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

Seline

Name: Seline
Address: 3110 Main Street, Ste 132, Santa Monica, CA, 90405, US
Telephone: +14247748811

A new dining experience from Chef Dave Beran

09/03/2026

A snapshot of a single vegetable in its entirety. From the pollen, to the bloom, to the flesh of the fruit. We wanted to embrace all of the squash in a single dish - well most, the leaves and tendrils are on a different course.
This is a simple dish, embracing the life of one of our favorite summer products, paired with a condiment, made by our good friend Kevin Jeung, a California kanzuri.
SUMMER SQUASH | boudin Blanc | kanzuri
Photo: Wonho Frank Lee

08/28/2026

The second course on our summer menu is framed around a walk through the garden. Taking steps along a path, seeing the bounty.
This course brings all of those subtle garden moments together, framing a course around the classic chilled summer soup- gazpacho. Though in this case the ingredients are seen from both solid and clarified perspectives. The same flavors, with, and without texture.
TOMATO | garden sticks | brioche oil
Photo: Wonho Frank Lee

08/19/2026

We often write our menus as two scenes or perspectives within a season. Doing so offers a creative shift and also a moment to regain the guests attention. We like to think of it as a plot twist, something to shift the expectations.
Our summer menu is written in two scenes- “day” and “night” as we view summer not as a progression through time, but rather as two moments.
At the mid point of the menu the scene change happens, and with that, the guests are invited to join us at the kitchen for three small bites to begin the “night” portion of the menu.
PLUM | duck liver | wild fennel flowers
Photos: Wonho Frank Lee

08/04/2026

Rainbows and caviar.
A course with a surprise. A happy accident, an intentional trigger. Sometimes you need a course that just makes people smile.
CAVIAR | banana | koji
Photo: Pete Lee

07/31/2026

BLACK COD | mussel | fennel
Thoughts from Dave Beran:
“When I first started working at Alinea Restaurant the food didn’t make a lot of sense to me. I loved the aesthetic, the thought process, but the ingredients and flavor profiles felt foreign. Ingredients like sorrel, nasturtium, fennel pollen- not uncommon by any means, but for a 24yr old cook in 2006 it was a huge stretch from my time at Tru and MK.
In 2007 I had just become sous chef, in the same meeting Grant Achatz also informed the staff he had cancer. Over the next couple months, as treatment was approaching, he had encouraged all of the managers to take a week vacation knowing the weight of responsibility that was about to fall on us in the coming months.
Not having anywhere to go, he sent me out to The French Laundry where Corey Lee cooked one of the best meals I’ve had to date. I wandered Golden Gate Park, I walked all through Yountville and the TFL garden, explored Napa and finally began to understand the flavor profiles at Alinea.
As I develop my culinary fingerprint I think back a lot to my early days at Alinea, and that trip. I think back to seeing all of the wild fennel along the side of the road on the drive north and how that shaped a young Achatz palate, and what it must have been like to bring that with him to Chicago.
My palate and flavor profiles are a collection of my experiences- from kitchens I’ve worked in to time spent in my grandfathers gardens. Fennel has become a staple in my cuisine- not because I love anisette flavors, but because I understood it at a moment in my life where I was really looking for something to understand.
For me- fennel is the bridge between where I came from, and where I am now.”
Photo: Wonho Frank Lee

07/30/2026

BLACK COD | mussel | wild fennel
Fennel is the through line of this course. The preceding course shows fennel blossoms, to follow, the rest of the fennel.

Black cod is gently poached with wild bay leaf and fennel tops. Beneath, a relish of fennel bulb. The sauce is a cream made from mussels gently steamed over fennel stalks. To finish- fennel greens and a green fennel oil.
Though fennel is a consistent ingredient in the dish, it is the least dominant flavor in the course. Rather than leaning into the assertive anise flavor, we treat it in a manner that showcases its delicate herbaceous nuances and freshness with the intent of using it to lighten the dish.
Photo: Wonho Frank Lee

07/29/2026

Through the menus at Seline we’ve found moments where flavors, ingredients, or concepts are woven across multiple courses. This has become a powerful tool in allowing us to weave a storyline across each thematic menu.
In some instances we find that an ingredient simply carries more potential than it can offer within a single course, sometimes it’s an ingredient we just really and want to show multiple perspectives.
In either case, we see this as an important narrative tool within our menu storyline. These carried flavors and ingredients often call back to moments past, reminding the diner of moments they’ve already experienced in the meal, as well as foreshadowing moments to come.
BLACK COD | mussel | wild fennel
Photo: Wonho Frank Lee

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

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

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

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

https://www.selinerestaurant.com/

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