Eggplant doesn’t surprise me much. I’ve had it in baba ganoush, stir fry, in curry, and roasted. That’s not to say that I don’t like eggplant, but it’s rare to see it being used in an innovative way. That was until I had chef Mike Minor’s Savory Seared Eggplant. It’s a Chinese eggplant cooked and served with pickled shallots, pickled mustard, truffle harissa hummus, and chimichurri sauce. Now I have a new love for eggplant. At The Marine Room, you’ll find this elegant presentation on the chef’s new menu, that also includes his signature salmon tartare cones, beet salad, and local Baja California swordfish.