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The Ritz-Carlton Marina Del Rey Welcomes New Pastry Chef

The Ritz-Carlton Marina Del Rey Welcomes New Pastry Chef

New pastry chef Vanessa Johnson joins the Westside resort just in time for Valentine’s Day

Chef Vanessa Johnson will showcase her talent as the new pastry chef of Cast & Plow in the Ritz-Carlton, Marina Del Rey.

Pastry chef Vanessa Johnson has joined the Ritz-Carlton, Marina Del Rey kitchen team at their signature Cast & Plow restaurant.

Having worked in kitchens across the country at The Ritz-Carlton, Los Angeles; Le Cirque at the Bellagio in Las Vegas; and most recently the Capella Pedregal Hotel & Spa in Cabo San Lucas, Mexico, Johnson returns to the Ritz-Carlton chain to create unique desserts, breads, and pastries.

This Valentine’s Day, Johnson will showcase her talent by creating a stunning presentation for couples to enjoy after their meal that consists of a glass adorned with circles of raspberry purée and agar and filled with crème fraîche panna cotta, raspberry foam, and a homemade macaroon, and topped with an edible flower.

Cast & Plow celebrates its one-year anniversary this month, and executive chef Umit Kaygusuz will be offering a special Valentine’s Day menu including smoked mahi crudo, striped bass with winter vegetables, beef rossini, and mushroom orzotto.

Minutes from LAX, Venice Beach, Santa Monica, and Beverly Hills, The Ritz-Carlton, Marina del Rey offers a peaceful retreat drawing on the soothing elements of the surrounding ocean. Guests can admire the exceptional scenery from each of the 304 guest rooms and suites, featuring private balconies; the farm-to-table restaurant Cast & Plow, highlighting locally sourced ingredients; L.A.’s only waterfront pool; and the luxury spa.


Let's Do Lunch

Hollywood chef Giada De Laurentiis looks like a starlet, cooks like a nonna. She shows her passion for Italian food at a family lunch in honor of her grandfather, legendary movie producer Dino De Laurentiis.

The De Laurentiis family, its legacy already secure in film, is laying claim to a very different area: food. Movie producer Dino De Laurentiis grew up in Naples the son of a pasta-factory owner. Now his granddaughter Giada De Laurentiis has brought the family name full circle: A private chef in Los Angeles, she started GDL Foods in 1998 and keeps such Hollywood figures as Ron Howard well fed. When asked what he might possibly have passed along to account for such a granddaughter, Dino laughs and says, "I give her the DNA of quality in food."

Although Dino found movie-making success both in Italy (producing Federico Fellini&aposs La Strada and The Nights of Cabiria) and then in Hollywood (producing King Kong, Ragtime, Blue Velvet and Hannibal, to name but a few), he turned for a time to the business of food. For about five years in the mid-&apos80s, he operated DDL Foodshow, a huge, upscale market and restaurant with branches in New York and Los Angeles.

Dino&aposs passion for food has always run deep. Veronica De Laurentiis, Dino&aposs daughter and Giada&aposs mom, remembers that "he used to talk about what did you want for breakfast, what did you want for lunch, what did you want for dinner. Because when he was 18, 19, it was wartime, and there was no food in Italy. I think that&aposs where his obsession comes from." DDL Foodshow was probably ahead of its time, and Dino lost a fortune on it. But the producer&aposs showy emporiums made an impression on a lot of people, among them his young granddaughter.

"We had one here in Beverly Hills, and I would hang out there all the time," Giada says. "But it wasn&apost really accepted in my family for me to study food. I think they see the kitchen as a male-dominated place. It&aposs hardcore. My grandfather said, &aposWhat the hell do you want to do that for? You&aposll never fit in. And you&aposre too little!&apos They didn&apost tell me not to do it, but they wanted me to go to college first. But I knew really early that for me, food was it."

Ironically, her grandfather himself had sparked that interest. "He made pasta all the time when I was a kid," Giada says. "All sorts of different red sauces. I learned to make dough from him and from my father." But although she might have known where she was headed, she acceded to the family&aposs wishes and first earned an anthropology degree at the University of California at Los Angeles. Then it was off to Paris to study at Le Cordon Bleu. She returned to Los Angeles to pay her restaurant dues, working the line at the Ritz-Carlton Marina del Rey and in the pastry department at Spago Beverly Hills before going into business for herself.

Giada now makes American dishes like turkey meat loaf and chicken potpie for her clients, but for a lunch at her grandfather&aposs house she turned to Italian recipes. The baked rigatoni, Giada says, "was my favorite as a child. We ate it every Sunday at my grandparents&apos house." The pork loin stuffed with spinach and ham was inspired by her aunt ("She and I test old family recipes together"). Desserts were almond-cornmeal cake and a ricotta tart called torta della nonna. "I remember watching my grandfather&aposs sisters whipping those tarts out," Giada says. "I would eat the creamy filling till I was sick."

Because of the food she grew up around, she says, "I didn&apost think regular cooking was anything special." But as she now knows, she was wrong about that. Just ask her grandfather, who in this area remains rooted in his humble past--and who is clearly proud to see his granddaughter drawing upon it too.

"I say to Gigi, the Neapolitan cooks are some of the best in the world, because they come from poor people," he says. "Poor people have no money to spend for good material, but they use fantasy and imagination. And with fantasy and imagination you always find the best way to cook."

George Kalogerakis is a contributing writer at Talk and a contributing editor at New York.


Chef Peter Rudolph

Chef Rudolph is the Executive Chef of Madera, the signature Michelin-starred restaurant at Rosewood Sand Hill® in Menlo Park, Rosewood Hotels & Resorts’ newest addition to its collection of distinctive properties. Chef Rudolph comes to Madera following two years as Executive Chef at Taj Hotels’ famed Campton Place in San Francisco, where he was named one of StarChef.com’s Rising Star Chefs in San Francisco. During his tenure, Madera has been awarded a 1 Michelin star rating for two consecutive years. Chef Rudolph is also working with the French Culinary Institute as a member of the Culinary Arts Program Advisory Board.

Chef Rudolph became interested in cooking while growing up in Martinez, an East Bay town near San Francisco, where he was surrounded by fresh produce that grew in his grandparents’ garden. Spending time in his grandmother’s kitchen eventually led him to the California Culinary Academy in San Francisco, graduating in 1995. Shortly thereafter, he began his culinary career as a pastry chef at San Francisco’s Brasserie Savoy.

