To start things off, order one of the scrumptious
appetizers, like the Dungeness crab cakes served
with homemade Chipotle-tartar sauce and mango
slices. Similarly, the Baby-Mixed Green Salad (--one
of four the restaurant features) is far-and-away the
one to try. Consisting of a delectable combination of
fresh lettuce accented with pine nuts, crumbled Gor-
gonzola cheese, and surprisingly sweet grapefruit
wedges, everything is then lightly sprinkled with a
tangy grapefruit vinaigrette dressing. Then again, for
those traditionalists who prefer to preface their meal Baby Mixed Greens Crab Cakes
with soup, there’s also regular soup specials with
selections likewise keeping with the South Western
theme. These include healthy portions of Tomato
Basil or Black-bean; but the Corn Chowder, which is
offered everyday, is the one that can’t be beat! Even
one spoonful serves as a prime demonstration of
Chef Gonzales’ mastery over his craft, the way he
brings out the innate taste of the sweet corn while
joining it with slight--but not overpowering--‘kick’
from the peppers, which genuinely enhances both
flavors. Add to it a near flawless texture, and the
result is a zesty taste sensation that’s nothing short
of “A-Maize-Ing“!Yet it’s the strength of its entrees by
which any eatery is truly judged, and those offered
at Mark’s are every bit as pleasing to the palate! In
fact, this is where Gonzales’ expertise shines though
and then some! His Rib-eye Steak is lightly glazed
in a succulently satisfying bourbon-caramel sauce,
topped with sliced blue cheese and then garnished
with baby arugula. So too, another house favorite is
Mahi-Mahi Rib Eye Steak
the Cashew-crusted Mahi-Mahi with mango-ginger
salsa and white-wine sauce. The Chef himself sug-
gests that a glass of fine Merlot from their impres-
sively stocked bar is the perfect compliment to the
Rib-eye, while recommending a nice Pinot Grigio to
enhance the taste of the Mahi-Mahi.
Even the side dishes are worthy of note. We’re
informed that the vegetables are always delivered
fresh, then blanched, shucked, and sautéed in a white
wine and butter sauce that flatters and enhances
their natural taste. To consistently achieve that true
“Al Dente” quality (“not too soft, not too tough”) re-
quires exceptional skill, and as with everything else
he prepares, Gonzales demonstrates his remarkable
Lemon-Tequila Sorbet Crème Brulee
gourmet cooking skills here too.
Clearly there’s a tantalizing ‘just like home-made’ their unique twist on the customary Crème Brulee, German Apple Pancakes, Amaretto French Toast, and
appeal that comes through in everything served--not which blends blueberries into the batter, then tops (of course,) Eggs Benedict, little wonder the locals
least of which is dessert! “Confectionary connois- the finished product with succulent strawberry slices. boast that this alone rates as one of the best brunch-
seurs” will surely want to sample the lemon-tequila The most popular indulgence though, is the Belgian ing experiences in all of Southern California! The
sorbet with fresh berries and a sprig of fresh mint. Chocolate Soufflé (--a word to the wise however; perfect place to either commence or conclude an
Said to be the most exotic item this bistro offers, it be sure to order this luscious treat in advance as it evening out in the picturesque coastal town— come
definitely ranks up there in the “must-have” category. takes twenty minutes to prepare!)For Brunch lovers, on back home to this beach-side legend. “Mark’s” is
While we’re on the subject, word is that every dessert “Mark’s” also has a most satisfying array of choices open nightly from 5pm-11pm. For more information
incorporates fruit in some way. Consider for example, every Sunday from 9am-2:30 pm. With dishes like call 949.715.4200, or log onto: markslaguna.com
August 2009 | RAGE monthly 59
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