30 Tables

Named after an aromatic, calming Mediterranean herb also known as lemon balm, Mèlisse is a favorite spot for Westside gourmands. Chef Josiah Citrin opened this elegant but unpretentious eatery in 1999, creating contemporary American dishes with French influences, like the tasting menu’s 48-hour short rib with celery confit, dijonnais and herbed bordelaise sauce. The dishes here are artfully presented and innovative but not overly intellectual, and ingredients are always fresh, as Citrin takes advantage of southern California’s year-round growing season and frequents local farmers’ markets to find the best produce to soothe those Westside foodies’ ravenous appetites.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant