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Sunday, May 26, 2024 Coin & Candor, a California brasserie celebrated for its wood-fired dishes and seasonal ingredients, introduces a new lunch menu that highlights the agricultural richness of Los Angeles and the culinary prowess of Chef Jesus Medina. Starting May 25, 2024, visitors to Coin & Candor located in the Four Seasons Hotel Westlake Village can explore an array of new offerings on its acclaimed menu: Guests can also enjoy Chef Patrick Fahy’s daily baked house-made red fife sourdough bread served with organic Straus creamery butter or savor the pan de bono with queso Oaxaca and queso fresco. The brasserie operates daily with specific hours for breakfast, lunch, brunch, and dinner, using local ingredients sourced from the finest regional growers and purveyors.

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