Eclectic is one tried-and-true way of describing the menu here, but there seems to be a method to the way things come together at Mala. Take, for example, seared ahi bruschetta, which takes place on flax seed toast and involves edamame puree. The first-course menu here seems most comfortable speaking Greek, but throws in a few slang words from as far away as the Pacific Rim. Also intriguing is the extensive drink menu. My next mission is to see how well the hummus plate pairs with Mala’s handmade sangria.
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