Chef Rudolph refocused on savory cooking by making his way into the kitchens of fine hotels, spending 10 years with The Ritz-Carlton Hotel Company. His career with the luxury hotel brand began at the award-winning Dining Room at The Ritz-Carlton, Buckhead. He eventually returned to the West Coast as Sous Chef at Jer-Ne in The Ritz-Carlton, Marina del Rey, and as Chef de Cuisine for Navio at The Ritz-Carlton, Half Moon Bay.

At Madera, Chef Rudolph is coming back to cooking the cuisine he is most comfortable with – refined yet approachable food that honors the many culinary traditions of the Western United States. The well-crafted, market-driven cuisine with bold flavors will be centered on a wood-fire grill and hearth, “the cuisine really has a timeless flavor to it, enhanced by the Oak and Almond woods we use to cook with.” says chef Rudolph. Madera’s menus will be highlighted by sustainably harvested and produced seafood and meats that are paired with the bountiful harvest of the surrounding farming communities.

Chef Rudolph lives in San Francisco with his wife, Kristie and son, Logan. In his free time, he is an avid cyclist.


Vanessa Johnson Mendoza

True talent and joy exudes from established Executive Pastry Chef Vanessa Johnson Mendoza. After graduating from the prestigious Culinary Academy in San Francisco California, Vanessa refined her pastry making skills at the city’s acclaimed Aqua Restaurant before moving to Las Vegas, Nevada to work at Roy’s and then at renowned Le Cirque in the Bellagio Hotel. Her love of water and travel lead her to sail the high seas from 2004-2007 as the Assistant Pastry Chef for NCL Cruise Lines. Once back on land, she continued to broaden her pastry techniques first at the Ritz-Carlton Marina Del Rey as Assistant Pastry and then in the Caribbean as Head Pastry Chef at the Capella Pedregal in Cabo San Lucas. She is happy to be back on the waterfront in California and to return to her favorite property of the Ritz-Carlton Marina del Reynow as the Executive Pastry Chef where she continues to present her stunning and delectable desserts.

Chef Vanessa Mendoza will join over 100 inspirational chefs for the Autism Speaks to LA Celebrity Chef Gala on Thursday, October 8th. When we asked her participation in the upcoming event she said, “I am thrilled to take part of what will be an extremely heart felt night at the Autism Speaks Celebrity Chef Gala, this night will open the eyes and hearts to many that are not aware of this condition!”

INTERVIEW:
Q: As an established Pastry Chef, what inspires you?

A: The subtle yet profound aspects of nature and beauty have always inspired me. Citrus trees, fresh herbs and seductive spices can be infused into desserts to add more depth of flavor that are different and delicious. When using these interesting ingredients, I am able to create classic desserts with diverse twists. I love to garnish each dish with edible flowers too for a pretty finishing touch. I always hope guests enjoy the whole meal but I am thrilled when a dessert gets an awestruck reaction. I want them to remember their last bite of the evening forever! That hopeful wish inspires me every time!!

Q: What is it about citrus, tropical fruits and herbs that particularly intrigue you? You even use flower and herb-based liqueurs in your desserts!

A: My Caribbean roots and love of the tropics allowed me to really notice those elements around me when there. I also worked in Cabo San Lucas and that gave me the opportunity to experiment with different natural ingredients. Herbs and fruit really do complement each other once you start taste testing the blends of the savory with the sweet or the smooth herb with the acid of citrus. They are as fresh and pure as flavors can be especially when mixed with a neutral textured base like a flan, cheesecake or ice cream. For instance, cilantro and citrus are great together if balanced correctly as are basil and pineapple or mandarin and a splash of tequila that comes from the agave plant. I also like to combine chili with chocolate for a surprising bite.

Q: How did you come up with the Happiness Flan?

A: My Mom is from Mexico and my Dad is from Barbados. All kinds of flans or crème caramel are traditionally popular in both places so it is a dish that is very familiar to me. It always reminds me of the sun and happy times. I had so much fun creating this flan-based dessert using white chocolate, tequila, mandarin, pineapple and yuzu. Happiness to me is what a dessert should be and I think this says that, especially when I added the colorful edible flowers from cilantro and chamomile buds.

Q: You are in charge of all of the dessert preparations at the Ritz-Carlton Marina Del Rey, from their Cast & Plow restaurant to the private events that are large and small. How do you do it?

A: We all work together and delegate accordingly so we make a strong team. I’m lucky as I love working by the water and guests here really enjoy the Ritz Marina Del Rey experience and the California waterfront as much as I do. The philosophy of the Cast & Plow is to source and serve the best organic ingredients from the local community’s fresh markets and purveyors. It truly affects the kind of desserts I create. Patrons like light and frivolous so I have the luxury of creating new combinations of tastes using fruits, herbs, spices and chocolate. It is also really fun to design buffets with spun sugar, pretty petit-fours, colorful macaroons and edible flowers, especially at banquets and weddings.

Q: What is it about the Matfer products that make a difference to the outcome of your various desserts?

A: I was introduced to Matfer tools when I was a student at the Culinary Academy in San Francisco. No other brand matches up to the quality and consistency of Matfer. Whatever products I need, they have. I trust them and I am never let down. My job as a pastry chef is to always respect the method of the recipe and its intricate details. I have to be clear and concise with my work and every Matfer item I use allows me to do that. Matfer materials let me make desserts that look as enticing as they taste.

Q: What do you think of the Matfer’s Rubber Spatulas, Scraper, Set of 3 Frames, Exoglass™ Plain Pastry Cutters, Duo Decorating Tubes, Candy Thermometer, Stainless Steel Mandoline & Blue Steel Oven Baking Sheet?

A: I want my whole pastry kitchen to be stocked with Matfer products as I think they are amazing! I use the rubber spatulas and scrapers all of the time. The Set of 3 Frames makes everything level so every layer is perfect and as a result the finished dish looks fantastic. The Mandoline lets me slice my fruits very thin. The pastry cutters and Duo Decorating Tips are true favorites of mine as they give me control and precision for a beautiful outcome. And a reliable candy thermometer and Blue Steel Oven Baking Sheet are always needed

Q: What is your favorite Matfer must-have tool?

