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13488 Maxella Ave. (Lincoln Blvd.) Send to Phone
A seafood-focused restaurant from chef Jason Neroni in Marina del Rey.

Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.

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THIS RESTAURANT IS CLOSED Catch & Release, Marina del Rey, CA

THIS RESTAURANT IS CLOSED Catch & Release Restaurant Review

: Catch & Release, a project from chef Jason Neroni and Sprout LA restaurant group, was inspired by the childhood trips to Maine that fostered Neroni's love for seafood. A maritime theme dominates the d├ęcor, with buoys, pier numbers painted on pillars, and a nautical chart overtaking one wall. While you wait for a table or stool at the bar, settle into the modern Adirondack chairs next to the fire pit. A cluster of metal-topped picnic tables near the open-style kitchen provide a communal dining feel. Wood-topped tables fill out the rest of the dining room and adjacent patio, while plaid banquettes line a corner of the space. The atmosphere is fun and comfortable, though it can get loud. Leading the team in the kitchen are executive chef Neroni and chef de cuisine Winston Wingfield. The raw bar delivers oysters, bay scallops and seafood platters. The "ocean-to-table" menu continues with "snacks" such as the excellent marinated sardines and a lobster roll made with Parker House rolls. Fans of Neroni's pastas from Superba Snack Bar will want to zero in on the bucatini with Dungeness crab, sweet corn, garlic and chili. Moving on, we like the heartiness of the wild striped bass with heirloom beans, haricots verts, black kale pesto and ocean herbal broth. Line-caught salmon poached in olive oil may appear as a special. Non-seafood options include roasted chicken and panzanella as well as New York strip steak. Pastry chef Katherine Benvenuti, another Superba alum, might present cherry pie with burrata ice cream, Boston cream pie or Eton Mess, a spin on the classic British dessert of strawberries and meringue. There's a smattering of craft beers --- among them a few local offerings and a pear cider --- plus an interesting wine list and cocktails devised by Julian Cox. The "Wicked Pissah" is a contribution from Neroni combining snap ginger liqueur, bourbon, amaro, Benedictine, honey and fresh lemon.
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