What they say about
us...
"A
real gem..."
- Zagat Survey
"The
tuna isn't just tuna; it's "Seared rare 'big-eye' tuna".
The tilapia isn't just tilapia; it's "Griddled Costa
Rican tilapia". The seared Alaskan halibut is served
with Thailand prawns and lobster sauce. The seared "Dry
pack natural sea scallops" come with shrimp hash…"
- Merrill Schindler, Daily Breeze
"We
began with Grilled Beef Dynamite, basted with cilantro, garlic
and curried passion fruit fusion. Like a piece of exquisite
art on the plate, then a little explosion on the tongue, the
beef bites were perfectly tender and the unique blend of flavors
worked like a charm."
- The Beach Reporter
"Chef
Melba's Bistro is a treat for all the senses… (it) captures
the heart and spirit of the California lifestyle in an atmosphere
that balances beach-city casual with South Bay sophistication."
- Rave
"Walk
in and within a few seconds you'll see Chef Melba herself,
front and center, taking a personal stake in her labor of
love. It's an extensive menu for what is usually a one-woman
show in the kitchen; however, a staff of well-dressed servers
makes sure that entrees such as seared halibut Hong Kong style
and grilled Black Angus rib eye make it to your table in a
timely fashion. What makes every bite a little tastier is
that the place feels less like a restaurant, and more like
Chef Melba invited you into her own kitchen. For that reason,
it's a good idea to come and get it at her place nestled a
few block off the water. But if you can't, there's good Events:
she caters."
- AOL
CitySearch
"This
is a very adventurous community. People try everything - I
created a ceviche with fresh conch, key limes, and coconut.
I named it "Milk of the Tiger." I thought, this
is good but it's the weirdest thing I've ever done, and I
wonder if people here are ready. It was well received' people
bought it, and they loved it. I haven't had even one dish
that I've created that people haven't appreciated."
- Interview with Chef Melba
in Peninsula People
