Citrine

Poised gracefully between classic and nouveau, Citrine has met Los Angeles's desire for a fine dining experience without pretension. The restaurant occupies the former Melrose Avenue home of historic Ma Maison, an apt location for a restaurant of this caliber. With expert leadership by co-owners and brothers Dean and Peter Mavrikis, and flawless service by Citrine's skilled staff, Los Angeles has added yet another star to its burgeoning culinary map.

The Mavrikis brothers come from a restaurant family and understand that the difference between a good restaurant and a great one lies in the details. "Every customer is a V.I.P. and deserves to be treated like one. From the time they walk in until they pick up their car from the valet, we strive to impress them," says Dean, who oversees many of the front-of-house-duties.

Peter is just as passionate about surpassing customer satisfaction levels. "Los Angeles diners are very sophisticated and their expectations are high. We fine tune each experience and provide total dedication to our customers," Peter says. Along with working with outside vendors, Peter's role is to constantly act as a liaison between the kitchen and the rest of the restaurant.

Having established relationships with boutique growers throughout California and beyond, Citrine uses farm-fresh organic ingredients to update classic dishes such as pepper steak. His New York Angus au Poivre, served with Roasted Garlic Potatoe Puree and Farmer's Market Vegetables is one of the many standout dishes on the menu. Other seasonal entrée selections include Pan Seared John Dory with Italian Couscous, Eggplant Fries, Onion Marmalade and Parsley Vinaigrette and the Duo of Beef, which consists of Pancetta-Wrapped Filet Mignon and a Red Wine Braised Short Rib served with White Asparagus, Onion and Potatoe Fondue.

Headed by dashing, young wine director, Franklin Ferguson, Citrine's wine program is another example of how the restaurant strives to excel in all operations. Ferguson has hand-picked nearly 40 by-the-glass selections and over 200 bottles, so diners are sure to find a perfect match for their meals. Furgeson's comprehensive wine list includes both affordable and big-ticket bottles from Old World and New World regions, including Northern California, Australia, the Rhone region, Bordeaux and the myriad Italian appellations. Should a guest have difficulty choosing, Ferguson will do the honors. He works closely with the Chef to compliment the food's flavor profiles and those diners who leave the pairings to him will be delighted when each course and perfectly paired wine arrive at the table together.

Named for the semi-precious stone that is cherished for its warm yellow hue, Citrine's look was conceived by renowned Los Angeles interior designer Michael Berman. Passing through the front door, which was modeled after that of Judy Garland's home, diners enter an escape of calm elegance filled with warm lighting from over-sized lampshades, backlit wall sconces, and soft candlelight. Citrine's logo is seen in the lounge's sophisticated art-deco sculpture of iron leaves. Other special touches, like Asian prints, crisp, white table linens, and Riedel glassware, set the stage for an evening of refined, elegant dining.

With its open, airy dining room and spacious outdoor area in back, Citrine is a perfect location for intimate gatherings or large, special events.