Mélisse

Josiah Citrin's two Michelin-starred Santa Monica stalwart—a long-time high watermark among L.A. tasting menus—underwent a rebrand, and gone is the more formal white-tablecloth experience. Instead, you’ll find a more private, modern fine dining experience within a smaller room cordoned off from the chef’s sligthly more casual restaurant, Citrin, which also boasts a Michelin star. These days, head chef Ken Takayama delivers exquisite, detail-oriented dishes that rotate with the seasons for the eye-wateringly cost of $399 per person. The stellar bottle list will delight anyone well-versed in wines, and the kitchen also prepares an impressive non-alcoholic pairing that finishes with a delightful Irish coffee. While dishes vary with the season, expect lots of truffles, caviar and Wagyu beef—in other words, the kind of luxury ingredients such a high price commands.