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  

Photo by Marshall Williams

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

(EXCLUDING HOLIDAYS)

 HAPPY HOUR
DRINKS


Select $8 glasses wines/sangrias 
$26 Select bottles 

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

 HAPPY HOUR
SMALL PLATES 

Mediterranean olive mix 4
Fall
 salad 8
House made hummus 8 
Tomato Bruschetta 8 
  Chicken & chorizo flatbread8
Oyster Rockefeller duo 10 

 

RESERVATIONS

WELCOME

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!

MENU

 

SALAD

(Add chicken breast 6/  4oz steak 8/ (3)tiger shrimp 8/ 4 oz seared tuna 8)

Caprese 9

Roma tomatoes, Basil & Burrata

with XVOO & Soy Vinaigrette

w/ dash of Aji Amarillo

 

Fall 10

A gourmet mix green with fuyu persimmon matchsticks, pomegranate arils, toasted nuts,

crumbled Danish bleu cheese with a toasted coriander seed vinaigrette

BOCADITOS

shareable or as a starter

Bowls of: 

-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

Churrasco 29

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

Proscuitto 15

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

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Photo by theNebbioloGent

Wine List

NEW!

House Select

Blind Flight Trio

$18

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.

 

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

LITER BTL

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.

Great mouthfeel.

 

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. 

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 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.

Straka, Blaufrankisch,

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

Story

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