Another top-drawer dining experience
awaits at Jean-Georges, located at the
Waldorf Astoria Beverly Hills. With mod-
ern twists on the traditional, the seasonal
menu features caviar creations, raw dishes,
soups, salads, pizzas and pasta. The bright
interior is surrounded by a large terrace with
passionfruit vines, and indoor and outdoor
dining is available
The hotel also features the Rooftop by JG,
which offers panoramic views and a menu
combining flavors from Latin America and
Southeast Asia with New York flair and local
From laidback diners to hip cafes and classic
restaurants, West Hollywood is a hot spot for
Two group-friendly venues representative
of the destination’s culinary diversity nowadays are Lucques and E.P. and L.P. Asian
Eating House and Rooftop Bar.
Lucques, celebrating its 20th anniversary
this year, is the first restaurant opened by
the duo of Suzanne Goin, three-time James
Beard Award-winning chef, and Caroline
Styne, James Beard Foundation’s Outstanding Restaurateur of the Year for 2018.
Inspired by the principles of sustainable
cuisine, their specialty is simply delicious,
Now legendary on the Los Angeles
dining scene, Lucques, set in an intimate
former carriage house of the Harold Lloyd
Estate, is accented by brick, wood beams, a
wood-burning fireplace and a garden patio
that is perfect for quiet group gatherings.
E.P. Asian Eating House and L.P. Rooftop
Bar are hip modern options in the heart of
the Design District. E.P. is rooted in Thai cuisine, combining overtones of Chinese, Fijian
and Vietnamese influences and blending
them with the freshest California produce.
L.P., boasting views of the Hollywood Hills
and Sunset Strip, serves Asian-inspired street
food and handcrafted cocktails.
From raw, vegan and gluten-free options to
ethnic cuisine from around the world and
Michelin-star restaurants, Santa Monica’s
diverse culinary scene includes nearly 500
“The healthy lifestyle, bountiful produce
and opportunities for creativity have drawn
chefs from around the world to begin and
expand their careers in Santa Monica,” said
Misti Kerns, president and CEO of Santa
Monica Travel & Tourism. “In fact, most
Angeleno chefs rely on ingredients from our
downtown farmers market, named by Travel
+ Leisure as the best in the country, to form
the basis of their menus.”
Santa Monica was in the vanguard of the
local food movement long before it became
mainstream, according to Kerns, and the use
of sustainable, organic ingredients is central
to the philosophies of leading chefs in town.
“Living well is a big focus in Santa Monica
and is evidenced by the number of healthy
options for eating,” she said.
Among the best dining choices for groups
meeting in Santa Monica are Water Grill,
Chinois, Melisse, Tiato and Herringbone.
A go-to for seafood lovers, Water Grill is a
stylish, classic option on Ocean Avenue, with
wood-beamed ceilings, rich wood panels,
leather booths, a celebrated raw bar and a
menu of fresh local catch and beyond.
Chinois is one of Wolfgang Puck’s famous
restaurants, offering American fusion cuisine
mixing the flavors and culinary tradition of
Asia with French cooking techniques.
Josiah Citrin’s Melisse has earned two
Michelin stars and is world-renowned for its
cutting-edge French cuisine and chic ambi-
ence. Citrin visits the local farmers market
to hand-select the seasonal ingredients that
inspire his creations.
Owned by Catherine An, Tiato is named
after the Vietnamese herb that is a favorite
of An and her mother, chef Helene An. The
herb, known for its health benefits and
distinct bold flavor, is a reflection of An’s
creative Vietnamese cooking philosophy.
Tiato was designed to be a restaurant and
an event space, and it features Santa Monica’s largest non-hotel outdoor dining venue:
an herb-filled garden hosting 220 people
for meals and 400 guests for receptions. The
eco-chic indoor venue has high honeycomb
ceilings and reclaimed wood panels, and the
private dining room is known for its beautiful
reclaimed wood table.
Herringbone’s “Fish Meats Field” cuisine
concept emphasizes line-caught fresh
seafood, high-quality meats and local
seasonal produce. The restaurant’s modern
atmosphere reflects Santa Monica’s iconic
easygoing beach lifestyle and features indoor
and outdoor space, an open kitchen, a raw
bar and a lively bar and lounge.
Another unique food experience is The
GOURMANDISE SCHOOL OF SWEETS AND
SAVORIES, SANTA MONICA
BEACHSIDE RESTAURANT AND BAR,
MARINA DEL REY
TIATO, SANTA MONICA
L.P. ROOFTOP BAR, WEST HOLLYWOOD