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 
  Achiote Chicken & chorizoBilbao  flatbread




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 6/ Angus steak 10/ (3)tiger shrimp 10/ 4 oz seared tuna 10)


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

French Duck Rillette 12

Served with cornichons and Morello cherry jam & crostini

Garbanzo & avocado montaditos 12

Topped with Mashawsha (Tahina sauce) & chiffonade of fresh basil

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


Smoked Salmon bocadito trio 14

w/ burrata, mashed avocado & house made pesto

on toasted marble rye w/ fresh arugula




Cebiche Caribeno 18

Visions of Bocas del Toro, Panama

Fresh white fish, tiger shrimps, coconut milk. 

pineapple, cilantro, 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

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!




Served w/ warm bread

-w/ trio of meats 20

-w/ trio of fruits 16

-w/ trios of fruits & meats 24

ADD Exotic Spanish 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 Gabe Halvor

Photo by Gabe Halvor

Photo by theNebbioloGent

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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.

Gitton, Pere et Fils, Les Belles Dames, Sancerre, Loire, France 16/60

From a 5 hectare parcel on flint soil, Les Belles Dames carries a dusty, edgy beam of acidity on a sturdy frame. This trenchant Sauvignon Blanc is produced from selected vines grown on the silex soils of the 5 hectare lieu-dit – Les Belles Dames. The wine is aged for 9-10 months in oak barrels – (not new!) The wine possesses mouth-wateringly ripe and flinty, zesty fruit flavors along with racy acidity and breathtaking delineation.

Stephane Orieux, Clos de la Coudray, Muscadet, 2013 Loire, France 12/45

Though most of Stephane Orieux's Muscadet is on mica-schist soils, these old vines at the Clos de la Coudray grow in granite. The wine has the discreet intensity of a long-lived Muscadet, layering its floral delicacy above melon rind bitterness over meaty, wild mushroom notes of umami. It tastes, in fact, a bit like an oyster, and if you drink it now, that salty, briny flavor will be a perfect match for raw fruits de mer. Cellar it and you will have a perfect wine for richer seafood preparations.

Johann Donabaum, Gruner Veltliner, Wachau, Austria 12/45

Cuvee from Wachau vineyards between Spitz and Loiben, grown in gneiss soils with schist and granite. Macerated over 2 days, and left on the lees 6-7 months. All stainless. A clean, racy and elegant wine with slight creaminess and body balanced by its good acidity and distinctive mineralogy. Beautifully loose texture, with customary pineapple, pear and white-pepper.

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!

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.


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.



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.

Honoro Vera, Monastrell,

Jumilla, Spain 10/37

Complex nose of ripe plums and rich red fruit, combined with licorice and fig characters. On the palate, the wine is generous, rich, and spicy – weighty with good, concentrated red and black fruit, fine tannins, and fresh acidity on the finish. 

Finca Cuarta, Mencia, Bierzo, Ribeira Sacra, Galicia, Spain 12/45

From north west Spain's Galicia region, this Mencia is rooted in Ribeira Sacra's dramatic terraced slate vineyards, first planted by the Romans 2000 years ago. After the Romans, the monks settled in, took over wine production, and the area became known as Ribeira Sacra, or Holy Riverbank. This mencia, from 50 year old vines, was fermented in stainless, aged for 7 months in French and American barrels. Deeply perfumed with wild blackberry, blueberry, thorns, and balsamic drawn across a medium+ bodied palate. Tannins are soft and sticky, hugging this to a stony, mineral-tinged finish.

Aranleon, Encuentro, Bobal,

Valencia, Spain 10/37

The name Bobal is derived from bovale, or bull, as the bunches of grapes are said to be shaped like a bull's head. This wine is serious, deep and dark with wonderful structure and great intensity.

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. 


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.

Askaneli, Saperavi

Kakheti, Rep. of Georgia


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

Photo by Gabe Halvor Media

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.