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"Micelin star little restaurant "
@jwatts64
"Melisse is a Santa Monica mainstay, a truly fancy restaurant that’s been around in some form or another for over 20 years. A meal here is spectacular, but let’s get one thing out of the way: dinner here will cost $800 for two people. Minimum. So, if you’re eating here, or planning to eat here, you’re probably operating under some very specific circumstances (engagement, lottery win, final day on the job with access to the company card). Melisse lives up to them all. Once you sit down in the intimate, but not stuffy dining room, expect around ten courses (although many have multiple plates or bites involved), attentive service that fully appreciates how special the night is, and, best of all, absolutely delicious food."
@jordanwood
"Santa Monica American $$$$ Reservation Late in 2019, a few months before the shutdowns, Josiah Citrin debuted a new two-in-one direction for his Santa Monica bastion of French-ish, American-ish haute cuisine: The main dining room became Citrin, serving a la carte crudos; pastas like his signature lobster Bolognese; and Wagyu sirloins. Mélisse contracted into a windowless modernist theater for tasting menus with an open kitchen inches away from the room’s five tables. For this venture, Citrin recruited two talents who make Mélisse’s price of admission — currently $325 per person— worthwhile for celebratory occasions. Chef de cuisine Ian Scaramuzza has fine-dining credits that include In Situ, the now-closed restaurant in the San Francisco Museum of Modern Art that rotated the masterwork dishes of 80 chefs like a gallery collection. I recognize a similar range of his virtuosity at Mélisse. It’s there in the parade of luxury ingredients; in its one- or two-bite wonders displayed on textured plates and mini pedestals; and in the leaps in perspective, from crab intensified with finger limes and house-made XO sauce to smoked quail arranged among ripe pluots, matsutakes and bacon gastrique. Scaramuzza has a fitting counterpart in wine director Matthew Luczy, a showman, at turns serious and playful, who is a blur of motion making everyone in the room feel special at once. He orchestrates a brainy wine pairing of side-by-side glasses per course for comparative tasting, though he’s equally game to help you choose a spot-on bottle. He’ll uncork it as soon as he flips the Sade LP playing on the restaurant’s sterling sound system."
@ashigu
"2 Michelin stars 2024 #20 Best Restaurant by LA Time in 2023 Chef Josiah Citrin Chef Josiah Citrin's flagship celebrates a certain kind of fine dining experience that will never go out of style. Slip in through a discreet side entrance to enter the enclosed space within Citrin, a private room that combines a vibe-y underground feel with classic luxury. The kitchen employs bold flavors and decadent sauces, blending French traditions with a bit of contemporary whimsy. The results are both eye-catching and indulgent, from intricate canapés to a knockout dish of duck "Rouennaise," featuring a decadent sauce made with the help of an antique silver press; on the side, "ducks in a duvet" is a swanky take on pigs in a blanket. Service is engaging and full of charm, down to a wine program offering surprising rarities at a reasonable expense."
@nchavotier