Discover the dineL.A. 10-Year Anniversary Exclusive Series

Signature dishes and creative plates from 16 of L.A.'s finest restaurants

The Arthur J

Executive chef David LeFevre and the Simms brothers helm three high-profile restaurants within three blocks: a modern gastropub called M.B. Post, seafood-centric Fishing With Dynamite, and their Mid-Century Modern steakhouse, The Arthur J. The latter honors the grandfather of Mike and Chris Simms. Their $95, four-course Exclusive Series menu provides opportunities to get as meaty as you like, but we’d recommend a more balanced meal in this case. Consider chilled jumbo shrimp cocktail with cucumber, celery, avocado, and dill. Swedish meatballs join potato puree and tart cranberry-kumquat preserves. For your third course, a 16-ounce Angus ribeye topped with buttered blue crab is especially tantalizing. So is a side of butter beans and Swiss chard braised with pork, garlic, and rosemary. Pastry chef Uyen Nguyen delivers knockout nouveau retro desserts like chocolate turtle cake with chocolate frosting, sticky caramel, and candied walnuts.

BOA Steakhouse - West Hollywood

Innovative Dining Group goes big for dineL.A. with a $95, four-course menu (with three choices) at BOA, their sleek steakhouse by the sea. To start, we suggest a fun riff on fair food: funnel cake with foie gras torchon and blood orange marmalade. From there, consider savory goat cheese baklava with crushed pistachios, black truffles, and fries. For your third course, steak is your best bet since they’re serving 40-day, dry-aged New York. Pair with potato & butternut squash gratin, a truly of-the-moment side. For dessert, “nouveau” cheesecake takes a new form, teaming mascarpone cheesecake with liquid “cheesecake,” milk crunch, fennel pollen syrup, Mimolette cheese dust, and green apple sorbet.

BOA Steakhouse - Santa Monica

BOA’s Sunset Strip outpost mirrors their $95, four-course menu in Santa Monica. Given a far flashier location at the base of the Hollywood Hills, we have some different suggestions. Start with dinner and a show: classic Caesar salad prepared tableside. Truffle is a supporting player in all three second-courses. Pan-seared scallop is the only selection that includes fragrant white truffles, in this case joining salsify, cauliflower, and carrot puree. Duck duo is a great choice, unless you’re willing to spring for the $45 supplement to taste four ounces of mind-blowingly rich A5 Japanese Wagyu beef. Take dessert in an architectural direction: Winter in the Windy City is an homage to Chicago, pairing biscuit a la Cuillére with biscuit Joconde, chestnut Bavarian cream, chestnut compote, crème Chantilly, buttermilk granite, and “skyscrapers.” Words won’t do this dessert justice.

Photo courtesy of CUT Beverly Hills

CUT Beverly Hills

Wolfgang Puck’s modern, art-lined steakhouse has thrived for over a decade inside the Beverly Wilshire Hotel thanks to Richard Meier’s design and premium ingredients. For dineL.A.’s Exclusive Series, CUT chef Ari Rosenson and his team created a $95, four-course menu, with an option for $50 sommelier wine pairings. Start with a seasonal little gem salad with fuyu persimmon, sweet-tart Pink Lady apples, and smoky blue cheese. Sautéed Maine diver scallop joins braised celery root, brown butter, and aromatic shaved Perigord black truffles. Every CUT meal calls for steak. A hearty duo pairs dry-aged New York steak with Dauphinoise potatoes and green peppercorn Armagnac emulsion; and Port wine-braised lamb with roasted carrots and turnips. Milk chocolate cremeux provides a sweet finish, with assists from passion fruit caramel and caramelized banana.

Jean-Georges Beverly Hills

New York mega-star Jean-Georges Vongerichten brings a taste of his globally informed French cuisine to the glitzy new Waldorf Astoria Beverly Hills hotel. For the Exclusive Series, his team is serving a five-course, $130 menu (plus amuse-bouche) that is more elaborate than it reads. Start with Meyer lemon gelee “caviar” with crème fraiche. Partake in the master’s signature Maine diver scallops with caramelized cauliflower and caper-raisin emulsion, and then dive into steamed black bass and winter vegetable pot au feu. Lamb chops are the main event, plated with mushroom Bolognese and grated Pecorino. Finish with warm chocolate cake, vanilla bean ice cream, and a cocoa nib tuile.


Mélisse chef-owner Josiah Citrin is still fairly young, but already occupies the Mount Rushmore of L.A.'s market driven, fine dining scene. He’s built a rarified reputation, and typically charges $135 for four courses, an entry-level menu. His $99, five-course Exclusive Series menu is a relative bargain. The starter consists of quail egg with smoked trout and kohlrabi. Run the gauntlet - choose from two choices for three courses. We suggest yuzu-scented wild New Zealand Tai snapper with celtuce, fuyu persimmon, radish, and uni. Citrin proved with sister restaurant Charcoal that he’s skilled with briquettes, so by all means order charcoal-grilled Santa Barbara rockfish with escarole, parsnip, chanterelles, and fennel-apple broth. Take an opportunity to try an atypical ingredient by ordering Millbrook Farms venison with red beets, red cabbage, pears, endive, and foie gras sauce. Dessert involves blood orange, kiwi, and white chocolate.


