Jerne Restaurant
By Albert Hayashi
Blending an eclectic mix of tasty appetizers with elegantly presented main courses, Chef Troy Thompson created in the past many different interactive dishes at Jerne, 4375 Admiralty Way, Marina Del Rey, California. Drew Sayea is the new chef at Jerne and is offering his own menu of California Cuisine. Located in the Ritz Carlton, Marina Del Rey Hotel, Jerne fulfills the expectations of any person interested in Euro-Pacific elegantly prepared accessible dishes. Jerne is situated just to the left of an open living room area where people casually meet for drinks and conversation. I started off with the Bento Box, a special mix of five unique appetizers created daily by the Chef. It contained a potpourri of Japanese and Chinese appetizers including Mabo Tofu, Cha Sui Bao, Siu Mai, Crab Legs and Soft Shell Crabs.
I would recommend ordering this dish if you not too hungry and want to just order one dish for two. The many dishes which Chef Troy’s prepares are light yet filling enough for the average health conscious Southern Californian. The interesting presentation of the dishes and large selection of starter entrees are conducive for business as well as social conversation. I tried the chicken which was presented with brussel sprout shells with a light sauce. The marinated tuna with the shoyu ginger sauce soon followed which was eagerly consumed.
Trained in Chicago and having owned and operated a Fusion style restaurant in Atlanta , he brings new innovative techniques and dishes to Los Angeles . One of his signature cooking approaches is the use of “hot rocks” where food is first prepared in the kitchen and continues cooking on the hot rocks as it is delivered to your table. Unlike a hibachi grill, the shrimp scampi served on the hot rocks (from the Colorado River ) was evenly cooked as the heat was democratically distributed throughout the food. The duck was prepared with a light cherry sauce allowing for the flavor to breathe through. The Alaskan Halibut and lamb chops where complementary dishes to the other more interesting selections.
For dessert, the chef prepared a chocolate cake a la mode, an orange Tira Misu, an array of sorbets in a cone and different flavored miniature Crème Brules. The orange Tira Misu was my personal favorite. Although it was a typical slow weekday evening, the maitre de and staff provided excellent service without being too invasive. In fact, unlike many restaurants which cordon off half of the restaurant during slow periods, Jerne “spread out” the guests allowing each group privacy creating better individual ambiance. A typical dinner for two with wine will run about $120.00.
4375 Admiralty Way
Marina del Rey, CA 90292
(310) 574-4333
www.ritzcarlton.com
Blending an eclectic mix of tasty appetizers with elegantly presented main courses, Chef Troy Thompson created in the past many different interactive dishes at Jerne, 4375 Admiralty Way, Marina Del Rey, California. Drew Sayea is the new chef at Jerne and is offering his own menu of California Cuisine. Located in the Ritz Carlton, Marina Del Rey Hotel, Jerne fulfills the expectations of any person interested in Euro-Pacific elegantly prepared accessible dishes. Jerne is situated just to the left of an open living room area where people casually meet for drinks and conversation. I started off with the Bento Box, a special mix of five unique appetizers created daily by the Chef. It contained a potpourri of Japanese and Chinese appetizers including Mabo Tofu, Cha Sui Bao, Siu Mai, Crab Legs and Soft Shell Crabs.
I would recommend ordering this dish if you not too hungry and want to just order one dish for two. The many dishes which Chef Troy’s prepares are light yet filling enough for the average health conscious Southern Californian. The interesting presentation of the dishes and large selection of starter entrees are conducive for business as well as social conversation. I tried the chicken which was presented with brussel sprout shells with a light sauce. The marinated tuna with the shoyu ginger sauce soon followed which was eagerly consumed.
Trained in Chicago and having owned and operated a Fusion style restaurant in Atlanta , he brings new innovative techniques and dishes to Los Angeles . One of his signature cooking approaches is the use of “hot rocks” where food is first prepared in the kitchen and continues cooking on the hot rocks as it is delivered to your table. Unlike a hibachi grill, the shrimp scampi served on the hot rocks (from the Colorado River ) was evenly cooked as the heat was democratically distributed throughout the food. The duck was prepared with a light cherry sauce allowing for the flavor to breathe through. The Alaskan Halibut and lamb chops where complementary dishes to the other more interesting selections.
For dessert, the chef prepared a chocolate cake a la mode, an orange Tira Misu, an array of sorbets in a cone and different flavored miniature Crème Brules. The orange Tira Misu was my personal favorite. Although it was a typical slow weekday evening, the maitre de and staff provided excellent service without being too invasive. In fact, unlike many restaurants which cordon off half of the restaurant during slow periods, Jerne “spread out” the guests allowing each group privacy creating better individual ambiance. A typical dinner for two with wine will run about $120.00.
4375 Admiralty Way
Marina del Rey, CA 90292
(310) 574-4333
www.ritzcarlton.com
