Members experience contemporary cuisine in one of LA’s most elegant and beautifully appointed dining rooms. Enjoy sweeping 180 degree views of the Marina from our top floor, while indulging in exciting entrees ranging from fine seafood and steaks to signature salads and pastas. Complete your dining experience with a select bottle of wine from our extensive wine list or one of our cocktail creations. Impeccable service and sumptuous accommodations compliment our Executive Chef’s, Laurent Baillon, creations.

Chef Laurent Baillon comes by his passion for food and cooking naturally, having grown up in a restaurant family in Normandy, France. He trained with his father who, with his mother, operated a hotel and restaurant for 40 years. Laurent later received formal training at the School of Pastry and Bread at Diepe, France and completed a three-year pastry apprenticeship in Paris at Potel et Chabot before coming to the U.S. where for three years he was pastry chef at the renowned Jimmy’s in Beverly Hills. Laurent then returned to Paris, completing an additional apprenticeship in pastry and cooking at Auberge du 14 Juilliet in Paris.

Chef Laurent’s love of California led him back to the States, where he served as Executive Chef at Neiman Marcus, Beverly Hills; Le Marin and Marina City Club in Marina Del Rey; and Morongo Casino, among others. Chef Laurent also served as a baking and pastry instructor at the Art Institute in Santa Monica and San Bernardino campuses. In addition, Chef enjoys collecting antique chocolate molds, vintage terrines, and cookbooks, all of which he enthusiastically shares with his students and friends.

For Main Dining Room Daily Specials, click here.

We take reservations daily.  For information on daily specials or special events, or to make reservations, please call (310) 823-4664 or email us at reception@dryc.org.