Water Grill

There’s plenty of seafood to be found inside this dark, regal restaurant chain, whether you’re in bustling DTLA or oceanside at Santa Monica. Executive chef Jonathan Moulton is turning the catch of the day into dishes like wild, plancha-grilled Hawaiian swordfish with tapenade; jumbo soft-shelled crab with brown butter and watermelon salad; and Chilean sea bass with butternut squash gnocchi. For the after-work crowd, a raw bar and an outstanding bar program will satiate your appetite until dinner, which, let’s face it, you’ll probably want to stay and eat there anyway.