Melisse Restaurant   

Try the ravioli as an appetizer. Stuffed with goat cheese and tomato with a corn emulsion and lima beans is nothing but perfect. The salmon is wonderful. The people I dined with were crazy about the black bass in the preserved lemons. The foie gras made one of my freinds actually close her eyes, stop eating and reflect on the flavors! It was a wonderful evening. I highly recommend this restaurant.

Well, I guess I should of paid closer attention to the descriptions of the dishes, I wasnt very happy with the food, or the small booths. Ill give it one more chace.

Its not L'orangerie, but they charge like they are. I'll give them a year. Tops.

An amazing transformation from it's Brazialian predecessor. As you walk in you are greated by a grown up bar and elegant sitting area to the right. It's a similar feeling to what Chef Citron was trying for at Jiraffe but with more room. The dining room is elegant beyond anything you'd expect on Wilshire in Santa Monica. Service was professional but not pretentious. They had no problem when my companion simply ordered soup and a salad for her entree. The tomato bisque with garlic flan was delightful. The flan not at all overpowering. The salad of asparagus and little purple potatoes with assorted greens was perfectly dressed, as was the summer vegetable sald I chose for a starter. It featured a carved out artchoke bottom, stuffed with marinated wild mushrooms, fava beans and tomato. My entree, roast halibut was perfectly prepared. Good wine list with a nice selection of French and California vintages. We'll be back!