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Josie

Open Table



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2424 Pico Blvd., Santa Monica
310-581-9888

Hours: Mon.-Thu., 6-10 p.m.; Fri.-Sat., 6-11 p.m.; Sun., 5:30-9 p.m.



Critic's rating:
Readers' rating:
Reader reviews: Write a review  | Read other reviews

Josie Le Balch grew up in her father's French restaurant in the San Fernando Valley. Now, after stints at Saddle Peak Lodge and Remi, this second-generation chef is behind the stoves every night at her own Santa Monica restaurant, Josie. She can make a mean sauce, and first courses run from the classic (mushrooms in puff pastry or a cherry tomato tartlet) to gutsy (grilled cuttlefish with chorizo). Every night, she dreams up a handful of specials, many of them based on game.

— S. Irene Virbila
Times Restaurant Critic
June 23, 2002


Valet parking available.

Cross street: 24th Street

 Reader Reviews

August 4, 2007
George Brooks Santa Monica, CA

I've been to Josie quite a few times and have always had a great experience. The vibe is comfortable from the moment you walk in, service is professional but not at all stuffy, and the food is fantastic. Josie does a great job of keeping her (and our) favorites on the menu and changing it up with seasonal specials every night. All in all, a great place. We're glad it's here!

May 6, 2007
Kalim Nordman Berkeley, CA

The food is California Mediterranean at its most uninteresting. Despite the formidable wine list and wine spectator awards, the wine service was terrible. We ordered two bottles. The second was overwhelmingly corked. We sent it back and were informed by the sommelier it wasn't corked. We asked him to bring the corked bottle back and open a second bottle. He opened the new bottle, and acknowledged that it was "much better." He never acknowledged that the bottle was corked. Unbelievable!

July 25, 2005
Rebecca Dru West Hollywood, cA

The food is consistantly delicious...titilating treats for the tastebuds. The presentation is lovely....makes you want to sit a moment and just apppreciate it before you eat it. The wine selection is outstanding and if one needs help, Frank Delzio has a plethora of knowledge in choosing the right wine(s). The service was excellent. The waiters were knowledgable in their presentation and never rushed us throughout the meal. It's one of my favorite places to dine with friends.

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 Venue Details
Cuisine American , French
Rating
Ambience Elegant, understated dining room with bar at the back and small kitchen at the front.
Best dishes Grilled cuttlefish with lentils and Merguez sausage, wild mushroom sandwich, oxtail ravioli, campfire trout, tagine of fresh cod, salt-crusted chicken breast, New York pepper steak, chocolate bread pudding.
Service Competent but overly exuberant.
Wine list 1999 E. Guigal Condrieu, Rhone Valley; 1998 Hitching Post "Highliner" Pinot Noir, Santa Barbara.


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