Citrin in Santa Monica delivers refined yet approachable modern Californian cuisine under chef Josiah Citrin, translating French technique and peak-season produce into dishes that feel polished, soulful, and distinctly of the Pacific coast. Holding one Michelin star, the restaurant balances precision with personality across à la carte and prix fixe formats, while a lively bar, attentive service, and color-forward plating make it equally compelling for celebrations and casually elegant evenings.
Atmosphere: Contemporary California Elegance
The interior is minimalist and sophisticated, defined by clean architectural lines, soft ambient lighting, and natural wood accents that create calm without austerity. Plush seating keeps the experience comfortable, while a bustling bar up front doubles as a destination for pre-dinner cocktails or a more relaxed, snack‑and‑small‑plates visit. The overall tone is cozy, romantic, and trendy—quiet enough for conversation, vibrant enough to feel like an occasion. Whether for date nights or dinners with friends, the room’s scale and acoustics make it as welcoming as it is polished.
Chef & Culinary Philosophy
Chef Josiah Citrin draws on more than 25 years of experience—anchored in French technique and California markets—to craft food that’s exacting yet expressive. Partnering with chef Ken Takayama, the kitchen emphasizes craftsmanship, sourcing, and restraint: sauces are lucid, textures are edited for contrast, and plating showcases the produce rather than concealing it. The guiding principle is harmony—flavor balance, temperature control, and visual composition working together so each dish reads cleanly and finishes with lift rather than heaviness. Influences from global traditions appear as accents, but the core grammar remains French‑Californian, letting seasonal ingredients lead.
Menu Highlights
Citrin’s flexible menus include both à la carte freedom and a prix fixe pathway, allowing guests to tailor the evening’s arc. Signatures exemplify the kitchen’s clarity and finesse:
- Egg Caviar: A luxurious opener layering fish roe over a silken base of cauliflower purée and lemon cream; saline sparkle meets citrus lift for a precise first impression.
- Citrus‑Cured Hamachi Crudo: Fresh, bright, and delicately seasoned, often paired with toasted sourdough and a prickle of chili for warmth and crunch.
- Maine Lobster Bolognese: Sweet lobster woven through a fine pasta, crowned with truffle foam; indulgent aromatics, tuned for richness without weight.
- Dirty Chicken: A crowd‑favorite main that prizes crisp skin, juicy meat, and focused seasoning, typically complemented by velvety accompaniments.
- Vegetarian compositions: Thoughtfully built plates—such as agnolotti or seasonal garden dishes—structured for depth and texture rather than as substitutions.
Enhancements like caviar and truffle add‑ons are available for extra indulgence, and the kitchen’s seasonal cadence means menus evolve regularly so repeat visits deliver new combinations. Composed desserts continue the theme of balance, favoring clean flavors, structured textures, and a finish that refreshes rather than saturates.
Wine & Drinks
The wine list is curated to echo Citrin’s culinary architecture: minerally whites and sparkling selections for raw and delicate courses; textural whites and nuanced reds to complement richer plates; and a smart range of California and Old World bottles for exploration. By‑the‑glass offerings make pairings accessible, while creative cocktails apply the same sensory discipline—aromatics that lift, bitterness or acid to balance, and sweetness dialed to the food rather than the shaker.
Service and pacing
Service is professional and warm, with succinct dish explanations that cover provenance and technique without disrupting flow. Table pacing hovers in the 90‑minute to two‑hour window depending on format, and the team is attentive to cadence—clearing cleanly, timing courses so conversation breathes, and offering pairing guidance that respects taste and budget. It’s an experience calibrated for comfort: elevated service without stiffness, fine dining without fuss.
Occasions and use‑cases
- Date nights: Intimate lighting, measured pacing, and dishes that invite sharing.
- Celebrations: A room that feels special without stiffness, with add-ons (caviar, truffle) for a luxe flourish.
- Friends’ dinners: The bar and à la carte flexibility suit mixed appetites and adventurous ordering.
- Food-focused evenings: A kitchen that rewards attention to technique and season, plate after plate.
Practical information
- Address: 1104 Wilshire Blvd Suite A, Santa Monica, CA 90401
- Hours: Tuesday–Saturday, 5:30–9 pm; closed Sunday and Monday
- Reservations: Recommended; prime times fill quickly
- Price range: $$$$ (typically $100+ per person depending on format and add‑ons)
- Ambience: Cozy, romantic, trendy, upscale; LGBTQ+ friendly and suited to families or groups celebrating
- Accessibility: Wheelchair‑accessible entrance, seating, and restrooms
- Parking: Free street where available, paid street, and valet options
- Formats: À la carte and prix fixe; bar seating for cocktails and a casual bite
Why it stands out
Citrin’s distinction lies in translating Michelin‑level craft into a relaxed California voice: dishes that gleam with technique while tasting unforced and seasonal, a dining room that’s chic without being chilly, and a beverage program that frames flavors rather than flaunting labels. The dual‑format menu makes it a versatile choice—equally compelling for a spontaneous weeknight crudo‑and‑pasta session at the bar or a prix fixe celebration in the dining room. For diners seeking a confident, contemporary edit of Californian cooking, Citrin is a cornerstone of Santa Monica’s culinary scene.
For more information, please visit Citrin