Seline

A throwback from our spring menu. We saw the spring menu as a progression through time, beginning with the first moments after the thaw and ending with the first fruits of summer.
In the thaw section courses focused on the moments before new life appeared. This course showed a dark aesthetic and dried fennel branches- the remnants from the fennel stalks we dried the previous fall to smoke pheasant over. As snow melts it reveals the remains from fall, the sticks and branches that have yet to be consumed by the forest floor.
This course showcased the aged and dried fennel, using the seeds to season puffed beef tendon. A small snack early in the menu. At a later point, in the second half, we would revisit fennel from a new growth perspective.
Photo: Wonho Frank Lee

CARAMELIZED HONEY | lemon | earl grey tea
Thoughts from Dave Beran:
“In 2010 I travelled with Grant Achatz to London for the world top 50 awards. When we returned, I focused a significant amount of energy on a dessert course inspired by that trip- “early grey • caramelized white chocolate, pine nut, rose”. That has become a staple in my repertoire over the years, never the same course, but shared foundational flavors.
The idea was to create a summer dish framed around tea, and what you want with it, and the nuances within. Over the years the dish has become more focused, more refined, and simpler. This version is the most stripped back, letting the earl grey tea speak for itself, and simply complimenting it with flavors paired with tea- dairy, lemon, and honey.
It took a long time to get to this point, and deliver such a parted back course. We’ve gone from 17 components to 5. The rest was just noise.”
Photo: Wonho Frank Lee

CARAMELIZED HONEY | lemon | earl grey tea
A lightly frozen custard of caramelized honey hides within in a thin shell of white chocolate. Beneath, calendula flowers and shortbread infused with early grey tea.
At the table, we pour a slightly thinned lemon curd over the top, gently blanketing the dish.
Photos: Wonho Frank Lee

Our summer menu is written in two halves- the first focusing on the daytime, the second on the evening. This being one of our final courses, we’ve fully immersed into the feeling of night.
Inspired by the moon and the gentle light it shines, we wanted a course that mimicked that aesthetic - clouds in the night sky, the solitude of the moon in the distance. We chose to blanket it with a sauce- the feeling of being covered with something soft and soothing.
CARAMELIZED HONEY | lemon | earl grey tea
Photo: Wonho Frank Lee

What an honor, what a moment.

First the James Beard Foundation award for best chef California, and now, our first MICHELIN Guide (official) star!!!
We couldn’t be more proud of the entire Seline team. Thank you to all of the guests who have come to support us along the way. This is only the beginning.
Video: omar mamoon

Now accepting reservations exclusively through SevenRooms - join us for our Summer Menu!

You're also able to book a table through your DoorDash app. (No, we aren't accepting takeout and delivery orders.)

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We look forward to welcoming you in!

Surround yourself with great people and great things will happen.
Congrats once again to the entire SELINE team on this accomplishment. We’ve come a long way and it feels like we just started.
This is only the beginning.
Photos: Pete Lee, and Eugene (Huge) Galdones Eliesa Johnson for James Beard Foundation