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😍 5/5 - The free-standing little building has been there for
By 👻 @teddy g., 02/18/2022 3:00 am
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The free-standing little building has been there for decades but the most important thing to know about the history of marino ristorante is that the food is excellent and perfectly prepared from scratch. And in all the decades we have eaten there, that means every singe bite. That also means that I've eaten many large pieces of grilled octopus, cippolini onion and peppers anti pasti, pappardelle bolognese, bread heels and ricotta cheesecake over the years. It probably is a long time since the cabinets featuring anti pasti stood right inside the door.That is until now and specifically this week. New dishes to try match the spiffed up interior, which is new this year. The look is very cool, black and white, very spare. We were touched to sit at one of the two back tables of honor with ghosts of the Paramount Studio high executives, who used to lunch there. Comfy black leather banquettes still line the side and front wall, with tables in the middle of the restaurant. The new dishes on the February 2022 menu did not disappoint: We had to try the crust di mare, since it was Sal who introduced the concept to LA. Crudo di Mare arrived on a rectangular plate half wild Japanese snapper crudo, sprigs wild arugula with slivered radish underneath. ($22)Marino Salad of chopped mix greens, (almost inpercepable) eggplant caponata, salami, cheese and legumes. This is a chopped salad lover's dream. ($19)The lamb papparadelle was sublime and still rustic enough with braised lamb sumo ($28). Chef Sal was kind enough to invite us into the kitchen to show how it was made at the end of lunch hour, meaning the fresh ingredients and seasonings, the slow braise and the care.Mario Marino, shares responsibilities in front of the house, and always makes you feel like family. Younger brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen. Sal is famous as a wine expert and high level wine tastings take place regularly. Marino is one of two dozen restaurants in Los Angeles to garner awards from Italian associations, which means passing an extensive series of rigorous tests. They just got another one last week. I love cultural history and immigrant stories, and now second generation operated ethnic restaurants, Dad Ciro (who passed away in 2009) created Marino Ristorante as an old school formal dining room in 1979. He first waved us into his place with such enthusiasm when we were walking down the street from a event, and we were regulars from them on. He raised his sons right.
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