What are the opening hours?

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

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A new dining experience from Chef Dave Beran

10/02/2026

CALENDULA | aprocot | bell pepper taffy
Thought of initially a stroopwafel we wanted a familiar snack with unfamiliar flavors. Built in 5 layers we begin on the bottom with a thin cracker. Over that, a layer of red bell pepper taffy. Next, a cracker, topped with a puree of dried apricots and preserved Aji Amarillo chili. To finish, a slow roasted calendula.
A tiny but mighty bite, exploding with texture and layers of flavor.
Photo: Wonho Frank Lee

10/01/2026

CALENDULA | apricot | bell pepper taffy
Thoughts from Dave Beran:
“Being in Southern California in autumn is interesting. In LA, it’s a second spring. The weather gets cooler, then a bit of rain. Suddenly there’s life- sorrel, nasturtium, wild flowers, citrus, passionfruit. When we first opened I wanted to be a Southern California restaurant. I wanted to showcase all of this. Bright green autumn plates adorned with mountains of fresh wild herbs. It felt… confused, and expected.
I grew up in cold weather, autumn was about the journey to winter. It was a heavy season. Leaves fell, sticks cracked under your feet, the clouds felt lower, grayer. The season was an explosion of coppers and reds. There was no new life.
As S E L I N E has found its identity we have come to understand that we define our seasons. With autumn, we craft MY autumn through the lens of Southern California produce. Calendula are everywhere in our garden and have a wonderful color/flavor. The freshness, however, did not feel autumnal. So we roast and dry the flowers. It brings a darkness to them, and an unexpected texture.”
reservations for our autumn menu are now available through SevenRooms
Photo: Pete Lee Wonho Frank Lee

09/30/2026

For autumn, we focus mostly on the notion of preservation. Our menu features items that have been dried, cured, smoked, fermented, aged… processes that would have been common place as the season looks toward the emptiness of winter.
The idea was not to create a menu lacking fresh ingredients, it was to build a mindset of a season, one that - in other parts of the world - can offer very little.
For one of our opening courses we utilize three techniques, making a jam from fried apricots and chili’s, a taffy out of the juice of bell peppers, and finishing with dried flowers.
CALENDULA | apricot | bell pepper taffy
We look forward to welcoming you to autumn. Reservations available now through SevenRooms
Photo: Wonho Frank Lee

09/25/2026

AUTUMN | seline
Autumn is a study in transformation. Leaves turn from green to copper, and the crisp air gives way to the comforting warmth of autumn spices, drawing us toward home and togetherness.

The autumn menu follows this passage through the season. We begin with the last breath of summer, wander through orchards and forest, encounter the first frost, and arrive at the quiet beginnings of winter.
Photo: Wonho Frank Lee

09/24/2026

AUTUMN | seline
A new season. A new emotion.
A new entrance to the restaurant, seasonal changes to help define the experience for the diner. The path from the front door to the restaurant is meant to build space between where they are coming from, and where they are going. A way to clear the mind before entering the restaurant space.
Installation by Flower Song LA

09/23/2026

AUTUMN | seline
Autumn is a study in transformation. Leaves turn from green to copper, and the crisp air gives way to the comforting warmth of autumn spices, drawing us toward home and togetherness.

Tonight’s menu follows this passage through the season. We begin with the last breath of summer, wander through orchards and forest, encounter the first frost, and arrive at the quiet beginnings of winter.
Photo: Pete Lee

09/18/2026

Scenes from the dining room with Pete Lee.
In the final days of summer we look back at our kitchen course. In some menus we design a course that invites the guest to join us in the kitchen for a snack. It’s a break in the action that allows diners the opportunity to stretch their legs. It also brings them back into the moment, changing the scene and reengaging them in the experience.
There were three parts to this course, flavors all revolving around plum, fennel, and duck liver mousse.
Photos: Pete Lee

09/17/2026

Scenes from the dining room with Pete Lee.
As our summer menu comes to an end we reflect back on moments from the season. This is a course that has remained on the menu for a bit of time, changing with each season to show the evolution of the produce. Celery root ice cream, served from a frozen celery root and paired with miso fudge. A mid menu dessert served table side to conclude the first half of the menu.
Photo: Pete Lee

09/16/2026

Scenes from the dining room with Pete Lee.
As our summer menu comes to a close we look back on a handful of moments from the season.
This was our lamb course. A course that evolved with the season as the greens were chosen to reflect the produce growing on the same property the lamb was raised on.
Photo: Pete Lee

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

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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