Long Beach’s Marlena—the Californian-meets-Mediterranean gem in Naples—has launched into an updated brunch menu that is one of its strongest yet. Chef Michael Flores (formerly known as Michael Ryan) has created a menu that leans into meaty, heartier options, going beyond the space’s knack for house-made pasta and some of the city’s finest pizza.
The result? Laminated biscuits—rosemary-tinged biscuits treated like croissants—slathered in a wonderfully meaty, Long Beach Mushrooms-filled gravy. This time, Chef Michael is using blue oyster mushrooms; before, he’s used chanterelles or yellow oysters or… With a splash of sherry vinegar, the gravy is beautifully bright and, when combined with an egg and the biscuit, delightfully rich.
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