A restaurant in a restaurant. Chef Josiah revives his two Michelin-starred L.A. institution with an intimate 14 seat back stage dining room with Chef/Partner Ken Takayama. Chefs and sommeliers guide guests through a culinary adventure, where the kitchen and dining are one.

Working with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and best ingredients available. The 18 servings symphony fuelled by California’s finest suppliers – plucks from experiences with them all, marrying global flavors with classic and contemporary techniques, using flavors from around the world.

RESERVE

- SAMPLE MENU -

Miyazaki Wagyu, Sake Lees, Enoki, Daikon, Potato Chip, Hot Mustard

“Croque Madame”, Truffle Gruyère Fondue, San Daniele Jamon, Yolk Jam

“No-ten” Tuna Tart, Kombu, Sesame, Aged Ponzu, Ostera Caviar, Hanaho

“Caesar” Celtuce, Sword Lettuce, Smoked Anchovy, Parmesan

Citrus Cured Wild Kanpachi
Laura’s Tangelo and Passion Fruit Leche de Tigre, Pinkerton Avocado, Radish, Cilantro

Sweet Pea Soup
Snap Peas, Chestnut Mushroom, Meyer Lemon, Burrata, Mint

Uni Cromesquis Santa Barbara and Hokkaido
Fermented Yuzu Honey

N25 Schrenckii Caviar
Fat Uncle Almonds, Potato Puree, Finger Limes, Goat Ricotta Blanquette

Stonington Maine Scallop
Violet Artichoke, Fennel, Smoked Ham Hock, Hibiscus

New Zealand John Dory
Hakurei Turnip, Komatsuna, Allium-Amazake Broth, Nira Oil

Wolfe Ranch “Dirty” Quail
Celeriac, Hazelnut, Truffle, Black Garlic, Aged Comté, Lovage

Quail Ragout, Cavatelli, Pecorino, Pistachio

Millbrook Farms Venison
Scarlet Beet, Lompoc Chanterelle, Parsnip, Swiss Chard, Ginger

“Mont Blanc”
Sweet Potato, Miso, Sunflower Seed, Medjool Date, Hokkaido Milk, Rooftop Honey

Strawberry, Rhubarb, Oxalis, Buttermilk

Truffle Brie
Salted Caramel Chocolate
Matcha and Raspberry Pavlova
Fruit of the Day

- Sample menu and wine list subject to change -

View the Mélisse wine list