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Stone Restaurant at the Marriott 

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By Michael Hepworth

Stones Restaurant at the Marriott in Marina del Rey is an unusual one by any standards, not quite fitting the normal hotel restaurant format. The main asset is clearly the creative energy brought by young chef Victor Miguel who is not afraid to take risks, especially with some of the dynamic combinations he comes up with.

Because the restaurant is also used for breakfast, the ambience and general atmosphere of the long rectangular restaurant is still a work in progress, and frankly slightly old fashioned. The lighting is just about right for the evening although the rather bland jazz music playing also needs a bit of updating. The lobby of the revamped hotel is quite
classy and appealing, however so, a major upgrade of the restaurant is surely just a formality.

The most important development is that the food shows a lot of potential, especially the Aragula Salad ($10) with grilled peach, pickled red onion, burrata and a balsamic glaze, a fresh and sexy dish that really hit the spot. I tried the John Dory ($27) served in a popcorn crust with a superb sweet corn ravioli and a vegetable slaw. Dory is an acquired taste however being a slightly dry fish, and although the contrast with the ravioli was typical of the chef’s creativity, maybe monkfish or even halibut might have been a better option.

Also got the chance to check out the Shrimp Entrée ($26) with the three pieces coated in a garlic sauce and accompanied, again very creatively with bacon and stone rolled grits. The Filet Mignon ($29) came with Yukon Mash and a really tasty cauliflower.

Victor is also rather proud of his signature burgers all priced at $14 including the Stones Original with Angus beef, blue cheese, bacon, onion, and brioche served with sweet potato fries. After a dinner at Stones you can then check out the   newly refurbished Glow Ultra Lounge which relaunched last week for cocktails under the stars. The open space features extremely comfortable sofas to lounge on, fire pits, a new dance floor area and nightly drink specials all summer long. On Thursday-Saturday nights guest DJ’s will be invited and premium bottle service will be laid on along with private VIP cabanas.

The specialty drink on the Thursday night opening bash was the Teal Tini, but the Glow bartenders and mixologists will be concocting their own creations, with some of them costing only $5 during happy hour. Although the 395 room Marriott is a corporate hotel by nature, the lobby area here is distinctly modern and trendy with gold and earth tones, or as they like to put it, “going boutique.” The vibe here is good, the staff are extremely friendly and helpful and a good night of food and drinks can be guaranteed.

4100 Admiralty Way, Marina del Rey, CA
310-301-3000
www.marriott.com
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By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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