Seline

Seline A new dining experience from Chef Dave Beran

Black cod.In process.Photo:
05/29/2026

Black cod.
In process.
Photo:

Calendula.In process.Photos:
05/28/2026

Calendula.
In process.
Photos:

Black cod.In progress.Photos:
05/28/2026

Black cod.
In progress.
Photos:

Black cod.In production. Photo:
05/28/2026

Black cod.
In production.
Photo:

The finishing touches. Every small detail matters. From the stark and monochromatic aesthetic of the winter menu to the ...
05/28/2026

The finishing touches.
Every small detail matters. From the stark and monochromatic aesthetic of the winter menu to the bright overgrown life of the summer menu- every aspect is with intent and purpose.
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Every ingredient chosen with purpose and intent. Seeing a product not for its expectations, but its potential. An ingred...
05/27/2026

Every ingredient chosen with purpose and intent.
Seeing a product not for its expectations, but its potential. An ingredient with no preconceived notions. A flavor, and a texture. Let the ingredient be what it wants to be.
Photo:

Celery root ice cream. Served table side, presented in a celery root. A course created originally through byproduct. Uti...
05/26/2026

Celery root ice cream.
Served table side, presented in a celery root. A course created originally through byproduct. Utilizing the parts that seemed “imperfect”. Less aesthetically desirable, far superior in flavor. We see an ingredient for its potential.
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WHITE ASPARAGUS | farro | mushroom butterThoughts from :“I wanted a course that built mystery and suspense. This idea of...
05/21/2026

WHITE ASPARAGUS | farro | mushroom butter
Thoughts from :
“I wanted a course that built mystery and suspense. This idea of alluding to a future or an opportunity of what’s to come. The course, when placed in front of guests, is confusing, and jarring. It’s black and white, it doesn’t resemble food. Beneath - comfort and familiarity. This is a representation of my perception of early spring. It’s ugly and uncomfortable, it hides the magic beneath… the first sprouts, the energy of new life.
We designed these plates with to look like birch bark, organic, tactile, but with a refined and inorganic shape. The aesthetic helps to create that confused mindset. Guests want to touch them, they build the curiosity and excitement for the course.
Spring is a season that rewards with time. The ugly and dead slowly turns alive and beautiful. The black wet ground becomes green and soft, the naked branches adorned with leaves and flowers. This course does the same, it hides the beauty. It hints at this idea of something pushing up through the darkness. With each bite the course becomes more familiar, more comforting, more alive.”
WHITE ASPARAGUS | farro | mushroom butter
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WHITE ASPARAGUS | farro | mushroom butterA ragout of white asparagus and farro is finished with whipped asparagus cream....
05/20/2026

WHITE ASPARAGUS | farro | mushroom butter
A ragout of white asparagus and farro is finished with whipped asparagus cream. Atop, a veil of mushroom and Parmesan. To finish, asparagus cream and mushroom butter.
A course that looks unfamiliar, and uncomfortable. A flavor that’s transcendent, warm and comforting, familiar.
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A course that hides something, that alludes to what is to come. Built in layers it’s designed to inspire a sense of wond...
05/19/2026

A course that hides something, that alludes to what is to come. Built in layers it’s designed to inspire a sense of wonder, to build a deep desire to uncover what’s beneath.
In spring, after the thaw, we are left with little - dead, damp leaves, sticks, and puddles. But beneath lies magic. With each moment that the warm sun softens the earth beneath, new life forms. Seeds, sprouts… the world awakens.
This course lives within this moment. Hiding beneath this darkness is new life, something magical pushing through the dark ground.
WHITE ASPARAGUS | farro | mushroom butter
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Within the second section of the menu, there are key moments intended to call back to the first section. A prime example...
05/12/2026

Within the second section of the menu, there are key moments intended to call back to the first section. A prime example of this is the dynamic between the third courses in each section.
The third course in the first section of the menu is a crab and kohlrabi ravioli paired with a broth of smoked pork - very much intended to focus on the dampness of early spring with darker flavors and aesthetic. The third course in the second section of the menu mirrors this concept by presenting a vegetable in a broth. With the second half focusing on the bloom and explosion of colors, we chose to mimic the crab course with bright crisp flavors and aesthetic.
This course pairs rhubarb with green tea, cherry blossoms, and ginger. It leans into all of the moments that exemplify the second half of the menu with an explosive and memorable flavor.
RHUBARB | ginger | sakura
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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

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