Today is: Sunday, May 28, 2017
Mark's Restaurant Review
Mark’s Restaurant; Executive Chef Wayne has created a top-notch New American menu with a superb wine list and a fine dining room. With its combination of elegant, but informal, this popular place brings together a hip ambiance and an uptown cuisine. The rich décor and sensual bar is surrounded by booths where beautiful people mingle perfectly with the delectable menu.
Long Island Ice Tea
The menu has incredible food and you have many choices to choose from. We started with their fabulous Trio of Tastes….three delicious selections of their coconut shrimp, pot stickers, and tacos filled with filet mignon. All three were delicious. I noticed the Trio is very popular, almost every single table requested one.
Trio of Tastes
Then our waiter suggested that we try the sesame calamari, lightly fried, with wasabi-infused cocktail and asian dipping sauces; this was a very good crispy and crunchy Calamari, and I loved the sauces, spicy and sweet at the same time. What a great combination!
Our third appetizer selection was the seared tuna sashimi, served with asian
avocado salad and ponzo sauce which was deliciously prepared and very light.
We enjoyed this dish very much.
Seared Tuna Sashimi
The cuisine at Mark’s is a mix of Mediterranean Cuisine and California . I love that combination. We were served a selection of breads and hummos, that goes well with anything you order. Our waiter told us not to miss Chef Wayne’s greek salad with cucumber, tomato, red bell pepper, red union, calamata, feta & oregano. This was an interesting combination and a very tasty salad.
Selection of Breads and Hummos
For our main course we ordered the surf and turf, a 6oz. filet mignon and a 6oz. lobster tail. Both were excellent in taste, flavor and presentation. Every Wednesday there is a Summer Lobster Bake Special, that includes a cup of New England clam chowder or small Caesar salad, one and a half pound of Maine lobster and fresh orn on the cob for $23.95. You can’t miss that.
6oz. Filet Mignon and a 6oz. Lobster Tail
The Fresh Catch of the day, was a marvelous sea bass. The portion was
prepared traditionally and enough for two persons.
The Fresh Catch of the day, was a marvelous Sea Bass.
When you go to Mark’s for dinner, you can’t miss the desserts. We certainly were already feeling full, but after our waiter explained to us what was coming ahead, we had to make an extra space and end our dinner the right way… by tasting their 3 special desserts…. Chef Wayne’s Chocolate Chip “Iron Skillet” Cookie, Table Smores, and the GRANDMA ELIAS KEY LIME PIE.
Chocolate Chip Iron Skillet Cookie
Now which one did we like most? It is hard to say, Chocolate Chip Iron Skillet Cookie was spectacular, directly hot from the oven, baked just for you and served with French vanilla bean ice cream & dark chocolate sauce, this one was one of the best cookie desserts I ever tasted. Don’t miss it.
Grandma Elias Key Lime Pie
The Grandma Elias Key Lime Pie, this one is Chef Wayne's secret family recipe...sweet & tart key lime custard baked in a moistened graham cracker crust. The best you'll ever have, and yes, I agree, pure heaven!
The Table Smores, was a romantic dessert. It comes served in a mini-fry pan,
along with chocolate, cookies and marshmallow, so you can make your own
mini sandwhich. I loved this one, super cute and delicious.
Mark’s Restaurant is a great place, with magical ambiance and Chef Wayne
who uses a brush stroke of genius to create entrees so delicious that you’ll be
asking for seconds.
For map and location click here.
For more information please visit their website at www.marksrestaurant.com
Article By: Mary Adams
Photos By: Chris Marx
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