The former Knoll's Black Forest Inn is now a chic oasis for organic, market-fresh cuisine. But it's the large patio that makes Wilshire a true draw.

The main bar's seductive amber glow, thanks in part to the flickering candlelight along the walls, is a gentle introduction to a refined space far different than the former German food palace that occupied it. The main dining room opens to a seemingly endless garden terrace filled with tall pine and leafy trees, earthy fabrics, waterfalls, fireplaces and another bar and lounge area. The ambience: Santa Monica organic as interpreted by designer Thomas Schoos, who also created the distinct looks of Koi, O-Bar and Citizen Smith. The pastry chef hails from Campanile and A.O.C.; the chef, Christopher Blobaum, spent time at Laguna Beach's Surf and Sand Resort among other venerable restaurants. The professionalism is reflected in the well-thought-out wine list and the excellent service. Blobaum serves all organic, seasonal cuisine, so the menu changes regularly, but clean, precise flavors are present in every dish we've tried, including summer corn and fingerling potato soup, McGrath beet salad with honey blossom vinaigrette, and braised short ribs with artichoke mashed potatoes. We find ourselves waiting for seasons to change, just to see what Blobaum comes up with next. —Lesley Balla