One Of California’s Most Iconic Seafood Buffets Just Got A New Name After 30 Years

Thirty years is a long time for diners to get attached to a restaurant name.

Change the sign after all that history, and regulars are naturally going to wonder what else might be different.

That is the interesting part here. A longtime seafood buffet has entered a new chapter with a new identity, bringing fresh attention to a dining experience many guests have known for decades.

The name may have changed, but the story behind the transformation goes much deeper than new lettering outside.

After three decades, one familiar California buffet is proving that even dining institutions occasionally get a new name tag.

For longtime guests, there is plenty of nostalgia wrapped up in the change. New visitors, meanwhile, may never know the restaurant under its former identity at all.

Restaurant rebrands happen constantly, but they feel different when generations of meals are attached to the old name.

It Was Café Sierra For Three Decades

Some restaurants come and go within a few seasons, while a rare few stay long enough to become part of family traditions.

MERiNE operates inside the Hilton Los Angeles/Universal City at 555 Universal Hollywood Dr, Los Angeles, California 91608, in the same space where Café Sierra served guests for roughly three decades.

Plenty of locals still know the dining room by its old name.

Café Sierra built its reputation slowly over about 30 years, mostly through generous buffets that drew birthday groups, anniversary dinners, and hotel guests.

The restaurant describes MERiNE as the next chapter of that story rather than a brand-new place with no connection to the past.

That framing matters for anyone who remembers earlier visits and wonders what changed. New signage and a new name tend to bring small updates in presentation and style.

The core idea of a big, relaxed buffet meal, however, appears to remain the same.

Longtime fans may find the rhythm of the meal familiar, from grabbing a plate to circling back for a second round.

First-time visitors do not need any history lesson to enjoy the food.

Still, knowing the background helps explain why the restaurant has such a loyal following across the Los Angeles area.

The Famous Seafood Buffet Survived The Rebrand

Rebrands can make loyal diners nervous, especially when a favorite tradition is on the line.

Good news arrived for seafood fans when MERiNE confirmed that the signature all-you-can-eat seafood experience would carry on.

The feast that made Café Sierra popular is still the heart of the menu. A buffet like this works differently from a regular sit-down meal.

Guests are seated, then walk to the food stations and choose what looks good, returning as often as they like during their visit.

Servers handle drinks and clear plates, so tables tend to stay tidy between trips. Pacing is the secret to enjoying a meal of this size.

Starting with small portions allows room to sample many items before deciding on favorites. Filling a plate to the edge on the first trip can lead to feeling full far too early.

Some diners like to make one slow lap around all the stations before picking up a plate at all. That quick look helps with planning and avoids missing a dish tucked at the far end.

Shell-heavy items can also get messy, so grabbing extra napkins is a smart move. Seafood remains the star, yet the format leaves plenty of freedom.

Oysters, Shrimp And Mussels Add Even More Seafood

Lobster and crab may grab the headlines, but smaller shellfish often turn into quiet favorites. Oysters, shrimp, and mussels are all listed among the current dinner offerings at MERiNE.

Each one brings a different texture and flavor to the table.

Oysters offer a cool, briny taste that many diners describe as a fresh ocean bite. Guests new to raw oysters might start with just one or two, adding a squeeze of lemon or a little sauce.

Shrimp is often the easiest seafood to enjoy at a buffet. It requires little effort, and it works well for younger diners or anyone still getting used to seafood.

Chilled shrimp with a tangy dipping sauce can be a refreshing break between richer items.

Mussels have a soft, tender texture and soak up flavor from whatever they are cooked in. Using an empty shell like a tiny pair of tongs is a handy trick for pulling out the meat.

Any mussels that stayed tightly closed are best left on the plate. Mixing these lighter options into a meal helps prevent heavy dishes from taking over.

Meat Lovers Aren’t Stuck Eating Seafood

Not every member of a dinner group loves seafood, and that can make choosing a restaurant tricky. Luckily, the buffet at MERiNE is not limited to the ocean.

NY steak, pork belly, and other mains are included, and the restaurant’s description of its signature feast also mentions prime rib.

Carving stations at buffets usually have a staff member slicing meat to order. Guests can often ask for a thinner slice, a thicker cut, or an end piece with more crust.

Speaking up about preference is normal and usually welcome.

Pork belly brings a rich, tender bite with layers of fat that melt as it cooks. A small piece is often enough to enjoy the flavor without feeling too heavy.

Steak and prime rib give a heartier option that fits well alongside a few vegetable sides.

Mixed groups benefit the most from this balance. One person can focus on crab while another builds a plate of roasted meats, and everyone still sits down to the same meal.

