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Marinus Restaurant Review: Marinus is a quiet, airy dining room that segues seamlessly into the outdoors. Professional service, contemporary California cuisine from chef Cal Stamenov, and a 35,000-bottle wine cellar make it a dining destination. Stamenov offers three menus highlighting local ingredients --- some of which he grows himself --- plus a seasonal tasting menu. Stamenov's technique concentrates and elevates simple, pure flavors. A cantaloupe soup amuse-bouche is creamy, sweet and slightly musky, like summer in a glass. A briny, icy oyster with a tart mignonette shimmers in the shell. House-smoked salmon with a smear of horseradish crème fraîche is adorned with caviar in the sort of lily-gilding we heartily endorse. Two medallions of savory Colorado lamb rest on soft polenta, and the knife goes through them as if they were butter. Strawberry granita over Greek yogurt serves as a palate cleanser, followed by a chocolate holiday on a plate: malted chocolate ice cream, a chocolate cookie disk and a deceptively foamy mousse that’s actually quite rich.