Openaire is the rare hotel restaurant where the setting is not a footnote. It occupies a glass greenhouse beside the pool on the second floor of The LINE LA, wrapping dinner in greenery and soft Koreatown light.
The kitchen also has a serious name attached. Two-Michelin-starred Los Angeles chef Josiah Citrin guides a seasonal California menu that draws from land and sea. In August 2026, a $55 Dine LA dinner gives diners a timely reason to look again.
Why Openaire stands out now
Citrin is best known for Mélisse, his long-running Santa Monica fine-dining restaurant, as well as Citrin and the live-fire-focused Charcoal Venice. The LINE LA describes his role as overseeing food across the hotel, bringing more than 25 years of experience to Openaire and its sibling venues.
That pedigree matters, but Openaire is intentionally looser than a tasting counter. The restaurant's own language emphasizes California ingredients, seasonal change, and plates designed to share. The result is meant to work for a weeknight dinner, a celebratory brunch, or a drink and a few dishes rather than one rigid format.
The restaurant first opened under Citrin's direction with executive chef Richard Archuleta. A Los Angeles Times review called the experience imperfect but compelling, praising dishes including ahi tuna tartare, sweet corn agnolotti, whole steamed fish, and smoked tomato toast. Those are historical examples, not a promise about today's seasonal menu.
What to order
Start by checking the current menu on the official Openaire page. The restaurant changes with the season, and a static list of must-order dishes becomes misleading quickly.
The best approach is structural. For two people, choose one raw or vegetable-driven opener, one pasta or grain dish, and one larger land-or-sea plate. That mix shows the kitchen's California identity without turning dinner into an oversized hotel feast.
At brunch, prioritize dishes that benefit from the setting and the kitchen's produce-first style. A savory plate, something fresh, and coffee make more sense than ordering every sweet option because the greenhouse is pretty. If the menu includes a smoked toast, market salad, seasonal pasta, or simply prepared fish, those categories align most closely with the restaurant's strengths.
Prices vary with the menu. Older published reviews placed starters and vegetables in the teens, pastas above $20, mains around the $30 range, and large-format plates higher. Those figures are useful only as history. For 2026, budget roughly $50 to $100 per person before tax and tip, depending on drinks and how heavily the table orders.
The Dine LA menu in August 2026
Openaire is participating in Summer Dine LA from August 14 through August 28. The hotel's official event listing confirms a three-course dinner for $55 per person, with an optional $35 wine pairing.
Dinner is served from 5:30 p.m. to 10 p.m. The promotional menu is not available on August 17, 18, 24, or 25, which matches the restaurant's Monday and Tuesday dinner closure. Full-table participation is required.
This menu is most attractive for first-time diners. Three courses create an easy introduction without forcing a large à la carte order, while the wine pairing turns it into a more polished date night. Compare the live dishes against the regular menu before booking, since value depends on what is actually included.
Atmosphere and the best table
Openaire's greenhouse is its defining feature. Plants soften the glass structure, daylight changes the room through breakfast and brunch, and evening service brings a more romantic, enclosed-garden feeling. The poolside location adds hotel energy without making the restaurant feel like a lobby.
The room works especially well for dates, visiting friends, and meals where one person cares deeply about design. It is less suitable for diners who want silent formality or a dark steakhouse cocoon.
Ask for greenhouse seating when reserving, but do not treat a specific table as guaranteed. Hotel events, weather, and the restaurant's floor plan can affect placement. If noise or accessibility is important, contact the restaurant before the visit rather than relying on a booking note.
Smart casual is the safest dress approach. Openaire does not publish a strict formal code, so polished but relaxed clothing fits both the hotel and the restaurant. Pool attire alone would feel too casual for dinner.
When to visit
The official hours currently list weekday breakfast from 7:30 to 11 a.m., weekday lunch from 11:30 a.m. to 2:30 p.m., dinner Wednesday through Sunday from 5:30 to 10 p.m., and weekend brunch from 10 a.m. to 2:30 p.m.
