Restaurant: Marino Ristorante [1, 2, 3, 4, 5, 6, 7, 8, 9]
Location: 6001 Melrose Ave, Los Angeles, CA 90038. (323) 466-8812
Date: April 24, 2025
Cuisine: Italian
Rating: Always awesome.
Marino Ristorante is one of Los Angeles’s quiet legends, a family-run Italian dining room whose story stretches back to 1952, when Neapolitan émigré Ciro Marino opened his first trattoria for studio executives and movie stars hungry for a taste of home. After two earlier locations, the Marinos commissioned a low-slung, glass-fronted building on Melrose Avenue in 1983 and never looked back. Ownership has stayed strictly in the family: Ciro’s sons now steer the ship—chef Salvatore “Sal” Marino in the kitchen, his brother Mario overseeing the dining room and wine program—while their mother, Maria, still greets regulars at the door. That continuity has made Marino Ristorante both a living slice of Hollywood history and a welcoming neighborhood anchor for Larchmont Village.
Sal Marino’s culinary philosophy folds old-world discipline into the hyper-seasonal bounty of Southern California. The menu pivots around house-made pastas, pristine seafood crudi, and produce—especially heirloom tomatoes—plucked from the family’s own farm plots, then treated with the minimalist respect of Naples. The dining room, with its original terrazzo floor, walnut paneling, and wall of celebrity photographs, evokes mid-century glamour while a sleek marble bar and leafy patio keep the mood contemporary. In a city continually chasing the next big thing, Marino Ristorante occupies a rarified place: a restaurant that helped define the local Italian scene and still sets the standard for gracious, ingredient-driven cooking more than seven decades after the first plate of spaghetti left Ciro’s hands.
We were back in the private room.
The menu at Marino Ristorante showcases an exquisite selection of dishes that highlight seasonal ingredients and refined preparations, featuring items such as crudo, scallops, and various meats. The focus is on elegant presentations and harmonious flavors, reflecting a dedication to culinary artistry and fine dining.
Nasturtium tacos. Peppery and floral, they deliver a fresh, herbaceous bite with a delicate crunch, their bright greens and blossoms popping with color.
Guanciale, cheese toast. Cured pork jowl with silky, peppery richness meets crisp-edged, molten cheese on toast—salty, savory, and deeply satisfying.
Bread.
Yellowtail Crudo. Silky and lightly fatty with a clean, ocean-sweet flavor, it eats bright and delicate. Translucent slices glisten, offering a gentle snap that melts into buttery richness.
Razor clam.
Grilled Sardine. Smoky, blistered skin gives way to rich, oily flesh and clean ocean salinity—simple and elemental. Delicate bones and charred edges add a pleasant snap.
Hokkaido Scallop with Truffle. Sweet, briny, and tender, the scallop’s silkiness meets the truffle’s earthy perfume for a clean, luxurious bite.
Pea Soup. Velvety and sweet-green, it balances fresh pea brightness with gentle vegetal depth. Whether silky and puréed or light and brothy with tender peas, its vivid color and clean, comforting flavor shine.
Wild Alaskan Salmon, Bloomsdale Spinach. Silky, rich salmon with clean ocean sweetness meets the earthy, mineral sweetness of tender Bloomsdale spinach—simple, bright, and deeply satisfying.
Maccheroncini Lamb. A comforting plate where al dente maccheroncini catch a rich, savory lamb sauce—silky, warming, and gently gamey.
Rabbit Porchetta. Rolled and roasted, it’s tender and herb-laced, with a gently gamey depth and an aromatic, savory finish.
“Cheese course” of… A cheese course usually showcases a range of textures, from oozy and creamy to firm and crystalline, with flavors that run lactic, tangy, and nutty—a simple, deeply satisfying finish.
Truffle Pizza. Super insanely good. Earthy truffle aroma saturates each bite, with a blistered, chewy crust and melty cheese that amps up the savory richness.
The first bottle hails from the prestigious Champagne region, featuring a stunning non-vintage blend from a prominent producer. This sparkling wine showcases vibrant acidity, a fine mousse, and notes of green apple, brioche, and citrus zest, making it an ideal companion for oysters or a classic seafood platter.
Next, we have a delightful white Burgundy from a renowned estate, boasting a vintage that’s characterized by its elegance and complexity. On the palate, it reveals layers of ripe pear, white flowers, and subtle oak spice, making it a perfect match for roasted chicken or buttery lobster.
Lastly, we explore a finely crafted Burgundy red, from a celebrated producer, demonstrating the charm of its vintage through its rich layers of cherry, raspberry, and earthy undertones. This Pinot Noir pairs beautifully with duck confit or a rich mushroom risotto, elevating any dining experience
The 2010 Domaine Gagnard-Delagrange Chassagne-Montrachet captivates with its vibrant acidity and complex layers of citrus, stone fruit, and subtle oak. Hailing from the prestigious Côte de Beaune, this Grand Cru offers a rich mouthfeel that pairs beautifully with pan-seared scallops and creamy risottos, showcasing the elegance of its terroir.
The 2004 Chablis Premier Cru Montée de Tonnerre from Domaine Jean-Paul et Benoît Droin shows off its aged character with notes of honey and flint, balanced by a refreshing minerality. Originating from the northern Burgundy region, this wine is an ideal companion to oysters and grilled fish, enhancing maritime flavors with its bracing acidity and depth.
The 2014 Chablis Premier Cru Montée de Tonnerre by Domaine William Fe
The 1964 Chambertin from Maison Groffier-Leger hails from the prestigious Burgundy region of France. This red wine exemplifies a rich and complex profile, featuring notes of cherry, earthy truffles, and hints of spice, balanced by a velvety texture. It pairs beautifully with game meats or a hearty mushroom risotto.
The 1969 Clos de Vougeot from Domaine Jacques Prieur offers a remarkable expression of terroir from this iconic vineyard. With a stunning depth of flavor, it presents layers of dark fruit, cedar, and subtle minerality, enhanced by a long, elegant finish. This wine complements rich dishes like beef bourguignon or matured cheeses.
The 2002 Richebourg from Domaine de la Romanée-Conti is a stunning expression of its terroir, showcasing rich and velvety textures with ripe cherry, plum, and baking spice notes. Its vibrant acidity and firm tannins make it an excellent companion for dishes like braised lamb or duck confit, enhancing the depth of flavors in each bite.
The 2005 Musigny from Domaine Comte Georges de Voguë offers an elegant bouquet of dark berries, roses, and earthy undertones, elegantly layered with hints of mocha and minerality. This finesse and complexity make it a perfect match for wild game dishes, such as venison or a rich mushroom risotto, complementing the wine’s luxurious profile.
The 2000 Musigny from Domaine Comte Georges de Voguë displays a harmonious blend of ripe red fruit and mineral
