Selby's

This destination-worthy restaurant drips with old-school Hollywood charm, matched by the seemingly effortless poise of the sharply dressed service team.The kitchen team excels at modern takes on classic American cuisine, which get an extra boost from SMIP Ranch—their private farm. Many dishes resemble familiar steakhouse signatures, but they are noticeably elevated here.Your dinner may begin with a fresh-baked Gruyère popover before moving on to an elegant take on vichyssoise. Steaks are cooked to perfection, while Maine lobster vol-au-vent is comforting.The refined take on nostalgic favorites continues through dessert. Standouts have included a slab of midnight chocolate cake as well as enticing old-fashioned crullers, dusted with cinnamon sugar.

The Coldest Martini on the West Coast

• Selby’s features a roving brass Martini Cart that prepares traditional martinis tableside with spirits kept frozen, delivering what the restaurant calls the Coldest Martini on the West Coast (frozen at about -10°F).

An Art-forward Space with 150+ Pieces and Custom Lighting

• The interior is saturated with art: over 150 unique artworks curated by Lost Art Salon, plus commissioned pieces, and bespoke lighting such as Magnus Schevene’s avant-garde chandeliers, creating a gallery-like atmosphere inside the dining room.

1940s Hollywood Table-side Dining, Modernized

• The menu and service pay homage to 1940s dining, reviving table-side preparations and classic dishes with modern updates, drawing on old New York Times recipes and culinary writers like James Beard and Julia Child for a performative, interactive experience.

Signature Ingredients

• Dry-aged crown of duck: The centerpiece of Selby’s meat program, a dry-aged duck crown for two that showcases rich, concentrated poultry flavor with refined preparations; often accompanied by sauternes-poached local plums to balance richness and sweetness, highlighting the restaurant’s modern take on classic chophouse fare.
• Kaluga caviar: A luxury starter ingredient featured with cured Hokkaido scallop, underscoring Selby’s commitment to premium seafood and indulgent, tactile dining experiences at the table.
• Époisses cheese: A signature cheese accent in the Black Label Burger, pairing creamy, pungent Époisses with Australian black truffle to epitomize the menu’s blend of old-Hollywood opulence and contemporary refinement.
• Australian black truffle: A defining aromatic inclusion across select dishes, most notably in the Black Label Burger, signaling the restaurant’s penchant for rare, luxurious fungal notes.
• Morel mushrooms: Foraged Oregon morels used to add earthy depth in dishes such as veal Marsala preparations and other seasonal plates, anchoring the menu’s luxury-to-earthy contrast.
• Lobster (whole): Grilled whole lobster offerings with heirloom tomatoes and sauce vierge, illustrating Selby’s dedication to seafood luxury and vibrant, modern presentations.