◈ Homepage — https://www.watergrill.com/laSKIP TO CONTENT GIFT CARDS STORIES RESERVATIONSMENUSCONTACTCAREERS II► MENUS Accessible menus and kids menu also available. DINNER Accessible Menu LUNCH Accessible Menu DRINK Accessible Menu DESSERT Accessible Menu NOW IN SEASON Wild Pacific Halibut Spring has arrived and so has Wild Pacific Halibut from the Gulf of Alaska. 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. READ MORE Wild Santa Barbara Spot Prawns California’s first Spot Prawn fishery started in Monterey during the 1930s when fisherman began discovering these shrimp in their octopus traps. Our Spot Prawns come to us from Santa Barbara, California where they are caught in pot traps and landed daily. We then charcoal grill them in our Josper oven. Enjoy them for their sweet taste, firm texture and large size. LEARN MORE Wild Alaskan Red King Crab After four years of limited harvest due to low biomass, the Alaskan Red King Crab fishery has reopened following a significant recovery. Recognized as one of the most sustainably managed fisheries in the world, we’ve secured over 12,000 pounds of Jumbo and Colossal Red King Crab clusters, now arriving at our Santa Ana seafood plant. RESERVE  A TABLE Snake River Farms American Wagyu Gold American Wagyu is the result of cross breeding 100% pure Wagyu with American Angus beef. American Wagyu is the best of both worlds; the intense marbling of Japanese Wagyu with the rich flavor more akin to traditional American beef. (BMS 9+)  Available now at Water Grill.  RESERVE  A TABLE Wild Florida Stone Crab The season has just opened, and we are excited to offer Florida Stone Crab Claws at Water Grill again! We celebrate the season opening by featuring Large and Jumbo Stone Crab Claws on our menus. Join us and crack some claws today! RESERVE  A TABLE MEET OUR TEAM JOSE PERAZA Executive Chef 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. CONNECT WITH JOSE FAQS Do you have a dress code? Do you require reservations? Can I bring my own bottle of wine? CONTACT GENERAL MANAGER | MONSE SUMNER EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. GRAND AVE, LOS ANGELES, CA 90071 213.891.0900 ABOUT Located in Downtown Los Angeles on Grand Ave., Water Grill Los Angeles is a timeless, iconic seafood destination to enjoy the first catch of the season and a deep variety of fish, lobsters, crabs, oysters and shellfish on a robust menu that changes daily. HOURS SUNDAY - THURSDAY 11:30 am - 10 pm FRIDAY - SATURDAY 11:30 am - 11 pm NEWSLETTER SUBSCRIBE NOW! 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Home RESERVATIONS News LOCATIONS BELLEVUE DENVER LAS VEGAS LOS ANGELES ORANGE COUNTY SAN DIEGO SANTA MONICA MENUS BELLEVUE DENVER LAS VEGAS LOS ANGELES ORANGE COUNTY SAN DIEGO SANTA MONICA PRIVATE DINING BELLEVUE DENVER LAS VEGAS ORANGE COUNTY SAN DIEGO SANTA MONICA STORIES GIFT CARDS California Spiny Lobster Season Returns September 30, 2025 There’s a season we celebrate every year, symbolized by an icon cloaked in red who brings joy to seafood lovers on the West Coast. No, it’s not Santa Claus. In fact, there are no claws at all. When the calendar pages turn to October, it signals the start of California Spiny Lobster season! Get ready to throw on a buoy bib and dig into this uniquely Californian delicacy! What is a Spiny Lobster? Part of the Palinuridae family, Spiny Lobsters get their name from the forward-pointing spines that cover their bodies to protect them from predators. While that’s one point of visual distinction, you can also tell them apart from their North American Hardshell counterparts by the lack of front claws, their powerful tails and long, spiky antennae. Also referred to as Rock Lobster, Spiny Lobsters can be found in warmer seas around the world. In the waters of the Bahamas, New Zealand and South Africa, you can find them under the name Crawfish or Crayfish – a name typically reserved for Freshwater Crawfish in the United States. A Female California Spiny Lobster ‍ Don’t let the lack of front claws fool you or deter you – the meat yield of the Spiny Lobster, or “bugs” as they’re affectionately called, is generally about 25% more per pound compared to a North American Hardshell Lobster. Without front claws as a defense mechanism, Spiny Lobsters will use their powerful tails and strong