Inn Of The Seventh Ray

The story

Crafted with passion, served with love

A Place With Deep Roots

Long before the property at 128 Old Topanga Canyon Road became one of Los Angeles' most talked-about dining destinations, it was, by various accounts, a sacred Chumash gathering place at the intersection of two creeks, later rumored to have served as Aimee Semple McPherson's private retreat in the 1930s, then Topanga's first church, and eventually a gas station and auto junkyard. In 1973, Dr. Ralph and Lucile Yaney discovered the site and restored it to its natural beauty, opening the Inn of the Seventh Ray with a straightforward mission: offer guests food free of chemicals and artificial additives. What began as an extension of their personal lifestyle — both were psychotherapists practicing in Beverly Hills while living in the Topanga hills — grew into a destination that diners across Southern California now plan their evenings around.

The Setting

Dinner here means candlelight, grand old sycamores, the sound of Topanga Creek, and winding brick pathways lit by the Santa Monica Mountains above. The atmosphere is genuinely unlike anything else in the Los Angeles area — unhurried and, as the Inn itself puts it, timeless. It's the kind of place where engagements happen, where anniversaries are marked, and where the surrounding canyon does as much work as the kitchen.

The Food and Philosophy

The Inn's approach to American cuisine is rooted in a commitment that was ahead of its time in 1973 and remains consistent today. Most ingredients are seasonal and organic, sourced from local farms — some of which participate in a Friday farmers' market in the lower parking lot. Meats are grass-fed and naturally raised; fish is wild or line-caught. Cooking oils are limited to olive, nut, palm, and coconut. Proteins are slow-cooked at water temperatures that don't exceed 180°F. Breads and desserts are baked in-house. Refined sugars, artificial colorings, preservatives, and GMO ingredients are avoided throughout. The water itself is filtered by reverse osmosis and then alkalinized. This level of care extends to vegan, vegetarian, and gluten-free options — the Inn was, for many years, the only Los Angeles wedding venue offering fully vegetarian and vegan ceremonies with gluten-free wedding cakes.

The Wine

Wine Spectator recognized the Inn with its Award of Excellence, a distinction that reflects the depth and intention behind the list. The cellar leans heavily into organic and biodynamic producers from around the world, with rare and allocated bottles sitting alongside more accessible selections — all chosen without compromising on quality. The Cellar Wine Shop, located in the on-site Spiral Staircase gift store, carries bottles from that same curated list for guests to take home.

From Brunch to Dinner

The Inn serves American cuisine across breakfast, lunch, and dinner, with holiday menus for occasions like Easter, Thanksgiving, Valentine's Day, and Father's Day brunch. Whether arriving mid-morning for a creekside lunch or settling in for a long candlelit dinner, the pacing is intentional — guests are encouraged to dine unhurried, and the canyon obliges.