A: The Scraper! I love it and rely on it so much that I even carry one in my purse! And I’m not kidding!! It is the perfect tool –really flexible yet durably firm—ideal for the most delicate meringue or thick pastry cream. It is super thin so it bends back and forth which lets me fiddle with my fillings as well as catch every drop and scrape. I also can make every spread incredibly smooth with it.

Q: What do you consider the ultimate classic dessert?

A: Cheesecakes and custards. I love working with cream, eggs and sugar for that lovely silky result. It is so much fun to infuse that classic combination with new unexpected flavors from herbs, spices and liqueurs.

Q: And your personal favorite dessert to eat?

A: Chocolate. I even used white chocolate in this new dessert!

Q: Jean Anthelme Brillat-Savarin, (1755-1826) the French Epicurean and Gastronome and Author of The Physiology of Taste said, “The way in which meals are enjoyed is very important to the happiness of life”. Since your dessert is called happiness flan is it safe to say you agree?

A: Absolutely! There are so many challenges in life so taking time for a special occasion should be honored. When I, as a pastry chef, can create something that a guest can fully enjoy it is a happy win for both of us. With company around them and with this light yet luscious dessert in front of them, happiness arrives. It becomes a delicious fulfilling moment on every level. I hope that memory makes them smile. This is why I love my work so much.


Sweetgreen prides itself in offering ingredients from reputable farmers, many local or regional. In fact, a giant chalkboard at the entrance lists purveyors for everything from lettuces to garlic cloves. The menu offers a few suggested salads, such as the Mediterranean-focused “Hummus Tahina” and a “Kale Ceasar,” or you can design your own creation. Beyond salads, Sweetgreen dishes up hearty bowls that start with a warm grain of your choice (quinoa, wild rice, or chickpeas) then topped with a smaller portion of greens and a protein. A deconstructed fish taco of sorts currently comes with roasted steelhead trout that might get two thumbs up instead of one if it came with mahi instead.

Orders are taken at the counter with five or so customers helped simultaneously. It’s a bit hectic shouting out your choices to your chef over the glass divider, but once you’ve got it set, there’s a flurry of activity with all the chefs rapidly tossing and mixing ingredients in metal bowls. It’s dizzying (or maybe you’re light-headed from hunger), but all of a sudden you have a beautiful, colorful meal. Dig in!


Cast & Plow is the signature restaurant of The Ritz-Carlton, Marina del Rey, where Executive Chef Eric Duchene gives his equal attention to what goes into each dish as to how it’s presented. Experience a long-standing tradition of dining that is both creative and comforting with the Small Bites menu offered 3 –5:30 p.m. and 10 p.m.–midnight daily, with indoor and outdoor Marina-view seating. Relax and unwind with a sophisticated cocktail crafted from a selection of ultra-premium spirits tequilas and whiskeys, or a fine wine. 4375 Admiralty Way. 310-574-4333.


Find A Dinner in Marina del Rey

With waterfront views, year-round outdoor dining, and award-winning restaurants, Marina del Rey is coastal L.A.’s burgeoning culinary destination. Foodies flock to this waterside hamlet for twists on traditional fare, celebrated fine-dining, and cozy local hangouts with harbor views. Enjoy breakfast on the patio, have a casual lunch between biking the coast, or hop on a dinner cruise to take in the sunset. Take advantage of outdoor dining patios and terraces at some of the best restaurants in Marina del Rey in Los Angeles below.

26 Beach

Influences from the owners’ Japanese heritage meets American classics in inventive fusions like the famous California Roll Hamburger, in addition to tamer comfort food classics. Daily breakfast options include a lineup of gourmet French toasts (there’s one based on s’mores and another on churros!), while lunchtime sees a robust menu with creative salads, artisan burgers, and pastas.

Akbar Cuisine of India

Savor the bold, exotic flavors of India in this tiny hamlet on Washington Boulevard. House specialties include coco lamb, tandoori Chilean sea bass, chicken tikka masala, and samosas.

Baja Cantina

A lively Mexican food restaurant in Marina del Rey with a popular happy hour. Enjoy the balmy ocean breeze from a seat on the spacious patio. Valet parking takes the stress out of finding a spot in this dense neighborhood.

Baja Fresh

Fresh-Mex eatery touting fresh, fire-grilled ingredients.

Beachside Restaurant & Bar

This trendy beach chic restaurant offers uniquely inspired cuisine, creative drinks, and a vibrant atmosphere. Situated steps from the water at Jamaica Bay Inn, Beachside opens to outdoor dining beneath a trellis-canopied terrace with fireside seating and an enviable harbor view. The patio is dog friendly.

Brennan's

Famous for weekly turtle races, this iconic neighborhood pub serves up innovative New American fare with vegan-friendly offerings, a rotating selection of craft beers, creative themed cocktails, and unique weekend events on the patio. Join in on some big parties for St. Patrick’s Day and Oktoberfest.

Brizo Bar and Restaurant

The newly opened Brizo Bar and Restaurant offers sweeping water views and outdoor dining as part of the new Courtyard by Marriott and Residence Inn by Marriott hotels. Brizo’s culinary team welcomes guests to a fresh coastal California inspired kitchen serving breakfast, lunch, dinner, weekend brunch and happy hour. The menu features fresh coastal items, such as Pacific Rockfish Tacos with coriander slaw and house made hot sauce and Salmon Tartare with lemon crème fraiche.

Bru's Wiffle

Bru’s Wiffle is a waffle joint unlike any other waffle eatery. Popular menu items include the always fresh and delicious Fried Chicken and Waffle, Burgers, Salads and more. Gluten-free waffles also grace the menu and for the little ones, this family-friendly establishment makes kid-sized waffles at kid-sized prices. Bru’s Wiffle offers a delicious fare for everyone at really great prices.

Bru’s Wiffle’s menu items pique the curiosity of its patrons and the atmosphere is comfortable and inviting – a reflection of its warm and endearing creator and owner, Ebru Fidan Caplan.

Ebru Fidan Caplan was born and raised in Turkey. She grew up in her family’s hotel and restaurant business, learning the art of cooking.

