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

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

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

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

Sweet Pea Soup
Pea and Coconut Espuma, Snap Peas, Burrata, Sourdough, Mint Tea

Uni Cromesquis Santa Barbara and Hokkaido
Fermented Yuzu Honey

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

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

Wild Striped Bass
Sumidaya Rice, Fava Beans, Hakurei Turnip, Komatsuna, Kegani Broth, Duck Liver Fat

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

“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