Despite the homeyness implied by the Abode name, the Santa Monica restaurant has an urban chic design and a sleek bar. (Anne Cusack / LAT)
Dining under the light from chocolate-colored metal chandeliers at Abode in Santa Monica. (Anne Cusack / LAT)
A dining room at Abode. (Anne Cusack / LAT)
Abode chef Dominique Crenn sources her produce from the Santa Monica farmers market. (Anne Cusack / LAT)
Abodes baby-beet salad with sugared pecans and wild cress with whipped Laura Chenel goat cheese. Up at the top are cubes of beef gelée. (Anne Cusack / LAT)
Beef tenderloin paella style comes with squid stuffed with saffron rice with langoustines and mussels and merguez foam. (Anne Cusack / LAT)
At Abode, prosciutto and melon means a minty melon garnished with melon balls and a cube of jellied Port, with La Quercia prosciutto on the side. (Anne Cusack / LAT)
Melon soup is made from Weiser Farms melons. (Anne Cusack / LAT)
Mussels steamed with braised leeks from Frazier Lake Farm in a saffron sauce, at Abode restaurant. (Anne Cusack / LAT)
Abodes study in chocolate includes sorbet, saffron chocolate mousse, hot cocoa, a chocolate egg and Pudwill Farm berries with a peppery kick. (Anne Cusack / LAT)
