Restaurant: Marino Ristorante [1, 2, 3, 4, 5, 6, 7]
Location: 6001 Melrose Ave, Los Angeles, CA 90038. (323) 466-8812
Date: March 3, 2022
Marino is a favorite haunt for many of my wine groups. Tonight my friend John arranged a special dinner with the owner of “Mischief and Mayhem”, a relatively new Burgundy producer.
The amazing chef/owner Sal Marino cooks at his original family location, venerable Marino Ristorante on Melrose and continues to whip up his unique blend of amazing modern Italian. And if anything, he’s gotten even better.
Post pandemic they’ve turned the parking lot into a cute patio.
This is the main interior, or at least some of it.
But we were set up in the private room which really is private. It’s totally separate, connected to the main dining room via the kitchen and even has its own bar and bathroom.
Our menu tonight.
Smoked trout with roe.
2018 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Folatières.
2018 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Referts.
A selection of starters.
Tuna. Stuffed Mexicola Avocado.
Snapper Tartar, Salicornia.
2017 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Champs-Gain.
2016 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Champs-Gain.
Bass, Salsify, Spring Veggies.
2014 Mischief and Mayhem Chambolle-Musigny 1er Cru Les Cras.
2012 Mischief and Mayhem Clos St. Denis.
2018 Mischief and Mayhem Clos St. Denis.
2010 Mischief and Mayhem Corton-Bressandes.
Ancient Cheesecake Gelato — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste with a touch of the sugar subbed out for Sicilian Honey. Mixed in is more Honey and Chopped Pistachios! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #Sicily #honey #pistachio
Chef Sal and John.
Another awesome dinner. Food was great, I’ve had more elaborate meals from Sal, but all the dishes today were excellent. Sal’s a fabulous chef when you let him go all out and today’s lunch was very on point and paired extremely well with the wines.
I hadn’t really heard of Mischief & Mayhem before but these turned out to be lovely wines. And owner Michael Ragg was a very interesting and fun guy to hang out with so this turned out to be a great evening.
For more LA dining reviews click here.
Or experience my gluttonous month-long food trips through Italy.
But, as the dinner was calibrated for mere eating mortals, Erick and went to Izakaya Sasaya for our infamous second dinner.
Crab rice congee.
Sukiyaki pork belly. There was a Sukiyaki pot, but I forgot to take a picture of it.