Location: Ritz-Carlton. 4375 Admiralty Way. Marina del Rey, California 90292 USA. (310) 823-1700
Date: October 29, 2011
When the Ritz-Carlton Marina Del Rey renovated and opened its new restaurant in the early 2000s the naming committee was obviously inspired by Steve Martin‘s classic LA Story (and its 80s restaurant, lee-dee-oh — spelled l’idiot). In any case, the original Jer-ne actually served up top notch California Asian Fusion when it opened. Like most hotel restaurants, there has been chef turnover — who knows how many times in the last decade. I hadn’t been in a few years (except for the pretty amazing Sunday brunch) and when an old friend from High School Facebook IMed me that he was in town, we headed on over.
From my cellar. Parker 96 points. “The 2008 Flor de Pingus offers up an enticing nose of smoke, Asian spices, incense, espresso, black cherry, and blackberry. On the palate it displays outstanding volume, intensity, and balance. Rich, dense, and succulent, it has enough structure to evolve for 4-5 years and will offer prime drinking from 2015 to 2028.”
“oyster. pacific oysters, crispy potato, spanish ham, sambuca hollandaise.” The sauces were really good, but the oysters had that bitter note that fried oysters often have. Every time I have them I’m reminded that I like my oysters raw.
“spiced peanut butter mousse. crunchy peanut butter chocolate, candied ginger ice cream, spicy caramelized honey.” This was a nice dessert. A good interplay between the fluffy peanut butter, crunch, and the ginger ice cream.
Overall the food at this new Jer-ne was good. It didn’t blow me away or anything, and it’s very different than it used to be 8 or so years ago (full of Japanese influenced dishes), but it was a very solid take on conservative but well executed the New American. Even the desserts show plating influences that are very contemporary — what I think of as geometric and dust — the use of cubes, spheres, and ovals in a sort of post war art kind of arrangement, often dusted with granular flavor components. Red Medicine’s desserts are typical examples, but I suspect it’s really a Ferran Adrià thing.