HOURS

 Tuesday-Saturday

5pm-10pm

Sunday

4pm-9pm

 Reservations on Yelp.com

Beer, Wine & Sangria Specials

available to-go with purchase of food item

SCROLL DOWN!! 
   FOR MENUS  

Re: State Mandated
Mask protocol

as of 12/15/21


Visitors are required to wear a mask indoors- even if you are fully vaccinated- while being sat and to and from bathrooms and counters. Not required when seated at table
or for outdoor dining.
Thanks for your understanding!

 

 HAPPY HOUR DRINKS
Tue-Sat: 5pm-6pm/ Sunday 4pm-9pm

(EXCLUDING HOLIDAYS)
Select $7 glasses wines/sangrias 
$25 Select bottles 

$12-2 oz House Blind Flight Trio 
$2 off of all beers 

 HAPPY HOUR SMALL PLATES  

House made hummus 7 
Tomato Bruschetta 7 
Spanish chorizo cantampalitos 8   
Smoked salmon bocadito duo $8  

 

RESERVATIONS

WELCOME

Whether it be devouring a South American-style churrasco plate accompanied by a well structured red, or tantalizing your palate with a madras curried tiger shrimp skewer alongside a refreshing austere white, it’s all here for you to explore and savour. With the elemental design of raw historical concrete floors, metal accents, knotted natural woods and tropical plant life, it pairs just right with soundtracks of smooth samba, traditional tango, eclectic electronic beats or some old-school jazz. It’s rewarding for me to express this to my guests and more importantly for you to embrace. And for those who have had the pleasure of traveling, may your time spent here transport to those far away places for a moment in time.

 

Thank you and salud!

 

Christian Gomez
Proprietor/Chef

Wet Stone Wine Bar’s mission is to offer something unique and different through the menu, ambiance, music, and service. The vision is for those adventurous Foodies and Oenophiles to have a wine bar that would extend beyond the standard menu, the common producers/varietals and traditional setting.  Our menus are globally inspired small plate dishes with an adventurous wine list and award winning Sangrias...enjoy!

MENU

 

SALADS

(Add chicken 5/ steak 6/ tiger shrimp 7/ seared tuna 8)

 

Mango 10

Fresh organic greens, mango, creamy chevrine, caramelized walnuts

fresh herbs tossed in sherry vinaigrette

 

Caprese 10

w/ greens, burrata, basil & soy vinaigrette

BOCADITOS

shareable or as a starter

Bowls of: 

-Mediterranean Olive mix 5

-Spanish Marcona almonds 5

 

Roasted Marcona Almonds & Mediterranean Olive mix 7

Gourmet sweet almonds from Spain along with briny meaty olives.

 Great with a drink of choice

NW Oysters Rockefeller duo 10

Topped with melted fontina, arugula & chorizo Bilbao 

Blistered Shishito peppers 9

Flavorful green peppers, charred to perfection.

Drizzled with XVOO, a dash of soy and shards of salty cheese

Roasted Cauliflower 9

Tossed in Arabic spices, over cumin scented yogurt with roasted onions and lemon

  Roasted rainbow carrots 9

Tossed in Harissa and maple syrup with shallots, garlic and toasted pistachio

House made Hummus  9

Peruvian Aji Panca infused served with Medjool date, pomegranate arils & pita

 

Tomato Bruschetta 9

Tomato, basil, shiitakes, capers & garlic

drizzled w/ soy & xvoo served w/ crostini

Guava paste Quesadilla  8 

Flour tortilla, w/ melted 3-Mexican cheese mix

In tribute to all the Caribbean pairings of this classic combination

Chinese 5 spiced Kurobuta pork belly crostini trio 12

over fennel slaw w/ Peruvian aji Amarillo aioli & pickled red onion

 

Smoked Salmon bocadito trio 14

w/ burrata, mashed avocado & house made pesto

on toasted marble rye w/ fresh arugula

Spanish chorizo Cantimpalitos 10

The tastiest pork salchichas with French dijon and warmed bread

Taking cocktail sausages to a whole new level!

SMALL PLATE ENTREES

 

Surf & Turf  28

4oz steak skewer & (3) U-8 Tiger Shrimp

over avocado corn relish w/ bleu cheese crostino

 

Steak skewers 24

In homage to the Argentine duo of Steak and Chimichurri

w/ potato au gratin & avocado corn relish

 

Cebiche Caribeno 18

Visions of Bocas del Toro, Panama.

Fresh white fish, tiger shrimps, coconut milk. 

pineapple, cilantro, chile & citrus served w/ plantain chips

 

Merguez Lamb sausage 16 

In tribute to the European classics

Succulent French Merguez lamb links

Served with potato au gratin, purple cabbage kraut and country mustard

 

Tuna Carpaccio 18

Hot oil seared topped w/ toasted garlic shavings, crumbled macadamia nuts,

soy dashes, squeeze & grated citrus 

served w/ crostini

Môqueca (Pr: Mu Kekh) 18

Brasilian-inspired seafood soup

 made from: seafood stock, tomatoes, coconut milk, chiles & cilantro

w/ fresh seafood, plantain & warmed bread

Garnished w/ aioli & chimichurri.

Let the Samba beats begin!

CHEESE TRIO PLATES

 

Served w/ warm bread

-w/ trio of meats 18

-w/ trio of fruits 16

-w/ trios of fruits & meats 22

ADD Exotic Spanish olive mix: 5

FLATBREAD PIZZAS 12X4

Wild mushroom & Fontina 15

w/ red sauce & truffle oiled arugula.

