A look inside Adobe Restaurant

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)

Abode’s 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)

Abode’s study in chocolate includes sorbet, saffron chocolate mousse, hot cocoa, a chocolate “egg” and Pudwill Farm berries with a peppery kick.  (Anne Cusack / LAT)