After studying in Paris and working with top chefs in Los Angeles, Santa Monica native Josiah Citrin opened Melisse with his wife Diane in 1999. The fine-dining restaurant has won many prestigious awards from Michelin Guide, Zagat Guide, Gayot, Mobile Travel Guide, <i>Wine Spectator</i> and DiRoNA Guide. The menu is based on classical French technique, using natural herbs and ingredients from local farms. The menu is comprised of a <i>prix fixe</i> tasting menu, a vegetarian tasting menu, appetizers and entrées. Special truffle dishes are available, along with the chef's <i>carte blanche</i> menu. The extensive wine menu is drawn mostly from France and California, with a smaller selection of other imports. The elegant restaurant is done in simple blacks and whites, with private rooms available. Private parties can also be arranged during lunchtime or on Sundays and Mondays.