As a California native, Chef Josiah Citrin developed a love of food at an early age from his caterer mother and French grandmother. After graduating High School, Citrin moved to Paris for a few years to study traditional French cuisine and techniques. During this time he gained a true appreciation for fine dining. Upon returning to the United States in 1990, he worked at some of the finest restaurants including Wolfgang Puck’s Chinois on Main before opening restaurants of his own.
“I always hear people say that fine dining is dead. I think it just evolves”. This quote explains why Chef Citrin made the risky decision to close down Melisse, the restaurant he opened in 1999, and split it with his other restaurant, Citrin. Upon reopening, Melisse became a small, intimate, 14 seat only Tasting Menu restaurant, whereas Citrin is a bistro style restaurant serving many of the old favorites once served at Melisse. If you are lucky enough to get a seat at the new Melisse, it is an experience you won’t soon forget. The ambiance of Melisse evokes the feeling of classic French fine dining, with its dark accent wall, rich wooden tables, and light linen upholstered chairs. The Melisse dining room is small and intimate; a stark difference from the neighboring hustle and bustle of Citrin. The new Melisse Tasting Menu is very seafood forward, featuring 17 courses such as: Crab Tart with Sesame and Trout Roe, Wagyu Beef Tartare “Beggars Purse”, Uni Cromesquis with Honey, Oyster with Green Tomato Anglaise, Chestnut Soup with Black Truffle, and Dover Sole. The Wagyu Beef Tartare “Beggars Purse” is a fan favorite with its mixture of flavor and texture; perfectly paired with Caviar, Bluefin Tuna, and a crispy Seaweed “Chip”. The Lamb Tagliatelle Pasta that is beyond delicious; perfectly seasoned and crisped with toasted breadcrumbs. The Tasting Menu also includes two dessert courses providing the perfect ending to your meal: Chocolate “Irish Coffee”, and a lighter Pineapple Guava, Passion Fruit Tapioca. A visit to the redesigned Melisse is a once in a lifetime dining experience that you will never forget.
- Two Michelin Stars, 2008 and 2009
- Elite Traveler; Top 100 Restaurants in the World, 2015-2018
Website: www.citrinandmelisse.com
Phone: (310) 395-0881
Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.