Nuit Blanche invites selected guests to treat their senses to the tastes, sights, and sounds, of authentic Parisian Cabaret. The immersive dining experience features an orchestrated theatrical performance, accompanied by a masterfully curated five-course dinner (vegetarian and vegan options are available), an ultra-premium open bar and a tantalizing cabaret hosted by it's main character, It is a roaring 1920s experience and night you won't soon forget.
Located in Encino, husband and wife dynamic duo and chef-owners Phillip Frankland Lee and Margarita Kallas-Lee, bring an intricate chef's tasting menu to the heart of the valley with a newly transformed dining room, newly designed cocktail bar, and progressive tasting menu experience. The 20+ course tasting menu draws inspiration from the restaurant's original 12-foot wood burning open hearth and a truly from scratch philosophy. A progression of bites in the dedicated private bar begins with savory snacks and complementary cocktail pairings, and ends with an optional 'upside down' sweet version of the beginning bites and beverages. Patrons can jazz up their meal with tailored beverage offerings too!
The tiny sushi bar hidden in chef-owners Phillip Frankland Lee and Margarita Kallas-Lee's Woodley Proper is an eight-seat sushi speakeasy. Behind a chalk-wall in Woodley Proper, the intimate sushi counter serves a sixteen-course omakase-style dinner. The interpretive take on the traditional sushi counter experience highlights Lee's inventive approach to dining and hosts seatings at 5pm, 7pm, and 9pm. Same day reservations are released daily and the menu is offered with the option of an orchestrated beverage tasting.
Michelin-starred chef-owner, Michael Cimarusti delivers a seafood-centric menu which embraces flavors from across the globe. Using increasingly local and sustainable seafood, his tasting menu may include dumplings of fresh, briny clams wrapped in shaved daikon; tiny, crisp Wagyu beef spring rolls; and bowl of pho made with squid. In their double-height dining room, Cimarusti offers the Providence tasting menu, signature & seasonal tasting menu and chef's tasting menu with wine pairing for an additional cost.
Rogue welcomes eight guests per night, Wednesday through Friday, for a truly unique dining experience within Wolfgang Puck's Test Kitchen at the Pacific Design Center. Along with a changing line-up of WP chefs and guest chefs the 12 to 16-course menu is unique and ever changing. Reservations are released four weeks in advance on Mondays. An optional beverage pairing, which features a cocktail, four to five different wines and a digestive can be added for an additional $85 per person.
Vespertine, from chef/creator Jordan Kahn is a gastronomical experiment seeking to disrupt the course of the modern restaurant. The project was conceived as a result of the structure in which it resides, a two-story structure, separated into four levels. With no traditional walls supporting the building and an architectural skin of undulating steel and glass, the intimate, 22-seat dining room sets the stage for an enigmatic dining experience, comprised of a succession of 18+ courses.
Orsa & Winston
Chef/owner Josef Centeno named Orsa & Winston, an Italian and Japenese inspired restaurant, after his two beloved dogs who share the same namesake. Striving for innovative and soulful tasting menus, the restaurant serves two tasting menus which evolve based on seasonality of ingredients and Centeno's inspiration. First is their six-course omakase tasting menu for $95 per person with the option of doing wine pairings for $60 per person. Their super omakase (20-plus course-menu) served at the chef's counter is only available with 48-hour advanced notice upon request.
Gwen is a high-end butcher shop and restaurant from chef Curtis Stone and brother Luke Stone in Hollywood named after their maternal grandmother. Along with an à la carte menu which is available in the dining room, upstairs wine room, and outdoor patio, guests can also choose a ten-course tasting menu curated by Stone and Executive Chef Gareth Evans.
Named after his paternal grandmother and culinary mentor, Maude is chef Curtis Stone's restaurant which premiers a set chef's tasting menu that is created around one seasonal ingredient each month. The intimate 25-seat restaurant mimics the type of care diners would get as they would at an intimate home affair. Maude is currently showcasing the first menu of the new quarterly concept based on wine regions of the world. First up is Rioja, Spain which is open for reservations through March 31.
Beverly Hills/West Hollywood
Paying homage to the coast of Italy and Southern California, Cal Mare is a collaboration between chef/partner Adam Sobel and Michael Mina. The menu includes seafood, fresh handmade pastas and brick oven pizzas. Inspired by his journey throughout Italy, Sobel blends Italian dishes with local farmers market produce using the best selection of seasonal fruits and vegetables to create beautiful dishes. Their Abbondanza Tasting Menu, features 12 courses while the Itinerario Tasting Menu features six courses.
Kali is the passion project of long-time friends and professional colleagues chef Kevin Meehan and Drew Langley, which evolved from Kevin's roving private dinner party pop-up, Kali Dining. Kali features produce that comes directly from Kevin's own home garden and his urban garden located walking distance from the restaurant. The six-course tasting menu features Kali highlights including oysters, rockfish, risotto, halibut, ribeye and gelato with candied yolk shavings.
Church & State
DTLA Art's District
Established in 2008, Church & State was one of the first restaurants to open in the now bustling Arts District of downtown Los Angeles. As one of LA's top destinations for a French bistro Executive Chef Tony Ensault and Chef de Cuisine Sam Jung, prepare a variety of elegant dishes on the four-course Sunday prix-fixe tasting menu with a wine pairing option for an additional fee.
Located on the ground floor of the historical Douglas building, guests at Spring are able to immerse themselves in a beautiful atrium with a fountain in the center. Take your seat and enjoy the view of Chef Tony Esnault cooking in the bustling open kitchen preparing a five-course tasting menu including some of his signature dishes.
At n/naka, the highly-acclaimed upscale Japanese restaurant in West Los Angeles, chef Niki Nakayama has secured a place among the foremost chefs in the world of modern kaiseki. In a meticulous, thoughtfully curated order, diners are taken on a 13-course journey through chef Niki's kaiseki adventure. Although course dishes at n/naka change seasonally, the Zensai – seasonal ingredients presented as an appetizer - is a perennial favorite.
Chef Dave Beran invites guests to an intimate 18-seat restaurant in Santa Monica, delighting guests to an artful tasting menu focusing on the seasonal produce of southern California. Open Tuesday through Saturday, guests must reserve their spot via Resy and prepay for their food. Their current menu is 20-courses.
A neighborhood staple for over 18 years, Mélisse is led by two Michelin starred chef Josiah Citrin who presents a premier fine-dining destination for contemporary French cuisine. Serving farm-to-table cooking before it became a trend, they offer three different tasting menus: four-course, seven-course, and 10-course. Add a wine paring from their wine menu and cellar which houses over 1,000 selections to the four-course for an additional fee.
The minimalist restaurant serves seafood focused tasting menus influenced by California, Taiwan and Japan. Under the work of chef/owner Jonathan Yao, Kato's tasting menu is ranges from 13- to 15-courses. Hidden in the back of a mini-mall off Santa Monica Blvd., the restaurant is named after the dog Yao's friends planned to get together during college. The name for the dog came from watching Green Hornet whose masked sidekick's name was Kato, so they thought it would be a great fit.
Located in the Walt Disney Concert Hall, Patina is the flagship restaurant by Chef Joachim Splichal, serving innovative French-American cuisine. Executive chef Andreas Roller serves a sophisticated option of either a three, seven or ten-course tasting menu, whose dishes change frequently based on seasonality. The award-winning, Michelin starred restaurant also offers a unique water tasting menu, customized and led by water sommelier Martin Riese.
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