Dramatic and award winning, Marisol at The Cliffs maintains a reputation for providing one of the most spectacular settings for dining in Central California. Perched atop a 100-foot cliff overlooking Pismo Beach, guests take in the striking views of the area’s pristine beaches and powerfully curling waves.
“Marisol” translates to “The Sun and the Sea”, and nowhere is this more evident than through the soulful flavors of the food. As the signature restaurant of The Cliffs Resort, Marisol at The Cliffs has forged relationships with local growers, fisherman and suppliers to deliver deliciously unique American cuisine.
Executive Chef, Jose Garcia (pictured at right with Jordano’s Account Executive, Chantell Crews), is the culinary mastermind of signature dishes like the Santa Barbara White Sea Bass with Onion Souboise and White Quinoa-Raw Asparagus Salad. Other creative dishes include the Coffee-Orange Marinated Tri Tip and the Potato Layered Salmon with Marinated Tomatoes, Asparagus, Meyer Lemon Vinaigrette, and a Balsamic Reduction.
Located near Santa Ynez wine country, Marisol at The Cliffs is a natural stopping point for California’s wine enthusiasts who appreciate the complement of the restaurant’s extensive wine offerings with amazingly fresh food – all set amongst a breathtaking backdrop. In fact, their wine list was awarded by Wine Spectator Magazine and includes some of the hottest local vintages in addition to Sunset Magazine’s picks for the “Best Western Wines.”
Not to be downplayed, however, their Sunday brunch draws nearly 400 guests each week and is a favorite to many locals. The extensive menu includes carving, omelet and waffle stations, along with sushi, smoked salmon and delectable fresh pastries. While the view certainly draws clientele in, Marisol’s amazing customer service, highly trained and knowledgeable staff, locally-sourced menu offerings, and comfortable furnishings all provide the solid backbone to keep guests coming back for more.
Jordano’s Account Executive, Chantell Crews, works to supply Marisol at The Cliffs with on-trend Center of the Plate proteins like black tiger shrimp, Japanese bread crumb chicken tenders and Ahi tuna, as well as important “back of the house” supplies like cutting boards, gloves and pan liners.
The close relationship between Chantell and Jose allows the restaurant to manage food costs as well.
“We meet with her weekly, and it enables us to bring in a good product at good prices,” said Mike Casola, chief operating officer for the resort whose menu also features fresh produce from the fields of local farmers and seafood that’s fresh off the boats of local fisherman. “We focus so much on local sourcing and naturally-raised meats and poultry; we really look to Jordano’s to help us with that service.”
It’s all about indulgences at Marisol at The Cliffs. Exquisite food and oceanfront views all within an opulent resort that is perfect for special occasions, destination weddings or weekend getaways.
For more information about Marisol at The Cliffs, visit www.cliffsresort.com/dining or find them on Facebook.