There's a restaurant on Centinela Avenue in Mar Vista where the chef once cooked for New York's most demanding diners at Picholine and Le Cirque. He trained under Michel Troisgros, Alain Senderens, and Guy Savoy. He could have opened anywhere, at any price point, with any concept.
He chose a neighborhood bistro with a dog-friendly patio, an '80s rock playlist, and $59 tasting menus. And it might be the best thing he's ever done.
Electric Bleu is Craig Hopson's most personal restaurant. After decades cooking in someone else's vision, he's finally cooking exactly what he wants: French bistro classics filtered through his Australian childhood and California present, with zero pretension and exceptional technique.
The Chef: Craig Hopson's Unlikely Path
Craig Hopson grew up in Perth, Australia, dreaming of going pro as a surfer. A restaurant job was supposed to fund the wave-chasing, but cooking won him over completely. As he's told the SoCal Restaurant Show, he surfed by day and cooked by night until the kitchen pulled him under for good.
What followed was one of the more impressive training paths in modern American cooking. Hopson staged under Michel Troisgros (three Michelin stars, Roanne), Alain Senderens (three stars, Paris), and Guy Savoy (three stars, Paris). That's the French culinary equivalent of studying under Leonardo, Michelangelo, and Raphael.
He brought those skills to New York, where he spent years in two of the city's most respected kitchens. At Picholine, the Upper West Side French-Mediterranean restaurant that held a Michelin star for years, Hopson refined his classical technique. At Le Cirque, the legendary power-dining institution, he learned the art of running a high-profile kitchen under intense scrutiny.
Most recently, he served as chef de cuisine at Shirley Brasserie in Hollywood. But Electric Bleu, which he opened in August 2025, is different from everything that came before. LA Mag covered the opening, noting that this is the first time Hopson is cooking purely for himself.
His partner in the venture is Aya Sakai, an Emmy-nominated art director born in Kobe, Japan, who serves as owner and creative director. The combination of Hopson's culinary depth and Sakai's design sensibility gives Electric Bleu a polished but unpretentious identity.
The Concept: French-Australian-Californian
Electric Bleu exists at the intersection of three culinary identities. The foundation is French bistro: proper technique, classical preparations, respect for the canon. The Australian element shows up in casual warmth, coastal lightness, and playful touches like chicken salt fries. The California layer is seasonal produce, laid-back energy, and the belief that great food doesn't need formality.
The name reportedly nods to Hopson's love of rock music, fitting the '80s playlist that scores dinner service. It's not a themed restaurant, but the soundtrack matters. It sets a mood that says: we take the food seriously, but not ourselves.
The Menu: What to Order
Starters
Salmon rillette with blinis ($11): A perfect opener. The rillette is silky and rich, balanced by the crisp blinis. Classic bistro execution.
Chicken liver mousse ($14): Deeply savory, smooth as velvet. If you like liver, this is one of the best preparations on the Westside.
Pate en croute: Traditional French charcuterie done with textbook precision. This is where Hopson's classical training shows.
Charred figs with 'nduja and eggplant puree: Seasonal and bold. The 'nduja brings heat, the figs bring sweetness, and the eggplant ties it together.
Mains
Signature rotisserie chicken ($28): The dish everyone orders, and for good reason. Perfectly bronzed, juicy throughout, with a crispy skin that shatters. Worth the trip alone.
Steak au poivre with green peppercorn cognac sauce ($36): Old-school in the best sense. Rich, peppery, and deeply satisfying. The cognac sauce is textbook.
King salmon with cucumber-green olive relish ($34): The lighter counterpoint to the heavier mains. Fresh, bright, and technically precise. Shows Hopson's range.
Bone-in NY steak: For when you want something more substantial than the au poivre. Cooked over high heat with a beautiful crust.
Sides and Snacks
Electric fries with chicken salt: The signature snack. Chicken salt is an Australian staple, a savory seasoning that's basically MSG's cool Australian cousin. If you haven't tried it, these fries will convert you.
French onion soup: Robust and properly caramelized. A cold-night essential.
Desserts
Passionfruit tart ($14): Bright and acidic with a buttery crust. Outstanding.
Warm chocolate mousse ($15): Rich without being heavy. A proper finish.
The $59 Tasting Menu
This is the headline deal. Four courses for $59, showcasing whatever Hopson is most excited about that week. Add the wine and sake pairing for $45, and you're at $104 for one of the best dining experiences in the city at any price. The menu rotates frequently, but expect it to feature seasonal highlights alongside bistro standbys.
YoVenice covered the tasting menu in detail, noting that Hopson uses it as a creative canvas. The Resy blog called it "flawless bistro classics" delivered at "some of the most reasonable prices for the level of food."
The Space
Electric Bleu is intimate. This isn't a grand dining room, it's a neighborhood spot that happens to have world-class cooking. The interior balances Sakai's creative direction with bistro warmth: comfortable seating, good lighting, and a layout that lets you see the kitchen without feeling like you're in it.
