Seline

Seline A new dining experience from Chef Dave Beran

Surround yourself with great people and great things will happen.Congrats once again to the entire SELINE team on this a...
06/18/2026

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

What a weekend. What a journey. What a team. We couldn’t be more proud and more honored to have Dave Beran awarded best ...
06/17/2026

What a weekend. What a journey. What a team.
We couldn’t be more proud and more honored to have Dave Beran awarded best chef: California by the James Beard Foundation.
Congrats to the entire Seline team, we’re so proud of the focus, dedication, and passion our team shows every day. No one does this alone.
Photos: Eugene (Huge) Galdones and Eliesa Johnson for James Beard Foundation

SUCCULENTS | avocado | roasted herbs Thoughts from :“Spring is defined by its restlessness—a quiet, inevitable transitio...
06/03/2026

SUCCULENTS | avocado | roasted herbs
Thoughts from :
“Spring is defined by its restlessness—a quiet, inevitable transition. We designed this menu to mirror that awakening. Moving from the damp, dormant earth of late winter to the sun-drenched abundance of early summer fruit, each course serves as a chapter in the season’s evolution.
We begin at the absolute threshold of spring. The ground is still dark, cool, and blanketed by winter’s memory. Yet, just beneath the surface, there is a sudden stir—the first tender shoots breaking through the soil. This opening course is a culinary snapshot of that quiet awakening: the very first breath of new life.”
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SUCCULENTS | avocado | roasted herbsA salad of tender succulent tips and roasted herbs. Hiding beneath, avocado purée. A...
06/02/2026

SUCCULENTS | avocado | roasted herbs
A salad of tender succulent tips and roasted herbs. Hiding beneath, avocado purée. All dressed in pumpkin seed oil, rye bread crumbs, and dusted with a powder made from pickled cauliflower.
A course intended to mirror the aesthetic of new life breaking through the dead ground after the thaw. From a culinary perspective the bright crisp acidity of the succulents is a welcome burst of freshness to balance the richness of the avocado, the earthiness of the pumpkin seed oil, and the roasted element brought by the rye crumble. New life emerging from the dark, damp ground. The first moments of spring.
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The opening course of the spring menu sets the stage for the progression. The spring menu exists across a window of time...
06/01/2026

The opening course of the spring menu sets the stage for the progression. The spring menu exists across a window of time, rather than a moment. We see the concept of spring as movement, building an evolving.
The opening course of the menu is identified as the first sprouts after the thaw. New life pushing through the dead leaves.
SUCCULENTS | avocado | roasted herbs
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Apple cider donuts (autumn 2025)In process.Photo:
05/30/2026

Apple cider donuts (autumn 2025)
In process.
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Black cod.In process.Photo:
05/29/2026

Black cod.
In process.
Photo:

Calendula.In process.Photos:
05/28/2026

Calendula.
In process.
Photos:

Black cod.In progress.Photos:
05/28/2026

Black cod.
In progress.
Photos:

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

Telephone

+14247748811

Website

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