Chef Sal Marino is one of the nicest people on the planet, and his food, some of the very finest. Get it quickly, though, as this icon is closing December 12. Chef Sal grew up in a restaurant family and his attention to fine ingredients (most famously seafood and heirloom tomatoes) as well as his focus on service and precision of execution, have made this one of the very top restaurants in the LA area for years. Perhaps due to his modesty, Il Grano never quite achieved the fame of other destination restaurants, like those of Wolfgang Puck and Josiah Citrin, but this was not from lack of quality, attention to detail nor service. Sal rightly points out that, in LA: What's hot and new now eclipses what's established and great. For that reason, he seems to be be focusing on a final few weeks of exceptionalism followed by some time to reinvent himself. As someone who had the cover of Bon Appetite and Gourment magazine in the same month, this will be an enjoyable challenge and we look forward to seeing the result next year. In the mean time, get one last dinner in, or go for the first time if you've never been. The crudo is most highly regarded, but you can't go wrong with anything on, or off, the menu. Tell him what wine you'd like, and he may even invent the menu for you and share a couple sips and some conversation if you want. He's that kind of family.

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