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It isn’t often that a Forbes Travel Guide Five-Star chef crafts your hotel room service, yet that is the case at Oceana Beach Club Hotel. Acclaimed chef Josiah Citrin of Mélisse in Santa Monica created menus for room service and the hotel-guests-only Tower 8 restaurant. Tower 8 serves beautiful food inspired by simple home cooking, using the freshest locally sourced produce, sustainable meats and artisan ingredients Citrin can find. Updated California cuisine meets a comfort classic in offerings such as the Paso prime grass-fed burger with grilled onions, lettuce, tomato cheese and a secret sauce. But you also can find more upscale fare, including sautéed diver scallops with parsley, lemon, capers, braised kale, grilled onions, chestnuts and brown butter sauce. The sparkling, aqua-blue restaurant is inspired by 1960s modernism and filled with fun midcentury-style furnishings that keep that keep things lively.
From the basil gimlet (Death’s Door Gin, basil and lime on the rocks) to the jalapeño mezcal margarita (Ilegal Mezcal, lime, jalapeño, agave), the restaurant’s master mixologist Pablo Moix crafts signature seasonal cocktails, with a focus on exotic ingredients gathered locally and abroad. Brian Kalliel, sommelier at Mélisse, curated the extensive wine list.