Several of the best dishes, such as the splendid côté de boeuf for two, are served table-side, and the chef's tasting menu is always a treat.
— S. Irene Virbila
Times Restaurant Critic
June 23, 2002
Times Restaurant Critic
June 23, 2002
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Mélisse
Hours: Lunch Wed.-Fri.; dinner nightly. Critic's rating:
Readers' rating:   Reader reviews: Write a review | Read other reviews When Josiah Citrin emerges from the kitchen of Mélisse after a night behind the
stoves, he looks as if he's just run a marathon. He has, in a way. 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. The same goes for the format, which offers a formal meal, with everything from amuses gueules to desserts and petits fours.
Several of the best dishes, such as the splendid côté de boeuf for two, are served table-side, and the chef's tasting menu is always a treat. Reader Reviews
January 17, 2008
Kate Santa Monica, CA Accosted by Melisse chef/owner Josiah Citrin on our anniversary We started out by having a nice evening, until I got sick from one of the seafood dishes. The chef took great offense and upon inquiring about that charge on our large bill, he badgered and humiliated us in-front of everyone and yelled "GET THE HELL OUT". This was by far the worst dining experience of our lives. For those considering dining at this restaurant, please think twice. July 25, 2007
Jenny Redondo Beach, CA Our meal was divine, even on a busy Saturday night. The menu is extensive-- very seasonal and there's an almost mind-boggling array of choices for the tasting menu (including vegetarian options). Wine pairings and the cheese course completed a memorable evening. Service is attentive and not stuffy. August 31, 2006
Hailey Messina Los Angeles, CAAmazing! Fabulous Service, The Chef is amazingly talented. Write a review | Read more reviews Venue Details
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