March 28, 2024 Breaking News, Latest News, and Videos

Cafe del Rey Revisited:

Cafe del Rey, a lovely, airy, newly redecorated dockside restaurant, opened its doors in 1969 in Marina del Rey and over the years customer reviews have been mixed, ranging from excellently, to mediocre, to poor. The overriding complaints centered around the Pacific Rim or Asian Fusion cuisine which served up small, pricey portions with some negative comments on the erratic service.

For those of you who may have had less-than-fulfilling dining experiences there, be on notice that the new Executive Chef, Daniel Roberts, working closely with his Chefs de Cuisine Atsushi Takatsuki and Michelle Lainez, has totally redesigned the menu, incorporating some of his favorite culinary styles, and created a variety of sumptuous Mediterranean-inspired, California cuisine. The new mouthwatering dishes are elegantly prepared and beautifully presented by a dedicated, friendly wait staff. The fare is not only seasonal but changes daily and includes the freshest catch.

After experiencing a delicious tasting put together by Chef Roberts, the Mirror sat down with him for an interview and the following text has been edited for print purposes.

When did you start at Café del Rey?

Roberts: I arrived over five months ago. Management wanted to know what I thought of a Mediterranean theme. I said that the restaurant is situated in an affluent port and when I think of affluent ports in the Mediterranean, I think of French Riveria – Nice and Cannes, and other cities such as Barcelona and Florence. There are about nine countries on the coast of the Mediterranean but I didn’t want us to be one specific type of a restaurant – Moroccan or Greek or Turkish but I wanted to use those cuisines as influences, incorporating some of their spices, but gearing ourselves more towards a French Riviera theme.

What was management’s reaction to your vision?

Roberts: They thought it was a positive way to go with the restaurant and after a tasting, which they enjoyed, I met with a whole bunch of people in management, including some other executive chefs, and I got the job.

What did you serve at the tasting for the executives?

Roberts: I did a tuna tartare picadillo style with black currants, toasted almonds, and coconut, dressed with a light wine vinaigrette. I also did a Falafel Salad with flatbread, organic baby lettuces, paprika flatbread, marinated pickled cucumber and tahini. (on the menu $12). I’m from New York originally, and growing up in a Jewish neighborhood in Queens, I know about falafels. I gave some thought on how to put a different spin on it. In a conventional falafel, the garbanzo beans are soaked overnight and then they’re drained, dried, and ground up. I used a different garbanzo bean that gave a smoother texture so that when I fried the falafels, they were crisp on the outside and softer on the inside. A lot of flavors go into a falafel – onions, garlic, cilantro, cumin, and coriander. I also prepared a Duo of Sonoma Lamb (on the menu – $36) that was an apricot braised lamb shank, goat cheese crusted lamb loin, broccolini, and boulanger potato.

Where did you train?

Roberts: I didn’t go to school to be a chef. I trained throughout New York and got my training on the job over the last 19 years. I was actually studying to be an architect but, in some respects, being a chef you are an architect. After a year in school, even though I was doing well in my courses, I just wasn’t scholastically oriented to go through nine years of schooling to become an architect.

So what made you decide to become a chef?

Roberts: My mother kind of put it to me. She said either go to school or get a job. I come from a big Italian family and cooking was always part of our lifestyle so my first culinary position was swinging pizza in Sbarro’s in Times Square. From there I went to a seafood restaurant in Queens where I started as a dishwasher and worked my way up the “food chain.” After that I worked in a jazz supper club in Manhattan where I got to sauté and grill and worked my way through various other restaurants in New York City getting different experience in different concepts and cuisines. I was quite ambitious and wanted that other guy’s job and that passion and drive has driven my career.

What was your first job in California?

Roberts: My first job was in 1999 at Joe’s in Venice where I worked with Joe Miller, a very talented chef. I was only there about four months when an opportunity came my way to work with Levy Restaurants who were prominent in Dodger Stadium and Staples Center. A buddy of mine became an Executive Sous Chef with the company and he brought me on. Within the first year I was over at Staples Center and then did one summer at Dodger Stadium. My talent and drive to take over became very evident and I was made a Sous Chef and left four years later as the Senior Sous Chef. I went on to Asia de Cuba at the Mondrian Hotel as their Executive Sous Chef for a year and then was promoted to Executive Chef.

Did any of the dishes you’ve created come out of your childhood?

Roberts: I think making fresh pasta with my grandmother on Sundays on a big wooden block on the kitchen table and the fresh tomato sauce influenced me to the extent that I believe that it’s better to make our own ingredients in house wherever possible, so we make our own pasta, gravlax salmon, mozzarella, ricotta cheese, and focaccia, as well as all of our stocks, sauces, and desserts. A lot of restaurants in town will outsource things and while there’s nothing wrong with that if you’re buying a good product, I like that we have house-made products as much as possible.

Do you shop the local Farmers Markets?

Roberts: I’ve been really busy since I came on board and haven’t as yet, but I do buy from vendors who source food from local farms. But going into the spring and summer menus, I have a list of all the markets in the South Bay area which I hope to be able to check out. But honestly, it’s really hard for me to break away from the restaurant.

