An ever-changing menu of seafood comes with the new Water Grill, the seafaring restaurant based in the former Spago space at the Forum Shops at Caesars. Twice a day, the restaurant changes its menu to showcase a roster of 16 different oysters, sushi, and fresh catches such as a wild Maryland black sea bass and wild Brittany Dover sole.
The restaurant with roots in California features its own in-house distribution center in Southern California, cutting out the middleman to deliver fresh fish and seafood daily. For example, the opening menu features Maryland soft shell crabs, king salmon from the Columbia River, and Santa Barbara spot prawns, housed in salt water holding tanks in front of the open kitchen at the back of the restaurant. North American hard-shell lobster, Oregon Dungeness crab, California spiny lobster, and live Barents Sea red king crab reside there.
Standouts so far include Peruvian scallops, wild Pacific bigeye tuna poke, a hearty wild Spanish octopus, and Wild Neets Bay salmon with a farro risotto.
Hatch Design Group created the interior fashioned like an old wooden ship with wide plank wood floors, a polished copper bar top, and the large wooden support beams throughout the restaurant.
Water Grill, Forum Shops at Caesars, 3500 Las Vegas Blvd. S., 702-832-4777. Open Sunday through Thursday from 11 a.m. to 11 p.m., and Friday through Saturday from 11 a.m. to midnight.
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