A light-filled atrium restaurant and poolside oasis on the second floor of the Line Hotel in Koreatown.

The hotel’s recognisable light-filled greenhouse restaurant space has been handed over to chef Josiah Citrin, a native Angeleno with Michelin stars to boot at fine-dining stalwart Mélisse. Focusing on a cornucopia of Californian ingredients, the Openaire restaurant showcases shareable seasonal dishes, with a slight Asian predilection - a departure from the French-New American tasting menus at Mélisse and from the Korean-influenced food his predecessor brought to the space. 

To complement the new culinary direction, designer Sean Knibb has also transformed the space, which is located next to the pool deck, with burgundy mohair banquettes, baskets of fragrant plants and cascading greenery.

Ideal For

Weekend brunch, rooftop dining, shareable seasonal dishes

Signature Dishes

Ahi tuna tartare with avocado and cucumber yuzu served with sweet potato chips; grilled octopus tentacles with saffron aioli; pistachio-dusted tagliatelle with duck ragout; grilled bass with a tomato-coriander chutney and dry-aged New York strip with crispy onions.