The Full Story
Citrin occupies the same building as Mélisse — 1104 Wilshire Boulevard, on the south-east corner of 11th — but inhabits an entirely different dining register. Where its celebrated sibling operates in near-monastic intimacy across fourteen covers, Citrin is animated, welcoming, and built for an evening that should feel like a privilege rather than an obligation. Chef Josiah Citrin conceived the restaurant as an accessible counterpoint to the formal architecture of Mélisse, with a large bar at its heart, an à la carte menu alongside a modest prix-fixe, and an atmosphere that reads as warm and confident rather than hushed and reverential.
The day-to-day kitchen at Citrin is led by Executive Chef Ken Takayama, whose career spans decades alongside Citrin and reflects a shared philosophy: French technique, applied to California's most exceptional seasonal produce, updated constantly to reflect what the Santa Monica Farmers Market is offering. The artichoke agnolotti with Comté and smoked barigoule exemplifies the approach — classical in structure, Californian in its allegiance to a specific place and a specific season. The crispy skin-on rouget served over a reduced bouillabaisse achieves something similar: a Provençal preparation that feels entirely at home on the westside. Marcona almonds, impeccably seasoned, arrive with the first drink. They are the best free snack in Santa Monica.
What to Order
The à la carte menu is the preferred approach for business dining, affording the flexibility to order at your own pace and select according to appetite rather than the tasting menu's predetermined arc. The bar programme is among the strongest in Santa Monica: sommelier-curated by-the-glass selections that reflect both France and California with equal seriousness. The day's catch, sourced from local and sustainable fisheries, is always the safest recommendation — Citrin's kitchen understands seafood as well as it understands anything. The seasonal vegetable preparations, often anchored by produce from the Wednesday morning farmers market, are frequently the most technically impressive dishes on the menu.
For a group celebrating a deal or welcoming an important client, the prix-fixe offers coherence while the wine pairing provides a through-line. The sommeliers at Citrin are expert communicators — neither condescending nor ostentatious — who understand that the best wine service is invisible until you notice, halfway through the evening, that every glass has been exactly right.
Best Occasion Fit: Closing a Deal
One Michelin star communicates a specific message at a business dinner: this is a person who knows where to go. Unlike Mélisse, which can feel too ceremonial for a working dinner, Citrin strikes the precise balance between impressive and functional. The room is animated without being loud. Conversations carry. The bar provides a natural staging ground for a pre-dinner drink before moving to the table. The food is ambitious enough to generate genuine discussion without demanding the complete attention that a multi-course tasting menu requires. This is where the westside's most sophisticated business dinners happen, and the staff understand the assignment entirely.
Good to Know
Citrin is located at 1104 Wilshire Blvd, Santa Monica, CA 90401 — the same address as Mélisse, which operates through a separate entrance on the same site. Reservations are available via Resy and OpenTable; two to four weeks advance booking is typically sufficient except for prime weekend slots. The restaurant is open for dinner from Tuesday through Sunday. Price range for an à la carte dinner with wine sits in the $150–$250 per person bracket. The bar is also available for walk-ins and serves the full dinner menu in addition to an abbreviated drinks selection.