spines as a means of defense against sheepshead, black seabass, sea otters and octopuses. It’s from this muscular section where most of the meat is found. Spiny Lobsters are also predators themselves. As nocturnal scavengers, they come out of their dens to forage in the rocky areas where they reside to feed on mussels, sea urchin, small fish and sometimes other lobsters. ‍ California Spiny Lobster Season California Spiny Lobster at King's Seafood Distribution The season for California Spiny Lobster typically runs from October through March. And, of the spiny lobsters caught in California, as little as 10% stay in the United States. It's a unique treat and Water Grill is pleased to be one of the only places where California Spiny Lobster is on the menu during the season. Management over the fisheries of California Spiny Lobsters is overseen by the California Department of Fish and Wildlife , which sets strict daily catch and permit issuance numbers during the season. Enforcement most often occurs through managing the size of the lobsters that are caught. All lobsters, both commercially and recreationally caught, must be of legal size, which is defined by the lobster having a carapace (or top outer shell) of 3.5” in length. Spiny Lobsters will achieve this length when they are about seven to 11 years of age. This allows them to reproduce at least once in their lifetime, ensuring the continuation of the species. Typically caught by lobster traps that slowly move into deeper waters as the season progresses, about 80% of the spiny lobsters that are caught measure at one and a quarter to two pounds. Some have been known to reach as much as 20 pounds. Like their name suggests, California Spiny Lobsters are caught off the coast of California, with a range as far south as Magdalena Bay in Baja California, Mexico, and as far north as Morro Bay, Calif. ‍ ‍ California Spiny Lobster on our menus At Water Grill, you’ll find live, wild California Spiny Lobster swimming in our saltwater tanks. We prepare them to order, finished on the grill and paired with lobster butter and a grilled lemon. Check out our daily menus and catch this Californian delicacy while it’s in season! Grilled California Spiny Lobster at Water Grill Pacific Halibut Season Is Back! March 25, 2025 If you’re looking to spot a Pacific Halibut in the wild, you’d have to keep a keen eye on the ocean floor to find this diamond in the rough. And the Pacific Halibut surely has two eyes on you! With a face that only a mother could love, The Pacific Halibut’s unique appearance is matched by its uniquely delightful flavor. Luckily for us, Pacific Halibut is back in season, and you can try it now at Water Grill. ‍ About The Pacific Halibut The Pacific Halibut (Hippoglossus stenolepis) is the world's largest species of flatfish. This species of right-eyed flounder can weigh up to 500 pounds and grow as long as 8 feet! Those big ones are lovingly called “barn doors”, whereas smaller ones are referred to as “chickens.” These massive flatfish are groundfish, meaning they live near the ocean floor and prefer water temperatures around 37 to 46 degrees Fahrenheit. Living near the ocean floor is why they have their unique coloration. While it’s not likely to betray you, the Pacific Halibut is a particularly two-faced creature. The two sides of this flatfish are composed of a lighter, off-white-colored side on its underside (the side that faces toward the ocean floor) and a darker side on top. The lighter side is meant to look more like the sky from those looking up at it, helping it camouflage into the ocean surface. The greyish-brown darker side has colors that help it blend into the sandy ocean bottom. Perfectly camouflaged, finding a Pacific Halibut really is finding a diamond in the rough, as its diamond-shaped body is more elongated than most flatfishes, and its caudal fin has a crescent shape to it, which is unique to this particular species of flat fish. Beauty is in the Eye of the Beholder If you were to find a Pacific Halibut shortly after it was born, you’d easily mistake it for some other type of fish. They’re born swimming upright and without their iconic one-sided eye placement. It’s as they get older that the Pacific Halibut begins to morph into the form we know and love. By the time a right-eyed