Santa Monica, Los Angeles · restaurant
This is fine dining refined to a razor’s edge, a tucked-away 14-seat tasting room that feels like stepping into an artfully hushed ritual rather than a restaurant. Think French technique dialed up with California’s light, seasonal produce: intricate bites, truffles, wagyu, caviar, sauces that insist on attention. The room is elegant without being cold; service choreographed yet warm. It’s the kind of meal made for milestones, slow conversations, and lingering over wine.
Runny yolk under lemon-chive creme fraiche topped with Osetra caviar.
Carnaroli rice with mascarpone and shaved black truffles.
21-day dry-aged Liberty duck, carved tableside and sauced with Rouennaise, finished with cognac.
Chilled sea kelp consomme. Light, oceanic, refreshing.
Brown sugar-based cocktail. Sweet and warming.
Lobster meat tossed in Bolognese sauce over pasta. Luxe.