HOURS

 Tuesday-Saturday

5pm-10pm

Sunday

4pm-9pm

 Reservations on Yelp.com

Beer, Wine & Sangria Specials

available to-go with purchase of food item

DINING UPDATE

Exterior & Limited Interior seating now available

UPDATED HAPPY HOUR

Rotating $7 plates

Select $7 glasses wines/sangrias

Select $12 2 oz flight trio

$2 off of all beers

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

Happy Hour Menu

$7 plates

Mango Salad

Caprese Salad

House made Hummus

Tomato Bruschetta

Chicken & Chorizo Bilbao flatbread squares

Angus Steak skewer Duo

Select $7 Wines & Sangrias

$2 off all Craft Style Beers

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)

 

Caprese Salad 9

w/ greens, burrata, basil & soy vinaigrette

Mango  9

Baby mix greens, fresh mango, shaved red onion, caramelized walnuts

& chevrine goat cheesew/ Spanish sherry viniagrette

BOCADITOS

 

          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 pork belly 9

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

 

Smoked Salmon Montadito Trio 12

w/ burrata & house made pesto on toasted marble rye w/ fresh arugula

 

Bacon wrapped Medjool dates 10

Stuffed w/ Danish bleu cheese

& toasted almond

 

   Smoked fish & Gourmet cheese 12

Discover this perfect combination of smoky sea proteins w/ pungent cheeses,

finely diced red onion, salty capers and toasted ciabatta

Duck Rillette & Cornichons 12

In homage to the French classic duo

served w/ warmed bread

 

Garbanzo & Avocado Trio 9

w/ spiced aioli & basil chiffonade served on crostini

 

SMALL PLATE ENTREES

 

Surf & Turf  25

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

over avocado corn relish w/ bleu cheese crostino

 

Steak skewers 18

w/ potato au gratin & avocado corn relish & house made chimichurri

 

Cebiche Caribeno 18

White fish, tiger shrimp, sea scallop, coconut milk. 

pineapple, cilantro, chile & citrus served wi/ plantain & tostitos

 

Môqueca (Pr: Mu Kekh) 16

Brasilian-inspired seafood stew w/ fresh seafood, plantain & warmed bread

Garnished w/ aioli & chimichurri

 

Tuna Carpaccio 16

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

soy drizzle, squeeze & grated citrus 

served w/ crostini

Merguez Lamb  sausage  16

w/ pickle cabbage, dijon & potato au gratin

CHEESE TRIO PLATES

 

Served w/ warm bread

-w/ trio of meats 16

-w/ trio of fruits 14

-w/ trios of fruits & meats 20

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

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.

Mainerdo, Arneis, Langhe, Italy 12/45

Bright straw yellow with beautiful golden reflections. Aromas of peach, mango, melon, pineapple and lime, followed by gorgeous floral, chamomile and honey scent. Rich and round in the mouth, off dry, with persistent fruit power and a tart mineral layer. Full-bodied but not heavy.

 

Crnko, 3 blend, Slovenia LITER BTL 11/52

3 Blend of high-toned Laški Riesling; Sauvignon Blanc & Ravenec. Thirst quenching, light on its feet w/ gentle acidity & notes of juicy fruit gum makes this difficult to set down.

 

MAN Vintners, Essay, Chenin Blanc, Coastal region, South Africa $10/$37

A play on words. SA meaning South Africa.

On the nose: fruit salad, guava and melon aromas Mid-back palate: refreshing, crisp, mineral-acidity. Lees contact for a few months add to the complexity and body. A touch of aromatic wooded-Viognier complements the fruit with floral hints and a typical waxy note. Finishing with a touch of Rousanne for the honey and pear 

Weingut Der Pollerhof, Felix,

Gruner Veltliner, Austria $10/$47

Considered one of the oldest wine regions in Austria, Weinviertel also covers the most ground. The piquant “peppery” notes abound. Cool, pomaceous aromas of fresh cider and crunchy rhubarb mingle with the lovely green notes that give Grüner its signature complexity: daikon radish, snap peas, and even Puy lentils. The palate provides a juicy zip of citrus and starfruit, perfectly supported by lean minerals, green apple tannin, and a bittersweet, slender finish.

 

Monte Cascas, Branco, Colheita,

Douro, Portugal $10/$37

(Codega do Larinho/Gouveio/Viosinho)

Color - Lemon; Nose - Apricot, peach, white flowers and pear notes. Mouth - Stone and lemon fruit. Balanced, medium bodied and with persistent finish.

 

 Frontonio, El Casetero, Macabeo,

Campo de Borja, Aragon, Spain $10/$37

We have fallen deeply in love for the Macabeo grape, valuing its green citrus twang and remarkable structure. All stainless. A beauty for the sunny days of San Diego.

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

Delectable CA for your pleasure. Intense violet hue & red skinned berries & cooking spices on the nose. Round tannins & lively acidity. A treat.

Le Tobele, Valpolicella Ripasso Superiore , Veneto, Ital;y $15/$57

 (Corvina/ Rondinella/ Molinara)

Bing cherry, red plum & cofffee with dark clove, dark chocolate covered strawberries with mineral finish. Silky Ripasso tannins and fairly complex.

 

Le Devoy Martine, Rouge blend, Lirac, Rhone, France 12/45

Carignan, Mouvedre & Syrah. Hibiscus & spice. A hefty dose of Carignan give it a spunky sense. Stainless & Neutral tank. Delicious.

 

Honoro Vera, Monastrell

Jumilla, Spain $9/$33

produced with organically grown grapes from 20-year-old dry-farmed vines on limestone-rich soils fermented in open-top stainless steel vats. It's a Monastrell with textbook aromas of Mediterranean herbs, with a soft, balanced palate, clean flavors and a dry finish. 

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

Painted Wolf, The Den, Pinotage,

Paarl, South Africa $12/$45

Luscious, fruit-packed & full bodied.

Medium to full bodied with a smorgasbord of bright red and black summer berries, savoury spice and toasty wood flavours, leading to a nicely poised finish.

 

Vina Progresso, Tannat, Canelones, Uruguay

$12/$45

The celebrated Tannat was first introduced into Uruguay in 1870 by Basque immigrants becoming “the national grape “, perfectly
adapted to our soil and climate. Considered an exotic variety, it is the most widely planted at the moment becoming Uruguay’s
flagship variety.

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 2008. 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...

 

 

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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