Marino has been around for more than 60 years, founded in the late 1950s by Ciro Marino and ushered into the current century by the efforts of his sons, Sal and Mario Marino. Mario runs the front of the house, but the culinary impetus comes from Sal, who draws from the sea and from his garden to craft elegant, minimal Italian classics rendered with precision and bursting with flavor.
Sal also oversees the wine list, an Italian collection deep in Brunello, Barolo and Super Tuscans. His allocations of Champagne, Bordeaux and Burgundy are almost unparalleled, and collectors, many of whom are regulars, know it. Hot Tip: If you can, reserve your meal during tomato season: every summer Sal grows 20 varieties, 100 plants in all, in his backyard.
Marino is part of our Top 30 LA List of 2023. Read the whole story here.
Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.
This story appears in the print issue of Spring 2023.
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