You’re driving down Anton Boulevard, dodging that specific brand of Orange County traffic, and there it is. Water Grill Costa Mesa CA sits right across from South Coast Plaza, looking like the kind of place where deals are made and anniversaries are saved. It’s huge. It’s loud. It’s expensive. But is it actually better than the dozens of other high-end seafood spots popping up around the OC?
Honestly, the answer depends on how much you care about where your oyster was sleeping 24 hours ago.
Most people think of this place as just another "fancy dinner" spot. They're wrong. It’s basically a massive logistics operation disguised as a nautical-themed dining room. While other restaurants are buying whatever the local wholesaler has on the truck, King’s Seafood Company—the parent behind Water Grill—owns their own distribution arm. They aren't just calling a guy; they are the guy. This matters because when you’re eating a Spiny Lobster in the middle of Costa Mesa, the distance between the tide pool and your butter ramekin is shorter than almost anywhere else in the zip code.
Why Water Grill Costa Mesa CA Isn't Just for Tourists
It’s easy to dismiss a restaurant located next to a world-famous shopping mall as a tourist trap. You see the valet line filled with G-Wagons and assume it's all about the scene. It’s not. Well, it’s not only about that.
The architecture inside is a weirdly satisfying mix of industrial grit and luxury yacht. You’ve got these massive, rusted steel beams clashing with polished wood and soft leather. It feels grounded. If you’ve ever been to the original 1989 location in Downtown LA, you’ll notice the Costa Mesa vibe is a bit more expansive, a bit more "sunlight and sea breeze," even if you're technically looking at a parking structure or the Segerstrom Center for the Arts.
What's actually impressive is the raw bar. It’s not just a decorative ice sculpture with some shrimp on it. They typically carry over a dozen varieties of oysters. Most places give you "East Coast" or "West Coast." Here, you’re looking at specific bay names you’ve never heard of, categorized by salinity and finish. If you’re a nerd for bivalves, this is your cockpit.
The Myth of the "Standard" Menu
One thing that trips people up is the menu. It’s printed daily. Literally. If the weather in the Pacific Northwest was garbage three days ago, you aren't getting certain fish.
I’ve seen people get genuinely annoyed because the Wild Alaskan King Salmon they had last week isn't there on a Tuesday. That’s actually a good sign. It means they aren't defrosting something from a freezer burn coffin in the back. The "First of the Season" tags on the menu are a big deal here. Whether it's Copper River Salmon or Nantucket Bay Scallops, they treat these arrivals like a sneaker drop. It’s a bit dramatic, sure, but the taste usually justifies the theater.
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Navigating the Menu Without Going Broke
Let's be real: you can drop a car payment here without trying. But you don't have to.
If you're smart, you head for the sandwiches during lunch or the "early" side of dinner. The New England Lobster Roll is a heavy hitter. You can get it "Connecticut style" (drawn butter) or "Main style" (chilled with mayo). If you choose the mayo version, we might have words, but hey, it's your plate. The roll is brioche, toasted to the point where it almost shatters, and they don't skimp on the claw meat.
The Wild Spanish Octopus is another one. It’s charred. It’s tender. It doesn't have that rubber-band texture that makes you want to give up on seafood entirely. They serve it with fingerling potatoes and niçoise olives, which adds a salty, earthy punch that cuts through the smoke of the grill.
- The Iced Shellfish Platters: These are the "look at me" dishes. The "Grand" and "King" platters are towering structures of shrimp, crab, and oysters.
- Bread Service: Don't skip it. The sourdough is legendary for a reason. It's served warm with sea salt butter. Honestly, I’ve seen people fill up on the bread and regret it by the time the sea bass arrives.
- The Bar: If the dining room is too stiff for you, the bar is where the life is. The cocktail program is surprisingly tight. They do a Margarita called the "Maestro" that actually uses real agave and fresh lime, which sounds basic until you realize how many high-end places still use bottled mix.
What Nobody Tells You About the Service
The service here is... intense. It’s the "we’re going to fold your napkin if you stand up to use the restroom" kind of service. Some people love that. Some people find it a little hovering. But the staff actually knows their stuff. Ask them about the difference between a Kumamoto and a Blue Point oyster. If they can’t tell you the flavor profile, they haven't passed their training. They aren't just order-takers; they're minor experts in marine biology.
