Marston's Restaurant
Where Simple, Thoughtful Preparation makes Authentic Flavor Shine
July, 2018 - Issue #166
Sometimes, less really is more.

That's the philosophy of Marston's Restaurant's beloved "Chef Jim" McCardy, a man who has a well-known knack for finding the best seasonal produce, meats and fish available anywhere.

"When you start with really fresh, flavorful ingredients, you don't want to do a lot to them. Instead, you find ways to prepare and combine them that allow their full flavor and texture to shine," says McCardy.

The results are anything but bland. Marston's meals are chock-full of rich, authentic flavor, thanks to the made-daily sauces, dressings and specials.

The community-focused casual-dining spot is well known; the fire-side patio, Food Network-famous breakfasts, "Cooking with Chef Jim" sell-out events and happiest of happy hours keeps a joyous rotation of locals well fed, but it's the Weekly Specials that keep guests guessing. "We're very focused on our seasonal menus, so that we can take full advantage of what's most fresh and delicious at the moment," says the chef. "And we also enjoy sharing new flavors, culinary trends and preparations with our guests. A lot of 'new favorites' are first introduced as Weekly Specials."

Tuesday: Lobster Mac n Cheese

Marston's Lobster Mac exceeds the requirements for rich, full-bodied cream sauces, but what really sets apart this savory bowl are the generous, sweet and hearty chunks of lobster in every bite. Decadent but also light on the palette, this has been a Marston's favorite for years; there's always a celebration when it returns to the Weekly menu.

Wednesday: Chicken Wellington
This moist and flavorful poultry twist on the beef classic is stuffed with fresh mozzarella, mushrooms and spinach.

Thursday: Shellfish Pot
Brimming with shrimp, crab and clams swimming in a bright and spicy crab saffron tomato and shishito-pepper broth, this dish is the gourmet version of a trip to the fish market.

Friday: Braised Short Ribs
Fall-off-the-bone tender, Marston's rib plate nods to tradition with sides of mashed potatoes and spinach, served with natural jus.

Saturday: Blackened Rib Eye
The trick to the best rib eye? Getting the perfect cut. Marston's perfectly balances the fat ratio for a rib eye that is incredibly flavorful and tender. This one's served with creamy mashers and blue-cheese garlic butter

Sunday: Half Roasted Chicken
Juicy and flavorful, this delicately-roasted meal is served with fresh apple-fennel slaw, bacon potato salad and chicken jus.
Marston's Restaurant is located in the Bridgeport Marketplace in Valencia. Order online for pickup or delivery at Happy Hour in the Bar is held Tuesday through Sunday from 5pm to 7pm. Marston's is closed Mondays. 253-9910
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