Reservations on Yelp.com
Beer, Wine & Sangria Specials
available to-go with purchase of food item
Photo by Marshall Williams
Select $8 glasses wines/sangrias
$26 Select bottles
$12-2 oz House Blind Flight Trio
$2 off of all beers
Mediterranean olive mix 4
Fall salad 8
House made hummus 8
Tomato Bruschetta 8
Chicken & chorizo flatbread8
Oyster Rockefeller duo 10
Whether it be enjoying a delicious seafood plate accompanied by an austere, mineral driven white wine, or treating your palate to a steak skewer with our house made chimichurri, and a dark, luscious red... 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 us to express this to our 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.
Photo by Anthony Flores
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!
(Add chicken breast 6/ 4oz steak 8/ (3)tiger shrimp 8/ 4 oz seared tuna 8)
Roma tomatoes, Basil & Burrata
with XVOO & Soy Vinaigrette
w/ dash of Aji Amarillo
A gourmet mix green with fuyu persimmon matchsticks, pomegranate arils, toasted nuts,
crumbled Danish bleu cheese with a toasted coriander seed vinaigrette
shareable or as a starter
-Mediterranean Olive mix 6
-Spanish Marcona almonds 6
Roasted Marcona Almonds & Mediterranean Olive mix 8
Gourmet sweet almonds from Spain along with briny meaty olives.
Great with a drink of choice
Roasted rainbow carrots 10
Tossed in Harissa and maple syrup with shallots, garlic & toasted pistachio
Blistered Shishito Peppers 9
Topped with shaved 3-month aged Manchego
Bathged in XVOO and dash of Soy
Papas ala WetStone 9
Roasted fingerling potatoes, garlic & paprika
served with house aioli
Mussels & Chips 9
Basque mussels en escabeche, sea salted potato chips
and Guindilla pickled peppers sprinkled with pimenton.
The perfect table starter with glass of choice
Basque Tuna belly pintxo duo 12
Donostian Tuna belly, Asturian queso Picon, Basque roasted Piquillo peppers
on toasted artisan bread
House made Hummus 10
Peruvian Aji Panca infused served with Medjool date, pomegranate arils & pita
Tomato Bruschetta 10
Tomato, basil, shiitakes, capers & garlic
drizzled w/ soy & xvoo served w/ crostini
Guava paste Quesadilla 9
Flour tortilla, w/ melted 3-Mexican cheese mix
In tribute to all the Caribbean pairings of this classic combination
NW Oysters Rockefeller duo 12
Topped with melted fontina, arugula & chorizo Bilbao
garnished with lemon wedge
Bacon wrapped Medjool dates (3) 12
Plump Medjool dates stuffed with Danish bleu cheese
& toasted almond
with dallop of aji amarillo aioli
Chorizo duo 12
Merguez lamb sausage & Spanish pork chorizo Bilbao
with house slaw, pickled red onion, aioli & house-made chimichurri
SMALL PLATE ENTREES
Pulpo al Vasco 16
Octopus w/ chorizo , Spanish olives (with seed)
garlic shavings & roasted potatoes
Cebiche Caribeno 18
Visions of Bocas del Toro, Panama
Fresh white fish, tiger shrimps, coconut milk.
pineapple, cilantro, habanero chile & citrus served w/ plantain chips
Tuna Carpaccio 18
Inspired by a Nobu Matsuhisa cooking method
Hot oil seared topped w/ toasted garlic shavings, crumbled macadamia nuts,
soy dashes, squeeze & grated citrus
served w/ crostini
U8-U10 Tiger Shrimp & chorizo Bilbao (3) 16
over tahina sauce and pita
Surf & Turf 29
4oz steak skewer & (3) U-8 Tiger Shrimp
over avocado corn relish w/ bleu cheese crostino
Moqueca (Pr: Mu-kekh) 18
In tribute to the Northern Brazilian seafood soup.
Roasted tomatoes, clam stock, chiles, cilantro
& dende w/ nub of plantain, fresh local white fish
& tiger shrimps garnished with ahi Amarillo aioli & chimichurri
Steak skewers 25
In homage to the Argentine duo of Steak and Chimichurri
w/ roasted baby potatoes & avocado corn relish
Inspired by the South American mix grill plate
Succulent lineup of grilled meats: Angus flat iron steak, Merguez lamb sausage
achiote marinated boneless chicken breast, & morcilla
dallop'd with our house-made chimichurri ala San Telmo
over wilted greens topped with a Danish bleu cheese crostino
CHEESE TRIO PLATES
Served w/ warm bread
-w/ trio of meats 20
-w/ trio of fruits 16
-w/ trios of fruits & meats 24
ADD Mediterranean olive mix: 4
FLATBREAD PIZZAS 12X4
The classic Italian combination: red sauce, burrata, arugula & proscuitto
Wild mushroom & Artichoke 16
Taken from the popular combination of street pizzas of Orvieto, Italy
Melted fontina, luscious sauteed mushrooms and brined artichoke hearts
House-made Pesto 15
Seasonal herbs, selct cheeses & nuts
garnished with fresh herbs & lots of love
Achiote chicken & Chorizo Bilbao 18
Since 2007, this pizza has been satiating many palates and appetites.
w/ red sauce, 3-cheese, crema & chimichurri
An original menu item since 2007
Photo by theNebbioloGent
Blind Flight Trio
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.
