 Mar'sel, the fine dining restaurant of the Terranea Resort in Palos Verdes, features an interior decorated in warm brown tones with vaulted ceilings and a large fireplace, as well as a bar area. We recommend sitting outside on the patio to take in the amazing views of the Pacific Ocean. Chef Michael Fiorelli --- whose culinary path included The Little Nell, The Inn at Little Washington and Simon L.A. --- has created a menu of California cuisine that often sources fresh and seasonal local ingredients, including some herbs and produce grown on the hotel grounds. Start with the grilled octopus with chorizo, fried potatoes, piquillo peppers and salsa verde or homemade English muffins with whipped salted butter, pork rillette, chicken liver mousse and a small pot of plum jam. Entrée specials might take inspiration from the sea, as in the halibut with peas and morels. However, we were particularly impressed with the New York strip served with heirloom potatoes, king trumpet mushrooms, caramelized cipollini onions and “creamless” cream corn. For dessert, indulge in the caramel pudding sprinkled with fleur de sel or the warm banana bread with cereal milk ice cream. The well-rounded, comprehensive wine list is overseen by sommelier Steven Ashworth. Signature cocktails include the mar'sel-tini made with Belvedere vodka, blue curaçao and fresh citrus, rimmed with pink sea salt. Service is nice and professional.
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mar'sel Restaurant is one of our 2012
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For photos of our dinner at mar'sel restaurant, read GAYOT.com's blog.
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