Travel

It’s hard to imagine that on the second floor of a heavily touristed stretch of Santa Monica’s Third Street Promenade you’ll find one of the city’s brightest young chefs quietly cooking a highly conceptual dinner every night. But lo and behold, Chef Dave Beran, who cut his teeth at Chicago’s Alinea and Next, is telling a story uniquely his own—this one, deeply referencing cuisines from around the world while leaning heavily on southern California’s farmers’ market produce. All of this is to say that there’s a reason why Dialogue is appearing on just about every “Best-Of” list. The result is artfully plated dishes built around the four seasons: a sorrel and fennel tart; squab with begonias and plum; kombu (sea kelp) braised for eight hours. At just 18 seats strong—eight at the counter and three tables—nightly dinner service is available via ticketed reservations on Resy.
Photos courtesy of Erin Simkin and Mariah Tauger

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