Comments on: Marinus at Bernardus Lodge (Carmel Valley, CA) – California Cuisine

By: ulterior epicure

ulterior epicure — Sat, 31 May 2008 14:20:20 +0000

Thanks for the photos and sharing your review.

Perhaps the “oak” ice cream was supposed to be infused with the flavors of oak(ed) wine? If so, that sounds fantastic to me; though it doesn’t seem like it was strong enough of an infusion for you to pick up.

By: Duane

Duane — Thu, 15 May 2008 01:17:57 +0000

Hey Chuck, long time no talk. As I told you we tried this place when we met you last August. My wife and I were not impressed at all, especially after the meal you set us up with at Quince the night before. At this point I can barely remember what I ate yesterday but I know were were very dissapointed.

By: chuckeats.com Blog » Random Tidbits 2 (In and Around San Francisco)

chuckeats.com Blog » Random Tidbits 2 (In and Around San Francisco) — Wed, 30 Apr 2008 06:10:27 +0000

[...] Here are some random, quick reviews of misc places that won’t make it into a proper review. I have been eating at a number of places throughout the Bay Area and, while I’ve discovered some gems, I’m still largely unimpressed with many of the offerings. Great casual eating city? Probably. World-class dining? In some cases. [...]

By: Michael

Michael — Tue, 22 Apr 2008 13:04:04 +0000

Chuck,
The meal sounds great. I love real Nantucket Bay scallops, but they cannot be harvested after March 31.
Mike

By: ChuckEats

ChuckEats — Tue, 22 Apr 2008 05:16:59 +0000

thanks Lizzie – your original review was what got me to this restaurant.

By: Liz Haskell

Liz Haskell — Tue, 22 Apr 2008 00:35:38 +0000

Chuck, you inspired me me to finally post my meal at Marinus in 2007. Thanks for the write-up.

http://refinedpalate.vox.com/library/post/marinus—2007.html

By: ChuckEats

ChuckEats — Mon, 21 Apr 2008 16:57:04 +0000

Dave, I’m not a wine guy (on purpose, I already spend enough $$$ on food) but I do love German Rieslings (Spatlese in particular), Burgundy, and Rioja.

For this meal, i had a 99 Mugnier Chambolle-Musigny Les Fuees. I had this same wine at Ledoyen (Paris) last year and it’s a nice ethereal wine.

Considering the outrageous prices of French wines in American restaurants, I usually refrain from Burgundy (which can be a minefield) and just go w/ a Riesling (which is pretty consistent.)

By: Dave Somerville

Dave Somerville — Mon, 21 Apr 2008 16:40:54 +0000

Chuck, it would be nice to know what wines accompany your meals…