Farley Elliott

"10 Best Fish & Chips in Los Angeles: Water Grill - Instead of medium-sized, craggy logs of indiscernible fish, the fried cod at Water Grill is smooth, thick and buttery. Fork through the hulking single chunk of cod for waves of juicy, tender flesh inside. The sharp, vibrant tartar sauce also helps in that department."

S. Irene Virbila

"The dense fish comes as one giant piece encased in a batter cooked to a dark gold. Inside, the fish is juicy and flakes into big firm pieces. The Brits' thick-cut "chips" are close to our steak fries and come with a bottle of malt vinegar for sprinkling over. The vinegar against the salt makes complete sense."

Eddie Sanchez

"Maybe it’s psychological, but the Lobster Roll at the Water Grill was as perfect as the sunset over the ocean that day!"

CBS Los Angeles

"Best Restaurants To Eat Crab In Los Angeles: Water Grill - With locations in Santa Monica and Downtown, Water Grill lovers come here for their Maryland Blue Crab Cake and other crab dishes. Offering fresh seafood, other delicious options include the crabcake burger."

Los Angeles Magazine

"We’re partial, however, to the uninterrupted toothsome sweetness the meat from a Maryland blue crab possesses. When the craving overtakes us for that particular delight, we head to Water Grill."

Garrett Snyder

"Long before a fascination with retro seafood dishes rolled over the city like a salty wave, Downtown's Water Grill was the hands-down favorite for an impeccably fried plate of fish and chips."

Jessica Ritz

"10 Best Seafood Restaurants in Los Angeles: Water Grill - The best of the world's waters continues to find its way here, with prices to match some of the long journeys. So go for pure cod fish and chips at the bar."

Crystal Coser

"Where to Catch the Best Fish & Chips in LA: The Water Grill - Downtown office workers are lucky to have the Water Grill’s thick chunks of fried cod and French fries on their power lunch break."

Joshua Lurie

"The superior lobster roll is clearly “Connecticut style” since the sweet meat arrives hot and is treated with drawn butter. It’s hard to imagine a better lobster roll in L.A. at the moment."

Cathy Chaplin

"Generously buttered hunks of lobster came neatly crammed into a toasted split-top bun with flecks of chives and sea salt garnished on top. It was quite a sight to behold and tasted about as good as it looked."