So much to do by the water these days.
Like... nothing. Lying there in the sun and doing absolutely nothing.
Or, if you’re feeling motivated, you could rally for a smoked steak right on the marina...
Take it all in at Cast & Plow, a new restaurant with house-smoked steaks, lemongrass-infused cocktails and insane harbor views, now open at the Ritz-Carlton, Marina del Rey.
It happens. Sometimes visiting clients stay in Marina del Rey. So meet up here, in the lobby-adjacent lounge with enough giant nautilus shells to double as Steve Zissou’s living room.
And then, assuming you’re here on one of the 358 non-cold days of 2014, you’ll all want to head through the restaurant to the elongated patio hanging over the marina. Something about those yacht views really enhances your gin fizzes, made with fresh blood orange and lemongrass syrup... and marina air, once you’re out there.
There you’ll order some surfy, turfy kind of stuff. Like shrimp risotto with wild mushrooms and grilled Meyer lemon, Baja scallops with uni cream and house-smoked, 32-day-aged ribeye with salsa verde.
If talking deal points runs long, there’s always a room waiting upstairs. And PB&J french toast with Frosted Flakes crusts for breakfast.
Just like Mom never used to make.
Like... nothing. Lying there in the sun and doing absolutely nothing.
Or, if you’re feeling motivated, you could rally for a smoked steak right on the marina...
Take it all in at Cast & Plow, a new restaurant with house-smoked steaks, lemongrass-infused cocktails and insane harbor views, now open at the Ritz-Carlton, Marina del Rey.
It happens. Sometimes visiting clients stay in Marina del Rey. So meet up here, in the lobby-adjacent lounge with enough giant nautilus shells to double as Steve Zissou’s living room.
And then, assuming you’re here on one of the 358 non-cold days of 2014, you’ll all want to head through the restaurant to the elongated patio hanging over the marina. Something about those yacht views really enhances your gin fizzes, made with fresh blood orange and lemongrass syrup... and marina air, once you’re out there.
There you’ll order some surfy, turfy kind of stuff. Like shrimp risotto with wild mushrooms and grilled Meyer lemon, Baja scallops with uni cream and house-smoked, 32-day-aged ribeye with salsa verde.
If talking deal points runs long, there’s always a room waiting upstairs. And PB&J french toast with Frosted Flakes crusts for breakfast.
Just like Mom never used to make.