Finca Teira, Cholo, White blend,
Ribeiro, Spain 12/45
(Treixadura, Palomino Fino, Godello, Torrontés,
Albariño & Loureira)
A light, crisp and delicate Ribeiro Blanco from Finca Teira. Fermentation over 14 days at cool temperatures in stainless steel tank. 3rd -generation Galician Manuel Formigo is a very active winemaker overseeing all the production from the small town of Beade.
Jarenincan, Crnko, 3 blend,
Stajerska, Slovenia 12/57
The thirst quenching, ever changing cuvee...the village wine of Jarenina. Gently aromatic with juicy acidity and surprising minerality. Planted on 6 hectares of Pannonian Marl, next to the border of the Austrian state of Styria. Lets just bet,
many an Oenophile, would make this their house white.
Vina Ijalba, Viura, Rioja, Spain 11/41
Viura is the top white variety of La Rioja. With it we can make a wine of a very intense aroma, with an essence of flowers and fruit, typical of the variety. It has a pale yellow colour which reflects its freshness and final acidity of a wine which is unctuous in the mouth and not easily forgotten. A very natural wine. An experience to remember.
Pollerhof, Gruner Veltliner,
Weinviertal, Austria 10/37 LTR BTL
A stunning wine with great weight and texture, more body than most liters. It is vinified in steel with his own yeast culture, developed over many years. Notes of fava and fresh green bean, a hint of creaminess.
Toreta, Posip, Korkula, Croatia 15/57
From younger vines that spent less time on the skins (2 hours or so). Its a remarkably light and fresh Pošip (Pr: Po ship) Ideal to drink with just about anything pulled from the sea. It's defined by the elemental combination of Mediterranean herbs, thick pine forest, sunshine and sea breeze.
Ken Forrester, Chenin blanc,
South Africa 10/37
Veteran South African hospitality professional and first exporter of South African wines to the states... meet his wine! A youthful, fresh wine with quince and pear aromatics. Crunchy green apple and grapefruit on the mid palate.
Cofama Vins, Garnacha Blanca,
Catalunya, Spain 9/33
Very pale lemon in hue.
Subtle florality with notes of green pear flesh.
Medium body with lovely white flower, apple, and peach flavors. Slight nutty notes on the finish.
Great accompaniment to salads and seafood, especially shellfish and tuna.
Askaneli, Tsolikouri, Prima,
Imereti, Republic of Georgia 12/45
“Prima” produced from the Tsolikouri grape varietal from the Republic of Georgia's western region of Imereti. The wine is elegant and firm as the famous Georgian ballerina, Prima Irma Nioradze. With mineral and floral aromatics that are characterized by extraordinary freshness. It is perfectly balanced with notes of crisp, green apple, ripe citrus and exotic, tropical fruit.
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 Sauvignon, 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.
Eisenberg, Burgenland, Austria 10/37
Organic. Fresh and structured with red berry fruit and a little spice. Eisenberg is a unique geological area where the foothills of the Alps meet the Pannonian lowlands and is comprised of metamorphic, magmatic rock and crystal schist. One of only 3 places in the world with this soil composition. The deep rooted vines naturally show a distinct mineral character and a compelling purity of fruit. Truly unique and a treat!
Domaine des Cellier, "3"
Chateauneuf-du-Pape, Rhone, France 12/45
(Grenache Noir 65% , Syrah 30% , Mourvèdre 5%)
What an introduction to the forthright virtues of of this producer. Supple, fervid and spicy brew of delicious black fruit that is almost dangerously gulpable. Hailing from two small parcels totalling about half a hectare just outside the appellation of Châteauneuf du Pape, this greets you like a Labrador puppy wagging its tail.
Mainerdo, Nove Rosso
Langhe, Piedmonte, Italy 14/53
A stunning blend of Nebbiolo, Barbera & Dolcetto varietals. Brilliant ruby red with dark purple highlights. Bouquet: rich in red berry fruits, plum jam, cherries in liqueur, with subtle scents of vanilla, black pepper, and blackberry and blackcurrant jam. Palate: velvety, full and very harmonious. This wine’s outstanding smoothness is due to rather contained acidity and a mature, unaggressive tannic structure.
Terre d Alter, Alicante Bouschet,
Alentejo, Portugal 12/45
Palate medium-structured, soft and persistent. Color purple-red very dense and dark. Intense notes of dark fruit and spice with a floral nuance. Plums and prune notes, great acidity and structure. Silky and rich tannins. Very long and rich finish with notes of chocolate and vanilla.
Los Morros, Carmenere,
Central Valley, Chile 10/37
100% Carmenere. Brilliant intense purple.
Toffee, leather, cedar and strawberries.
Lively, juicy, black cherries and strawberries notes. It has silky tannins being round and tasteful. The name LOS MORROS, or “the hills”, comes from the rolling hills of vineyards that
run throughout the Maipo Valley.
Domaine Lafage, Carignan
Cote Catalanes, Roussillon, France 12/45
Jean-Marc Lafage luckily resisted the call to uproot and replace this variety, and he owns a Carignan vineyard of seventy-year-old vines on the hills between the villages of Maury and Tautavel. Fragrant and spicy on the nose with anise, pepper spice and ripe blue fruit aromas. Dry and silky on the palate with red currant, blueberry, plum, anise, pepper spice and savory herb flavors finishing long and supple.
Photo by Gabe Halvor Media
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.
The restaurant is a San Diego Food and Wine hidden gem.
The perfect harmony of globally-inspired plates, an intriguing & delicious wine list and a transportive ambience, leaves one to feel as though they are traveling in a city far away.
Ideal for a glass and a book, an intimate date night, a meetup of a group of friends
or holiday parties and/or corporate buyouts.
Photo by JMorenopics
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