alan Munguia runs a kitchen built around seasonal wild fish — Columbia River King Salmon, Pacific white seabass, and Gulf of Alaska wild halibut all rotate through depending on the time of year. Santa Barbara spot prawns are charcoal-grilled in a Josper oven, and Snake River Farms American Wagyu is on the menu for guests who aren't there for seafood.
The raw bar and its rotating oyster selection lead, along with cod, sea bass, tuna poke, and brussels sprouts.
The restaurant also operates multiple private dining rooms, handling events and corporate gatherings for parties ranging from 10 to 120 people — a natural fit given the proximity to the convention center. Daniel Shank serves as General Manager.
The raw bar and its rotating oyster selection lead, along with cod, sea bass, tuna poke, and brussels sprouts.
The restaurant also operates multiple private dining rooms, handling events and corporate gatherings for parties ranging from 10 to 120 people — a natural fit given the proximity to the convention center. Daniel Shank serves as General Manager.