Seems like I've been making my way to Marina del Rey more and more now. Cafe del Rey is a favorite of MDR locals and I have recently heard great things about it from friends, so I welcomed the invitation to a blogger tasting there.
|Ahi tuna crudo|
"hum botanical" which is rum infused with hibiscus, ginger, green cardamom and kaffir lime. This was the first time I've seen it in a cocktail menu and the herbal taste was quite strong (may not be for everyone).
I started the night with a spiced apple bourbon (woodford reserve, spiced apple cider, simple syrup, ginger ale) -$12
Executive Chef Daniel Roberts grew up in New York City and started his career in Queens. Upon moving to California he worked as executive sous chef at Mondrian Hotel and Asia de Cuba, where he was promoted to executive chef after one year. He then moved on to work at Portofino Hotel and Yacht Club before finally landing at Cafe del Rey.
We started with a trio of raw appetizers, including the ahi tuna crudo pictured above, beef carpaccio, and scottish salmon.
Beef carpaccio, unexpectedly complemented with golden beets, arugula salad, lemon caper vinaigrette.
The refreshing champagne granita was a lovely palate cleanser.
I'm not a big fan of cooked tuna and even though this dish was good (I particularly enjoyed the artichokes), it was underwhelming compared to the other things we had that night.
One of my other favorites:
Housemade lemon and thyme pappardelle with rabbit, truffle, mirepoix and Reggiano Parmesan
The main entree was another amazing dish, the best of the night, perhaps. Duo of Sonoma Lamb: Shank, braised with apricots and Loin encrusted with goat cheese. Served with broccolini and boulanger potato
We ended with a huge platter of desserts:
My favorite was the decadent chocolate cake and lighter port poached pear, great after a big and heavy meal.
Cafe del Rey
4451 Admiralty Way
Marina Del Rey, CA 90292
Disclosure: This meal was hosted