Openaire

What happens when a Michelin-starred chef  takes over a boutique hotel restaurant? You get Openaire, a greenhouse, poolside restaurant by Mélisse’s Josiah Citrin with innovative plates prepped with a keen attention to detail. A range of L.A. cultures and flavors make their way into the shareable dishes, creating items such as crispy duck confit with bacon kimchi fried rice; a rendition of the chef’s famous dirty chicken (available at Citrin and Augie’s), topped with preserved lemon and garlic crumbs; crispy pig ears with aioli and pickled salad; and a carrot Swiss roll for dessert. During weekend brunch, stop by for $40 bottomless mimosas, the breezy greenhouse atmosphere and genre staples like cornflake-encrusted French toast and blackened shripm and grits.