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, Hot Mustard

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

Ehime “No-ten” Tuna Tart, Kombu, Sesame, Aged Ponzu, N25 Keluga Caviar, Hanaho

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

Uni Cromesquis Santa Barbara and Hokkaido
Fermented Yuzu Honey

N25 Keluga Caviar
Fat Uncle Green Almonds, New Crop Potato, Finger Limes, Goat Ricotta Blanquette

Prawn and White Asparagus Cappuccino

Santa Barbara Spot Prawn
White Asparagus, Lemon Basil, Seville Orange

Atlantic Black Bass
Sumidaya Rice, Fava Beans, Hakurei Turnip, Komatsuna, Kegani Broth, Duck Liver Fat

Kelly’s Wild King Salmon
Red Wine Velouté, Green Tomato, Lemon Verbena, Brown Butter and Whey

Wolfe Ranch Quail
Celeriac, Hazelnut, Truffle, Black Garlic, Aged Comté

Quail Ragout, Cavatelli, Pecorino, Pistachio

Don Watson Napa Valley
Morel Mushroom, Wild Ramps, Green Goddess, Green Peppercorn

“Finley Farms Carrot”
Sunflower Seed Praline, Miso, Dulcey Chocolate, Coffee-Cardamom, Kefir

Andy’s Orchard Black Republican Cherry, Chamomile, Yuzu

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

- Sample menu and wine list subject to change -

View the Mélisse wine list