Le Sanglier first opened its doors more than 40 years ago, and, according to Gayot, it still stands as "a delightful remnant from an era when French cuisine was strictly for special occasions." The low-lit, lodge-like environment is home to equally rustic yet refined French classics, which are artistically plated and delivered to gourmands during dinner hours along with pours of a traditional French beverage, wine. The chefs spend their evenings searing wild-boar chops, spooning balsamic-vinegar sauce over free-range chicken, and filling pastry shells with savory blends of saut?ed mushrooms.
Some restaurants have that uncanny ability to transport diners to another place or time. Taking a sip of Lavazza espresso or a bottomless mimosa out on Blue Daisy's patio has that kind of power; thoughts of an Italian street corner or European capital may come to mind. But the many things Blue Daisy's kitchen is good at don't end with drinks. The chefs specialize in crepes, including a savory breakfast variety with mushrooms, spinach, white cheddar, feta, and egg. Others have sweet fillings, such as Nutella or lemon ricotta cheese and lemon sauce.
It's no surprise that it was also the crepes that first helped Blue Daisy grow in popularity and size. Since opening in 2011, the restaurant has moved to a bigger location where the team experiments with organic dishes for breakfast, lunch, and dinner. The chefs make everything from scratch, right down to the champagne vinegar and the walnut oil dressing in their salads. And at dinner, beer and wine pair with fresh-ground hamburgers and creamy fettuccine with chicken and spinach.
Start a romantic evening with a Dungeness crab cake with aioli, caper, lemon, and coleslaw ($15) and a bowl of the soup of the day ($10). Eye entrees like the soft and succulent roasted half chicken with fingerling potatoes, haricots verts, mixed wild mushrooms, and pearl onions ($24) and the braised short ribs with polenta, Swiss chard, and salsa verde ($25). Complete the circle of life by burying your fork in a slice of key lime pie with guava puree and mango sorbet ($10) or the chocolate chocolate chocolate trio ($16), whose richness is so deadly it was, until recently, banned by nonproliferation treaties. If you've recently cycled through Fraiche and think you've tasted it all, try the new lunch menu. The chopped salad with Italian cured meats, tomato, provolone, and chick peas ($13) and the Moroccan lamb sausage sandwich with harissa aioli ($13) offer just the right noontime spice-kick to erase your morning malaise.
Anisette's menu serves traditional French dishes and a wide variety of shellfish from their raw bar in an upscale-yet-relaxed atmosphere. Gallic mouth-voyages begin with hors d'oeuvres, such as the market beets roasted with caramelized goat cheese and arugula with hazelnut dressing ($14), or house smoked salmon ($15). For the main course, indulge your meal sack with a succulent duck confit with baby turnips and potatoes ($24), or choose a plat du jour such as Monday's celebrated duck a l'orange ($28). Anisette has its own écailler (oyster opener) to ensure the highest quality at the raw bar. For a seafood lover dining with a fellow marinophile, the Marquis sampler from the raw bar—scallop ceviche, six prawns, six artisan oysters, and six littleneck clams ($50)—will fill two sea-hungry underwater stomach caves. The magnum opus of the sea, the Dauphin platter, adds fresh Alaskan King Crab and half of a Maine lobster to eight prawns, dozen oysters, six clams, and scallop ceviche ($100).
Josiah Citrin is one of the country’s premier chefs, a startling accomplishment for someone who never even went to culinary school. After graduating from Santa Monica High School, Josiah took off for Paris instead, where he spent the next three years working in the kitchens at Vivarois and La Poste. Upon returning to LA, he snagged a spot at Wolfgang Puck’s Chinois, and later worked beside Joachim Splichal at Patina. In 1996, Josiah returned to Santa Monica to open his first restaurant, JiRaffe, a California-French bistro, to great success. But his longtime desire to open a fine-dining establishment inspired him to sell JiRaffe and start afresh with Melisse. Josiah opened Melisse shortly after being named one of the world’s Best New Chefs by Food & Wine Magazine, and since then, his restaurant has maintained a highly distinguished standing. In addition to boasting two Michelin stars, Melisse is regularly awarded inclusion on lists such as The Elite Traveler’s Top 100 Restaurants in the World. Josiah brings his stellar talents to the kitchen each day, personally guiding his chefs and taking trips to the Santa Monica farmer’s market for seasonal produce. Melisse is named for an herb indigenous to the Mediterranean, which speaks to the menu’s seasonality, contemporary French inspirations, and strong swimming abilities. Everything is prix-fixe: the standard menu has featured dishes such as Wagyu beef tartare and wild king salmon with stinging nettles, while the vegetarian tasting menu might have broccoli with egg yolk and braised yuba. Guests, particularly those dining in the two private rooms, can also go carte blanche, trusting the kitchen to surprise them with elegant dishes such as soft poached egg with caviar and lemon crème fraîche.
Few know Santa Monica’s shores as well as Raphael Lunetta. He spent most of his youth padding across them atop a surfboard, frequently launching into the sea to catch each looming wave. Raphael even toured on the pro surfing circuit. But as he matured, so did his interests, and eventually his love of surfing combined with another passion: food. Never one to give up on a passion, Raphael became “The Surfing Chef” and opened JiRaffe. There, the décor may skew toward the upscale—crystal chandeliers, white linens, dark woods—but the Californian-French fusion food honors Raphael’s first love, the ocean. Seafood risotto Milanaise, almond-crusted rainbow trout, and Scottish salmon are just a few examples of the menu's emphasis on local produce and seafood. Sometimes, diners may even catch a glimpse of Raphael at the Santa Monica Farmers Market foraging for the night's ingredients.