Marlin and Ono
Fisherman / Farmer / Chef
Marlin and Ono Grille™ is inspired by the Campania region of Southern Italy, where the Mediterranean Sea influences their fabulous seafood creations. It is in these coastal villages that rare, and raw Crudo (seafood) was invented (“Crudo” is the Italian version of Sashimi). We have brought these flavors to California along with our modernist Italian cuisine. We search the world to bring the finest products available anywhere and combine it with our Italian flavors, methods and inspiration. To accomplish this, our “A” number “1” Sushi Grade Seafood is flown in daily from Hawaii where the clear waters of the central Pacific produce the worlds greats quality seafood. We carry no product from polluted bays. We use sustainable practices and follow the guidelines of the Monterey Bay Aquarium, on sustainable seafood. Certified Angus aged Prime and “Premium CAB” leads off our meat cart along with great seasonal game.
The Crudo Bar
The place to savor and share as the bounty of life.
Marlin and Ono is a true embodiment of modern culinary arts; focused on the freshest, sustainable farm to table and prime ingredients in celebration of the seasons. It’s global fusion takes its inspiration from the Campania region of Italy, where gentle breezes from the Mediterranean caress the picturesque villages from Napoli to Amalfi and beyond. The contributions of this region to the great Italian table range from Buffalo Mozzarella to pizza, and fabulous meats, to its legendary seafood. Our Chef’s modernist interpretation of this inspiration is expressed in our cuisine.
Our Crudo Bar is the finest seafood experience. We serve only Sushi grade sustainable seafood, similar to sashimi, taken to the next level with inspiration from the Amalfi Coast of Italy where succulent seafood known as “Crudo” tantalizes the palates of visitors and locals alike. Our Crudo Bar seafood is one of a kind and destined to create memories for couples to enjoy together. The Crudo Bar offers not just raw but rare and fully cooked seafood.
Among the current the raw Crudos are: Big Eye Tuna with Roasted Pistachios; Hamachi / Kanpachi with three Pestos, Olives and Crostini; Yellowtail with toasted Pine Nuts; Black Sea Bass with Basil Olive Oil; Red Snapper with Roasted Lemon. Among the barely cooked: Charred rare Mahi Mahi with Cucumber and Citrus Emulsion; Seared rare Ahi Tuna with a Roasted Peanut Ponzu and Seared Hamachi with Pomegranate and Fennel and among the fully cooked are Roasted Clams in shells and Grilled Prawns on Garlic Noodles.
To accompany our seafood, our Crudo Bar features the finest fresh Mozzarellas, Burrata and a large selection of Artisanal Cheeses, Salamis and Prosciuttos’ from Parma.
Of course we have a full dinner menu also: which includes Red Snapper, Pacific Salmon, Hawaiian Mahi Mahi, Ono, Yellowtail and much more all grilled to perfection.
Despite its incomparable quality, the atmosphere is laid back, cool and casual in both an Italian and California sense.
Marlin and Ono Grille is designed to be a place to savor the evening along with delectable food, fabulous wines and creative cocktails from our mixologist. It features a fresh daily variety of the finest sustainable blue water seafood from the Pacific, game, a prime steak cart featuring long aged Prime and Certified Angus, all prepared in house from scratch and to order.
Signature dishes include: Rack of Lamb with Roasted Pecans, Seared Scallops wrapped in Prosciutto, Chef Martin’s Espresso Rubbed Prime N.Y. Steak, a fresh grille which changes daily based on the fresh catch, Prime Rib Eye with Gorgonzola and casual fare too, with offerings at the Bar which include our signature Grilled Caesar Salmon Burger.
For wine lovers the list is, uncompromising, yet reasonable and very approachable. There are no wines in house under 85 points, that includes wines by the glass and even the wines we cook with. Marlin and Ono conducts wine tasting events along with culinary courses for customers featuring the Wines of Italy, Spain, France, California, Chile, Argentina, Australia and beyond.
Our chefs create our culinary delights daily and they are Farm to Table fresh. Our seafood is blue water and sustainable, nothing from polluted bays. We follow the guidelines of the Monterey Bay Aquarium on fishing practices. We do not use any chemical additives, preservatives or colors and our mission is to serve the finest example of the culinary arts. We don’t even own a microwave.