How many people are in the kitchen?

Roberts: I have two Chefs de Cuisine and myself which makes up the chef team and on average we’re looking at about six guys total – including four on the hot line, pantry, and pastry most of whom were here when I arrived. I encourage my staff to come up with ideas for new dishes because I don’t want to just dictate what we offer on the menu. I want my people to feel they have a vested interest and pride in what we do.

What do you like about this property versus other properties at which you’ve worked?

Roberts: What I like about this property is that it’s not a hotel and I can just focus on the restaurant – the food and making personal connections with our guests. I enjoy coming out of the kitchen and going around to the different tables to say hello and get to know the regulars. Café del Rey has been a brand for a long time and I want to help elevate it so that people know that we are not just a special occasion destination, which is how I think we were viewed before I got here. People thought of it as a high-end, fine dining restaurant and a place you take someone whom you want to impress. But really, we’re an every day dining destination. Our menu is now fairly priced and we offer half portions on our starters and salads so that we can make our food more affordable ($6 – $10).

Thank you for a most interesting interview and best of luck to you.

Roberts: It’s been very enjoyable and I’m glad you had a good dining experience.

In addition to the splendid menu, the restaurant offers an extensive selection of wines from all parts of the globe which you can sip as you let your eyes feast on the stunning Marina del Rey harbor with boats and yachts of all sizes anchored right in front of you. At night, with all the flickering lights surrounding the harbor, the restaurant is transformed into a most enchanting setting, perfect for any occasion.

Café del Rey

4451 admiralty Way

Marina del Rey, CA 90292

310.823.6395

Related Posts

Film Review: Mission: Impossible – Dead Reckoning Part One

July 19, 2023

July 19, 2023

FILM REVIEWMISSION IMPOSSIBLE – DEAD RECKONING PART ONERated PG-13163 MinutesReleased July 11th The story in this “Mission: Impossible” chapter, “Dead...

Film Review: Indiana Jones and the Dial of Destiny

July 5, 2023

July 5, 2023

FILM REVIEWINDIANA JONES AND THE DIAL OF DESTINYRated PG-13154 MinutesReleased June 30th The director of Indiana Jones and the Dial...

Film Review: Past Lives

June 27, 2023

June 27, 2023

FILM REVIEWPAST LIVESRated PG-13105 MinutesLimited Releases June 2nd and June 9th, Full Release June 23rd The Korean concept of “In...

Film Review: Sanctuary

June 8, 2023

June 8, 2023

FILM REVIEWSANCTUARYRated R96 MinutesReleased May 19th In my humble estimation, this is one of the best movies of the year....

Film Review: The Little Mermaid

June 2, 2023

June 2, 2023

FILM REVIEWTHE LITTLE MERMAIDRated PG135 MinutesReleased May 26th With today’s technological developments, a live-action The Little Mermaid is not only...

A Riveting Revival of the Pulitzer Prize-Winning “A Soldier’s Play” Now Playing At The Ahmanson Theatre

May 31, 2023

May 31, 2023

On Stage With… Murder mysteries, whether cinematic or theatrical, are one of the most popular subjects. The list is quite...

Film Review: Chevalier

May 12, 2023

May 12, 2023

By Kathryn Boole  RATED PG-13107 MinutesReleased April 21, 2023 Chevalier is based on the true story of a historical figure...

Ballet at the Broad Stage Memorial Weekend – Meet the Talent!

May 10, 2023

May 10, 2023

Westside Ballet of Santa Monica returns to the Broad Stage with special guest artists kicking off Friday May 26th with...

Elizabeth McGovern Lights Up The Stage in “Ava – The Secret Conversations”

April 26, 2023

April 26, 2023

Play About Legendary Screen Star Runs Until May 14 At The Geffen Playhouse By Beverly Cohn Ava Gardner, born Ava...

Unconventional Art Festival “The Other Art Fair” Returns to Santa Monica This Weekend

March 31, 2023

March 31, 2023

140 independent artists, immersive installations, performances, DJs, and a fully stocked bar await visitors at Barker Hangar The Other Art...

Samohi Theatre’s “The Drowsy Chaperone” Takes the Stage in Santa Monica

March 1, 2023

March 1, 2023

Shows will take place at Barnum Hall on March 3 and 4 at 7 p.m. and March 5 at 3...

Film Review: “Marlow”

February 23, 2023

February 23, 2023

FILM REVIEW“MARLOWE”Rated R109 MinutesReleased February 15th “Marlowe” is a beautifully shot period piece that takes place in the late 1930’s....

Film Review: All Quite on the Western Front

February 22, 2023

February 22, 2023

I have never been a soldier at war, although I have close friends and relatives who have been. Universally they...

SMC Emeritus Concert Band to Hold Free Concert This Weekend at the Broad Stage

February 22, 2023

February 22, 2023

Concert February 26 will feature musical selections with an outdoor theme Santa Monica College’s Emeritus Concert Band, under the baton...