Had a spectacular meal at Marisol on Friday night. I wanted to write it up because several people have posted here about disappointing meals at Marisol, which I've never encountered; also because it included lots of uncooked/barely cooked ingredients, which seem to put some diners off, which is a shame considering how delicious and refreshing they can be. The first course was a "mosaique" consisting of thick squares of raw tuna, foie gras, and watermelon arranged in a stained-glass pattern with a beet vinaigrette. The entree was that very rich, rare-cooked wild Tasmanian salmon with morels and a celery-leaf pistou. In between these two courses came something I'd wanted to order, but didn't think I was hungry enough for; Chef Pete sent it out anyway, reading my mind. It was a "ravioli" whose skin was made of thinly sliced raw venison, with a raw quail egg yolk in the middle, topped with coarse salt, wasabi tobiko, and tiny, crisp baby pea shoots. Predictably, this over-the-top dish had not been selling well; he said reactions of diners when the waiters told them about it included "Ew" and "You mean that's supposed to be good?" I feel sorry for people who cannot overcome the meaningless ingrained mindset that will not allow them to eat a raw egg yolk, for they will never know how rich, sweet, and delicious an egg yolk can taste.