Restaurant: Dear Johns
Location: 11208 Culver Blvd, Culver City, CA 90230. 310-881-9288
Date: August 22, 2025
Cuisine: American, Steakhouse
Chef: Hans Röckenwagner and Josiah Citrin
Rating: Tasty, wish we were inside
Tucked away on Culver Boulevard, Dear Johns in Culver City is a culinary gem that serves up classic American and Steakhouse cuisine with a dash of old Hollywood glamour. The restaurant, which was once a favorite haunt of Frank Sinatra, has been lovingly restored to its mid-century glory, complete with vintage decor, dimmed lighting, and a cozy, intimate atmosphere that transports you back to the golden age of Tinseltown.
The dining concept at Dear Johns is a delightful blend of nostalgia and innovation. The menu, curated by renowned chefs Hans Röckenwagner and Josiah Citrin, features timeless American classics like Prime Rib, Chicken Piccata, and Steak Diane, all prepared with a modern twist. The bar, meanwhile, offers a selection of expertly mixed cocktails that perfectly complement the retro ambiance. But what truly sets Dear Johns apart is its commitment to quality and authenticity. From the locally sourced ingredients to the attentive service, every aspect of the dining experience is designed to make you feel like a star. So, whether you’re a fan of classic Hollywood or simply a food lover in search of a unique dining experience, Dear Johns is a must-visit destination in Culver City.
Chef Hans Röckenwagner and Josiah Citrin are two renowned culinary figures who have made significant contributions to the food industry. Chef Röckenwagner, a German-born chef, is known for his innovative approach to traditional German cuisine. He has been a prominent figure in the Los Angeles culinary scene since the 1980s, when he opened his first restaurant, Röckenwagner. Over the years, he has established several other successful ventures, including 3 Square Café + Bakery and Artisan Breads. His culinary philosophy revolves around using high-quality, locally sourced ingredients to create dishes that are both flavorful and visually appealing.
Josiah Citrin, on the other hand, is a Los Angeles native who has made a name for himself in the world of fine dining. He is the co-owner of the two-Michelin-star restaurant, Melisse, in Santa Monica, and the owner of Charcoal Venice and Dear Johns in Culver City. Citrin’s culinary philosophy is centered on creating a memorable dining experience by combining classic French techniques with modern touches. His achievements include being named one of Food & Wine’s Best New Chefs in 1997 and receiving the prestigious Michelin stars for Melisse. Together, Röckenwagner and Citrin bring a unique blend of culinary expertise and creativity to Dear Johns, offering patrons an unforgettable dining experience.
The inside was gorgeous old school clubby, but it was full and we were stuck outside on the patio. Quiet.
The menu at Dear John’s features a blend of classic American dishes with a contemporary twist, showcasing a variety of hearty starters, well-executed entrées, and comforting sides. Notable highlights include rich beef options, creative seafood preparations, and indulgent additions like truffle mac and cheese.
The Castillo Ygay Gran Reserva Especial from Bodegas Marqués de Murrieta is a stunning representation of Rioja. This 1995 vintage reveals a complex bouquet of dried herbs, ripe red fruits, and a hint of earthiness, accentuated by smooth tannins and remarkable acidity. Perfectly paired with lamb, grilled meats, or even rich stews, this wine showcases the elegance and longevity of classic Spanish winemaking.
Oysters Rockefeller. Okay. Typically rich and buttery, with tender, briny oysters beneath an herbaceous, anise-kissed, gratinéed topping.
Tableside Caesar salad. Crisp romaine tossed in a creamy, garlicky anchovy dressing with grated Parmesan and crunchy croutons, whisked to order for a bright, briny snap.
The salad itself was solid, but not as zesty as I might have liked.
Steak Tartare, also served tableside. Silky and supple, the chilled beef is bright and bracing with a clean, savory finish.
This was pretty awesome and beefy.
The dish, Seed-Laden Crispbread, presents a mosaic of earthy tones, where the golden hue of the base contrasts beautifully with the verdant sheen of roasted pumpkin seeds nestled throughout.
Lobster Thermidor. Excellent. Sweet lobster in a rich mustard-cognac cream, baked until the gratinéed top adds gentle crunch to the tender meat. My favorite dish actually.
Ribeye. Normal. The pepper sauce was good too. Decently juicy with a light char and straightforward beefiness.
Pepper Pork. Interesting.
Creamed Spinach. Good. Silky and rich, with tender leaves in a creamy, garlicky sauce and a whisper of nutmeg.
Sautéed Wild Mushrooms, presents a beautiful mélange of earthy tones.
This Chocolate Cake was to die for. Moist crumb, deep cocoa flavor, and a not-too-sweet frosting made it irresistible.
Sometime I’ll have to go back and eat inside, where the atmosphere is much buzzier. Food was solid but not amazing on this visit.