TALK OF THE TOWN

Unhurried, dreamlike, farm-to-table, exquisite, get-away, healthy, delicious - just some of the words used to describe the ambiance and food at the Inn. Scroll down to read more of what people say ...


 
 
Los Angeles Times Review - S. Irene Virbila

Los Angeles Times Review - S. Irene Virbila

The Review: Inn of the Seventh Ray

"Loch Duarte salmon is slow-cooked, the better to show off its velvety texture and subtle flavor. Vadouvan (an Indian spice mixture) adds a mysterious note to the smashed potatoes underneath. And that sous-vide chicken? It's rubbed with achiote essence and browned at the end. Inside, the chicken is moist as can be and served with a soft, creamy polenta, baby turnips and beets, sometimes a few ramps or garlic scapes."

"The mood is deeply relaxed, a place to linger over dinner with friends. According to the printed story of the Inn, "We want you to rest unhurried and partake of the angelic vibrations of the violet ray."

Count me in."

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Eater LA: 10 Restaurants Worth the Drive

This popular wedding venue and restaurant was the historic Chumash Indian site and also the place of Aimee Semple McPherson’s private retreat in the 1930s. The property was then rehabbed in the 1970s and has been a meeting place for local artists and hippies ever since. The whole vibe’s a little on the culty side, with a focus on wholesome, organic food, but the romantic environs are undeniable.

 

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TIMEOUT LA: Best Romantic Restaurants

#3 - Inn of the Seventh Ray

"Forget the Topanga stereotypes of burning sage and healing crystals (okay, they sell those here too). Off Old Topanga Road, love-stricken diners can enter a bucolic, wooded city escape: A multi-tiered outdoor dining space draped in lights, lilac and oak trees—and, yes, the wafting scent of incense that hits you on your way in. Take in the serene, creekside surroundings under heat lamps and twinkling stars... Nostalgic Angelenos will be happy to know that it's still veg, vegan and gluten-free–friendly and has been romancing diners for more than 35 years."


 

Gayot Review 

"Appetizers might include diver scallops with farmers market succotash while entrées may range from crispy vegan duck with herbed soba noodles to oven-roasted Piedmontese filet mignon accompanied by potato-goat cheese-artichoke cake, caramelized sherry cippolini onions and truffle.

The bucolic and soothing setting (we prefer the outside rather than the indoor dining room, still bearing the stained-glass of its past) is a good excuse to linger and peruse the quite substantial wine list, boasting over 400 selections from around the world."


 

The Fifty Best

"Executive Chef Bradley Miller uses organically grown ingredients from local farms, hormone-free meats and free range poultry. His guilt free creations include Shrimp Cocktail 2010 of fresh belize shrimp, olive oil poached tomatoes and rosemary essence, the Grilled Portobello Mushrooms topped with apricot sauce and truffle oil, and Crispy Vegan Duck with herbed soba noodles, baby bok choy, organic carrots and ginger apple cider emulsion.

The supremely salacious dishes pair easily with one of their robust and earthy organic wines, using grapes from local wineries. End the magical night by sweetening the senses with a spoonful of maple cheesecake and fresh mint cream."