That flexibility makes birthdays and family outings easier to plan. Diners with dietary needs should ask staff about ingredients before eating.

Recipes and offerings may change from week to week. A quick conversation at the station can help guests choose with confidence.

The Name MERiNE Has A Surprisingly Local Backstory

Names often hide small surprises, and MERiNE has a local one.

The restaurant says the name takes inspiration from Marineland of the Pacific, a former ocean attraction in Southern California.

The park sat on the Palos Verdes Peninsula and welcomed visitors for decades before closing in 1987.

Marineland opened in 1954 and was known for marine animal shows and large ocean tanks. Generations of Southern California families have memories of field trips and weekend outings there.

Bringing that name back in a new form adds a nostalgic touch.

The restaurant also points to a link through architecture. A noted midcentury architect associated with Marineland also has history tied to the hotel property.

That connection gives the rebrand more meaning than a simple change of signs.

Details like these can make a meal more interesting to talk about at the table. It turns an ordinary outing into a small lesson about the area.

Spelling matters when searching online. The name uses a lowercase i in the middle, written as MERiNE.

Typing it correctly can help bring up the restaurant’s official pages and current menus faster.

It’s Inside The Hilton Los Angeles/Universal City

Finding the restaurant is simpler than many first-time visitors expect.

The dining room is located inside the Hilton Los Angeles/Universal City at 555 Universal Hollywood Dr, Los Angeles, CA 91608. The hotel sits in Universal City, close to the area’s major attractions.

Being inside a hotel brings some practical benefits. Restrooms, elevators, and lobby seating are all close by, which can make the visit easier for groups and older guests.

Hotel guests can simply take the elevator down rather than driving anywhere.

Parking runs through the hotel’s garage, and rates can be high without validation. Asking about restaurant validation before leaving the table can help reduce the cost.

The dining room itself has a casual hotel feel, with long tables suited for large groups.

Noise levels may rise when the room fills up on busy weekends. Guests hoping for a quieter meal might aim for the start of a service period.

The location works well for travelers staying nearby who want a meal without a long drive.

The Weekend Seafood Buffet Runs Saturday And Sunday

Brunch is scheduled on Saturday and Sunday from 11 a.m. to 3 p.m. A four-hour window gives some flexibility, but seating may have time limits during busy periods.

Arriving near the opening hour can mean fresher trays and a calmer room. Later arrivals may still enjoy a full meal, though popular items could be refilled less often near closing.

Reservations are a smart idea, especially for birthdays and larger groups. Weekend demand can be strong, and a booking helps avoid long waits at the host stand.

Arriving a few minutes early gives time to park and check in.

Total cost includes more than the listed price. Tax and a mandatory facility fee are added to the bill, which raises the final amount.

Planning for those extras ahead of time prevents surprises at the end. Prices and hours can change at any time, and holidays may follow a different schedule.

Checking the official website or calling the restaurant before heading out is the best way to confirm.

Expanded Dinner Service Is Still On The Way

MERiNE currently focuses on its weekend Seafood Buffet, while Hilton says expanded dinner service and additional dining experiences are still to come

Because MERiNE is still rolling out its expanded dinner service, guests should check the restaurant’s current schedule before planning an evening visit

Calling ahead or checking the official site before leaving home is the safest plan. Unexpected closures can happen, so confirming on the day of the visit helps too.

Dinner is where whole lobster and king crab appear, which helps explain the higher price. Guests who mainly want those items may find dinner a better match than brunch.

Arriving early in the evening tends to bring a quieter room and easier movement between stations.

Tables often fill as the night goes on, especially on Saturdays. Reservations can make arrival smoother for couples and groups alike.

A long dinner like this works best with an unhurried mindset. Sitting for a few minutes between plates gives the stomach time to catch up.

There Is A Mandatory Facility Fee

Nobody likes a surprise at the bottom of a receipt. MERiNE states that it is a no-tipping establishment and adds a 15% mandatory facility fee to each bill.

The restaurant explicitly says the fee is not a gratuity. For budgeting, the math is fairly simple.

A $95 brunch adds about $14.25 in facility fees per person, while a $139 dinner adds about $20.85, before tax.

Doing that quick calculation before booking helps set clear expectations. Policies like this have become more common at restaurants in recent years.

Some places use fees to cover operating or wage costs instead of relying on tips. The exact use of the fee is decided by the restaurant, and guests may ask staff for details.

Asking about the fee when booking or at seating can avoid confusion at the end of the meal.

Staff can usually explain what appears on the final check. Being prepared makes the whole experience more pleasant.

A clear picture of the total cost lets diners settle in and enjoy the lobster, crab, and desserts without worry.