Combining her European beginnings, fine management skills, her favorite recipes and her love for cooking, Ebru is bringing a new eating experience, Bru’s Wiffle, to restaurants in Los Angeles via the heart of Marina del Rey.

Visit Bru’s at 3105 washington boulevard, Marina del Rey, ca 90292

Burger Lounge

Hamburger restaurant featuring grass-fed beef and fresh toppers.

C&O Cucina

Draws here include large portions of homestyle Italian classics, famous garlic rolls, and the Rat Pack Martini Lounge. Lunch offered only on weekends.

C&O Trattoria

Located just off the Venice Pier, C&O Trattoria serves up hearty Italian entrée s and famous garlic rolls, just like its sister restaurant, C&O Cucina, located eight blocks east. The main difference here is the ambience, as the heated patio is prime real estate for weekend brunch and a sunny lunch outing. CLOSED JANUARY 2021

Cabo Cantina

Giant margaritas are the claim to fame here, perhaps best experienced during daily 2-for-1 happy hour, 4–8 p.m.

Cafe Buna

Breakfast is served all day! But in case mile-high pancakes aren’t what you had in mind, the lunch menu also offers a selection of sandwiches, burgers, and street tacos.

California Pizza Kitchen

Located in the Waterside center, this popular eatery is famous for its specialty pizzas, pastas, and hearty salads.

Cast & Plow

Cast & Plow is the signature restaurant of The Ritz-Carlton, Marina del Rey. In true California cuisine fashion, Executive Chef Eric Duchene gives his equal attention to what goes into each dish as to how it’s presented. Enjoy fresh takes on seafood and pastas, as well as vegetarian options. Relax and unwind with a sophisticated cocktail crafted from a selection of ultra-premium spirits tequilas and whiskeys, or a fine wine. Indoor and outdoor marina-view seating.

Cheesecake Factory

Soak up views of Marina Beach from the outdoor deck. Choose from over 200 enticing menu items, including an array of appetizers, seafood, salads, and dozens of delicious cheesecakes.

Chick-fil-A

Serves chicken tenders and sandwiches with whole breast meat, breaded by hand or grilled. This location offers only a walk-up window with patio seating as well as drive-through service. Closed Sundays.

Chipotle Mexican Grill

Fresh-Mex style burritos and tacos with a choice of savory grilled meats and more.

City Cruises by Hornblower

City Cruises by Hornblower’s popular public dining cruises are offered weekly all year long! Enjoy views of the Marina on a dinner cruise, sunset cocktail cruise (seasonal), or champagne brunch cruise. Relax with a cocktail on the open-air top deck and soak up views of passing sailboats and perhaps a playful sea lion. Private charters for holiday parties, weddings, and other social events are available for up to 550 guests. City Cruises by Hornblower’s fleet of six ships is located in the heart of the Marina, at Fisherman’s Village, with ample parking.

Coffee Bean

Coffee and teahouse located in the Villa Marina Marketplace.

Coldstone Creamery

Design your own ice cream creation with candy and fruit mix-ins.

Cow's End Cafe

An all-day breakfast menu, pour-over coffee, bakery items, smoothies, and sandwiches/wraps.

East Coast Bagel

New York-style bagels and bagel sandwiches for breakfast and lunch. Located in the Marina Marketplace.

El Torito

A great choice for laid-back waterfront dining in Fisherman’s Village. Try steak, chicken, and shrimp fajitas, plus guacamole made fresh at your table. Get great deals on Taco Tuesdays in the Cantina. Sunday brunch.

Fatburger

A Southern California fast-food phenomenon since 1952.

Fresh Brothers Pizza

Pizza, salads, wings, and sliders. Counter service, patio seating. Located at the Waterside shopping center.

Irori Sushi Japanese Restaurant

While the neighborhood is home to many sushi restaurants, customer praise for Irori’s attentive service, selection of fish, and traditional Japanese interior design distinguish this establishment. Thoughtful touches, such as a shoe drawer to accommodate a no-shoes policy and embroidered pillows for sitting on wooden floors that simulate the traditional sushi experience, set Irori apart from its peers. Located in the Villa Marina Marketplace, near CVS.

Islands Restaurant

In a fun and casual tropical atmosphere, enjoy gourmet burgers, specialty drinks, salads, sandwiches, and more. Live sports are televised in the bar.

J. Nichols Kitchen

J. Nichols is a neighborhood go-to for breakfast (served weekdays till 2 p.m.) and weekend brunch. Best-bets in the morning include the giant pancakes and scrambles. For lunch and dinner, homestyle favorites like meatloaf and pastas meet fresh salads and flatbreads.

Jamba Juice

Smoothie shop with customizable vitamin boosts.

Jerry's Patio Cafe & Bar

This contemporary eatery in Marina del Rey recently opened (summer 2020) from the team behind Jerry’s Famous Deli. Enjoy classics such as matzoh ball soup, hot pastrami sandwiches and more. 13181 Mindanao Way. 310-437-7600.

Juice Crafters

Cold-pressed juices, meal-replacement smoothies, high-vitamin juice shots.

Killer Cafe

This casual eatery open 24/7 offers diner-style seating indoors and a patio overlooking the harbor. Enjoy breakfast anytime, plus lunch and dinner entrées. Several dishes incorporate the signature Killer Shrimp spice, a unique flair brought over from the mothership next door. Killer Shrimp is the only restaurant in the Marina to offer dock and dine service, which allows you to tie up on the Killer Shrimp boat dock just steps away from the restaurant and cafe.

Killer Shrimp Restaurant and Bar

The claim to fame, Killer Shrimp, is a generous helping of shelled or shell-on shrimp served in a spicy broth crafted with a secret family recipe 20 years strong—truly a must-taste for any Marina del Rey visit. Enjoy other seafood entrées, steak, and salads all served on the waterfront. Killer Shrimp is the only restaurant in the Marina to offer dock and dine service, which allows you to tie up on the Killer Shrimp boat dock just steps away from the restaurant. Additionally, the restaurant works with local fishermen that deliver fresh caught seafood daily to the Killer Shrimp dock. Each fish is inspected for quality and freshness and is prepared just hours after being caught. Additionally, the restaurant carefully sources fresh seafood from other parts of the country, making sure all of their seafood is sustainably sourced and line-caught. It’s sister eatery, Killer Cafe is a diner-style restaurant in Marina del Rey next door open 24/7.


