Shrimp with bacon grits Photo by GinaLisa Tamayo

For starters, the grilled shrimp ($13) appetizer presents a theme reflecting sweet and savory tastes that are well balanced. The voyage begins with a fresh arugula salad resting upon a heaping ball of creamy and soft mozzarella cheese with sea salt and a sweet balsamic reduction drizzled on top. In the middle of the plate is a grilled peach. A simple yet delicate touch to the overall plate, it has a great charred flavor from the grill and serves as a good balance to the shrimp with orange marmalade.

Chef Victor takes a different approach in preparing the shrimp. He says he chills and grills the shrimp instead of poaching them, which is a more traditional way of preparing shrimp. Again, the char on the shrimp from the grill and the sweetness of the orange marmalade is perfect, especially if you enjoy sweet and savory combinations. 

On the topic of shrimp, the main course shrimp ($26) is Chef Victor’s take on shrimp scampi. His interpretation does away with pasta and utilizes stone rolled grits combined with bacon, green onions, and Parmesan cheese. The grits are rich in flavor, complimenting the shrimp and making for a satisfying and filling entrée. 

If you want to go out of the box, the New Zealand lamb ($29) is a great choice. The meat is tender and has a great flavor—not gamey. It is served with brussel sprouts dressed with bits of bacon.

Perhaps the most interesting combination of ingredients makes the most scrumptious side dish. Get this - a green apple risotto.  Risotto, a short-grained rice, is mixed with lots of parmesan cheese and cubes of tangy green apples. 

The tender filet mignon ($29) was the highlight of the evening. It is served with a demi-glace for added deliciousness along with steamed rainbow cauliflower and perfectly mashed Yukon gold potatoes that have a ground pepper flavor. It’s a simple signature dish you won’t want to miss.  

Prefer chicken over beef? The chicken ($21) is juicy; the crispy skin makes the dish buttery and adds a subtle salty flavor. It is served along side sweet potatoes and spinach in a citrus sauce that pull the dish together nicely. 

You’ve heard the dish popcorn shrimp but have you heard of popcorn fish? The John Dory ($27) dish is popcorn encrusted fish on top of a ravioli stuffed with sweet corn smothered in a vodka cream sauce and topped with a leak and carrot slaw. This dish defines creativity. First you have the sweet corn filling for the ravioli, which could almost serve as a dessert ravioli but is toned down in sweetness by the rich vodka sauce. The salty popcorn crusted fish is pan seared and finished off in the oven. It rests on top of the ravioli and is a nice contrast to the sweet corn. The fish resembled a classy fish filet that was light and fluffy in texture making the overall dish work. 

Of course, you won’t want to miss out on dessert! The chocolate ganache is rich and pure chocolate for those who love chocolate. If you’re not a chocolate person, the key lime tart is a good choice or the light and fluffy macaroons. If you're really looking for a great way to end your dining experience at Stones try the apple cobbler a la mode with caramel drizzled on top. 

Overall, the food at Stones is fabulous and a great way to spend an evening with friends, family or just yourself. 

Stones is located in the Marriott Hotel, Marina Del Rey; 310-301-3000 

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