Water Grill

Inside the Pacific Center on Grand Avenue, Water Grill has served a seafood menu that changes daily since 1989, drawn from a raw bar and live tanks holding crabs and lobster. Executive chef Jose Peraza, a Le Cordon Bleu graduate who joined the kitchen in 2012, runs a dining room large enough to hold a loud downtown crowd without feeling cramped. Valet parking and a smart-casual dress code are standard, and only the second bottle of wine brought to a table draws a corkage fee.