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Tesse is a Sunset Strip charmer that deserves more attention

“But that’s the key to the winning strategy at Tesse: Among its pastas and crudo and beer-battered onion rings, the dishes that most clearly call forth Francois’ Gallic soul give the restaurant its defining character. Take simplissime, a white bowl filled with puréed potatoes that channels nouvelle cuisine in its starkness. Dig deep with a spoon and it all comes together: The spuds conceal blue crab nipped with tarragon; a Cognac sauce drizzled over the top brings all the rich, swanky flavors into close harmony. For balance: pleasantly astringent endive salad glossed in a beet reduction that makes the whole leafy mass glow a radioactive fuchsia.”

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Tesse Restaurant Takes on the Challenge of Making the Sunset Strip Hip Again

"Chait was first approached by CAA, an investor in Fred Segal through Evolution Media Partners, to create a restaurant next to the flagship Sunset Boulevard boutique. The idea was to reference fashion in some way, which Chait says will come naturally through the clientele, the Lautner-meets Ladies of the Canyon design, and possibly from occasional salon discussions facilitated by Decades owner Cameron Silver, another CAA client".

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Tesse Delivers Sleek European Sensibilities to West Hollywood

"The food starts with a strong charcuterie selection, a nod to the term delicatesse, which means “delicious,” but also refers to forcemeat and cured sausages. Think saucisse de Lyon, or pork sausage with Madeira and pistachio; or duck and foie gras terrine with figs and Armagnac. The wide-ranging apps and mains hit a slew of French flavors and California ingredients, from crispy veal sweetbreads and blue crab “simplissime” of whipped potatoes and tarragon to pork belly cavatelli and a 34 ounce dry-aged ribeye. On the sweet side, there’s a coconut necter mousse custard with passionfruit curd and a duck egg crème brûlée with almond tuile. There’s plenty to enjoy and a bit of something for everyone, from Francophiles to those looking for seasonally-driven fare."


At L.A.'s Tesse, Charcuterie Is King, but the Wine Steals the Show

"There are many reasons why Tesse, the brand-new concept by prolific restaurateur Bill Chait, will succeed. There’s Chait’s own track record (Bestia, République, Redbird), of course. But also consider the endless racks of house-made charcuterie and the inspired small plates from chef Raphael Francois that showcase fresh California ingredients".


12 Brand-New Restaurants That Belong on Your Radar

"From NYC's obsession with Rome to Bill Chait's return to L.A., things are heating up.

Legendary Angeleno restaurateur Bill Chait is back after a short stint away from the Sprout restaurant group. Located on Sunset, Chait's debut project is called Tesse, and he's partnered with Jordan Ogron, who was a part of the opening team of Besta, to help run the show."


LA’s Fanciest New Wine Shop Opens Next to Tesse in West Hollywood

A few things to know about the shop. Prices for the bottles start at $15 and go up into the many thousands of dollars, with over a thousand different selections from which to choose. However, most bottles will hover around the $40 range. In addition, any bottle can be taken to Tesse for a $15 corkage, though the shop itself will be closed off during private events. Most people who come in to buy a bottle will also get a complementary taste of bubbly, giving the store a high-end experience, but with some approachable prices.