flounder reaches six months old, its left eye has made a journey across its skull to situate itself close to its right-sided partner (although about one in 20,000 halibut are left-sided). Now right-eyed and laying flat, the Pacific Halibut can keep an eye out for potential threats and feed on a diet of small fish, crabs, clams, squid and other bottom-dwelling invertebrates. ‍ Pacific Halibut Season and Fishery Management ‍ Typically, the season for catching Pacific Halibut runs from mid-March through early November, closing right before the spawning season begins. The females typically spawn at depths of 300 to 1,500 ft. When we get a hold of Pacific Halibut, it’s wild-caught by longlines or hook-and-line along the coastal waters of Northern California all the way up to Nome, Alaska – though, most of them are caught in the Gulf of Alaska. Fishing for the Pacific Halibut is regulated by the International Pacific Halibut Commission , NOAA Fisheries and the Pacific Fishery Management Council . These agencies set yearly quotas to support a minimum halibut population. The teamwork these agencies have shown in both the United States and Canada has ensured that the Pacific Halibut has not been overfished, but also that its population has seen growth since 2013. Today, nearly 25 million pounds of Pacific Halibut are fished annually. The commercial fishery for Pacific Halibut began in 1888 off the coast of Vancouver, British Columbia. Due to dwindling stocks of the Atlantic Halibut at the time, along with prime access to railroads for shipping, there was an upsurge in vessels in Canada and Alaska fishing for Pacific Halibut to supply the demand from the East Coast. With the rapid growth of the commercial fishery came a decrease in stocks of this fish, ultimately leading to the first known treaty to be introduced for the conservation of an ocea Water Grill | Seafood | Downtown Los Angeles Skip to content GIFT CARDS STORIES Home RESERVATIONS MENUS News contact careers By clicking “Accept All Cookies” , you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information. Preferences Deny Accept --> Privacy Preference Center When you visit this website, we may store or retrieve data in your browser. This storage is often necessary for the basic functionality of the website. The storage may be used for marketing, analytics of the site. Privacy is important to us, so you have the option of disabling certain types of storage that may not be necessary for the basic functioning of the website. Blocking categories may impact your experience on the website. Reject all cookies Allow all cookies Manage Consent Preferences by Category Essential Always Active These items are required to enable basic website functionality. Marketing Essential These items are used to deliver advertising that is more relevant to you and your interests. They may also be used to limit the number of times you see an advertisement and measure the effectiveness of advertising campaigns. Advertising networks usually place them with the website operator’s permission. Personalization Essential These items allow the website to remember choices you make (such as your user name, language, or the region you are in) and provide enhanced, more personal features. For example, a website may provide you with local weather reports or traffic news by storing data about your current location. Analytics Essential These items help the website operator understand how its website performs, how visitors interact with the site, and whether there may be technical issues. This storage type usually doesn’t collect information that identifies a visitor. Confirm my preferences and close X II ► MENUS Accessible menus and kids menu also available. DINNER Accessible Menu LUNCH Accessible Menu WILD PACIFIC HALIBUT Accessible Menu DRINK Accessible Menu DESSERT Accessible Menu Now in Season Wild Pacific Halibut Spring has arrived and so has Wild Pacific Halibut from the Gulf of Alaska. 