The biggest Italian opening in a long while—Marisi in La Jolla. Here’s the first look at what they’ve created.
The lineup reads like the roster of a fantasy restaurant league: culinary director Erik Aronow cooked with Michael Voltaggio (Ink) and Jordan Khan (Vespertine); exec chef Chad Huff started as a line cook at two-star Michelin Providence, then mastered hand-made pasta under Evan Funke at Felix Trattoria, and ran the show at Broad Street Oyster Co.; and bev director Beau du Bois comes from three-star Michelin The Restaurant at Meadowood.
They’re dry-aging fish. Dry-aging meat. Handmaking pastas daily. Woodsmoking half chickens and local mackerel and lamb chops. And at the bar, along with the rare spirits and aperitivos, du Bois is making it his personal mission to change Americans’ unfair perception of limoncello (he housemade about 200 gallons and hid it all over the property, waiting for you).
It’s charming as hell. And it’s here—Marisi in La Jolla.
