Gjelina

The menu at Gjelina is a direct reflection of what Southern California farmers are growing that week. Since opening on Abbot Kinney in 2008, the restaurant has built its entire concept around those local relationships, with staff shopping at five different farmers markets to source ingredients. This produce-forward philosophy is clear in the space itself – a blend of industrial elegance and bohemian Venice style, with an open kitchen that anchors the main dining room. Walk past the kitchen and you’ll find the restaurant’s center of gravity: the back patio. Part of this area is a unique inside-outside room, with an open roof, surrounding walls, and heaters for cooler evenings. The design is rustic and unadorned, using natural light and materials to create a space that feels both busy and relaxed. Dishes are rustic, simple, and meant to be shared. The common way to eat here is to order a few of the inventive vegetable plates for the table, followed by one of the thin-crust, wood-fired pizzas or a house-made pasta. For brunch, the Moroccan baked eggs and 9-grain pancakes are staples. The drinks list is limited to beer, wine, and spritzes, as there is no full liquor license. A few practical things to know: reservations are essential, especially on weekends, and the entire party must be present before you can be seated. For a quicker option without the wait, the Gjelina Take Away counter is right next door.