Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John’s (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah is our guest providing the overview of how his establishments are serving guests right now with takeaway and delivery.
Chef Josiah’s Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah’s favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.
Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it’s Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it’s the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.
Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. You can also order the a la care menu directly from the Charcoal website. This week it’s the Salsa Verde Half -Chicken experience.
Dear John’s in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John’s website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it’s Shrimp Scampi Risotto and “Steak Diane” with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.