Josiah Citrin

Chef
Josiah Citrin

Los Angeles

About Josiah Citrin

Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica, California’s highly-acclaimed Mélisse, Charcoal Venice, and Dave’s Dog House at the Staples Center in Downtown Los Angeles.

My Venues

  • Mélisse
    1104 Wilshire Blvd
    Santa Monica, CA
  • Openaire
    3515 Wilshire Blvd
    Los Angeles, CA

Accolades

  • Two Stars
    Michelin Guide
  • Nominee for Outstanding Restaurant
    James Beard Foundation
  • #1 American-French Restaurant
    Zagat Survey
  • Top 40 US Restaurants
    Gayot
  • Five Stars
    Forbes Travel Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

Where I Go Out

At My Venues

Lobster bolognese
$$$$, French, Full Bar, Downtown
"This is one of my favorite dishes on the planet. It's not your traditional bolognese. It's made with lobster and truffles with a brown butter foam. It's one of those dishes that hits every comforting note on your palate."
Tasting menu
$$$$, French, Full Bar, Downtown
"Josiah Citrin worked for me and I know he's a great chef. I just enjoy the ambiance of the restaurant and the whole menu. Whatever he brings out is always good. It's an incredible experience and a great evening."
Egg caviar
$$$$, French, Full Bar, Downtown
"This dish is made of a poached egg, served with lemon and chive crème fraîche and heaped with American Osetra caviar. It's a dish filled with memories for me from my time in France and as the chef at L'Orangerie. Every time I eat chef Josiah Citrin's version, it brings back so many wonderful memories. It's a classic that's always perfectly executed at Mélisse."
Prime rib eye, braised beef cheek
$$$$, French, Full Bar, Downtown
"The smooth potato purée with braised beef cheek and slices of no-fat beef rib eye are always cooked perfectly. The slices of raw, white mushrooms and truffles are an amazing way to finish the dish."
Secreto Ibérico de Bellota
$$$, Happy Hour, Reservations, Full Bar, New American,
"Now I know charred cabbage is not just a thing but delicious, especially when served with yogurt and sumac. Followed by Secreto Ibérico de Bellota, the jusiest, tastiest pork ever. Followed by New York Striploin, Roasted in Coals. Thank you Josiah for the best evening! @#striploin"
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New York Striploiin
$$$, Happy Hour, Reservations, Full Bar, New American,
"Now I know charred cabbage is not just a thing but delicious, especially when served with yogurt and sumac. Followed by Secreto Ibérico de Bellota, the jusiest, tastiest pork ever. Followed by New York Striploin, Roasted in Coals. Thank you Josiah for the best evening! @#striploin"
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