The Loews Hotel's Ocean and Vine restaurant offers chic beachside eats with a beautiful view of the Santa Monica Pier, leaving the corndogs and beer to the riffraff.

The hotel transformed its French-themed Lavande restaurant, which kept hotel guests happy for many years, into a dining destination that also attracts locals. The relaxed space, with fire pits and comfy lounge areas, is most notable for its sunny views of the beach, sand and bike path. Chef Gregg Wangard hails from Wisconsin, and his menu is inspired by a combination of his Midwestern heritage, his training in places like the Virgin Islands and his new SoCal home. He goes to the Santa Monica farmer's market every Wednesday morning to pick up fresh ingredients like sunflower sprouts and mache, which may show up as a simple salad tossed with orange-vanilla vinaigrette and shaved Parmesan. Wangard knows cheese: He makes a mean gruyere fondue served with fresh bread cubes and crisp pears and apples. There's also a cheese flight, with American selections like nutty Grand Canaria or triple-cream Red Hawk. In fact, the chef is big on flights of food (fresh artichokes or foie gras prepared three ways) and interesting wines, which can make any meal a marathon, especially when nice weather and ocean breezes entice diners to linger. —Lesley Balla