Cuisine:

• Californian

mar'sel Description:
Mar'sel, the fine dining restaurant of the Terranea Resort, features an interior decorated in warm brown tones with vaulted ceilings and a large fireplace, but the grand show is on display on the patio with its sweeping views of the Pacific Ocean. Chef Michael Fiorelli---whose path included The Little Nell, The Inn at Little Washington and Simon L.A.---has created a menu of California cuisine that often sources fresh and seasonal local ingredients, including some herbs and produce grown on the hotel grounds. Dinner might begin with an amuse bouche of Wagyu beef tartare. Skip the grilled octopus appetizer and instead start with creamy artichoke soup with maple glazed pork belly and a quail egg or the salad composed of avocado and hearts of palm with Persian cucumber, pea tendrils, yogurt, lemon and dill. From the selection of entrées, we enjoyed the grilled Wagyu rib-eye cap served with creamed chard tortelloni and carrots. Other options might range from herb crusted lamb to Fiorelli's vitello tonnato, where prosciutto hugs seared tuna and is accompanied by crispy sweetbreads and ricotta pudding. The desserts are as modern as the savory part of the meal. Indulge in the caramel pudding sprinkled with fleur de sel or the kumquat upside down cake with tangerine, cardamom and whipped mascarpone, which paired well with a pour of Pyrat Rum Cask 1623 ($46). The wine list focuses on sustainable and biodynamic wines, primarily from California wineries, and is overseen by sommelier Cameron Russell. Signature cocktails include the mar'sel mule made with rum, ginger, seasonal fruit jam, ginger beer and fresh lime.


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