It was time. The icon gets stark, white-blue, pearlescent new digs.
Plenty of restaurants have a view of the water. So in 1941, these guys said hold my martini and put their restaurant IN the water. In the early days, The Marine Room was just a drop-dead gorgeous room at the edge of the world to get cocktails. But it became a destination of its own under Master French chef Bernard Guillas. Bernard left last year, handing the keys to talented youngish gun Mike Minor who helmed Border Grill in Vegas.
And now the refresh from Studio UNLTD who built Callie in East Village and Bestia and Bavel in L.A. They added more seats, brass, tiles, swivel chairs at the bar to turn and watch the incoming sets and seals; a massive white, curved couch to recline and take it all in. MR is still a place to bear big life moments. It just undid a button or two and became a social gathering.
Executive Chef Mike Minor says that The Lounge will become an integral part of The Marine Room ethos.
“We’re excited to offer our guests an exclusive experience to match our incomparable views of La Jolla Cove and Shores,” Minor said. “The lounge gives us a stage from which to showcase an all-new menu presented in a way that’s engaging, seductive, and creative. It’s all about luxury and indulgence in an atmosphere that’s refined but with a vibe that’s more relaxed than diners have known in the past.”
The Menu:
- Dry Aged Bluefin Tuna Carpaccio served with lemon oil, ginger, yuzu, black winter truffle and a garlic chili oil
- Surf & Turf with Hokkaido scallop, Kurobuta pork belly, caviar, and a bacon whiskey jam
- The Tenderloin Tartare tempts with fermented pineapple mustard aioli, bone marrow butter, and pretzel, topped with black truffle
- Caviar Flight pops with premium Champagne pairings