The Chef Is Out for Now : Campanile’s Mark Peel takes a leave of absence to do some home cooking, other projects.

Peel’s Off: Campanile chef Mark Peel has decided to take an indefinite leave of absence from cooking duties at his and his wife Nancy Silverton’s 8-year-old Hollywood restaurant. “It’s nice to be able, after cooking for 22 years, to take a little time off,” Peel says. He wants more time to spend gathering his children around the dinner table at home and to work on other projects. (The couple’s new cookbook, “The Food of Campanile,” is just out.) During his absence, Silverton, the celebrated pastry chef, is holding down the fort and Peel checks in just about every day to see how things are going. Suzanne Goin will be handling the duties as chef.

In Chapter 11 Or Not?: A few months back, we told you about a new restaurant-in-the-making on Fairfax Avenue in Los Angeles called Barnaby’s. Well, Barnaby’s the restaurant has not yet opened, but Barnaby’s Hollywood LLC has filed for Chapter 11 reorganization. Owner Elliot Gottfurcht says that Barnaby’s Restaurant Inc. is totally separate from Barnaby’s Hollywood LLC, which owns the building the restaurant occupies. “The restaurant is planning to open in the spring. The building will be out of reorganization by the end of the year. One has nothing to do with the other.” OK.

The Risotto-Matt: Matt McLinn, who was chef at Morton’s and, briefly, at Rix, is taking his cooking in a new direction: fast food. He’s planning to open a risotto bar in the food court of the Beverly Center. This may be the first time on record anyone ever characterized the northern Italian rice dish, which traditionally takes 20 minutes to cook, stirring by hand, as fast food. Whatever. His risotto menu will include beet, tomato and basil, and lobster and prawn versions, priced anywhere from $3.25 to $6.25 a bowl. To round out the rice dishes, McLinn’s place will offer some side dishes such as sweet potato fritters, butternut squash, and risotto chips. He will also make fresh lemonade. McLinn’s plans are still in the early stages, but look for an opening in about three months.

Chocolate Heaven: The Ritz-Carlton in Marina del Rey is having a chocolate-lovers’ weekend Nov. 14-16. Each event is priced separately, but scheduled so that you can attend all. The weekend begins with a reception on Friday night, and moves to a cooking-with-chocolate class on Saturday morning. Saturday afternoon, there are no less than three chocolate-paired tastings: tea and chocolate first, then cognac and chocolate, and finally pink champagne and chocolate. Saturday night brings a six-course chocolate dinner, and if that’s not enough for you, Sunday morning lets you tuck into a chocolate brunch. For prices, times and reservations, call the Ritz-Carlton at (310) 823-1700.

* The Ritz-Carlton, 4375 Admiralty Way, Marina del Rey (310) 823-1700.

The Rename Game: Celestino Drago has officially changed the name of his Pasadena restaurant from Il Pastaio to Celestino. The menu is still Italian, but has been expanded to include more Sicilian specialties. And the decor has been made more homey.

Meanwhile, Clearwater Cafe in Pasadena now wants to be known as Clearwater Seafood in order to emphasize its new dedication to seafood. When the restaurant first opened, it served seafood along with lighter California fare and organic options. The organic angle was dropped about four months after opening. Recently the restaurant has installed an oyster bar, a lobster tank and a crab tank. And the menu now reflects more of the New Orleans style of cooking.

* Celestino, 141 S. Lake Ave., Pasadena (626) 795-4006.

* Clearwater Seafood, 168 W. Colorado Blvd., Pasadena (626) 356-0959.

A Lower, Wider Le Chardonnay: Le Chardonnay’s owner, Maurice Constantin, has decided to lower the dinner prices at his establishment to bring in a wider crowd. Entrees that once began at $19.95 now begin at $16.95, and at least six entrees now fall under the $20 mark. Yea for the commoner.

* Le Chardonnay, 8284 Melrose Ave., L.A. (213) 655-8880.

Farewell, Sweet Princess. The Siamese Princess on 3rd Street in L.A., which recently became the the Siamese Princess Ginger Grill, will be closing its doors soon. The new concept and chef for the restaurant didn’t work out, so these next few weeks are your last chance to visit the princess in all her ginger glory.

* The Siamese Princess Ginger Grill, 8048 W. 3rd St., Los Angeles (213) 653-2643.


Sampa’s Pizza Cafe

This gourmet pizza cafe serves up classic Italian pizzas or Brazilian-style pies featuring Brazilian flavors with a California twist along with pastas and sandwiches. For early morning risers, grab freshly baked pastries from Rockenwagner and artisan coffee by Caffe Luxxe offered daily at this neighborhood pizza cafe. Chef Marcus Roberto earned a highly respected Pizza [&hellip]


RESTAURANTS : <i> QUELLE SURPRISE!</i> : A Classy Room, a View of the Marina, Seafood Galore--and Franco-American Gnocchi

Say you’re in Marina del Rey and you want to spend a lot of money on a major meal. Lucky you: Go straight to the Dining Room.

The Dining Room is the ostentatiously understated name that the Ritz-Carlton hotel chain prefers to give its most ambitious restaurants. This particular Dining Room, recently opened at the Ritz-Carlton, Marina del Rey, takes the form of a large but fairly intimate room of deep carpets and rich fabrics, wood paneling, 19th-Century genre paintings and a wall of windows giving a view of the marina itself, complete with boats. It features a complement of low-keyed waiters--and a cuisine that requires some explanation.

The chef, Louis Chalus, worked for years under the renowned (non-nouvelle cuisine) chef Raymond Oliver at Le Grand Vefour in Paris. Since every ambitious restaurant must claim to represent a school of cookery these days--preferably a school of which it is the unique exemplar--Chalus’ Dining Room serves “fine regional cuisine with an emphasis on local seafood.” But you won’t exactly find California dishes here, and the ingredients run to Colorado lamb, Maine lobster and seafood from Japan, Hawaii and Scotland, plus the occasional foreign truffle.

Let’s say Chalus cooks French in a style that is alert to Californian ideas, particularly our love of surprises. When you sit down, a waiter may bring you something like a bit of lobster and caviar floating on mango salsa, served in a martini glass.

