Designed by Carol Ann Emquies with the environs of Abbot Kinney in mind, airy skylights and artful details float a relaxed, bohemian vibe.

Chef Greg A. Daniels' refined yet eclectic bistro fare focuses on fresh seafood and seasonal ingredients. Composed plates span the fun and familiar, from Pea Toast with ricotta, pea leaves, and caramelized onions to a Whole Fried Red Snapper simply served with pickled Fresno chiles and lime.

Creative iterations of classic cocktails are made with non-distilled spirits: a Sour mixes byrrh, punt e mes, strawberry, lemon and demerara. The wine list, featuring more than a dozen by the glass, is curated by Bart Miali of Elvino.