Just 30 Burgers a Day at Marée, the New Pico Bistro

The 70-seat French-California bistro sits at 9575 West Pico Boulevard, with walk-in seats at the bar and counter.

Marée, a 70-seat French-California bistro and wine bar upstairs from the Michelin-starred tasting-menu restaurant Lielle at 9575 West Pico Boulevard in Los Angeles, opens September 9, 2026. It comes from chef Marcus Jernmark, 44, who told Eater LA that it's the biggest and least formal room he's opened.

If you want in without a booking, the plan is the counter. At opening, the kitchen counter and the green onyx bar are held for walk-ins, while the dining room takes reservations through OpenTable. One thing to decide early: the hamburger au poivre is limited to 30 orders a day.

Jernmark names Zuni Cafe in San Francisco as his model, for consistency more than novelty. That's a modest promise and a hard one to keep, and it explains a menu built out of things people already order rather than things they haven't seen.

The French part is obvious and the California part is the correction. He told the outlet he wanted to come off the Escoffier era and make the food lighter and more aromatic.

Starters run to grilled Cerignola olives, truffled onion soup, and sourdough with cultured butter, with radishes and anchovies as a paid add-on. Halibut crudo comes dressed in citrus from the tail of summer. There's a salad built on heirloom tomatoes too, and a beef tartare finished with nasturtium.

The escargot beignets came out of a trip to Kyoto, where Jernmark was served maitake alongside snails in the shell. At Marée, grilled maitake and spinach are cooked down with béchamel and snail butter until the water's gone, rolled into a ball, dipped in beignet batter and fried, then set on a traditional escargot plate with a snail butter emulsion.

The shrimp cocktail is a prawn cocktail. The prawns are cooked just until the outside turns white, salted and hit with lemon, and served with a house cocktail sauce built from the restaurant's own hot sauce, ketchup, fresh tomatoes and a heavy pour of horseradish. Bread pudding comes alongside for dipping, with a reduction of prawn heads and California peppercorns.

Pasta is made daily, as it is at Lielle: spaghetti vongole, ricotta ravioli with fig XO sauce, tagliatelle under an aged veal ragout. Bigger plates include bouillabaisse, veal sausage and an assortment of grilled meats with a beurre de café sauce.

Then the burger, which is not a smash burger. The patty runs half an inch thick and seven to eight ounces, cooked in a pan, finished over Japanese charcoal and served on a house brioche bun under chopped barbecued oyster mushrooms braised in vinegar, Espanola sauce, onion rings and fried kale chips. “I understand I'm doing probably the most uncool dish in the world right now, but what is more satisfying?” Jernmark said, per Eater LA.

The potatoes come two ways, fried or pureed. Past that, there's roasted summer squash, and spinach sauteed with lemon balm. Dessert is caneles and a salty dark chocolate mousse with hazelnuts, and the wine list reaches past Lielle's California focus into France, Italy, Spain and elsewhere.

The room was designed by Lovers Unite with Andrea Jernmark, the chef's wife: clam-shaped Fritz Hansen pendants, cream walls, tall ceilings, pillar candles on wood tables, a semi-open kitchen.

Doors open September 9 on West Pico Boulevard. Reservations are live on OpenTable; the bar and counter don't take them.

Source: la.eater.com, retrieved September 5, 2026.