BALEENkitchen
Culinary art and theatre, with front row seats to the Pacific. That's the BALEENkitchen experience.
Hours of Operation
| Breakfast Monday – Friday A La Carte Brunch Saturday – Sunday All Day Dining Daily Dinner Daily Happy Hour Daily BALEEN Lounge Daily Lobby Lounge Tuesday – Saturday |
6:30am – 11:00am 7:00am – 2:30pm 11:00am – 11:00pm 6:00pm – 10:00pm 3:00pm – 7:00pm 3:00pm – 12:00am 5:00pm – 9:00pm |
Menus
BALEENkitchen Menus:
- Breakfast
- Brunch
- Lunch
- Dinner
- Drinks
- Happy Hour
- Bloody Mary Bar menu
Make Your Own - All You Can Drink Bloody Mary
Wine Dinner Series
Join us on a continued tour of wineries from around the world. These monthly dinners will vary by winery style, location and seasonality as Chef Richard create signature menus to complement each wine. The philosophy of these dinners matches our BALEENkitchen wine menu vision of selecting the best wines from each region of the world.
Call 310-372-1202 for reservations starting at 6pm.
Wednesday May 29th - Topanga Vineyards
View Menu >
Memorial Day
Join us to celebrate Memorial Day weekend with 5 days of fun in the sun!
More Details & Calendar of Events >
Executive Chef Richard Crespin
Born in Spain surrounded by the fresh foods indigenous to the area and with an uncle who owned the local tapas bar, BALEENkitchen’s Executive Chef Richard Crespin could be said to have tapas in his genes. He brings an intimate knowledge of Spanish cuisine, varied experience in small bites ranging from Asian fusion to raw cuisine, and a background of formal French training to BALEENkitchen.
Chef Crespin was born in San Sebastian, a part of the Basque region of Spain where high quality, local, seasonal flavors are the standard and an integral part of everyday life. His family moved to The USA when he was five but they continued to enjoy the foods of the area as they opened a restaurant serving tapas in the afternoon and late evenings. Inspired, he moved back to San Sebastian and interned at Arzak ( 3 star Michelin), and later worked at Casa Nicolasa. From there, filled with a rich passion for good food he left to study at the French Culinary Institute in New York.
Crespin has worked in many top kitchens around the globe including Jean Georges in Manhattan, as Sous Chef at Chez Akumi in Kyoto Japan, at Toshi Sushi in Mission Viejo, CA where he was Chef de Cuisine working under Master Chef Toshiro Wada ( of Matsuhisa ), as Executive Chef at Ozumo in San Francisco, California, as Sous Chef at Gordon Ramsay at The London Hotel. He was Chef de Cuisine of Baleen LA before his promotion to Executive Chef in the summer of 2012.
Chef Richard Crespin is excited to share his personal style at the new BALEENkitchen.