Brunch shows the greenhouse in full daylight and is the strongest choice for atmosphere. Dinner is better for a date and for seeing the kitchen's more composed seasonal plates. Weekday lunch is the easiest, calmest way to experience the space.
Openaire sits at 3515 Wilshire Boulevard, on the second floor of The LINE LA. It is close to the Wilshire/Normandie Metro station, which can be a better plan than dealing with peak Koreatown traffic and hotel parking.
Reservation strategy
Use the reservation button on Openaire's official site, which routes to the restaurant's current booking system. The restaurant does not publicly state a precise reservation-release time, so avoid advice claiming that tables drop at a particular hour.
For weekend brunch or a Friday dinner, reserve as soon as your plans are firm. For a flexible visit, search Wednesday, Thursday, or Sunday dinner and consider an early seating. Hotel restaurants also see cancellations as travel plans change, making same-week checks worthwhile.
During Dine LA, include the promotion in your booking notes only if the reservation page asks. The official terms require the entire table to participate, so confirm that everyone wants the set menu before arriving. If the desired seating is unavailable, monitor cancellations instead of assuming the restaurant is completely booked.
How to build a Koreatown evening
Openaire works well as the polished anchor in a broader Koreatown plan. Arrive early enough to avoid rushing through traffic, then leave time after dinner for a nearby cocktail, karaoke room, or dessert rather than stacking another full meal onto the night.
Hotel parking is convenient but can add meaningfully to the total cost. Compare the current valet rate with rideshare or Metro before leaving home. The Wilshire/Normandie station is close, and public transit removes the need to coordinate a car after wine pairing service.
If you are staying at The LINE, breakfast and weekday lunch offer a quieter second look at the room. Otherwise, one well-timed brunch or dinner captures the essential experience without forcing the restaurant into every part of the day.
What critics and local guides say
The early Los Angeles Times review remains the most useful critical account because it separates the beauty of the room from the food itself. It found compelling highs alongside inconsistency, a reminder to order toward seasonal produce and the kitchen's clearest ideas rather than expecting tasting-menu precision from every plate.
Time Out's Openaire profile focuses on the greenhouse, poolside setting, and Citrin's innovative cooking. Modern Luxury later highlighted the restaurant's al fresco appeal and Citrin's more generous, home-style side.
Taken together, the coverage points to the right expectation: Openaire is a design-forward Los Angeles restaurant with a serious chef behind it, not Mélisse transplanted into a hotel. Go for the mix of setting, seasonal food, and flexibility.
Practical details
- Address: 3515 Wilshire Blvd, Floor 2, Los Angeles, CA 90010
- Neighborhood: Koreatown
- Cuisine: Seasonal California, modern American
- Price: Approximately $50 to $100 per person, depending on drinks and ordering
- Best for: Dates, brunch, visitors, design-minded diners, small celebrations
- Reservations: Use the booking link on the official restaurant page
- Phone: 213-368-3065
- Dress: Smart casual is a practical choice, though no formal code is published
Openaire Los Angeles FAQ
Is Openaire inside The LINE LA?
Yes. It is on the hotel's second floor in a greenhouse beside the pool.
Who is the chef at Openaire?
Michelin-starred Los Angeles chef Josiah Citrin leads the culinary direction. The hotel does not currently identify a separate day-to-day executive chef on its public page.
How much is the Dine LA menu?
The August 14 to 28, 2026 dinner is $55 for three courses. A $35 wine pairing is optional, and the full table must participate.
Is Openaire better for brunch or dinner?
Brunch makes the most of the daylight and greenhouse design. Dinner is more romantic and better suited to the kitchen's broader seasonal menu.
Does Openaire have a dress code?
No strict code is published. Smart casual clothing is the safest fit for dinner.
How far ahead should I reserve?
There is no published release schedule. Book weekend brunch and prime dinner times when plans are firm, then check again for cancellations if your first choice is unavailable.
When reservations are gone
Let Resto Mojo keep checking for the table.
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