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Coin & Candor, a California Brasserie, combines thoughtfully sourced local ingredients with wood-fired cooking techniques. The menu features forward-thinking, rustic dishes brought to life by the region’s very best farmers and purveyors.

HOURS

April 10
Seasonal Bar Menu: 6:00 pm – Close Dinner: Closed for a private event
Breakfast
Monday – Friday 7:00 am – 11:00 am Saturday – Sunday 7:00 am – 12:00 noon
All-Day Dining
Monday – Friday 11:00 am – 10:00 pm Saturday – Sunday 3:30 pm – 10:00 pm
Brunch
Saturday – Sunday 12:00 noon – 3:30 pm

Signature Dishes

  • Lobster in an orange coloured sauce.
    Lobster Tail
  • A large piece of fish on a white plate.
    Baja Red Snapper
  • Grilled avocado on a black plate.
    Grilled Avocado
  • A burger and fries with ketchup.
    Beef Burger

Private Dining

The team

A chef in a dark grey apron on a black background.

Jesus Medina

Chef
Hailing from Acuña, Mexico, Chef Jesus Medina got his start in the kitchen thanks to his mother, who taught him to make traditional Mexican dishes – and inspired him to pursue a degree from the Laureate International Universities in Saltillo, Mexico. After culinary school, he mastered the fine-dining experience working in cities like Sao Paulo and Barcelona before training under internationally renowned Chef Alejandro Ruiz at the acclaimed Casa Oaxaca in Mexico. At Four Seasons Hotel Westlake Village, Chef Jesus has embraced Southern California’s variety of fresh produce, developing original dishes that highlight both his roots and coastal California cuisine.
A chef in a grey apron holding a large brown bag.

Patrick Fahy

Executive Pastry Chef
Chef Patrick hails from the critically acclaimed Thomas Keller destination restaurant The French Laundry, which most recently earned the Michelin Guide San Francisco highest rating of three stars for the sixth year in a row. At The French Laundry, Chef Patrick was the Head Pastry Chef responsible for the dessert and mignardises program, and regularly collaborated with Keller’s other restaurants including Per Se, Bouchon, Bouchon Bakery, Ad Hoc and Ad Lib.

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