The dog-friendly patio is a genuine draw, especially in LA's perpetual good weather. It adds a casual, community feel that most restaurants at this cooking level don't have.
There's a bar area with a view of the kitchen that's ideal for solo diners or couples who enjoy watching chefs work. The wine cellar provides atmosphere without ostentation.
Practical Details
Address: 3523 S Centinela Ave, Los Angeles, CA 90066 (Mar Vista)
Hours: Wednesday to Saturday, 5 PM to 10 PM. Sunday, 5 PM to 9 PM. Closed Monday and Tuesday.
Website: electricbleu.com
Parking: Free rear parking lot. Street parking also available on Centinela.
Price Range: $$ to $$$ (starters $11-$16, mains $28-$36, tasting menu $59, wine pairing $45)
Reservation Strategy
Electric Bleu is building momentum fast. It's not yet at the impossible-to-book level of some Eastside spots, but weekend reservations are increasingly competitive.
How to Book
Reservations are available on Resy. Book directly through the app or website.
Best Times
Wednesday and Thursday are the easiest nights to get in. Sunday's shorter hours (closing at 9 PM) mean fewer seatings but a more relaxed vibe. Friday and Saturday prime time (7-8:30 PM) fills up fastest.
Walk-In Options
Walk-ins are welcome, especially for bar seating. The patio may have availability on weeknights without a reservation. Solo diners almost always find a spot at the bar.
How Far Ahead to Book
1-2 weeks for weekends. Weeknights can often be booked same-week. The tasting menu doesn't require a separate reservation; just tell your server.
Who It's Best For
Date Night: Exceptional. The intimate size, warm lighting, patio option, and unpretentious vibe make it one of the best date restaurants on the Westside. The tasting menu is an easy choice for "treat ourselves" evenings.
Foodies and Industry: If you appreciate classical technique done right, this is essential. Hopson's pedigree is real, and it shows in every dish. Industry people who know his NYC reputation are already regulars.
Neighborhood Regulars: The pricing and casual vibe are designed for repeat visits. This is the kind of place where you become a regular, not somewhere you go once for the gram.
Dog Owners: The patio genuinely welcomes dogs. Bring them.
Groups: Works well for groups of 2-6. Larger parties should call ahead.
Not Ideal For: Anyone looking for a scene, a loud social atmosphere, or an Instagram-first experience. Electric Bleu is about the food.
What Critics Say
The Resy blog profiled Electric Bleu as a restaurant where Hopson "cooks exactly what he wants" for the first time, praising the "flawless bistro classics" and "creative (and affordable) tasting menu."
YoVenice covered the opening calling it a "California-flavored classics" bistro that brings legitimate fine-dining skill to a neighborhood setting.
The SoCal Restaurant Show podcast featured a deep conversation with Hopson about the French-Australian fusion concept and his journey from Perth surfer to Manhattan fine dining to Mar Vista neighborhood chef.
The emerging consensus: Electric Bleu is the rare restaurant where elite technique meets genuine accessibility. Reviewers consistently note that nothing about the experience feels exclusive or performative, despite the chef's extraordinary background.
How Electric Bleu Compares
vs. Picholine (NYC, closed): Picholine was formal, Michelin-starred, Upper West Side fine dining. Electric Bleu takes the same technical foundation but strips away the formality entirely. Think of it as what Hopson would have cooked at Picholine if there were no rules.
vs. Sqirl After Dark (Virgil Village): Both are chef reinventions, but from opposite directions. Sqirl After Dark is a breakfast icon expanding into dinner. Electric Bleu is a fine-dining veteran going casual. They share a philosophy of ingredient-first cooking.
vs. Bestia (Arts District): If Bestia is LA's power-dining Italian, Electric Bleu is the anti-power-dining French. Same caliber of technique, completely different energy. Bestia is a production; Electric Bleu is a conversation.
FAQ
How much does dinner at Electric Bleu cost?
Expect $50-$80 per person for a la carte with a drink. The $59 four-course tasting menu with optional $45 wine/sake pairing is the best value, landing at around $104 for an exceptional meal.
Do I need a reservation?
Recommended for weekend dinners. Walk-ins are welcome, especially for bar and patio seating on weeknights. The restaurant is getting busier as word spreads.
Is there a tasting menu every night?
Yes. The $59 four-course tasting menu is available throughout service. No separate reservation needed. The menu rotates weekly based on seasonal availability.
Is the patio really dog-friendly?
Yes. Dogs are genuinely welcome on the patio, not just tolerated. It's one of the few restaurants at this level that actively encourages it.
What's the parking situation?
Free rear parking lot behind the restaurant, which is rare in LA. Street parking on Centinela is also available and generally easier than most LA restaurant parking.
Is Electric Bleu good for a first date?
Excellent choice. Not too formal (no pressure), not too casual (shows effort), great food to talk about, and the patio is inherently romantic. The $59 tasting menu makes ordering easy.
How does the wine/sake program work?
The list emphasizes predominantly French wines and Japanese sake, with most bottles under $100. The $45 pairing with the tasting menu is curated to match each course and often includes both wine and sake selections.
