"Chef Danny Grant, who helped establish Chicago's Maple and Ash as a national steakhouse name, has opened Marisella in a prime resort location inside the Ritz-Carlton Bacara, just north of Santa Barbara. It takes cues from Grant's pasta-centric menus at Etta with a clear focus on coastal Italian seafood. While the sprawling indoor dining room feels appropriately party-like, the more relaxed patio overlooking the Pacific gives Marisella an alluring charm, especially during sunset."
"Shrimp and lobster ravioli sporting toothy fresh pasta teeter on the edge of too salty, but a lovely green parsley sauce offers balance. Whole salt-baked branzino gets presented tableside then deboned and laced with fresh herbs, brown butter, and capers. The slow-cooked polenta - though more of a Northern Italian dish - is delicious from its layering of Parmesan and mascarpone."
Chef Danny Grant opened Marisella inside the Ritz-Carlton Bacara, just north of Santa Barbara. The menu leans on Grant's pasta-centric approach from Etta with a strong coastal Italian seafood focus. The indoor dining room is large and lively, while the patio overlooks the Pacific and becomes especially appealing at sunset. Starters include focaccia with whipped ricotta, roasted prawns in salsa verde, and crudo options like bluefin tuna and snapper. Signature offerings include shrimp and lobster ravioli, whole salt-baked branzino served tableside, and layered slow-cooked polenta. Skip the tableside tiramisu and choose panna cotta instead. A grassy cliffside patch provides a sunset photo spot.
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]