Renowned chef Josiah Citrin’s two-MICHELIN-Starred Melisse has been serving luxurious 18-course tasting menus since 1999. Citrin and chef Ken Takayama work with the best farmers and producers, so expect fancy ingredients like Santa Barbara uni, A5 Wagyu, and Royal Osetra caviar—all served in a 14-seat modern space that makes it feel like you’re eating in an upscale living room.