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18
Jan
by Sophie Gayot
Our team of writers and editors are working hard to compile the 2012 edition of the GAYOT.com Restaurant Issue, which includes GAYOT.com’s Top 40 Restaurants in the US, to be published soon. Subscribe now to be among the first to learn about the latest culinary trends, rising chefs, the restaurateur of the year, and much more.
Mélisse in Santa Monica has been on our Top 40 list since 2006. Take a look at the video interview above with chef/owner Josiah Citrin to see what it takes to rank consistently as one of the best restaurants in the country. Then join our community and post your ideas for what restaurants you believe should be on this select list.
You can click on each photo to enlarge to see dishes from the Melisse restaurant menu. All photos by Sophie Gayot.
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- Oyster amuse bouche
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- Egg Caviar: Soft poached egg, lemon crème fraîche and American caviar
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- Monterey Abalone with sorrel, uni, radish and puffed rice
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- Chesnut velouté
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- Lobster Bolognese with fresh capellini, black truffles and basil
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- Seared Foie Gras with fuyu persimmon, parsnip cake, and cranberry reduction
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- Caribbean Spiny Lobster with Dixie butter beans, Nantes carrots and almond husk infusion
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- Wild Loup de Mer “En Ecailles” with salsify, matsutake mushrooms, roasted onion and matsutake brown butter broth
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- Prime Beef Rib Eye with sunchokes, chanterelle mushrooms, baby leeks and red wine herb jus
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- Schaner Farms Guinea Hen with fried chicken mushrooms, blackberries, forbidden rice and toasted pine cone infusion
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- Fourme d’Ambert with quince, sorrel and Marcona almonds
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- Apple, green tea and crème fraîche
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- Chocolate and caramel fondant
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- Josiah Citrin with Sophie Gayot
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