At the intimate, 2 Michelin star, 14-seat Mélisse, chef Josiah Citrin offers a journey through different textures, flavors and cultures, where particular attention is paid to the harmony of food and wine: “The wine highlights the nuances and creativity of the food while the food brings out the nuances in the wine.”
Using the most exclusive ingredients from all around the world and working with California farms, Citrin and Chef de cuisine Ian Scaramuzza have designed an avant-garde 7-course tasting menu.
Opened in 1999 and reimagined in 2019, the storied restaurant boasts a unique setting, where the dining room and kitchen become one, and a modern take on fine dining with its 2.5-hour culinary experience. The ever-evolving menu that once focused on classical French cuisine, has evolved into contemporary American or what chef Scaramuzza calls progressive Californian. “The dishes are rooted in French techniques, but certainly more playful and inspired by travel throughout the world.” However, two signature dishes…
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