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. read more Wild Santa Barbara Spot Prawns California’s first Spot Prawn fishery started in Monterey during the 1930s when fisherman began discovering these shrimp in their octopus traps. Our Spot Prawns come to us from Santa Barbara, California where they are caught in pot traps and landed daily. We then charcoal grill them in our Josper oven. Enjoy them for their sweet taste, firm texture and large size. Learn more Wild Alaskan Red King Crab After four years of limited harvest due to low biomass, the Alaskan Red King Crab fishery has reopened following a significant recovery. Recognized as one of the most sustainably managed fisheries in the world, we’ve secured over 12,000 pounds of Jumbo and Colossal Red King Crab clusters, now arriving at our Santa Ana seafood plant. RESERVE A TABLE Snake River Farms American Wagyu Gold American Wagyu is the result of cross breeding 100% pure Wagyu with American Angus beef. American Wagyu is the best of both worlds; the intense marbling of Japanese Wagyu with the rich flavor more akin to traditional American beef. (BMS 9+) Available now at Water Grill. RESERVE A TABLE Wild Florida Stone Crab The season has just opened, and we are excited to offer Florida Stone Crab Claws at Water Grill again! We celebrate the season opening by featuring Large and Jumbo Stone Crab Claws on our menus. Join us and crack some claws today! RESERVE A TABLE MEET OUR TEAM Let's work together to craft a custom experience! JOSE PERAZA Executive Chef 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. connect with JOSE FAQs Do you have a dress code? To ensure a memorable visit, we suggest smart casual attire and ask guests to dress for their occasion. Do you offer valet? We gladly offer valet services at our restaurant. Please locate our valet desk on site, so we can handle your vehicle while you enjoy your fine dining experience. Do you require reservations? We highly recommend making a reservation to ensure we have the perfect table ready for your party. While we’re happy to accommodate walk-ins whenever possible, making a reservation is the best way to guarantee your spot with us. We look forward to welcoming you! Can I bring my own bottle of wine? There may be times when bringing a special bottle from your own collection is the best way to celebrate, and we are happy to serve you. Our corkage program allows one complimentary 750mL bottle per table, with each additional 750mL bottle subject to a $50 corkage fee. GENERAL MANAGER | LEXIE SMITH EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. Grand Ave, Los Angeles, CA 90071 213.891.0900 Hours of Operation Sun – Thur 11:30 am - 10 pm Fri – Sat 11:30 am - 11 pm CONTACT GENERAL MANAGER | MONSE SUMNER EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. Grand Ave, Los Angeles, CA 90071 213.891.0900 ABOUT Located in Downtown Los Angeles on Grand Ave., Water Grill Los Angeles is a timeless, iconic seafood destination to enjoy the first catch of the season and a deep variety of fish, lobsters, crabs, oysters and shellfish on a robust menu that changes daily. HOURS Sunday 11:00 am - 10 pm MONday- Thursday 11:30 am - 10 pm Sunday - Thursday 11:30 am - 10 pm Friday - Saturday 11:30 am - 11 pm NEWSLETTER Los Angeles San Diego Santa Monica Costa Mesa Las Vegas Denver Bellevue I understand and consent to the following Subscribe Now! CAREERS PRIVACY POLICY DO NOT SELL MY INFORMATION COOKIES PREFERENCE © 2026 Water Grill KING'S SEAFOOD COMPANY resERvations Water Grill | Seafood | Downtown Los Angeles Skip to content GIFT CARDS STORIES Home RESERVATIONS MENUS News contact careers By clicking “Accept All Cookies” , you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information. Preferences Deny Accept --> Privacy Preference Center When you visit this website, we may store or retrieve data in your browser. This storage is often necessary for the basic functionality of the website. The storage may be used for marketing, analytics of the site. Privacy is important to us, so you have the option of disabling certain types of storage that may not be necessary for the basic functioning of the website. Blocking categories may impact your experience on the website. Reject all cookies Allow all cookies Manage Consent Preferences by Category Essential Always Active These items are required to enable basic website functionality. Marketing Essential These items are used to deliver advertising that is more relevant to you and your interests. They may also be used to limit the number of times you see an advertisement and measure the effectiveness of advertising campaigns. Advertising