Melisse

Food	Service	Atmosphere	Value
6	3	3	0

This restaurant was given a four star designation in 2004 by the Mobile Travel Guide, and is listed the number one American-French restaurant for food in Los Angeles by the Zagat guide in 2004. The menu is seasonal, so depending on the month head chef Josiah Citrin might be serving a sweet white corn soup with jumbo lump crab, or a prime beef strip loin with braised short ribs and a crisp caramelised shallot tart. Signature dishes include the poached egg served in its shell, topped with lemon-chive crème fraiche and American osetra caviar and dry-aged cote de bouef served tableside.

March 2005

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