Massilia

"On Fourth St. in Santa Monica, Massilia has a covered patio where they serve a mix of French, Moroccan, and Italian food. This means options like tagliatelle with morel mushroom cream sauce, couscous with merguez sausage and lamb, and pizza with prosciutto. No matter what, don’t skip the white Negroni, made with Aviation gin and Lillet." - brett keating

"Santa Monica’s Massilia is a good French, Italian, and Mediterranean spot near the Promenade. They’ve got you covered for a late dinner, serving their pasta- and vegetable-heavy menu nightly until 2am Thursday-Saturday. Their menu changes pretty regularly, but you should definitely get the tagliatelle with morel mushrooms if you see it. Same goes for the Moroccan couscous with chicken and merguez sausage." - kat hong, brett keating

"Santa Monica’s local French/Italian spot Massilia has got a big menu of 16-ounce cocktails, from classics like white or red negronis and Boulevardiers, to originals like “La Fumante” (mezcal and elixir combier) and “La Francaise” (vodka, St. German, passionfruit). They range from $26-$32. They’re also offering a dinner special with two pizzas and any bottle of cocktail for $49. App delivery and curbside pickup are available." - brant cox, brett keating

"Liter and 750 milliliter bottles of vodka, gin, tequila, and rum, as well as a couple of scotches, including Glenlivet Nadurra 12 year (750 milliliters), for $90 ($80 everywhere else)." - Caroline Pardilla

"This French/Italian/Spanish-ish restaurant with a big patio on Fourth Street in Santa Monica has a surprisingly laid-back crowd for being a block away from the Promenade. There’s plenty of space, so this is a good spot for a date with someone you’ve been with for a while, or a friend you need to catch up with. Order the greens salad, which is simple but perfectly crunchy, and you won’t go wrong with any of the housemade pastas, unless you forget to order the tagliatelle with morels. There’s a mostly-French wine list, and a full bar with a great selection of post-dinner drinks." - Brett Keating