The Location Factor: South Coast Metro
Being in the South Coast Metro area gives Water Grill a specific energy. On a Tuesday at 12:30 PM, the place is buzzing with "power lunches." You’ll see lawyers from the nearby towers and retail executives from the mall. By Saturday night, it flips. It’s all date nights and "Treat Yo Self" groups.
Parking is usually a nightmare in this part of Costa Mesa, but the valet at Water Grill is fairly efficient. If you're feeling cheap or just hate valets, you can try the structures across the street, but be prepared to walk. The proximity to the Segerstrom Center makes it the de facto spot for pre-theater dinner. If there’s a big Broadway show playing, good luck getting a table at 6:00 PM without a reservation made weeks in advance.
Understanding the Price Point
Is it pricey? Yeah. You’re looking at $40 to $70 for most "large" fish entrees. The steaks—because they do serve prime meat for the "I don't like fish" crowd—can climb even higher.
But you have to look at the overhead. Shipping fresh seafood daily is an expensive nightmare. When you see "Market Price" next to the Soft Shell Crab or the Alaskan Red King Crab, prepare your soul. However, the portions aren't those tiny "fine dining" smears on a plate. You’re getting a real meal.
A Note on the "Sustainability" Buzzword
Everyone talks about sustainability now. It’s a marketing requirement. But Water Grill actually puts some weight behind it. They work with the Monterey Bay Aquarium’s Seafood Watch program. They don't serve bluefin tuna, for instance, which is a big deal for a high-end seafood house. They opt for more sustainable alternatives like Yellowtail or Bigeye. It’s a nuanced stance that might annoy the "I want what I want" crowd, but it keeps the oceans from becoming a desert.
What to Avoid
Don't go if you're looking for a quiet, whispered conversation. The acoustics are lively. Between the open kitchen, the bar noise, and the high ceilings, it’s a sonic experience. If you’re trying to break up with someone or discuss a secret inheritance, maybe find a darker, quieter corner elsewhere.
Also, skip the "safe" options. Don't go to one of the best seafood houses in California and order a burger. Yes, they have one. Yes, it’s fine. But you’re paying for the logistics of fresh water and salt water treasures. Eat the fish.
How to Do Water Grill Costa Mesa CA Right
If you want the best experience, aim for a late lunch on a weekday. The light coming through the big windows is great, the noise level is manageable, and the kitchen isn't quite as slammed.
Order the Charcoal Grilled Chilean Sea Bass. I know, it's the "cliché" fancy fish. But they do it with a butternut squash gnocchi and brown butter that is frankly ridiculous. The fish flakes apart with a fork, and the smokiness from the charcoal grill gives it a depth you don't get from a standard pan-sear.
- Check the Chalkboard: There’s usually a board or a special insert listing the "catch of the day." Trust the board.
- Ask for a Booth: The tables in the middle of the room can feel a bit like you’re on display. The booths along the walls offer a bit more "private club" feel.
- Dress the Part: You don't need a tuxedo, but maybe leave the flip-flops at the beach. It’s Costa Mesa "casual-chic." Think nice jeans and a button-down or a sundress.
Final Actionable Insights for Your Visit
If you're planning a trip to Water Grill Costa Mesa CA, don't just wing it. This isn't a "walk-in and get a table" kind of joint on most nights.
Secure your spot: Use OpenTable or call at least four days out for a weekend. If you’re going before a show at Segerstrom, make it ten days.
Timing is everything: Happy hour (if they’re running the current program) usually happens at the bar and features discounted oysters. It’s the best way to test the waters without committing to a full-course financial investment.
Order strategically: Start with the crudo. The Hamachi with soy and ginger is clean, bright, and wakes up your palate. Follow it with something from the live tanks—if they have the California Spiny Lobster in season, get it. It’s sweeter and meatier than its Atlantic cousins.
Watch the "Live" board: If you see something labeled "Live" (like the uni or certain crabs), it’s coming straight from the saltwater tanks you probably walked past at the entrance. It doesn't get fresher unless you jump in the water yourself.
Water Grill isn't trying to be a tiny, experimental bistro. It’s a big-budget, high-octane seafood machine. As long as you know that going in, you’re probably going to have one of the best meals in Orange County. Just remember to save a little room for the chocolate cake—it’s big enough to have its own zip code.