Melisse

Melisse is a Californian restaurant in Santa Monica, bookable through Chase Dining with $300/year via the Sapphire Reserve Dining Credit.

Location: Santa Monica, United States, Santa Monica, North America, United States

Cuisine: Californian, Contemporary French / American, American

Rating: 4.5★

Card credits that apply at Melisse

Up to $300 a year in Chase Dining statement credits can go toward the bill here.

Sapphire Reserve Dining Credit — $300 a year (Chase Sapphire Reserve)

$150 credit January–June and $150 July–December for dining at Sapphire Reserve Dining Collection restaurants. Exclusive access to priority reservations at top restaurants via Chase Dining and OpenTable. Tip: Book Chase Dining restaurants in major metros before special occasions.

Booking: tables at Melisse book through the Chase Dining program — use the booking link on this page.

More dining near Santa Monica

More Los Angeles restaurants for card dining credits

Frequently asked questions

Which card dining credit can I use at Melisse?

Melisse is bookable through Chase Dining, so the Sapphire Reserve Dining Credit statement credit applies — up to $300 a year toward the bill.

How do I book a table at Melisse?

Reserve through the Chase Dining booking link on this page. The statement credit reimburses qualifying dining charges on your card automatically.

What kind of restaurant is Melisse?

Melisse in Santa Monica serves californian, contemporary french / american, american and carries a 4.5-star rating.

Chef & Owner Josiah Citrin has revived his Michelin 2-Star institution with an intimate, 14-seat restaurant with Chef/Partner Ken Takayama. In a setting that blurs the line between kitchen and dining room, Chefs and service staff guide guests through a 2.5-hour culinary experience. Collaborating with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and exclusive ingredients available. An 8-course tasting menu is bookended by canapés, amuse-bouches and mignardise, all of which showcase global flavors using both modern and classic techniques.

Updated 2026-08-07