Dinner is $349 per person all inclusive | $375 after March 1 | $400 after April 1 | $500 at door
Experience the best of Italian cuisine with Chef Sal Marino at Marino Ristorante! Savor farm-to-table dishes perfectly paired with 18 wines. Join us for an unforgettable culinary experience on Thursday, May 8th at 6:45PM. Learn from an expert and indulge in a one-of-a-kind dinner.
WINE LIST:
- Arianna Occhipinti, 'SP68' Bianco, Sicily, Italy, 2023
- Schiopetto, Ribolla Gialla, Friuli-Venezia Giulia IGT, Italy, 2021
- Edi Keber, Collio Bianco, Friuli-Venezia Giulia, Italy, 2021
- Emidio Pepe, Trebbiano d'Abruzzo, Italy, 2018
- I Vigneri di Salvo Foti, ‘Aurora’, Etna Bianco Superiore, Sicily, Italy, 2023
- La Stoppa, ‘Ageno’ Bianco Emilia IGT, Italy, 2020
- Antonella Corda, Cannonau di Sardegna, Sardinia, Italy, 2020
- Avignonesi, Rosso Di Montepulciano, Tuscany, Italy, 2022
- Colli di Lapio di Romano Clelia, 'Donna Chiara' Irpinia Campi Taurasini, Campania, Italy, 2018
- Bussola, 'Ca del Laito' Valpolicella Superiore Ripasso, Veneto, Italy, 2019
- Montesecondo, Sangiovese, Toscana IGT, Italy, 2021
- Tenute Silvio Nardi, Rosso di Montalcino, Tuscany, Italy, 2021
- Paolo Bea, 'Pipparello' Montefalco Rosso Riserva, Umbria, Italy, 2018
- Altesino, Brunello di Montalcino, Tuscany, Italy, 2019
- Casanova di Neri, Brunello di Montalcino White Label, Tuscany, Italy, 2018
- Aldo Conterno, Barolo Bussia, Piedmont, Italy, 2017
- Cavallotto, Bricco Boschis Barolo DOCG, Piedmont, Italy, 2018
- Damilano, Barolo Cannubi DOCG, Piedmont, Italy, 2018
One bottle per paying guest - aiming to sell out at 16 total guests with 18 wines.
Chef Sal prepares farm to table
*All dietary restrictions can be met with 72 hour advance notice.
Sal Marino grew up in the restaurant business, assisting his legendary father, Ciro Marino at Villa Capri and Marino Ristorante. After training at Michelin-starred restaurants in Italy, the younger Marino opened critically acclaimed Il Grano in Santa Monica. He and his family also operate a pair of informal trattorias called La Bottega Marino in Santa Monica and Larchmont Village. A passionate gardener, Marino grows as many as three dozen varieties of tomatoes at his home, which he features at Il Grano.
Marino Ristorante is deeply rooted in Hollywood since the late 1950’s when Ciro (Mario to friends) Marino landed in Hollywood and has ever since had generations of who’s who in the movie, record, art, political and business LA community at his tables. Today it is still family owned and given its warm welcome flavor by the second generation of Marinos, Mario in the dining room and brother Sal in the kitchen.
The decor is modern and comfortable with memorabilia from a 60 year career which all come together to create its appeal. Described by many marrying the quintessential NY Italian in Los Angeles for its history coupled with today’s seasonal menu, highlighting the best locally sourced ingredients and top notch freshest seafood available.
6001 Melrose Ave, Los Angeles, CA 90038
Dinner Policy
All tickets (including Deposits) are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wines do not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the event does not have to cancel should ticket sales not reach potential. Fewer bottles will equal larger pours, so you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is understandable and appreciated, but does not qualify for a refund. If you are not well, you may ask for the food to be made available for togo or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason. Cost of ticketing fees and credit card fees are lost at purchase.
About
IAN BLACKBURN
I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team.
