These guys are flying some fish in from Hawaii for you.
And rubbing Intelligentsia on your steak.
And taking four years to age your prosciutto.
The least you could do is pay them a visit.
See you at Marlin & Ono Grille, a well-tailored new Southern Italian restaurant open for dinner tonight in Sherman Oaks.
It’s got the classic looks of a distinguished steakhouse. All gleaming black leather chairs and marble surfaces between white tablecloths. Take a look right here. Steakhouse-esque, agreed?
Acclimate to the Valley’s harsh climate at the bar on your right with a Watermelon Champagne (a vodka-champagne cocktail with watermelon juice, vanilla, mint and lemon) pre-evening tête-à-tête. Once your party of two is assembled, you’ll slide over to bar #2. The one with the plates of the chef’s burrata, roasted-pistachio Hawaiian yellowtail crudo and some four-year-aged prosciutto. Swap stories about what you were doing four years ago. Laugh. Move on.
Time to whisper to the host and grab the last two-top on the bougainvillea-snaked, Ventura-facing patio—where you’ll bring in the pancetta-wrapped scallops, the Intelligentsia-espresso-rubbed, 21-day-aged NY steak and the mahi-mahi.
So nice, they named it twice.
And rubbing Intelligentsia on your steak.
And taking four years to age your prosciutto.
The least you could do is pay them a visit.
See you at Marlin & Ono Grille, a well-tailored new Southern Italian restaurant open for dinner tonight in Sherman Oaks.
It’s got the classic looks of a distinguished steakhouse. All gleaming black leather chairs and marble surfaces between white tablecloths. Take a look right here. Steakhouse-esque, agreed?
Acclimate to the Valley’s harsh climate at the bar on your right with a Watermelon Champagne (a vodka-champagne cocktail with watermelon juice, vanilla, mint and lemon) pre-evening tête-à-tête. Once your party of two is assembled, you’ll slide over to bar #2. The one with the plates of the chef’s burrata, roasted-pistachio Hawaiian yellowtail crudo and some four-year-aged prosciutto. Swap stories about what you were doing four years ago. Laugh. Move on.
Time to whisper to the host and grab the last two-top on the bougainvillea-snaked, Ventura-facing patio—where you’ll bring in the pancetta-wrapped scallops, the Intelligentsia-espresso-rubbed, 21-day-aged NY steak and the mahi-mahi.
So nice, they named it twice.
