Let Mom know you'll never forget by giving her a dining experience she'll always remember. Secure your reservation today for Mother’s Day on Sunday, May 11, 2025.
RESERVE NOWLet Mom know you'll never forget by giving her a dining experience she'll always remember. Secure your reservation today for Mother’s Day on Sunday, May 11, 2025.
RESERVE NOW
The weather has warmed and watermen have begun their annual harvest of Soft Shell Blue Crab. Shortly after molting, these crabs are packed and flown out to us where they arrive at our restaurants alive and kicking several days a week. Each crab comes out of the water at the peak of tenderness ready to be enjoyed!
Wild Pacific Halibut has arrived at Water Grill. We leverage over 75 years of experience to hand pick, cut and exclusively provide multiple preparations of halibut throughout the season, utilizing every part of the fish.
A unique West Coast seafood experience, the Dungeness Crab is known for its sweet flavor and delectable meat. They’re not just a seasonal staple here at Water Grill, they’re practically a fixture –from our saltwater tanks and raw bar to entrees served with crab butter.
Tiny plates and one-bite items. The Wall Street Journal recently took a look at restaurants offering a new range of starters with intricately assembled ingredients. That includes the Honeymoon Oyster from Water Grill.
Olivia has always shared a love of bringing people together over great food – making her journey with King’s Seafood Company a perfect fit. Over the past seven years, she’s grown from server to General Manager of Water Grill Los Angeles, driven by her passion for hospitality and team leadership. With a degree in hospitality from CSU Long Beach, and a wealth of experience from around her hometown of Santa Clarita, Olivia thrives on crafting an unforgettable dining experience for her Guests. Outside of work, she loves baking, spending time with family and friends, and getting into character for costumed events like Labyrinth and the Renaissance Faire.
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Chef Jose thrives in the fast-paced world of restaurant kitchens, where every day brings new challenges and opportunities to lead. Jose began his journey with us in 2012, playing a key role in the transition from Ocean Ave. Seafood to Water Grill Santa Monica, then honing his craft at King’s Fish House and Water Grill San Diego before stepping into his current role as Executive Chef here at Water Grill Los Angeles. As a graduate of the Le Cordon Bleu program, Jose is known for his refined technique, calm command of the kitchen and commitment to delivering an exceptional dining experience for his Guests. Jose leads with precision, purpose and a deep respect for his craft.
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