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Fodor's Southern California 2014
Marine Room Review
Gaze at the ocean from this venerable La Jolla Shores mainstay and, if it's during an especially high tide, feel the waves race across the sand and crash against the glass. This fine-dining restaurant is built for romance: you might even witness a marriage proposal or a wedding on the beach. Long-term executive chef Bernard Guillas takes a bold approach to combining ingredients and his creative seasonal menus score with "trilogy" plates that combine three meats, sometimes including game, in distinct preparations. Exotic ingredients show up in a variety of dishes, among them Absinthe butter–basted lobster tail, tangerine-glazed organic tofu, and rack of lamb with mission fig compote.
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