12
Course Tasting
Contemporary Fine Dining
Culinarie invites you into a season-led table experience.
A polished, modern dining room where fire, fermentation, and coastal produce meet precise technique. Each course is designed to feel effortless and memorable.
4.9
Guest Rating
2012
Established
Chef's Recommendation
Wood-Roasted Halibut, Smoked Butter, Fennel Ash
Balanced with preserved citrus and herb oil from our rooftop garden.
Menu
Seasonal Tasting & A La Carte
Designed around peak ingredients from partner farms and fisheries. The menu changes weekly while preserving Culinarie's signature precision.
Sea
Charcoal Scallops
$28Composed with smoked oils, bright herb acids, and careful textural contrast.
Land
Dry-Aged Strip Loin
$44Composed with smoked oils, bright herb acids, and careful textural contrast.
Signature
Celeriac Mille-Feuille
$24Composed with smoked oils, bright herb acids, and careful textural contrast.
Land
Coal-Roasted Duck
$39Composed with smoked oils, bright herb acids, and careful textural contrast.
Sea
Brown Butter Turbot
$41Composed with smoked oils, bright herb acids, and careful textural contrast.
Dessert
Saffron Custard Tart
$17Composed with smoked oils, bright herb acids, and careful textural contrast.
Michelin Watch
4 Consecutive Years
Our Story
Refined hospitality, rooted in craft and local terroir.
Culinarie was founded to bridge modern technique with honest produce. Our kitchen ferments, cures, and fire-roasts in-house, while our front-of-house team guides each guest through a relaxed, exacting experience.
Sourcing Radius
120 mi
House Ferments
32+
Culinarie Standard
The philosophy behind every plate and pour.
Our dining program is structured around balance: umami with brightness, richness with freshness, and rhythm with restraint. The result is elegant without excess.
Intentional Sourcing
Relationships with growers and fishermen shape our daily prep before any menu decisions are made.
Precision Technique
We prioritize clarity of flavor through controlled fire, long reductions, and tight seasoning discipline.
Warm Service
Formal enough for celebration, relaxed enough for weekly rituals. Every table gets tailored pacing.
Chef's Table
Open Kitchen Counter Seating
Gallery
Inside Culinarie
Guest Voices
What People Remember Most
"Culinarie feels composed without feeling stiff. Every plate carried confidence, and service pacing was excellent from aperitif to dessert."
Elaine Porter
Food Editor
"The tasting menu is deeply thoughtful. You can feel the kitchen is disciplined, but there is still warmth in the room and on the plate."
Marcus Lin
Hospitality Consultant
"The team remembered our preferences and adjusted pairings naturally. It is rare to find this level of polish and sincerity together."
Rachel Bennett
Frequent Guest