Chef and co-owner Jesus Dominguez shaped Morella's menu with a careful hand: He didn't want to tread too far 'out of the box,' he says, keeping the dishes approachable and appealing to Marina diners, while also delving into the iconic dishes and culinary themes that capture the transatlantic fusion between Argentinian and Italian cuisine.
At the heart of the menu is asado, a.k.a. the Argentinian tradition of barbecuing meats over an open-fire grill, usually with family and friends. Dominguez aims to capture the conviviality of asado at Morella.
The restaurant promises pastas like pancetta gnocchi and squid ink ravioli stuffed with Dungeness crab; indulgent starters like bone marrow crostini and porchetta sliders; asado served hot off a massive, flaming grill.
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