Our tribute to the NW

Housemade Pesto 14

fresh basil, toasted pinenuts, garlic, parmesan & burrata,

garnished with chiffonade of fresh basil &  lots of love

Achiote chicken & Chorizo Bilbao 16

w/ red sauce, 3-cheese,  crema & chimichurri

An original menu item since 2007

Wine List

NEW!

House Select

Blind Flight Trio

$16

Whites

ALSO SEE OUR OFF THE MENU BOARD

FOR ADDITIONAL WINES

Corkage $20 for 750ml (1) btl per reservation

 

 

Tropical White Sangria 9/32

A taste of the tropics that transports to places unknown. Fresh mango, lychee, & melon are the starters that dish a dime of joy.

Crnko, 3 blend, Stajerska, Slovenia $11/$53 LITER BTL

Lashki Riesling, Sauvignon Blanc,

Rizvanec and Chardonnay. A delicious off dry/ off sweet magical blend. Juicy fruit gum on the intro, soft minerality on the finish. Treat yourself to this delightful blend!

Der Pollerhof, Gruner Veltliner, 

 Wienviertel Austria Liter Btl. 12

80 yr old winemakers. Farmed sustainably and hand harvested.Crisp and easy drinking. Fresh green apple and citrus. Great with oysters, seafood and spice.

 

Serpens, Dry Furmint,

Tokaj, Hungary $12/$45

From the famous terroir that brings you the remarkable late harvest fortified dessert wine comes the dry Furmint! Aromas of lemongrass, and green apple lead to flavors of tart peach, lemon zest and apricot.

The finish is crisp and clean.

 

Askaneli, Rkatsiteli,

Kvareli, Kakheti, Rep. of Georgia $14 

The oldest winemaking region in the world

This light golden wine is infused with a rich bouquet of aromas of white cherry, dried fig and dried herbs. It exhibits its luxurious qualities with playful acidity and delicate ripe tannins that colourfully shimmer with a moderately full body and a silky prolonged finish.

El Casetero, Macabeo,

Campo de Borja, Spain $11/$41

Traditionally blended with Xerel-lo and Parrellada to make Cava. Meet the single varietal. Delicious, soft austerity, stonefruit with tropical citrus that's made perfectly for a warm Mediterranean climate like San Diego. Salud!

Man Vintners, Essay, Chenin blanc,

Coastal South Africa $10/$37

Grown in un-irrigated vines on shale soils produce exotic fruits of lychee & papaya with distinct freshness & minerality. Elevated with  small percentages of Viognier & Rousanne.

Reds

ALSO SEE OUR OFF THE MENU BOARD FOR ADDITIONAL WINES

Corkage $20 for 750ml (1) btl per reservation

 

Exotic Red Sangria 9/32

Un traditional, dark & mysterious w/ unique flavor & depth.  A proprietary blend of blueberries, ginger & citrus. City of Angels tested and voted best on the WestSiiiide!

Coquelicot, Bordeaux blend,

Santa Ynez, CA 2009 14/53

Cab Sauv, Merlot, Petit Verdot &  Malbec come together for your pleasure. Intense violet hue & red skinned berries & cooking spices on the nose. Round tannins & lively acidity. A sure treat.

Mainerdo, Rosso,  Piedmonte, Italia 12/45

Nebbiolo, Dolcetto and Barbera flourish in this seductive, soft, and aromatic production.

Light in body and  super attractive Saluti!

 

Terra D' Alter. Alicante Bouschet,

Alentejo, Portugal 12/45

Intense notes of black fruits and spices with a floral nuance. Plums and notes of plum, excellent acidity and structure. Silky and rich tannins. Very long and rich finish with notes of chocolate and vanilla

Askaneli, Saperavi

Kakheti, Rep. of Georgia

$14/$53

Oldest winemaking region in the world.

Powerful, dry, noble and energetic wine.

Thick skin, unique harmony of rich fruit with spicy aromas. The tannins and acidity of grapes give it its complexity. This dark colored wine is characterized by a wildly fresh sour-cherry aromas, coupled with solid tannins.

Rosa del Golfo, NegroAmaro, Salento, Italia $10/$37

A blend of the indigenous Negroamaro and the Southern Italian king Aglianico. The secret to the quality of the wines is not only the warm and sunny Apulian climate, but the famous 'Terre Rosse' (Red soils), rich in iron deposits that give the wines unparalleled complexity and structure.

 

Calina, Carmenere Reserva, Valle Central, Chile $10/$37

Carménère is a dark-skinned grape variety originally from the vineyards of Bordeaux, and which has found a particularly suitable home in Chile. Bold and structured.

ABOUT

Wet Stone, located at the base of a turn of the century bldg. in the landmark barrio of Bankers hill opened its doors in 2007. Chef and proprietor, Christian Gomez, a local San Diegan of Latino and Asian descent, honed his skills in the many facets of food while marinating in the city of Angels eclectic borough of Venice beach, with stints in NYC and abroad.

The restaurant is an expression of his vision through the AMBIENCE of an elementally designed interior sprinkled with wood, metal, concrete, tropical plant life and a-moment-in-time images throughout. The FOOD treats you into a cornucopia of bold flavors and well executed dishes that are not only mouthwatering but are compiled and designed to compliment the experience.  The SERVICE is least invasive yet professional, which gets tied all together with a soundtrack of soft samba, cool jazz with a touch of electro-tango or ambient rythms. MORE...
 

 

P R E S S

 

 

The dance of service, ambience, music and food is well choreographed and brings a symphony of joy for anybody looking for a unique dining experience.

 

CHRISTOPHER HILE - San Diego LGBT Weekly     READ MORE