REVIEWS
Here's what the critics have said about Raphael Lunetta and JiRaffe. We've listed a few of their comments, and if you scroll down below, see some of our Media Placements:
"At JiRaffe, Lunetta focused on using local ingredients and creating traditional French food that is soft and velvety, comforting. Sauces are almost a main course on their own. Lunetta and his staff spend 15 to 20 hours preparing each sauce from start to finish for lamb and chicken entrees."
-- Reagan Wheeler, Santa Monica Daily Press, July 23, 2007"The 'it'... is his application of classic French technique to every dish no matter how eclectic the ingredients may be."
-- Jorge Casuso & Vince Basehart, The LookOut News, July 12, 2007"Raphael Lunetta is no stranger to exotic ingredients. The owner and chef of JiRaffe in Santa Monica routinely turns out dishes with the likes of barrel-aged Banyuls vinegar, purple Peruvian gnocchi and lotus root."
-- Randye Hoder, Los Angeles Times, May 7, 2006"JiRaffe is the perfect blend of American and European ideals, straddling the line between French bistro and American grille, between elegant destination dining and casual beach community hangout. Whether we’re in the mood for a simple pan-roasted rib-eye or an incomparable almond crusted swordfish, the ever changing menu is always smart and interesting, bolstered by fantastic produce from the farmer’s market , plus always sincere service, and fine wines."
-- Brad Johnson, Angeleno Magazine, August 2006"Chef-owner Raphael Lunetta's exquisite California cuisine made with fresh, seasonal ingredients attains understated perfect at this perennial favorite with staying power in Santa Monica ... sophisticated without being stuffy."
-- Zagat Survey, 2006"JiRaffe is a real California bistro, the kind of casual yet slightly formal place the Ivy only pretends to be, and with much better food."
-- Jonathan Gold's 99 Essential LA Restaurants/ LA Weekly, June 2005"It's the sophisticated comfort food and the elegance without attitude that have kept (JiRaffe) bustling."
-- Town & Country Magazine, February 2005"The space has two levels, and on entering, one feels a kind of life. That is what this restaurant does: it lifts the spirits as it awes the palate."
-- California Homes Magazine, August 2004"On Monday's, JiRaffe in Santa Monica goes casual French with a three-course menu for about the price of a modest meal in a neighborhood bistro in Paris...It's quite a deal."
-- Los Angeles Times Magazine, June 20, 2004"Perfect, always-a-pleasure Californian on the edge of the Third Street Promenade, where fabulous, four-star food without the four-star price and stuffiness is served by an excellent and unobtrusive staff in a beautiful bi-level setting."
-- Zagat Survey, 2004"The dishes are knowingly conceived and flawlessly executed. Every ingredient sings with freshness, such as vegetable and tomato puree soup or a vibrant salad, lightly dressed."
-- Harvey Steiman, Wine Spectator, April 30, 2003"JiRaffe continues to create some of the finest French-inspired menus in town under the sole leadership of Lunetta. The restaurant is at once both glamorous and comfortable, like a beach house with crystal chandeliers, a perfect setting for roasted rabbit and perfect little farmers' market salads."
-- Brad Johnson, Angeleno Magazine, April 2003"For California with a French accent, there's Lunetta's cutting edge JiRaffe... exuding the highest level of elegance."
-- Santa Monica Business, 2002-2003"JiRaffe is one of the hottest restaurants in town, with a very different spin on surf and turf. The chef/owner, Raphael Lunetta is a former surfer who still rides the waves most days. In the belief that 'most guys don't realize good food can go with a hard training regimen,' he goes for intense freshness and avoids weighty, cream-based sauces."
-- Paul Gogarty, Sunday London Times, October 20, 2002"Since Lunetta has been on his own, the 33 year-old chef has found his own style. When Lunetta reins in his natural exuberance and pares dishes down to fewer ingredients, he can turn out California cuisine that expresses South California to a T. It's been fun to watch JiRaffe grow up. The chandeliers Lunetta added to perk up the decor aren't what did it -- it's the confident cooking."
