I chose this place while in LA with friends primarily for the setting. We arrived and it was fairly crowded. We were told there would be a 40-50 minute wait, but were able to be seated before we could even decide on a drink in the bar! The food was phenomenal. Everyone had something different on the menu and none... We were told 15-25 minute wait, but we were overlooked and it was about 45-50 minutes. The front staff seemed a little overwhelmed. The server was great and very prompt to our table after being seated. The food was excellent, served hot and fresh. I enjoyed my dish very much. I would recommend, but know that there will be a... Was able to walk here from my hotel across the street (Marriott). After a short wait we we're seated outside right by the marina. Fantastic views and the outdoor heaters do a great job keeping comfortable even when the temps are below 60. Service wa prompt and food was hot and fresh. I felt like the food quality here was... Great place to visit with a group as menu is so large there is something for everyone.

Food was very tasty - just remember portions are huge so order accordingly. The friendly service and regular quality fare makes this Marina Del Rey Restaurant a gem! The wait is at least 20 minutes at off times, over an hour at meal times, it is worth it. Please visit the beachside bar while waiting or for a snack or meal. It is resort dining. The Cheesecake Factory never disappoints. I've been to several and the food is always good and the portions are more than enough. The burrito was huge and great! Our server was outstanding! My cousin wanted to take me and my girl to the cheesecake factory I wad like ok I haven't been in a while we sat outside it had a great view and the food and services was great I would good back and the valet park to View from this patio was second to none. No question why it is the location for many proposals. All of our meals were excellent Shrimp Scampi, New Orleans chicken pasta, California Avocado Salad, and Shepherd's Pie. The cheesecakes were too much to enjoy after such a large meal, but we took them back to the hotel and enjoyed the next...

I have been eating here for about 34 years Always loved the fact that I could eat outdoors on the heated patio areas and see the marina So pleasant especially off hours. how to make sushi rice for nigiriWhen it is busy it can be difficult with accuracy of order or timeliness. how to eat sushi yahoo answersI usually go there after 8 week nights. sushi in cork cityEverything else is out or lunchtime...jiro dreams of sushi apple store Lots of variety of cheesecake, right on the marina. where to get sushi grade fish in nyc

Very busy both times i visited. Good size potions of food and lots of choice of desert!The New Wave California Roll, with purple rice. The lifeblood of Carmel restaurateur Rich Pepe runs through the old country in Southern Italy, by way of the rough-and-tumble streets of New Jersey. sushi kochkurs onlineHe embraces tradition, but also likes to stir the pot — both in and out of the kitchen.best place to buy sushi grade fish in nycSo if anyone was going to succeed in conjoining two contrasting culinary cultures (something that almost always results in a dissonant, distasteful clang), it would be Pepe.Are you ready for Italian sushi? That’s just the way he rolls.It’s all the rage now at Vesuvio in Carmel, flying out of the tiny corner of the large Italian kitchen now shared by Yoichi Saito, a well-traveled and versatile Japanese chef who once trained under original “Iron Chef” Hiroyuki Sakai.

Yoichi and Pepe share a very special friendship. It began 12 years ago at Bamboo, a trendy Asian-fusion restaurant in the SoNo district (South Norwalk) in Connecticut, about 30 minutes north of New York City. Pepe and his childhood friend, actor Joey (Pants) Pantoliano, invested in Bamboo, with Yoichi running the show, using ingredients from all the far-flung corners of Asia.“He was a star. I called him Iron Chef Yoichi,” Pepe said. “We had limos coming up from the city every night loaded with celebrities, wise guys and big shots.” In a few years, Pepe and Pants pulled out of Bamboo, and Yoichi followed Pepe home to Carmel. Pepe introduced his friend to Pebble Beach management, who hired Yoichi as executive chef at Roy’s in 2003. After five years Yoichi returned home to Japan, until surfacing earlier this year after Pepe agreed to sponsor his working visa.But where would this Japanese chef fit into an Italian restaurant in Carmel? As it turns out, Yoichi worked for years at an all-Italian restaurant in Japan, so he fit in quite well.

Called Itameshi, Italian food has long been popular in Japan (many restaurants have served spaghetti since the 1920s). And in the 1990s, with the collapse of the Asian economies, expensive French food fell out of favor. Japanese chefs who’d trained in France were now shifting their focus to Italy.“I’ve cooked Japanese, French, Italian and pastry,” Yoichi said. “I learned everything at (culinary) school. And of course I’ve made sushi before.”It took Yoichi’s culinary versatility along with Pepe’s imagination to pull off this culinary alchemy. It’s served nightly as a menu addendum, and one or two items as nightly specials to the regular menu. Currently the special is a surf and turf, with grilled flatiron steak glazed with ginger barbecue sauce and topped with a giant tempura prawn, drizzled with sweet soy reduction. The major focus is on sushi, yet that word almost needs to be in quotes. It certainly looks like sushi (and the plating is visually stunning). And it tastes, well, it tastes great, but it doesn’t necessarily scream sushi, despite the use of sushi rice.

Yet, they aren’t the flavors that necessarily remind one of dining at a trattoria either.Yoichi and Pepe knew they couldn’t force together, say, raw tuna and marinara, or teriyaki and basil pesto. But what if they make a wasabi guacamole with rock shrimp tempura (or “fritto misto” as the Italians call deep-fried items)? What if they started with salmon, snow crab and avocado, but added saffron to the sushi rice (turning it a pleasing yellow)? And make the crunchy bits atop the roll deep-fried capers?Now we may be onto something.Or start with a wholly Italian idea, beef carpaccio. It’s called the Ferrari Roll (with a Ferrari price at $16). But it’s as delicious as it is inventive. Pepe came up with the concept, and Yoichi ran with it, using the Ferrari colors of yellow, green and red as his guide. He starts with a green seaweed sheet, then a layer of saffron sushi rice (yellow), wrapping it around tempura asparagus, and topping it with thin slices of rare beef (red). A drizzle of mustard vinaigrette and a sprinkle of crispy garlic breadcrumbs tie it all together.

Yoichi also makes a Fiery Dragon Roll (saffron rice, BBQ eel, avocado, spicy tuna, garlic oil, sriracha mayo), and a New Wave California Roll (Italian black rice, Dungeness crab, cucumber, avocado, wasabi pesto, sweet soy reduction). He mixes black rice with sushi rice, turning it a unique purple. He also creates a few non-sushi appetizers, including an Asian Pork and Shrimp Pot Sticker, made “ravioli style” (ginger-alfredo sauce, roasted scallion-infused soy reduction, extra virgin olive oil, micro celery). “The sushi program is going well, and Yoichi is adding some refinements to my other Italian dishes as well,” said Pepe, who noted that fusion is not a new concept at Vesuvio. He serves a few Mexican dishes, including a polenta-lamb shank tamal, as well as street tacos. “I guess I just like to have some variety when I dine in my own restaurant.”Don’t look for Pepe to abandon his Neapolitan (and New Jersey) roots.“I’m not trying to open a Japanese restaurant,” he said, although if he ever stumbled on just the right spot he may unleash Yoichi on Carmel in a separate venue.