Josiah Citrin’s latest creation, Caché, serves up market-based menus of contemporary American favorites in a casual setting. Citrin is executive chef; he brought aboard Nyesha Arrington—veteran of his two other spots, Lemon Moon and Mélisse—as chef de cuisine. The menu at the Santa Monica, CA, place adapts Citrin’s French-influenced technique to an informal setting, with items like Wood-Fired Calamari with Parsley, Lemon and Garlic Oil and Market Wedge, Cherry Tomato, Blue Cheese, Egg, ...

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