Chalus writes a new menu every week, which is admirable, though it means you can’t come knowing you’ll find something you liked before. (In practice, he semi-repeats. Fried Kumamoto oysters, Colorado rack of lamb, sweet potatoes with wild mushrooms and lobster with baby bok choy show up over and over with different sauces and garnishes.)

He also compiles a three-course prix-fixe dinner from the week’s menu, with an appropriate glass of wine with each course. One week, for instance, it listed sweet-potato gnocchi with wild mushrooms and artichoke cream, Pacific-style bouillabaisse in lemon-grass broth and raspberry-hazelnut nougatine.

The sweet-potato gnocchi were chewy compared to the usual white-potato kind, but they were more flavorful, and in among the wild mushrooms and artichoke cream were baby vegetables and shreds of prosciutto. The bouillabaisse--really a soupe a poisson , since it came with a bit of the hot sauce called rouille --had a wonderful broth, fishy and saffrony with an exotic tang of lemon grass and loaded with excellent ingredients that would not appear in a true Mediterranean bouillabaisse: scallops, lobster, mahi-mahi, salmon and tiny vegetables, including an inch-long ear of corn complete with tender husk.

But beware--the menu doesn’t always make clear what’s going on. “Sonoma duck foie gras , mango terrine” should have a hyphen between the foie gras and the mango . It’s a terrine of duck liver layered with mangoes, a surprisingly good combination, like having sweet Sauternes with foie gras. And Kumamoto oysters fried in cornmeal and sesame-seed breading--toasty, crunchy, not too oily--rested on what looked like green pasta and tasted like seaweed but wasn’t the menu’s beet-cilantro coulis .

Chalus is saffron-happy, particularly in his soups. A cream of wild mushroom soup garnished with asparagus flan was distinctly flavored with mushrooms and saffron. A saffrony lobster cream soup was baked in a bowl with a puff-pastry crust, an idea that was fashionable about 15 years ago, though in those days the crust rarely came out as light and flaky as this.

In the appetizer of Maine lobster and pink abalone in crispy rice paper, a sort of taco made with fried egg-roll wrapper, the best parts were the garnish of tomatoes and onions and the cilantro vinaigrette in the seasonal green salad, it’s the slug of goat cheese in the herbal beignet. But the salmon with warm new potatoes--excellent smoky salmon, with cream and chives but no sauce--would have been better with some lemon, or dill, or something.

Here’s an example of Chalus’ tactics. One week, the Colorado rack of lamb came on a mat of sliced yellow potatoes cooked quite brown, like a bed of potatoes Anna, with a tangy ratatouille in the middle. The next week, the lamb, which had been marinated in sake and ginger, was decidedly charcoaly and came in a red wine sauce, sprinkled with boiled fava beans. It was hard to say which was better. They were both tender, flavorful and surprising.

Beef tenderloin often gets a rather aggressive treatment: a lot of cracked pepper rubbed into the sides or a sort of frosting of sherry and Stilton cheese. With this ruggedly flavorful piece of meat may come two delicate side dishes, a bit of gratin potato with a slice of black truffle on top and a custard flavored with beef marrow and with a sprig of thyme sticking out of it.

One night there was a roasted veal loin with saffron linguine in an exotic orange-gin sauce, though, on another night, the sea-urchin butter on the veal medallions on lobster linguine tasted more like a cream sauce flavored with tomato. Hawaiian onaga, a swordfish, was wrapped in a potato crust that seemed like stiff filo--not the best idea that’s occurred to this chef, though I’d eat almost anything with the Riesling-tarragon sauce that came with it.

The desserts tend to repeat, and the one not to miss is the chocolate mousse. Chocolate mousses , that is . There are three small ones--bitter, milk and white chocolate--with each little chunk set atop a crunchy cookie base on a plate piped with a veritable wallpaper pattern of colored dessert sauces.

There’s often a nougatine, which here means flavored pastry cream between a couple of nut-flavored wafers, accompanied by colorful squiggles of raspberry-and-mango sauce in the raspberry nougatine or a bit of raspberry compote in the lemon nougatine. I found a strange taste in the almond wafer on the latter, but on the whole the nougatines are more exciting than the slightly dry souffles.

And remember, even if you don’t want dessert--or if your credit card has hit its limit by the end of the meal--they’ll bring a tray of fresh chocolates after dinner. Just a little surprise.

The Dining Room, Ritz-Carlton, Marina del Rey, 4375 Admiralty Way (310) 823-1700. Open for dinner Tuesday through Saturday. Full bar. Validated valet parking. All major credit cards accepted. Dinner for two, food only, $79-$109.


The Ritz-Carlton Marina Del Rey Welcomes New Pastry Chef - Recipes

Overlooking Mother’s Beach, Beachside Restaurant & Bar is the perfect waterfront dining spot in Marina del Rey to savor fresh Californian cuisine and enjoy tranquil beach views, while others paddle board, swim, or build sandcastles on the shore. This favorite Marina del Rey restaurant on the water features a redesigned bar and dining room that open up onto our patio providing a one-of-a-kind al fresco dining experience.

Beachside Hours
8 AM - 3 PM Brunch (Outdoor Dining Available)
4PM - 10 PM Dinner (Outdoor Dining Available)

Bright and Early

*Greek Yogurt & Fresh Berries | 12

fresh mixed berries, toasted almonds, lavender honey, berry sauce, toasted coconut

Assorted Patries | 20

butter croissant, blueberry muffin, cheese danish, chocolate croissant

*Banana Pancakes | 20

(5) fluffy pancakes, fried plantains, cinnamon honey butter, fresh berries

Croissant Breakfast Sandwich | 20

scrambled egg, boursin cheese, garlic aioli, wild arugula, mixed green salad

*Beachside Scramble | 16

applewood smoked bacon, tomato, avocado, cheddar & jack cheese, basil, country potatoes

*Protein Scramble | 18

egg whites, spinach, shiitake mushrooms, grilled chicken breast, avocado, black bean salsa, simple green salad

Frangelico Custard French Toast & Fried Chicken | 18

crispy fried tenders, fresh berries, cinnamon butter, vanilla maple syrup

Cowboy Surfer Hash | 18

two sunny side up eggs, chicken apple sausage, summer squash, roasted peppers, caramelized red onion, red bliss potato, salsa verde

