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Once a showpiece for concept-driven menus highlighting single ingredients or different global cuisines, Chef Curtis Stone and his team have now set their sights on their own backyard, focusing on refined Southern Californian cuisine. A multicourse tasting menu is full of surprises, beginning with a series of snacks which might featuring such outside-the-box combinations as white chocolate, raspberry and wasabi. SoCal’s strong Mexican influence might show up in inventive dishes like a blue corn pasta paired with huitlacoche and creamy requesón. Dessert comes with a change of scenery: guests are escorted up to the swanky wine loft, which doubles as a private pastry room serving creative offerings like a garam masala carrot cake with saffron ice cream.