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Member Reviews
Restaurant Review LinksListed below are links to reviews of Melisse Restaurant from around the web.
"Citrin is pouring everything he's got into this ambitious 3-year-old French restaurant. The decor is a bit old-fashioned, but that makes it all the more French...."
"I predict in the next couple of years based on the meal we had this week that Melisse that it will get it's 3rd Star in the near future...."
"Not knowing what any of the dishes were supposed to look like, I took a bite of one of the little squares set on the beautifully presented plate in front of me. Dear sweet god I wanted to laugh and cry the instant my tongue enveloped it (the food in my mo..."
"The sweet onion-parmesan soup, on the other hand, was excellent. They bring out the bowl with the jumbo lump crab cake, then pour the soup on the table...."
"Of course the heaviest dish had to come last when I was most full ... the two bites that I did have was excellent though. The beef was juicy and flavorful, pretty tender and actually a bit "gamey". I loved the creamy potato leek torte with crispy crust...."
"Overall, we found the dishes competent and solid; though not necessarily mindblowing in terms of creativity, maybe that's why they've been favorites, it's just straightforward cuisine with a few nice touches that have consistently great (and no doubt re-o..."
"Citrin heads to the local farmers market at least twice a week to find fresh inspiration for his ever-changing menu. Depending on the month, you might find silky-sweet white corn coup with jumbo lump crab or a prime beef strip loin with braised short ribs..."
"The entire dinner took over 4 hours. While I enjoyed this experience, I really probably could have stopped eating after the truffled egg. I love food and eating, but this was probably the first time in my life I wished the food would come to an end...."
"The prices may be high at this Santa Monica bistro, but so is the class: we're talking foie gras and roasted grouse prepared in traditional French techniqiue...."
"Dinner was fantastic. Our server, Douglas Delancy, was attentive, fun and a great help going over the menu. He really made the evening special… even though we were the only folks there not “celebrating” anything in particular!..."
"A delicious amuse, combining caviar, abalone, sea urchin cream, and lobster geleé. Given all the ingredients were from the ocean, I thought they worked very well together. The sea urchin cream was rich with just a hint of sweetness. ..."
"Excellent service, amazing food and a great wine list , this is what await you at Melisse. We've decided to go there because we've heard great things about the place...."
"In October, hunting season opens for what chef Josiah Citrin exclaims are the best game meats in the world: Scottish pigeon, hare, partridge, pheasant and grouse (quite a fearsome fivesome). With the spoils of this year's season in han..."
"This 4 Star recipient (Mobil Travel Guide in 2004) has also been termed by the Zagat survey as the 'Number One' for American-French cuisine in Los Angeles. Chef Josiah blends authentic French recipes with modern day American sensibility and comes up with..."
"The fois gras portions were surprisingly generous and every dish was meticulously prepared and presented. Such decadence doesn't come cheap, of course, but this is the perfect spot for that special occasion...."
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