Chilaquiles | 18

two sunny side eggs, chile colorado sauce, salsa verde, black bean puree, cotija cheese, red onion, cilantro, crispy corn tortilla strips

Sleepin' In

Mezze | 20

chili lime hummus, eggplant puree, labneh, feta, mixed olives, pita

Beach Bod Bowl | 28

herbed grilled salmon, curly kale, Okinawa sweet potato, roasted vegetables, avocado, toasted pepitas and almonds, dried cranberry, guajillo chili vinaigrette

Creamy Clam Chowder | 18

Ipswich clams, Idaho potato, clam cake, bacon lardon, grilled bread

Grilled Caesar Salad | 16

white anchovy, parmesan, brioche croutons, meyer lemon caesar dressing

Beets & Baby Kale | 18

baby kale, balsamic beets, satsuma tangerine, crispy shallot, honey yogurt

Beachside Tacos | 18

pico de gallo, cabbage, chipotle crema, cotija cheese, tomatillo avocado sauce &ndash served with 3 tacos
choice of: fried fish | fried shrimp

½ lb. Cheeseburger | 20

sharp cheddar, grilled onions, roasted garlic aioli, lettuce, tomato, truffle parmesan tots
hangover style: one egg over easy and applewood smoked bacon +4

Fried Chicken Sandwich | 22

crispy chicken, coleslaw, bread & butter pickles, honey mustard, brioche bread, truffle parmesan fries

Shrimp Fettuccini | 30

blue lake beans, blistered heirloom tomato, shiitake mushroom, shrimp cream, shaved parmesan

Whole Roasted Branzino | 46

pistachio dukkah, chimichurri, charred citrus and rosemary vinaigrette, fragrant herbs, chimichurri sauce

Dessert

German Chocolate Cake | 14

Dulce de Leche Cheesecake | 14

Fosselmans Seasonal Sorbet Trio | 12

seasonal flavors, fresh berries

½ Dozen Warm Chocolate Chunk Chip Cookies | 9

Carrot Cake | 14

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.

To Start

Mezze | 20

chili lime hummus, eggplant baba, labneh, feta, olives, pita bread

Beets & Baby Kale | 18

baby kale, marinated beet, satsuma tangerine, crispy shallot, honey yogurt

Grilled Caesar Salad | 16

grilled romaine, white anchovy, parmesan, brioche crouton, meyer lemon Caesar dressing

Hamachi Crudo | 22

sambal cucumber, kaffir lime, jalapeno, crispy shallot, basil, coconut lemongrass

Artisian Cheeses & Charcuterie | 22

domestic and international chef&rsquos selection, traditional accoutrements, grilled bread

Midcourse

Spanish Octopus | 24

peanut salsa macha, eggplant puree, mustard, mango chutney

Shrimp Fettuccini | 30

blue lake beans, blistered heirloom tomato, shiitake mushroom, shrimp cream, shaved parmesan

Grilled Prawns | 26

labneh, zhough, fragrant herb salad, charred lime

Grilled Asparagus | 18

mojo rojo, jamon serrano, manchego cheese, fried egg

Creamy Clam Chowder | 18

Ipswich clams, Idaho potato, clam cake, bacon lardon, grilled bread

Bone Marrow | 18

fennel, salsa verde, grilled bread

Mains

Beef Duo | 45

red wine braised short rib, flat iron steak, sweet corn succotash, red pepper mojo

Filet Mignon | 55

8oz angus beef, little potatoes, grilled asparagus, porcini puree, bordelaise

Whole Roasted Branzino | 46

pistachio dukkah, chimichurri, charred citrus and rosemary vinaigrette, fragrant herbs, chimichurri sauce

Orange & Mint Mojo Chicken | 32

fried platano macho, seasonal vegetable sofrito, orange mint mojo

Loch Duarte Salmon | 34

Okinawa sweet potato, sesame seaweed salad, coconut lemongrass broth

Ancho Chili BBQ Lamb | 50

slow roasted lamb shank, ancho chili bbq glaze, celery and potato puree, kohlrabi citrus slaw

Dessert

German Chocolate Cake | 14

Dulce de Leche Cheesecake | 14

Fosselmans Seasonal Sorbet Trio | 12

seasonal flavors, fresh berries

½ Dozen Warm Chocolate Chunk Chip Cookies | 9

Carrot Cake | 14

coconut & pecans, bourbon caramel sauce

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.

Breakfast

GREEK YOGURT & FRESH BERRIES | 12

fresh mixed berries, toasted almonds, lavender honey, berry sauce, toasted coconut

BEACHSIDE SCRAMBLE | 16

applewood smoked bacon, tomato, avocado, cheddar & jack cheese, basil, tater tots

PROTEIN SCRAMBLE | 17

egg whites, spinach, shiitake mushrooms, grilled chicken breast, avocado, black bean salsa, simple green salad

FRIED CHICKEN & FRANGELICO CUSTARD FRENCH TOAST | 16

crispy fried tenders, fresh berries, cinnamon honey butter, house vanilla maple syrup

SEASONAL PANCAKES | 18

(5) fluffy pancakes, cinnamon honey butter, house made orange vanilla syrup, fresh berries

COWBOY SURFER HASH | 18

two sunny side up eggs, chicken apple sausage, summer squash, roasted peppers, caramelized red onion, red bliss potato, salsa verde

All-Day

CHILI & LIME HUMMUS | 14

cilantro pesto, roasted pepitas, parmesan, sliced cucumbers, baby carrots, grilled pita bread

ARTISAN CHEESES AND CHARCUTERIE | 12

traditional accoutrements, grilled bread

GRILLED CHICKEN & HEIRLOOM APPLE SALAD | 25

wild arugula, pomegranate, toasted almond, pecorino pepato, white balsamic vinaigrette

FRIED CHICKEN SANDWICH | 22

crispy chicken, house made coleslaw, bread & butter pickles, honey mustard, brioche bread, truffle parmesan tots

½ LB. CHEESEBURGER BURGER | 20

sharp cheddar, grilled onions, roasted garlic aioli, lettuce, tomato, truffle parmesan tots

hangover style: one egg over easy and applewood smoked bacon

SHRIMP FETTUCCINI | 30

blue lake beans, blistered heirloom tomato, shiitake mushroom, shrimp cream, shaved parmesan

