The upscale, casual vibe of The Ritz-Carlton Bacara is right in sync with the new fine-dining restaurant that takes full advantage of the stunning ocean views with a more opened-up interior space and coastal-inspired cuisine. Marisella, which means “star of the sea,” is the newest restaurant from Chef/Partner Danny Grant, the two-Michelin-star chef behind a number of acclaimed restaurants including Maple & Ash in Chicago and Scottsdale, Monarch in Dallas, Kessaku in Dallas, and Eight Bar in Chicago.
The classically trained French chef — who must have been a teenager when he earned two Michelin stars in back-to-back years (2011-2012) as well as Food and Wine’s 2012 honors for Best New Chef — was on hand when we visited Marisella last week, as he shared his excitement for the new space, which now lets in more light with bigger windows to show off that pretty seaside view, reoriented the bar a little bit, and added cushy, couch-like banquettes and oversized booths with very plush pillows, which make the space even more luxuriously comfortable.
Grant also told us how excited he is about the bounty of fresh ingredients we have available in the area, which were evident from the get-go, with an amuse-bouche starter of Sungold cherry tomatoes grown just down the road at John Givens Farm, garnished with basil and served with local olive oil and a mixture of house sea salt and herbs that added a delightful crunch. My gin and limoncello spritz had just a hint of bergamot and a kiss of absinthe that paired wonderfully with the tomatoes, as well as our house-made focaccia starter, called “Dip in the Pot” — a bright, fresh, and tangy but light combo of tomato sauce, roasted garlic, chili, and basil. The focaccia was light as air — next time, I want to try the other two sauce options: whipped ricotta with truffle, honey and black prepper, as well as an offering of prosciutto and buffalo mozzarella.