Ranch & Coast Magazine

December 2022

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Page 97 of 139

at Wall Street space has been completely transformed. Wrought iron gates give way to a courtyard-style patio where raised ceilings flush with white flowers provide a most elegant form of shelter. Colorful tiled flooring extends indoors to a bar where an expertly curated array of amaros and other Italian spiritual staples (plus an almost counterintuitively vast collection of whiskies) are as much a centerpiece as a grand, tulle-draped chandelier resembling an inverted wedding cake. at area is the domain of Bar & Spirits Creative Director Beau du Bois, whose experience includes the three-Michelin- starred e Restaurant at Meadowood in Napa Valley. His aim when developing Marisi's cocktail list was to offer the familiar — aperol spritz, negroni, G&T — infused with unique touches steeped in technique and elbow grease. For Marisi's bellini, Napa white peaches are juiced, clarified using a centrifuge, and then blended with Portuguese white wine that's force-carbonated just before serving. e house Old Fashioned features bourbon infused with dried apricot and blended with Japanese whiskey to balance the fruit's residual sweetness. An espresso martini utilizes a custom blend of Papua New Guinea and Mexican beans selected by du Bois and roasted to his exacting specifications. Even limoncello — oft underappreciated — gets its due. Forged in-house with Sorrento lemons from Murray Family Farms, it's clear versus cloudy and lacks the pithiness common in this liqueur. As proud as du Bois is of his tipples, guests are advised to literally do as the Romans do and start off with a glass of bianco or rosso vermouth. Or for beer enthusiasts, the Marisi Italian-style pilsner is crisp, clean perfection devised by San Diego's foremost lager expert, Doug Hasker of Puesto Cerveceria. Also recommended is an olive oil-brushed loaf of focaccia dusted with flakes of Maldon sea salt and served with an herbaceous, deep green oil that tastes of pepperoni, care of Calabrian chilies. Like everything at Marisi, assorted appetizers and salads (Little Gem Caesar, arugula with pistachio and dried cherries, chopped lettuces with salami and piave-vecchio cheese) are devised to be shareable. Tempura-fried squash blossoms are stuffed with sweet-and-sour caponata, while earthy chickpeas and salty, funky olives lend Mediterranean flair to moist, meaty mackerel. Lamb and mortadella meatballs are brilliantly crusted yet tender on the inside and permeated by a spiciness that builds with each bite. A ten-foot brick-and-tile hearth is a cornerstone of the kitchen, which is helmed by L.A. transplant Chad Huff (Providence, Felix Trattoria, Broad Street Oyster Co.). at Italian vessel caramelizes and coaxes flavorful juices from 60-day dry-aged prime beef (porterhouse or bone-in New York) and pastoral lamb served with toothsome sunchokes and a date purée Indulge dining << LEFT Marisi Executive Chef Chad Huff BELOW Spaghettoni: Sea Urchin, Chilis, Chives, Lemon @ranchandcoast ranchandcoast.com 98 DECEMBER 2022 RANCH & COAST MAGAZINE

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