This Banker’s Hill wine bar and exotic eatery, run by world-traveling proprietor and executive chef Christian Gomez, has made its mark on the community as a restaurant offering rare dishes and vibrant flavors, from spicy pork belly paninis and mango salads to Peruvian-style ceviche.
Wet Stone Winebar, laden with dark wood accents, leafy palms, and exotic throw pillows, is a choice location for rehearsal dinners that are not unlike an international vacay. Sunlight peeks through the windows while smooth tropical tunes play softly in the background. Able to host upwards of sixty guests at a time, Wet Stone is a secret gem of a getaway.
Gomez’ party platters are another enticing matter. Wet Stone’s kitchen effortlessly conjures up dreams of curry tiger shrimp, tomato bruschetta, gourmet pizza squares, crostini, quesadilla hors d’oeuvres, and uncommon meats and cheeses, all passed around among your sangria-sipping friends.
ABOUT THE CHEF
Christian Gomez has years of experience that have led to his arsenal of exotic dishes and ne wines, the aromas of which can all be tasted at Wet Stone Winebar. The culinary enthusiast began with a love for food, though still too young to begin nurturing his future love for wine, while visiting Tijuana’s Mercado Central on the weekends with his mother and siblings. While his elementary school peers were frequenting MacDonald’s for Happy Meal’s Gomez was busy exploring exotic markets and accompanying his chef father on errands to Asian markets.
As a teenager the San Diego native continued his education of food, helping out in the kitchen as a busboy and bar back at local restaurants. Finally in college Gomez jumped at the opportunity to expand his palate internationally while studying abroad. In Europe Gomez immersed himself in the culinary culture and reveled in the new avors and styles of foreign Amsterdam frites and succulent Arab kabobs. Eventually Gomez followed his heart and his mouth to the big city of Los Angeles where he worked in big name restaurants and even hosted a weekly cooking show on NBC from the comfort of his own kitchen.
Yet somehow the San Diego native felt a pull back to his hometown where decided to settle down and share with locals the learnings of his travels and the cumulation of his kitchen experiences in a restaurant of his own – Wet Stone Winebar.
To this day visitors can taste the knowledge gained from each of Gomez’s memories whether it be a trip through the Spanish markets evidenced in the Peruvian style cebiche or in his famous tropical sangria, brimming with the avors of foreign cultures. *Courtesy information