SELINE — Restaurant in Santa Monica

A terrific addition to LA’s growing fine dining scene by the incredibly talented Dave Berans with a multi-course seasonal tasting menu at $295. It’s a warm and welcoming experience which mostly lives up to expectations but unfortunately misses a few too many moments to earn a full 5 star review.

In fairness this was their opening week so a few kinks are to be expected.

First the menu was exceptionally well thought out, beautifully paced and mostly enjoyable. Through 12 or so fall-focused courses we had a mix of California produce, seafood, and game. It all mostly worked.

Standout dishes were a fascinating squash and truffle combination, and an incredibly delicious perfect squab. The only dish that didn’t make sense tour table was the caviar and coffee combination but that’s trivial.

Unfortunately the service beyond the kitchen didn’t support the experience. We had to ask several times to have water or wine refilled. It took 2 courses to order a bottle of wine at the start and their front of house tram seemed to be completely disconnected from the kitchen staff (who presented and served most of the food). Hopefully this was just a first week issue.

The wine list is frustratingly short for a place of this caliber and price with few options below $150. It needs depth and work. Corkage is a fair $100 and well handled by the staff.

At this price there’s an expectation of luxury which was missing in all regards. It was super comfortable and delicious but all of our table wanted more for the money.

The room is gorgeous with a smart open kitchen the blends into the dining room Chairs are superbly comfortable and well suited to a 3 hour meal.

We will definitely go back and I’m sure can deliver a higher rating in...

My dinner at Seline in Santa Monica was truly unforgettable. From the moment we walked in, the exceptional customer service set the tone for a fantastic evening. Our servers and chefs were attentive, knowledgeable, and went above and beyond to ensure we had an outstanding experience.

The menu was a masterclass in culinary innovation, with each dish expertly crafted to showcase the finest ingredients. Standouts included the truffle milkshake, a rich and decadent treat that perfectly balanced earthy truffle flavors with creamy sweetness. The bass was cooked to perfection, with a delicate flavor and silky texture that simply melted in our mouths.

One of the most unique and intriguing dishes was the caviar with hazelnut coffee gelato, a bold and unexpected combination that somehow worked beautifully. The subtle bitterness of the coffee perfectly complemented the salty, luxurious caviar, creating a truly unforgettable flavor experience.

The old-world wine pairing was top-notch, with each selection expertly chosen to complement and elevate the dishes. The sommelier's knowledge and passion for wine shone through in every recommendation, and each pairing added a new layer of complexity and enjoyment to the meal.

Overall, Seline is a must-visit destination for any food lover. With its outstanding dinner, top-notch customer service, creative menu offerings, and exceptional wine pairings, this Santa Monica restaurant is sure to impress even the most...

I've never seen a menu that flowed so well from one dish to the next. You can tell that ingredients were used across multiple courses. It's very mushroom heavy, so I hope you like all fungi. Atmosphere is very spa-like. Simple designs, earth tones and low candle light. It's a bit on the pricey side compared to other experiences. We may have paid more for NYE and it looked like the same menu as a normal night. No Champagne. Didn't do the wine pairings, already spent over $1k in total for two with 3 glasses of wine. You do get caviar and truffle, and the other ingredients are top notch. Then the pigeon comes out. Squab is a young domesticated pigeon. Sure it's good, but it just didn't fit with the meal. You can get a full pressed duck at the other restaurant (Pasjoli) and I think this concept was carried over; using the the juices of the Squab in the next dish. Finally the transition to sweeter dishes was perfection. The Squab liver truffle with mushroom dust, the hazelnut cream and caviar, and the dish with crumbled black sesame I will remember forever. Service was perfection. You begin and end with tea. Our final refreshing mint tea was too sweet. Parking in the garage underneath the building was easy...