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

Spiny Lobster Tartare, Kombu, Sesame, Aged Ponzu, Osteria Caviar, Shiso Blossoms

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

Wild Japanese Kampachi
Green Apple-Yuzu Vierge, Cucumber, Sorrel

Honeynut Squash Velouté
Coconut, Walnut, Red Fife Toast, Maple

Uni Cromesquis Santa Barbara and Hokkaido
Fermented Yuzu Honey

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

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

Wild Turbo
Matsutake Mushroom, Tokyo Negi, Wasabina, Sansho Pepper Oil

Wolfe Ranch “Dirty” Quail
Endive, Guanicale, Chestnut Mushrooms, Sunchoke, Watercress

Quail Ragout, Cavatelli, Pecorino, Pistachio

Millbrook Farms Venison
Cylindra Beet, Lompoc Chanterelle, Quince, Swiss Chard, Ginger

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

Pineapple Guava, Passion Fruit, Lemongrass Tapioca

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

- Sample menu and wine list subject to change -

View the Mélisse wine list