-- S. Irene Virbila, Los Angeles Times Magazine, January 7, 2001"Surfer-Chef catches the wave... JiRaffe offers California-French cooking from Santa Monica's resident surfer-chef. Chef-owner Raphael Lunetta has a particularity deft hand with foie gras, such as his pistachio-crusted slice cooked to the exact point when rare crosses over to medium. He also makes a mean lobster ravioli cloaked in a gorgeous lobster sauce."
-- Departures, October 2000"Pro-surfer-turned-chef Raphael Lunetta proves that hard training and good food can and should go together. His culinary tenets reflect his big-wave passions: pure ingredients, simple preparation and clean flavors. And just as it's the most crucial element to surfing, Lunetta believes that balance is the key to eating."
-- Men's Fitness, September 2000"The pro-surfer-turned-pro-chef spends as much time catching waves as he does making entrees. And he's incredible at both. His maverick spirit prompted him to create his own version of California-French cuisine remarkable for its simplicity and clarity of flavors. Like Raphael himself, JiRaffe is simple and understated. Its warm, unfussy ambiance keeps the spotlight on the extraordinary food."
-- Food & Wine, September 2000"Mr. Lunetta's cooking sings with freshness. The flavors are intense and seductive, making it very difficult not to overeat."
-- Mark Bittman, New York Times, June 18, 2000"If I'd closed my eyes I'd have know exactly where I was with the first forkful of gossamer gnocchi, paired with slow-roasted tomatoes and asparagus and a light, herby tomato emulsion. A seared crisp-skinned whitefish with an aromatic "tagine sauce" redolent of cumin and coriander summed up everything I've always admired about this kitchen."
-- Gourmet, January 2000"Pro-surfer-turned-chef Raphael Lunetta is making waves at his L.A. restaurant, JiRaffe. On vacation in Hawaii, he heads for the beach with his board - and eight great recipes."
-- Food & Wine, December 1999"Rustic American/French is an apt description of the explosively flavored yet not overly fussy creations dished up by chef Raphael Lunetta at JiRaffe... At this sophisticated yet unpretentious operation, it's safe to put yourself in the chef's and sommelier's hands. Both the wine list and the menu are about quality rather than trendiness and flash."
-- Chris Rubin, Robb Report, October 1999"For an incredible combination of American and French cooking, check out JiRaffe. Give yourself some time to appreciate the meal, because the food, though reasonably priced, is elegant."
-- George Christy, The Hollywood Reporter, February 27, 1998"JiRaffe... where they've proven themselves to be among California's brightest young talents. If they served only vegetables, I would eat here once a week, because they coax extraordinary flavor out of every green bean and red pepper. But they also blend them with wonderful meat and seafood, like their roast rabbit with polenta gnocchi and oven-dried tomatoes and their coriander-dusted whitefish in a ginger emulsion."
-- John Mariani, Esquire, March 1997
 July 23, 2007 Santa Monica Daily Press more: 1 |
 July 12, 2007 LookOut News |
 March 2007 Angeleno |
 August 2006 Angeleno |
 Summer 2006 LA Weekly |
 May 7, 2006 West more: 1 |
 2006 Zagat Survey |
 September 1, 2005 Palisadian-Post |
 Summer 2005 LA Weekly |
 2002-2003 Santa Monica Business |
 Winter 2003 Art Culinare more: 1 | 2 | 3 | 4 |
 2002 Zagat Survey |
 July 21, 2002 LA Times Magazine |
 July 2002 Food and Wine |
 June 23, 2002 LA Times Magazine |
 May 9, 2002 Calendar Weekend |
 November 2001 Food and Wine |
 March 17, 2001 LA Times Magazine |
 January 7, 2001 LA Times Magazine more: 1 | 2 |
 October 2000 Depatures |
 December 2000 Ford Ultimate Adventure |
 September 2000 Food and Wine Escape |
 September 2000 Men's Journal |
 Fall 1999 Surfers Journal |
 February 1997 Gourmet |