Watermarc Restaurant Wa-ter-marc (noun): A mark showing the greatest height Watermarc Restaurant brings together the vision of pairing great food with ... More
Watermarc Restaurant Wa-ter-marc (noun): A mark showing the greatest height Watermarc Restaurant brings together the vision of pairing great food with great beverage. Lunch and Dinner menus begin with a segment of 26 Grazing Plates, then move forward with more contemporary and traditional menu components. Watermarc blends elements of older, classic foods and beverages, with contemporary cutting edge cuisines and drinks. Our wine program offers 239 different ways to enjoy remarkable wine with extraordinary food. Selections represent varietals from around the world, each suited to enjoy with different types of food while grazing. Our featured Cocktails selections offer 'Up', 'Rocks', 'Muddled' and 'Sparkling' Cocktails. From classics such as 'Brandy Alexander' made with traditional French cognac made by the Hardy family, to 'Fire and Ice' blending Grey Goose Citrus vodka with jalapenos, cucumber and lime. Watermarc is located in beautiful Laguna Beach, California.
Watermarc has very good food, it is on the pricy side but worth it if looking for a fine dining experience in the area. Burgers are very good as are all of the small share sides like filet mignon pot pie and the wrapped bacon dates.
New in Laguna, took over (thank God) where Partner's Bistro used to be, PCH main drag, across from the Hotel Laguna and next to Nic's. Food is creative, well executed and pleasantly served. SMALL PLATE STYLE CUISINE
They have a dinner salad (forgot the name) -- Euro greens served in raddichio cups with goat cheese and candied cranberrys (in vinegarette) that I just love; they have a pear-tart plate-- pears in small pastry tart adorned with some sort of raspberry (I think) squiggle that is wonderful (but small -- three small tarts).
HERE IS MY PLEA TO TH E CHEF/MANAGEMENT RE: FILET MINGON POT PIE:
This dish is down right clever. The size is perfect. The price much appreciated. The tastes are wonderful and the quality of the meat gives a smoother flavor to the dish than what you get out the chuck that usually goes in to a beef pot pie, BUT PLEASE PLEASE PLEASE sautee the aromatics (onion, carrot, celery) longer, until limp. The crunchy carrots, onions seriously detract from the dish. I KNOW that you do this intentionally (minimally cook the veggies) but I think it is the wrong decision and all the other local foodie friends of mine who have had this dish agree: soften it up!!
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