Cuisine
Open
Breakfast, Lunch & Dinner dailyFeatures
- Private room(s)
- Full bar
- Reservations suggested
- Valet parking
- Business casual
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Marche Restaurant Review: There's an air of formality at this restaurant tucked into a boutique hotel, from the doormen to dark wood-paneled walls and white damask linens, but it’s not stuffy. The food is approachable and, best of all, contains ingredients from local farms whenever possible. Appetizers include Mission figs with aged Serrano ham and balsamic vinegar. Chef Brian Molino is fond of pairing two preparations of the same meat on a plate; try the braised short ribs with grilled sirloin. Molino offers meat-free dishes and will accommodate vegan requests as well. Save room for dessert, the pastry chef here is one of the best in the area and the sweets offerings change daily. The wine list is lengthy enough to satisfy most diners who aren’t collectors and the restaurant frequently hosts dinners pairing wines with local farm products. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