networks usually place them with the website operator’s permission. Personalization Essential These items allow the website to remember choices you make (such as your user name, language, or the region you are in) and provide enhanced, more personal features. For example, a website may provide you with local weather reports or traffic news by storing data about your current location. Analytics Essential These items help the website operator understand how its website performs, how visitors interact with the site, and whether there may be technical issues. This storage type usually doesn’t collect information that identifies a visitor. Confirm my preferences and close X II ► MENUS Accessible menus and kids menu also available. DINNER Accessible Menu LUNCH Accessible Menu WILD PACIFIC HALIBUT Accessible Menu DRINK Accessible Menu DESSERT Accessible Menu Now in Season Wild Pacific Halibut Spring has arrived and so has Wild Pacific Halibut from the Gulf of Alaska. 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. read more Wild Santa Barbara Spot Prawns California’s first Spot Prawn fishery started in Monterey during the 1930s when fisherman began discovering these shrimp in their octopus traps. Our Spot Prawns come to us from Santa Barbara, California where they are caught in pot traps and landed daily. We then charcoal grill them in our Josper oven. Enjoy them for their sweet taste, firm texture and large size. Learn more Wild Alaskan Red King Crab After four years of limited harvest due to low biomass, the Alaskan Red King Crab fishery has reopened following a significant recovery. Recognized as one of the most sustainably managed fisheries in the world, we’ve secured over 12,000 pounds of Jumbo and Colossal Red King Crab clusters, now arriving at our Santa Ana seafood plant. RESERVE A TABLE Snake River Farms American Wagyu Gold American Wagyu is the result of cross breeding 100% pure Wagyu with American Angus beef. American Wagyu is the best of both worlds; the intense marbling of Japanese Wagyu with the rich flavor more akin to traditional American beef. (BMS 9+) Available now at Water Grill. RESERVE A TABLE Wild Florida Stone Crab The season has just opened, and we are excited to offer Florida Stone Crab Claws at Water Grill again! We celebrate the season opening by featuring Large and Jumbo Stone Crab Claws on our menus. Join us and crack some claws today! RESERVE A TABLE MEET OUR TEAM Let's work together to craft a custom experience! JOSE PERAZA Executive Chef 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. connect with JOSE FAQs Do you have a dress code? To ensure a memorable visit, we suggest smart casual attire and ask guests to dress for their occasion. Do you offer valet? We gladly offer valet services at our restaurant. Please locate our valet desk on site, so we can handle your vehicle while you enjoy your fine dining experience. Do you require reservations? We highly recommend making a reservation to ensure we have the perfect table ready for your party. While we’re happy to accommodate walk-ins whenever possible, making a reservation is the best way to guarantee your spot with us. We look forward to welcoming you! Can I bring my own bottle of wine? There may be times when bringing a special bottle from your own collection is the best way to celebrate, and we are happy to serve you. Our corkage program allows one complimentary 750mL bottle per table, with each additional 750mL bottle subject to a $50 corkage fee. GENERAL MANAGER | LEXIE SMITH EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. Grand Ave, Los Angeles, CA 90071 213.891.0900 Hours of Operation Sun – Thur 11:30 am - 10 pm Fri – Sat 11:30 am - 11 pm CONTACT GENERAL MANAGER | MONSE SUMNER EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. Grand Ave, Los Angeles, CA 90071 213.891.0900 ABOUT Located in Downtown Los Angeles on Grand Ave., Water Grill Los Angeles is a timeless, iconic seafood destination to enjoy the first catch of the season and a deep variety of fish, lobsters, crabs, oysters and shellfish on a robust menu that changes daily. HOURS Sunday 11:00 am - 10 pm MONday- Thursday 11:30 am - 10 pm Sunday - Thursday 11:30 am - 10 pm Friday - Saturday 11:30 am - 11 pm NEWSLETTER Los Angeles San Diego Santa Monica Costa Mesa Las Vegas Denver