In Terra, Malibu has found what it lacked: a warm, personable spot with great service, a graceful dining room, a serious chef and good cooking. (Spencer Weiner / Los Angeles Times)
The 30-day dry-aged New York strip steak is served with grilled asparagus and macaroni and cheese. (Spencer Weiner / Los Angeles Times)
Porcini-dusted Alaskan halibut. (Spencer Weiner / Los Angeles Times)
A Gorgonzola tart with a puff pastry crust comes with salad greens from the garden, fried baby artichokes and a Zinfandel-poached pear. (Spencer Weiner / Los Angeles Times)
Duck confit, offered as an appetizer, is served atop roasted vegetable hash. (Spencer Weiner / Los Angeles Times)
The caramel cheesecake with fleur de sel and a luxuriously creamy texture comes in a ramekin, topped with caramel sauce and just the right touch of salt. (Spencer Weiner / Los Angeles Times)
An original Malibu tile fountain burbles on the patio at Terra, which opened in early August in a converted cottage on the east side of Pacific Coast Highway. (Spencer Weiner / Los Angeles Times)
The dining room is refreshingly quiet. Theres music playing, but its soft enough that you can actually have a conversation. (Spencer Weiner / Los Angeles Times)
Christopher Bocchino and his wife, Kristine. Hes chef, shes pastry chef. (Spencer Weiner / Los Angeles Times)
