One of Los Angeles's most respected chefs, Josiah Citrin cooked with two of the city’s legendary chefs, Wolfgang Puck and Joachim Splichal, before opening Melisse in 1999. Two years earlier, Restaurant Hospitality named him a Rising Star. At Melisse he offers California cuisine with a Mediterranean accent. He created this lobster Bolognese dish a few months after opening the restaurant. “We used the lobster knuckles for an amuse, putting it on the menu with the note ...

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