Bellevue I understand and consent to the following Subscribe Now! CAREERS PRIVACY POLICY DO NOT SELL MY INFORMATION COOKIES PREFERENCE © 2026 Water Grill KING'S SEAFOOD COMPANY resERvations Water Grill | Stories | Wild Santa Barbara Spot Prawn Season Home RESERVATIONS News LOCATIONS BELLEVUE DENVER LAS VEGAS LOS ANGELES ORANGE COUNTY SAN DIEGO SANTA MONICA MENUS BELLEVUE DENVER LAS VEGAS LOS ANGELES ORANGE COUNTY SAN DIEGO SANTA MONICA PRIVATE DINING BELLEVUE DENVER LAS VEGAS ORANGE COUNTY SAN DIEGO SANTA MONICA STORIES GIFT CARDS California Spiny Lobster Season Returns September 30, 2025 There’s a season we celebrate every year, symbolized by an icon cloaked in red who brings joy to seafood lovers on the West Coast. No, it’s not Santa Claus. In fact, there are no claws at all. When the calendar pages turn to October, it signals the start of California Spiny Lobster season! Get ready to throw on a buoy bib and dig into this uniquely Californian delicacy! What is a Spiny Lobster? Part of the Palinuridae family, Spiny Lobsters get their name from the forward-pointing spines that cover their bodies to protect them from predators. While that’s one point of visual distinction, you can also tell them apart from their North American Hardshell counterparts by the lack of front claws, their powerful tails and long, spiky antennae. Also referred to as Rock Lobster, Spiny Lobsters can be found in warmer seas around the world. In the waters of the Bahamas, New Zealand and South Africa, you can find them under the name Crawfish or Crayfish – a name typically reserved for Freshwater Crawfish in the United States. A Female California Spiny Lobster ‍ Don’t let the lack of front claws fool you or deter you – the meat yield of the Spiny Lobster, or “bugs” as they’re affectionately called, is generally about 25% more per pound compared to a North American Hardshell Lobster. Without front claws as a defense mechanism, Spiny Lobsters will use their powerful tails and strong spines as a means of defense against sheepshead, black seabass, sea otters and octopuses. It’s from this muscular section where most of the meat is found. Spiny Lobsters are also predators themselves. As nocturnal scavengers, they come out of their dens to forage in the rocky areas where they reside to feed on mussels, sea urchin, small fish and sometimes other lobsters. ‍ California Spiny Lobster Season California Spiny Lobster at King's Seafood Distribution The season for California Spiny Lobster typically runs from October through March. And, of the spiny lobsters caught in California, as little as 10% stay in the United States. It's a unique treat and Water Grill is pleased to be one of the only places where California Spiny Lobster is on the menu during the season. Management over the fisheries of California Spiny Lobsters is overseen by the California Department of Fish and Wildlife , which sets strict daily catch and permit issuance numbers during the season. Enforcement most often occurs through managing the size of the lobsters that are caught. All lobsters, both commercially and recreationally caught, must be of legal size, which is defined by the lobster having a carapace (or top outer shell) of 3.5” in length. Spiny Lobsters will achieve this length when they are about seven to 11 years of age. This allows them to reproduce at least once in their lifetime, ensuring the continuation of the species. Typically caught by lobster traps that slowly move into deeper waters as the season progresses, about 80% of the spiny lobsters that are caught measure at one and a quarter to two pounds. Some have been known to reach as much as 20 pounds. Like their name suggests, California Spiny Lobsters are caught off the coast of California, with a range as far south as Magdalena Bay in Baja California, Mexico, and as far north as Morro Bay, Calif. ‍ ‍ California Spiny Lobster on our menus At Water Grill, you’ll find live, wild California Spiny Lobster swimming in our saltwater tanks. We prepare them to order, finished on the grill and paired with lobster butter and a grilled lemon. Check out our daily menus and catch this Californian delicacy while it’s in season! Grilled California Spiny Lobster at Water Grill Wild Santa Barbara Spot Prawn Season February 21, 2025 Shrimp are found all over the world. From