The first review I wrote in 2016 was about my memorable dinner at Cavatina at the Sunset Marquis Hotel. The hotel sits in a 3.5-acre oasis of gardens and is a home-away-from-home to rock legends, filmmakers, writers, actors and discerning guests from around the world.
(credit: Jill Weinlein)
If you want to put a little rock n’ roll into your day of gratitude then head to the legendary Sunset Marquis hotel and dine at James Beard Award-winning chef Michael Schlow’s Los Angeles hot spot Cavatina. The Thanksgiving menu is a four course meal featuring items like Roasted Kobosha Squash Soup, Roasted Trout to Mary’s Organic Turkey. A variety of shared sides will accompany the meal and an assortment of Holiday bakery confections will end the meal on a sweet note.
Cavatina at the legendary Sunset Marquis Hotel is offering a four-course meal for Thanksgiving, with menus prepared by James Beard award-winning Michael Schlow and newly-appointed chef Chris Turano. The tasty meal will include a roasted kabocha squash soup, as well as a choice between organic turkey, prime beef rib eye, or roasted ocean trout. Dessert features an assortment of holiday bakery confections, including pumpkin pie, pecan pie, apple tart, fudge cookies, and jam cookies. Dinner costs $65 per person, and $25 for children 11 and under.
Located inside the legendary Sunset Marquis Hotel in West Hollywood, Cavatina is home to James Beard award-winning Chef Michael Schlow’s first West Coast endeavor. The cuisine showcases local California product throughout dishes of simple yet bold tastes with creative presentations and seasonal ingredients prepared by Executive Chef Chris Turano. The restaurant embodies Sunset Marquis’ casual, relaxed vibe and atmosphere, and is open for breakfast, lunch and dinner. One of their new popular seafood menu items is the shrimp carpaccio prepared with the lardo melted to perfection on crostini. Raw spot prawns are flash marinated with yuzu juice, togarashi and olive oil and then placed atop the crostini and garnished with toasted pine nuts, basil, sea salt and olive oil.
(credit: Ghost Media)