Melisse, the celebrated two star Michelin restaurant of Chef Josiah Citrin, announced its impressive program of thirty newly conceived cocktails and highly allocated spirits that have been added to their beverage list. With an ambitious collaboration between Chef Citrin,Melisse Sommelier Brian Kalliel, and acclaimed cocktail consultants Pablo Moix and Steve Livigni, the program was completely revamped and newly developed to match Chef Citrin’s dedication of pursing excellence in food, beverage, and service. In keeping with Chef Citrin’s philosophy on using the finest ingredients from local producers and farmers, the new selections are designed to complement the artistry and taste ofMelisse cuisine.
“We strive for quality in every aspect of the diner’s experience,”says Chef Citrin. “It just follows that our cocktails should showcase our style as much as anything else we do, from the amuse bouche at the beginning of the meal to our cheese table at the end of the evening. This is a logical step in keeping our style current, creative, and part of the taste of today’s discerning guest.”
Moix agrees, saying, “BecauseMelisse provides one of the best dining experiences in the country and Chef Citrin’s genius has been so well realized, the focus will always remain on the food. Our contribution as consultants is to add and extra dimension to the guest experience by creating cocktails that will truly stand on innovation and complement the beauty of Chef Citrin’s cuisine.”
Melisses is known as much for its refined setting as its artistic, flawless cuisine and exceptional service. Since Melisses first opened in 1999, owner/Chef Citrin and his restaurant have been a tour de force in the world of fine dining and a fixture in California’s culinary landscape.
Posted by Ann Chen
Edited by Melanie Figueroa