saltwater to freshwater, wild, farmed and frozen. You can barbecue it, boil it, broil it, bake it, sauté it. The list goes on. Prawns are generally found in freshwater environments. Spot prawns; however, are not prawns. The Spot Prawn ( Pandalus platyceros ) is found exclusively in the Pacific Ocean, from the Gulf of Alaska down to Northern Baja California. Named after the paired spots located just behind the head, our California Spot Prawns hail from the Southern California Bight (a 430-mile stretch of curved coast from Point Conception, Calif. to Punta Colonet, Baja California Sur, Mexico), with main ports of entry at Santa Barbara, San Pedro and San Diego. These shrimp are big, too. The largest in the Pacific, in fact. They can grow upwards of 12 inches (30.5 cm) but most are around 4 to 10 inches (12-27 cm) in length. It’s in California where spot prawns were initially discovered in the 1930s, hanging out in octopus traps off the coast of Monterey. Today, they’re caught in pot traps to ensure careful handling and effective fisheries management (shoutout to the California Department of Fish and Wildlife). Spot prawns dwell deep, inhabiting depths of 600 feet to 1,500 feet on soft and rocky bottoms. Spot Prawns in Water Grill Live Saltwater Tank ‍ LIFE CYCLE The average life span for a spot prawn is around six years. It’s around year four or five when something magical happens: spot prawns start transitioning from male to female. Spot prawns start life as males, then they join the other team after their first spawn as males. They’re a true example of a hermaphrodite in the natural world, a protrandric hermaphrodite, if you want to get the scientific term spot-on. Spot prawns spawn once a year, with each individual spot prawn mating once as a male and once or twice as a female. This typically occurs from October through January. That’s the reason spot prawn season is closed during that time. UNBEATABLE FLAVOR Spot prawns are a rarity and a delicacy. Careful handling is critical, as they must be enjoyed immediately after they decease. (There’s an enzyme in them that instantly begins decomposing the muscular structure, leading to a “mushy” texture when cooked if not handled properly.) As finding and preparing spot prawns can be a little, well, spotty, it goes without saying that the best way to enjoy them is fresh from the water. At Water Grill, we fill our saltwater tanks with live spot prawns and prepare them to order, where you can get them as a tempura-fried Nigiri or as a Panca Tare-Marinated entrée. Spot prawns are delicate and delicious. We may refer to them as delicate, but the firm texture makes them sweet and gives a “pop” of flavor every time you take a bite. AT A GLANCE: GIFT CARDS STORIES NEWSLETTER Subscribe Now! Los Angeles Santa Monica San Diego Costa Mesa Las Vegas Denver Bellevue I understand and consent to the following CAREERS ACCESSIBILITY TERMS OF SERVICE DO NOT SELL MY INFORMATION COOKIES © 2025 Water Grill KING'S SEAFOOD COMPANY Water Grill | Seafood | Downtown Los Angeles Skip to content GIFT CARDS STORIES Home RESERVATIONS MENUS News contact careers By clicking “Accept All Cookies” , you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information. Preferences Deny Accept --> Privacy Preference Center When you visit this website, we may store or retrieve data in your browser. This storage is often necessary for the basic functionality of the website. The storage may be used for marketing, analytics of the site. Privacy is important to us, so you have the option of disabling certain types of storage that may not be necessary for the basic functioning of the website. Blocking categories may impact your experience on the website. Reject all cookies Allow all cookies Manage Consent Preferences by Category Essential Always Active These items are required to enable basic website functionality. Marketing Essential These items are used to deliver advertising that is more relevant to you and your interests. They may also be used to limit the number of times you see an advertisement and measure the effectiveness of advertising campaigns. Advertising networks usually place them with the website operator’s permission. Personalization Essential These items allow the website to remember choices you make (such as your user