The Third Floor

Led by Chef Michael Magallanes and backed by Omakase Restaurant Group, the kitchen draws on coastal producers and local farmers' markets for its menu. Offerings include potato and leek croquettes and bone marrow alongside frites with California-raised beef, onion soup, and fresh oysters. At the bar, the drinks program pairs signature and classic cocktails with wines from French and Californian producers, spanning all-day service from breakfast through dinner and happy hour.