Anisette, Alain Giraud’s new restaurant in Santa Monica, is faithful to Paris-style brasseries, with a seasonal vegetable a la greque and other fresh fare. (Lawrence K. Ho / Los Angeles Times)
The raw shellfish display at the seafood bar offers up such selections as bright red lobsters, king crab legs and silvery gray oysters on the half shell all laid out on ice. And just like Paris brasseries, Anisette has its own écailler, or shellfish expert. (Lawrence K. Ho / Los Angeles Times)
The beach-adjacent brasserie is housed in a former bank building and features high ceilings, fat pillars and age-spotted mirrors. (Lawrence K. Ho / Los Angeles Times)
A French classic, hearty onion soup, is well-represented. (Lawrence K. Ho / Los Angeles Times)
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Alain Giraud has jumped into the restaurant scene after a couple of years’ hiatus. The exacting chef oversees the action in the kitchen day and night. (Lawrence K. Ho / Los Angeles Times)
A bit of ceremony is offered up with the rack of lamb for two: The waiter first shows off the rack in the pan, then brings back the chops accompanied by a silky jus and slices of sumptuous gratin dauphinoise straight from the pan. (Lawrence K. Ho / Los Angeles Times)
For dessert, Vacherin glacé crème caramel. (Lawrence K. Ho / Los Angeles Times)
The wine shelves reach all the way to the high ceiling and the higher you go, the bigger the bottles. The long zinc bar was imported from France. (Lawrence K. Ho / Los Angeles Times)
