Having spent most Monday lunches at Il Grano over the past four years, I have seen Sal Marino's cooking style and his vision come together. I will not try to label his product but I can say that I am very happy with the results. As a friend and customer, I will remain in constant attendance for the long run.
I have seen how much effort he is willing to go to for him to have the freshest and highest quality fish and produce available. Because I love fish I am most informed about his efforts to supply us with the widest variety of fish that I know of in any L.A. restaurant.
Sal heads downtown to the fish market early every morning to secure the freshest and best selection of wild fish available. With only one exception, he has no farmed fish in his icebox. For the last two years my crudo plates have been phenomenally varied and always delicious.
This being said, I can now speak to the present and beyond. Shortly, he will close for renovations that will add to the convenience facilities and imporve the overall premises. The recent recruitment of Stefano Ongaro will bring the front of the house's overall performance to a pleasingly acceptable level.
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