* Click here for rating key
THIS RESTAURANT IS CLOSED Marbella Restaurant Review: Executive chef Paul Gibbs strives mightily to keep an upscale air of contemporary Southwestern cuisine at this hotel restaurant that also serves buffets at both breakfast and lunch. Non-buffet lunch options do include an ancho-glazed barbecued chicken salad, a Fiesta Chicken Fettuccine with chipotle cream sauce and a wild mushroom pasta with red bell pepper cream. But it's only at dinner that any adventuresome entrées appear---notably an ajillo snapper envelope with an ajillo pesto; pork medallions with chipotle-honey-mustard glaze; and a pastel Azteca of corn tortillas layered with roasted poblanos, corn and shredded chicken. Desserts have always been above par here, and a berry basket with cinnamon-star anise and honey is a particularly refreshing way to end a meal of layered tortillas.