Water Grill Denver

Water Grill has officially opened Denver! & this restaurant is bringing a plethora of sustainably sourced seafood options to the Mile High City.

Water Grill’s exterior

We arrived at Water Grill and were seated in the main dining room. The aesthetic of Water Grill is upscale and nautical chic incorporating materials like wood grain, rope, cherrywood, blue textiles & copper (plus other metallic accents) throughout.

Water Grill’s main dining room

Water Grill’s bar

Water Grill's live 360° oyster bar offers a front row seat to the shellfish shucking where large shellfish platters are created. The collection of live seafood tanks located in the kitchen hold lobsterss, crabs etc & tie the entire restaurant together with a seaside feel. Water Grill is the only seafood restaurant in Denver that has such a robust saltwater tank build out where you can pick your king crab out for dinner - an interactive meal experience that puts you in the center of the action!

360° oyster bar

Live seafood tanks

The staff of Water Grill was polished & hospitable. Our server Nathan led us through our meal with his recommendations as this was our first time dining at a Water Grill and their menu has SO many great options to choose from - many of which are seasonal. Managers Kaitlin and Consuelo stopped by our table to say hello and both were so sweet; we could really feel their excitement that the restaurant was finally open. Director Marcus ensured our meal ran smoothly and also gave us a tour around the restaurant which was much appreciated. Marcus was sophisticated, warm and well spoken and gave us stellar background information on Water Grill & King's Seafood Co as a whole.

Our meal began with Water Grill's salted sourdough bread.

Sourdough bread

For starters we had the Spicy Lobster Sushi Roll & The Grand Iced Shellfish Platter.

The Spicy Lobster Roll is made with avocado, sesame soy paper, spicy mayo, and lobster eel sauce.

Spicy Lobster Roll

The sweetness of the lobster tempura that topped each piece of this sushi roll added depth in flavor and balanced all the ingredients of the roll out nicely. The lobster tempura's lightly fried exterior added a delicate crunch to the sushi. I loved the subtle heat the spicy mayo added. This was a great, filling sushi roll.

The Grand Iced Shellfish Platter is made with Kumamoto, Barcat and Summerstone oysters, Farmed Littleneck Clams, Farmed Peruvian Bay Scallops, Farmed Penn Cove Mediterranean Mussels, Wild Jumbo Brown Shrimp, and a 1/2 North American Hard Shell Lobster.

The Grand Iced Shellfish Platter

My favorites on our platter were the Farmed Peruvian Bay Scallops and the Wild Jumbo Brown Shrimp from Mexico. The scallops had a wonderful clean taste and texture. The accoutrements on the scallop - pistachio, citrus & pesto - upped the taste ante of the scallop overall. I loved the crunch of the pistachio and the refreshing zest that came from the citrus & pesto. The Wild Jumbo Brown Shrimp from Mexico were big boys! The shrimp were hearty, firm texture and had a mild, mineral-like taste that went perfectly with Water Grill's cocktail sauce (the cocktail sauce was our favorite sauce that came with our platter).

For our mains we had the Live California Spiny Lobster and the Wild California Swordfish.

The Live California Spiny Lobster is served a la plancha with homemade coleslaw.

California Spiny Lobster

The Spiny Lobster is a seasonal menu item from Southern California. Spiny Lobster season is only open from October to March so Nathan advised me to give the lobster a try - I'm glad I did! This was my first time ever trying spiny lobster. The grilled tail meat had medium sweetness and firm texture. The salt and smoke from the grill mingled well with the sweetness of the lobster and made for a lot more flavor than I originally anticpated! I have to take a second to talk about the homemade coleslaw that accompanied the spiny lobster - this was the best coleslaw we have ever had. The satisfying crunchy strips of cabbage, carrots and onions were well-coated in a delicious, creamy sauce. The coleslaw had a rich and tangy aroma followed by flavoursome freshness - so freaking good.

The Wild California Swordfish is served a la plancha, with spaghetti squash and tapenade.

Wild California Swordfish

The Wild California Swordfish blew us away! The swordfish's gentle, sweet flavor was enhanced by grilling it (a la plancha) and the best possible flavor was brought out of the fish. The swordfish was served atop spaghetti squash and tapenade; both of which added mouthwatering compenents to this entree. The tapenade was briny and salty which upped the flavor profle and the spaghetti squash added great texture.

For sides we had the Roasted Root Vegetables.

For dessert we had the Key Lime Pie. The Key Lime Pie is served with tangerine coulis and whipped cream.

The Key Lime Pie had a thick, crumbly buttery crust that was made in house. The lime pie filling was tangy, sweet, & creamy. This was a refreshing dessert that we thoroguhly enjoyed and will definitely order again in the future.

Huge thanks to the Water Grill team, Marcus, Nathan, Kaitlin, Conseulo, Nicolle Montgormery and b public relations for hosting us! We will see you all again very soon!

Check it out babes and let them know that denv.her. sent you! xx

Water Grill Denver

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