Chef Michael Cimarusti and front of house partner Donato Poto have built Providence into an oceanic powerhouse near the production houses on Melrose Avenue. Their $100, four-course Exclusive Series menu starts with a playful edible cocktail and a surprising amuse bouche array. Choices for pristine, sustainable seafood include fluke sashimi, Hokkaido sea scallop, and British Columbia troll-caught King salmon, all beautifully prepared. Supplement with artisanal cheese from one of L.A.’s most revered carts before delving into dessert. Pastry Chef Jessie Liu prepares satsuma-imo (Japanese sweet potato) with yuzu and crème fraiche, followed by a sweet send-off: petit fours.

The Royce | Wood-Fired Steakhouse

Chef de cuisine Dominique Shelton presides over this steakhouse, the historic property’s marquee restaurant inside The Langham Huntington, Pasadena. Their $130, seven-course, prix fixe menu (not including amuse bouche) surprisingly doesn’t include steak, but proves their mettle with seasonal, often luxurious preparations. Your dinner starts in earnest with pear salad, watercress, togarashi, and red wine reduction. Madagascar gambas are plated with fries, chimichurri, and preserved lemon. Nantucket scallops join beets, pomegranate, and celery. Earthy Perigord truffle risotto hosts Bordelaise and garlic chips. Wood-fired venison au poivre, true to the restaurant’s name, complements sweet potato puree and lollipop kale. Grilled flatbread doubles as a cheese course, hosting Brie, caramelized onion, and honeycomb. Dessert consists of mixed berry cobbler with white chocolate crumble, cinnamon, and cheesecake ice cream, a fun hybrid to be sure.

Spago Beverly Hills

Executive Chef Lee Hefter and chef de cuisine Tetsu Yahagi offer a seven-course, $125 Exclusive Series menu at Wolfgang Puck’s iconic Beverly Hills restaurant. The whole table must commit to Spago’s confluence of seasonal ingredients and global influences. A six-part amuse-bouche includes spicy tuna tartare in a sesame miso tuille cone; Parmigiano Reggiano marshmallow; and nouveau breakfast sandwich of maple macaron, bacon, egg yolk jam, and coffee. More playful presentations include “the egg” with smoked salmon mousse and potato chip espuma; and herb tamale with oxtail and nixtamalized heirloom corn “pozole.” You’ll find quotation marks many times on the menu, since so many preparations riff on recognizable foods. Chef Yahagi serves the same ikejime black cod featured on KCET’s “The Migrant Kitchen” with karta fata, saffron dashi, yuzu, and lily bulb. Hand-made agnolotti co-stars chestnuts, Parmigano Reggiano, and for a $20 supplement, shaved French black truffles. A play on Korean gamjatang soup features slow-braised pork belly, potato dumplings, “hearts of palm bone,” crown daisy leaves, and black sesame. Grilled Snake River Wagyu beef joins beef tendon crisp, horseradish-potato puree, herb coulis, and heirloom wheat berries. Pastry chef Della Gossett delivers dinner’s final surprise, “dessert by inspiration.”


Chef Bruce Kalman’s star has risen with a resounding victory over Bobby Flay on “Beat Bobby Flay” and a Season 15 slot on “Top Chef” Colorado. At Union, the seasonal Italian restaurant he runs in Old Pasadena with Marie Petulla, they’re featuring a five-course, $100 menu. They provide house-made bread with cultured butter, sea salt, and tangy giardiniere before transitioning into dinner. The first course consists of citrus-cured Pacific yellowtail, pickled radish, pomegranate, and chile oil. Little gems host roasted pear, tangy crème fraiche-poppyseed dressing, and dukkah. Pasta is a point of pride for Kalman, and he’s serving potato leek agnolotti with grated Parmigiano Reggiano and shaved white truffles for the Exclusive Series. Prized Flannery Holstein beef ribeye joins winter squash and horseradish. Finish with olive oil cake and salted honeycomb gelato.

Photo courtesy of Wolfgang Puck at Hotel Bel-Air
Photo courtesy of Wolfgang Puck at Hotel Bel-Air

The Restaurant at Hotel Bel-Air

Hotel Bel-Air is a Stone Canyon getaway with an enchanting Wolfgang Puck restaurant and a welcome party of swans. Executive chef Hugo Bolanos helms a $100, five-course menu that combines local ingredients with worldly inspirations. Amuse yourself with “pillow bites,” smoked avocado mousse, caviar, Jamon Iberico, grilled celtuce, and black garlic. The first course involves Maine diver scallop sashimi, dill oil, caraway seed, fennel fronds, blood orange, and avocado oil. A slow-poached Straw Farm organic egg graces braised quinoa, farro, and sunchoke chips. A salad from “Garden Of…” farm joins a “symphony of carrots,” anise, espresso, and dry-aged beef jus. Finish with rich braised oxtail “pipian” with mole verde, toasted pumpkin seeds, cilantro blooms, and espuma de maiz. Pastry chef Garry Larduinat has earned gobs of Instagram followers by combining stunning visuals with bold flavors. For dineL.A.’s Exclusive Series, he’s preparing an orange and raspberry vacherin with tangerine sorbet and pine nut petit beurre.