MEYER LEMON & HERB ORGANIC HALF CHICKEN | 32

autumn root vegetables, roasted chicken jus

BEACHSIDE TACOS | 18

pico de gallo, cabbage, chipotle crema, cotija cheese, tomatillo avocado sauce &ndash served with 3 tacos |
choice of: fried fish | fried shrimp

LOCH DUART SALMON | 34

herbed grilled salmon, curly kale, okinawa sweet potato, roasted vegetables, avocado, toasted pepitas and almonds, dried cranberry, guajillo chili vinaigrette

ORGANIC 7OZ. WAGYU “KOBE” FLATIRON | 34

charred sweet white corn, grilled zucchini, roasted baby peppers, avocado, chimichurri sauce

NY STEAK & FRIES | 48

12 oz grass fed beef, hand cut Idaho russet potato fries, salsa verde, garlic aioli

For the Kiddos

GRILLED CHEESE & TOTS | 12

CHICKEN TENDERS & FRIES | 12

CHEESEBURGER & FRIES | 12

Something Sweet

APPLE TARTE TATIN | 14

baked granny smith apples, bourbon caramel, vanilla bean whip cream

PUMPKIN CHEESECAKE | 14

vanilla bean whip, graham cracker crust

CHOCOLATE CHUNK CHIP COOKIES ½ DOZEN | 9

Just Add Ice

ON THE ROCKS | 20

ON THE ROCKS | 20

ON THE ROCKS | 20

ON THE ROCKS | 20

House Expressions

ON THE ROCKS | 20

ON THE ROCKS | 20

ON THE ROCKS | 20

ON THE ROCKS | 20

Spirits

ABSOLUT VODKA | 65

TANQUERAY GIN | 65

MYERS DARK RUM | 65

JIM BEAM BOURBON | 65

JOSE CUERVO BLANCO | 65

EL JIMADOR BLANCO | 70

HERRADURA REPOSADO | 75

JOHNNIE WALKER BLACK | 75

CORONA | 25

BOHEMIA | 25

STELLA | 25

BUDLIGHT | 20

MICHELOB ULTRA | 20

LAGUNITAS IPA | 25

HOUSE SPARKLING | 48

HOUSE ROSE | 48

HOUSE WHITE | 48

HOUSE RED | 48

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.

Christmas Take Home Menu by Beachside

Please call (310) 439-3033 to place your Christmas Eve or Christmas Day to-go order.

*Available for pre-order only. All catering orders must be placed by 5:00 pm Tuesday, December 22nd. Orders must be picked up on either, Thursday December 24th or Friday December 25 th between 5 pm - 8 pm. Because of the high volume during holiday production, we cannot accommodate any modification requests. Please note, all beef will be cooked to a medium rare temperature. Credit card required at time of purchase.

CERTIFIED ANGUS BEEF

  • 8 LB PRIME RIB | feeds 8-12 people | $210
    rosemary and garlic rubbed, horseradish cream, natural beef jus
  • WHOLE FILET MIGNON | feeds 8-12 people | $225
    four peppercorn crust, roasted shallot veal, demi-glace

Salad platters

  • Little gem lettuce wedge salad | feeds 8-12 people | $25
    smoked bacon, cherry tomato, chives, blue cheese, pickled onion, ranch dressing
  • Caesar salad | feeds 8-12 people | $25
    romaine lettuce, Reggiano parmesan, anchovy Caesar dressing, brioche croutons

A la carte accompaniment trays | feeds 6-8 people | $40 per tray

  • crème fraiche mashed potatoes and gravy
  • roasted asparagus with dijon lemon sauce
  • spinach and artichoke gratin
  • black Truffle creamed corn

Additional sauces and sides

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.

Mimosa Me

sparkling wine, orange juice

Crispy Avocado Taco

tempura avocado, shredded cabbage, pico de gallo, tomatillo salsa, chipotle crema,cotija cheese

Fried Chicken Sando

coleslaw, pickles, honey mustard, tots

1/2 lb Cheeseburger

cheddar, grilled onions, garlic aioli, lettuce tomato, tots

Fried Chicken & French Toast

fresh berries, cinnamon butter, maple syrup

Beachside Scramble

applewood smoked bacon, tomato, avocado, cheese, basil, potatoes

Dessert

Chocolate Chunk Chip Cookies

Fosselmans Seasonal Sorbet

Dulce de Leche Cheesecake

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.

To Start

Mezze

chili lime hummus, eggplant puree, labneh, feta, olives, pita bread

Grilled Caesar Salad

grilled romaine, white anchovy, parmesan, brioche crouton, meyer lemon caesar dressing

Hamachi Crudo

sambal cucumber, kaffir lime, jalapeno, crispy shallot, basil, coconut lemongrass

Grilled Prawns

labneh, zhough, fragrant herb salad, charred lime

Shrimp Fettuccini

blue lake green beans, blistered heirloom tomato, shiitake mushroom, shrimp cream, shaved

Beef Duo

red wine braised short rib, flat iron steak, sweet corn succotash, red pepper mojo

Salmon

okinawa sweet potato, sesame seaweed salad, coconut lemongrass broth

Platanos Maduros

grilled cactus salad, mole chocolate, queso fresco

Dessert

Dulce de Leche Cheesecake

Fosselmans Seasonal Sorbet

Warm Chocolate Chunk Chip Cookies

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.

The only thing better than brunch is brunch by the beach. Soak in the panoramic views of Mother's Beach on our outdoor patio in Marina del Rey as you share your way through our All-New Prix Fixe Executive Brunch every Saturday and Sunday from 8 am - 3 pm, $55 per person. Crafted and executed by Executive Chef Victor Morales, this shared culinary escapade is set to refresh the senses featuring the freshest coastal cuisine and handcrafted cocktails. Brunch in Marina del Rey never looked so good!

Join us at Beachside Restaurant and Bar as we think past the basic bubbly and start shaking things up. We are mixing innovative originals with the freshest ingredients from coffee cocktails with a kick to Campari & Lilet sparkling sips. Did we mention signature froze and friesling? Oh yah, we've got those too.


Watch the video: The Ritz-Carlton, Marina del Rey - Edible Flowers at Cast u0026 Plow (January 2022).