Caruso’s Cuisine

To Caruso’s, the five-star Forbes Travel Guide-rated oceanside eatery at the Rosewood Miramar, named after the Los Angeles billionaire and developer Rick Caruso, to try out a new three course menu for gourmands in a hurry.

Although why you’d rush given the idyllic location and culinary excellence of Chef Shibani Mone is quite beyond me.

Emilie Plouchart, the Valentino-clad public relations director of the ritzy hostelry, says it takes about two hours to deal with the eight-course menu, so the three-course – antipasti, primo and second – menu for $145 was introduced (with an optional fourth, dolci dessert course), where patrons can be in and out in 90 minutes.

Wine pairings can be added for another $125.

I started my handsome repast with chilled mint pea soup with the king crab salad, peas, and fennel salad accompanied by 2022 sparkling Tuscan rosé and a 2021 Schramsberg Blanc de Blancs.

Accompanying this was homemade two-grained bread with Périgord truffle butter.

Then it was on to the seven-year-old Acquerello risotto with nettle, Catalina scallops and oro blanco, with my final selection the dry aged Liberty Duck with orange, fennel, lavender sugo, and leg battuto with a 2021 Montrachet and 2022 Montclair Bordeaux.

A glorious culinary experience and perfect locale. And, thankfully, we weren’t in and out in 90 minutes!

Joining me at the fun feast were my Journal editor Zach Rosen, travel writer Leslie Westbrook, Ottocina Ryan, editor-in-chief Santa Barbara Life & Style magazine, Lynne Andujar, editor-in-chief of 805 Living, and designer turned photographer David Mendoza III.