name, language, or the region you are in) and provide enhanced, more personal features. For example, a website may provide you with local weather reports or traffic news by storing data about your current location. Analytics Essential These items help the website operator understand how its website performs, how visitors interact with the site, and whether there may be technical issues. This storage type usually doesn’t collect information that identifies a visitor. Confirm my preferences and close X II ► MENUS Accessible menus and kids menu also available. DINNER Accessible Menu LUNCH Accessible Menu WILD PACIFIC HALIBUT Accessible Menu DRINK Accessible Menu DESSERT Accessible Menu Now in Season Wild Pacific Halibut Spring has arrived and so has Wild Pacific Halibut from the Gulf of Alaska. 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. read more Wild Santa Barbara Spot Prawns California’s first Spot Prawn fishery started in Monterey during the 1930s when fisherman began discovering these shrimp in their octopus traps. Our Spot Prawns come to us from Santa Barbara, California where they are caught in pot traps and landed daily. We then charcoal grill them in our Josper oven. Enjoy them for their sweet taste, firm texture and large size. Learn more Wild Alaskan Red King Crab After four years of limited harvest due to low biomass, the Alaskan Red King Crab fishery has reopened following a significant recovery. Recognized as one of the most sustainably managed fisheries in the world, we’ve secured over 12,000 pounds of Jumbo and Colossal Red King Crab clusters, now arriving at our Santa Ana seafood plant. RESERVE A TABLE Snake River Farms American Wagyu Gold American Wagyu is the result of cross breeding 100% pure Wagyu with American Angus beef. American Wagyu is the best of both worlds; the intense marbling of Japanese Wagyu with the rich flavor more akin to traditional American beef. (BMS 9+) Available now at Water Grill. RESERVE A TABLE Wild Florida Stone Crab The season has just opened, and we are excited to offer Florida Stone Crab Claws at Water Grill again! We celebrate the season opening by featuring Large and Jumbo Stone Crab Claws on our menus. Join us and crack some claws today! RESERVE A TABLE MEET OUR TEAM Let's work together to craft a custom experience! JOSE PERAZA Executive Chef 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. connect with JOSE FAQs Do you have a dress code? To ensure a memorable visit, we suggest smart casual attire and ask guests to dress for their occasion. Do you offer valet? We gladly offer valet services at our restaurant. Please locate our valet desk on site, so we can handle your vehicle while you enjoy your fine dining experience. Do you require reservations? We highly recommend making a reservation to ensure we have the perfect table ready for your party. While we’re happy to accommodate walk-ins whenever possible, making a reservation is the best way to guarantee your spot with us. We look forward to welcoming you! Can I bring my own bottle of wine? There may be times when bringing a special bottle from your own collection is the best way to celebrate, and we are happy to serve you. Our corkage program allows one complimentary 750mL bottle per table, with each additional 750mL bottle subject to a $50 corkage fee. GENERAL MANAGER | LEXIE SMITH EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. Grand Ave, Los Angeles, CA 90071 213.891.0900 Hours of Operation Sun – Thur 11:30 am - 10 pm Fri – Sat 11:30 am - 11 pm CONTACT GENERAL MANAGER | MONSE SUMNER EXECUTIVE CHEF | JOSE PERAZA GENERAL INQUIRIES 544 S. Grand Ave, Los Angeles, CA 90071 213.891.0900 ABOUT Located in Downtown Los Angeles on Grand Ave., Water Grill Los Angeles is a timeless, iconic seafood destination to enjoy the first catch of the season and a deep variety of fish, lobsters, crabs, oysters and shellfish on a robust menu that changes daily. HOURS Sunday 11:00 am - 10 pm MONday- Thursday 11:30 am - 10 pm Sunday - Thursday 11:30 am - 10 pm Friday - Saturday 11:30 am - 11 pm NEWSLETTER Los Angeles San Diego Santa Monica Costa Mesa Las Vegas Denver Bellevue I understand and consent to the following Subscribe Now! CAREERS PRIVACY POLICY DO NOT SELL MY INFORMATION COOKIES PREFERENCE © 2026 Water Grill KING'S SEAFOOD COMPANY resERvations