Reservations on Yelp.com

Beer, Wine & Sangria Specials

available to-go with purchase of food item


Photo by Marshall Williams

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



Select $8 glasses wines/sangrias 
$26 Select bottles 

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


Mediterranean olive mix 4
Avocado & Tomato 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/ Angus steak 10/ (3)tiger shrimp 9/ 4 oz seared tuna 10)


House Salad 8

Mix greens, shaved red onion, sliced red radish, tomato

with Tahina vinaigrette

Avocado & tomato 10

with baby greens & burrata served with spiced nam plah vinaigrette


Mango salad 10

with baby greens, fresh mango, chevrine, caramelized walnuts,

shaved red onion and Spanish sherry vinaigrette


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 Cauliflower 10

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

  Roasted rainbow carrots 10

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


Blistered Shishito peppers 10

Flavorful green peppers, charred to perfection.

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

Papas ala WetStone 9

Roasted fingerling potatoes, garlic & paprika

served with house aioli


Roasted Spanish Piquillo pepper trio 10

Stuffed with herbed goat cheese on toasted tomato & garlic rubbed crostini

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 

Smoked Salmon bocadito trio 14

w/ burrata, mashed avocado & house made pesto

on toasted marble rye w/ fresh arugula

Bacon wrapped Medjool dates (3) 12

Plump Medjool dates stuffed with Danish bleu cheese

& toasted almond

with dallop of aji amarillo aioli

Duck rillette & Morello cherry 10

Duck confit and armagnac rillette 

with French Morello cherry compote

served with crostini & cornichons


Choripan 10

In tribute to the Argentine sausage sandwich

Merguez lamb sausage  OR Spanish pork chorizo Bilbao

 with house slaw, pickled red onion, aioli & housemade chimichurri


Cebiche Caribeno 18

Visions of Bocas del Toro, Panama

Fresh white fish, tiger shrimps, coconut milk. 

pineapple, cilantro, chile & citrus served w/ sweet potato 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


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

Merguez lamb sausage 18

Tribute to classic Germanic pairings

served with pickled purple kraut, Dijon and roasted baby fingerlings



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


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

fresh basil, toasted pine-nuts, garlic, parmesan & burrata,

garnished with chiffonade of fresh basil &  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 Gabe Halvor

Photo by Gabe Halvor

Photo by theNebbioloGent

Wine List


House Select

Blind Flight Trio





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.

Askineli, Red Horn, Amber Wine, Rkatsiteli, Kakheti, Rep. of Georgia 15/57

8000 yr old Georgian traditions, 6 months in Qvevri (Concrete barrels) with skin contact. Medium Amber, aromas of Quince, Pears and Peach. Medium acidity and tannins. For real Gourmands and adventurers.


Weingut Holzapfel Gruner Veltliner, Wachau, Austria 12/45

Grapes of excellent quality thrive on stony, mineral-rich, but also calcareous, slate-interspersed soils. But not only the special locations and the care are responsible for the uniqueness of these grapes. The temperature fluctuations caused by special climatic conditions and the different altitudes of the vineyards require an acidity that ensures freshness and elegance.

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. 


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 color 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.

Chateau Briot, Sauvignon Blanc,

Bordeaux, France 10/37

Straw color. Aromas and flavors of dried grapefruit wheels, yogurt with honey-roasted nuts, and pressed flowers with a supple, lively, dry light body and a sleek, medium-length finish with overtones of underripe pineapple and lime with no oak flavor. A reserved nose leads to a bright and refreshing palate in this well-tamed Bordeaux Blanc.


Adega do Moncao,

Vinho Verde, Portugal 10/37

Alvarinho & Trajadura. This is a wine made by a co-operatives founded in 1958 with 25 growers that now has over 1700 members. This is a classic Vinho Verde with light, bright fresh pear, lime blossom but then with extra layers of ginger and nutmeg. On the Palate lemon sherbet, grapefruit and lime leaf come through with a light sparkle.


Toreta, Posip, Korkula, Croatia 15/57

From younger vines and spends less time on the skins (2 hours or so). It is an impossibly light and fresh Pošip. 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.


Askaneli, Tsolikouri, Prima,

Imereti, Republic of Georgia 14/53

 Askaneli “Prima” made from Tsolikouri grape Varietal in a Western Georgian region Imereti. With mineral and floral scent is characterized by extraordinary fresh taste. The wine as elegant and strong as ballerina, label is dedicated to Prima Ballerina Irma Nioradze. It is perfectly balanced with notes of green apple, citrus and tropical fruit. 



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.

Varner, Pinot Noir, Los Alamos, Santa Barbara County 14/53

A pale garnet color and a classic nose of woodsmoke, cranberries, Bing cherries, tree bark, dried citrus peel, pipe tobacco and dusty earth. In the mouth, it's light-bodied and delicate with finely grained tannins and juicy freshness, finishing long and amaro-tinged.


Bodegas Godetia, Viernes, Mencia,

Bierzo, Galicia, 10/37

An assemblage of young vineyard plots fermented and aged entirely in stainless tank. No oak to mask the spicy, peppery red fruit characteristics. Soft and melodious with an earthy and gamey notes on the finish


Siete Fincas, Lola Mora, Malbec,

Mendoza, Argentina 10/37

Lola and Mora are the young nieces of Edgardo Stalloca, owner and winemaker of Siete Fincas. A young and exuberant Malbec exuding the iconic qualities of the Andean terrior.  Saludos de Mendoza!

Scaliere, Rosa del Golfo, Negroamaro, Salento, Italy 10/37

Negroamaro 90% and Aglianico del Vulture 10%.  Fine ruby red with violet reflections. Bouquet generous bouquet recalling fruit and red berrics. 

Domaine des Cellier, "3"

Rhone, France 12/45

(Grenache Noir 65% , Syrah 30% , Mourvèdre 5%)

What an introduction to the forthright virtues of 3 Cellier. A 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 itself, this greets you like a Labrador puppy wagging its tail. 

Terre d Alter, Alicante Bouschet,

Alentejo, Portugal 12/45
Palate medium-structured, soft and persistentColor 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.

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.