The restaurant business is a notoriously fickle one. Even the most popular and well reviewed high-end eateries go bust, often leaving a trail of debt, broken hearts, and fractured partnerships.
From devastating fires and relentless floods to daunting financial hurdles, Inn of the Seventh Ray has weathered it all and is proudly celebrating 50 years of cooking and serving delicious, organic food.
To honor this golden anniversary, the Inn hosted a spectacular dinner, welcoming staff past and present, and a guest list of friends, supporters, and partners who have stood with the Inn through five decades of challenges and triumphs.
Founded in 1975 by Dr Ralph and Lucile Yaney, Topanga’s Inn of the Seventh Ray quickly became more than a restaurant—it became a destination. Guests were drawn to its organic, healthy menus, lush natural surroundings, and the serenity of its creekside setting.
Sadly, Dr Ralph, as he was known, passed away ten years ago but Lucy continues to run the Inn with co-owner Michelin-trained Executive Chef, Bradley Miller.
“The Inn’s story is one of resilience, creativity, and community,” said Lucy. “This anniversary is not just a celebration of our past, it’s a promise for the future. We wouldn’t be here without the extraordinary people who have supported us through every season.”
The fabulous feast prepared by Chef Brad and his culinary team, served buffet-style, featured a multi-course menu specially crafted for the occasion, highlighting the Inn’s signature blend of fresh, local ingredients.
Chef Brad has been at the Inn since 2009. What did he bring to the table? “I came in to elevate the fine dining experience and made the emphasis more on the Inn’s rustic elegance.”
Inn of the Seventh Ray doesn’t have a signature dish. “We don’t have a signature dish because the farmers markets won’t allow us to,” said Chef Brad. “Mother Earth tells us what she’s producing and we go with that.”
Chef Brad loves all food. “My favorite thing to eat depends on my mood. I love food so much that I can’t choose one item. It’s like asking someone to choose their favorite child. I like every single item of food in a different way and depending on the time of year. I like fresh figs in summer and delicious mushrooms,” said Chef Brad.
Right now the Inn employs 55 staff, including 22 cooks. The Inn doesn’t have as many customers as it did before the fires when they had a staff of 75 but on a Saturday they still feed 250 people for brunch, 300 for dinner plus a wedding for 200 guests.
Inn of the Seventh Ray is a favorite with celebrities. Michael Jackson and his entourage took over half the restaurant. “We try to hide celebrities when they come in,” said Lucy. “Sometimes they ask us not to because they want the paparazzi to photograph them. Mostly I don’t recognize them to begin with as I don’t go to the movies.”
Lucy lives four minutes away from the restaurant but she’s not there all the time as she used to be. “I pretty much leave everything to Chef Brad,” said Lucy.
“The beauty of this restaurant is that it’s bigger than myself and the original owners,” said Chef Brad. “It’s bigger than all of us.”
The 50th anniversary celebration paid tribute to the countless individuals whose dedication, artistry, and love have kept the Inn thriving as a sanctuary for both food and spirit.
Inn of the Seventh Ray remains one of LA’s finest restaurants and most popular wedding venues, hosting countless other events and parties. Not just a jewel in Topanga’s crown, but all of LA.
Long may Inn of the Seventh Ray continue to feed us with her incomparable rustic elegance.
Use the QR code with your phone to access a lovely video story of the Inn on Instagram.
