Seline

Seline A new dining experience from Chef Dave Beran

LAMB SADDLE | burnt strawberry | wild greensThoughts from Dave Beran:“This is a course that overlaps both the spring and...
07/21/2026

LAMB SADDLE | burnt strawberry | wild greens
Thoughts from Dave Beran:
“This is a course that overlaps both the spring and summer menus. I wanted a dish that was representative of a time and place. Casey Palermino found some outstanding local lamb, from that point we thought, let’s surround the lamb with products that grow naturally on the same property and in the surrounding areas. The idea of representing the terroir - this is the lamb, this is its home, this is why it’s so special.
The course changes regularly but the premise is always the same. A series of grilled, steamed, and raw fruits and vegetables paired with grilled lamb saddle. To understand why the lamb tastes the way it does, we must understand where it comes from.”
Photos: Wonho Frank Lee

BEEF TENDON | fennelThoughts from Dave Beran:“The idea of seeing the season as a progression through time was a great co...
07/14/2026

BEEF TENDON | fennel
Thoughts from Dave Beran:
“The idea of seeing the season as a progression through time was a great conceptual stepping stone for us. Until this point, our scenes were singular, snapshots of moments or connections of dishes that fit within a parameter. With spring, this idea of starting at the thaw and ending at first fruit was an exciting shift. Each dish felt like a development off the previous. It almost felt like we were crafting our own derivative of kaiseki, having courses with specific place and purpose.
This being the 4th course, I wanted a small snack that aesthetically appeared as though it was something that could have been uncovered once the snow melted. Absent of color, showing no signs of new life, it felt like an artifact, a piece surviving the winter. But in flavor it was bright and alive. It exploded with potential.”
Photo: Wonho Frank Lee

A throwback from our spring menu. We saw the spring menu as a progression through time, beginning with the first moments...
07/08/2026

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 teaThoughts from Dave Beran:“In 2010 I travelled with Grant Achatz to London for t...
07/02/2026

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 teaA lightly frozen custard of caramelized honey hides within in a thin shell of w...
07/01/2026

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 o...
06/30/2026

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 MICHEL...
06/30/2026

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...
06/23/2026

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!

Address

3110 Main Street, Ste 132
Santa Monica, CA
90405

Opening Hours

Tuesday 6pm - 9pm
Wednesday 6pm - 9pm
Thursday 6pm - 9pm
Friday 5:30pm - 9:30pm
Saturday 5:30pm - 9:30pm

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+14247748811

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