Openaire

Native Angeleno, surfer and two-Michelin star chef Josiah Citrin brings a culinary vision built around California’s bounty from land and sea to Openaire. The menu and ingredients reflect the seasons and the interplay of cultural influences that define LA, serving in a lush greenhouse and tented garden oasis on the 2nd floor terrace at the LINE hotel, in the heart of K-Town. For inquiries of 10+ guests, please email us at: Openaire@TheLineHotel.com.

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Summer produce, a rooftop in Koreatown, and a kitchen that knows exactly what to do with both. Openaire is participating in DINE LA Summer 2026 with a three-course menu that puts the season front and center. $55 per person, $35 wine pairing, full table participation required. TO START (choose one) Cast Iron Grilled Prawns | Ahi Tuna Tartare | Grilled Peach & Buratta MAINS (choose one) Slow Braised Paleron | Local Rockfish Bouillabaisse | Summer Pasta | Seared Tofu & Coconut Thai Curry DESSERTS (choose one) Key Lime Cheesecake | Seasonal Sorbet

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