Michelin honors 37 more California restaurants as “new discoveries” – 7 in the Bay Area
Four months after designating 35 California restaurants as New Discoveries, Michelin Guide judges have named 37 more “New Discoveries.”
Tuesday’s announcement is a build-up to the main act, the December 5 release of the new Michelin Guide, with its coveted stars for culinary excellence.
Gwendal Poullennec, international director of the Michelin Guides, said in a statement that he hopes these “regular revelations” will inspire diners to “discover and support the restaurants around them”.
The latest list of 37 award winners includes 17 restaurants from the Los Angeles area, nine from the Central Coast, seven from the Bay Area (five from San Francisco, two from Oakland), two from San Diego and two from Edmonton County. ‘Orange. This list, combined with the previous list of 35, strongly favors restaurants in San Francisco and Los Angeles.
Will the praise for these restaurants be elevated to Michelin stars? Or become the Bib Gourmand honours, the Michelin awards given to restaurants that offer “excellent cuisine at reasonable prices” to diners?
It’s a wait-and-see situation for these leaders.
Here are the latest “discoveries”, as well as the restoration notes of the Michelin inspectors:
Bird and Buffalo, Oakland: “Picnic tables wrapped in gift wrap with colorful plastic tablecloths and unhurried, nonchalant service easily conjure up the casual roadside eateries scattered throughout Thailand — and thankfully, the multifaceted, punchy flavors too.
Cyrus, Geyserville: “Celebrated wine region chef Douglas Keane has returned to the limelight with his relaunch of Cyrus at Geyserville. Dinner is a bubbling experience that moves from canapés and champagne in the living room to small bites in the kitchen and culminates in substantial compositions in the dining room.
Hello Felicia, Oakland: “The transformation of a popular underground supper club into a fully formed brick and mortar might sound like a familiar tale, but rest assured there’s nothing stereotypical about this East Bay iconoclast, whose name is a clue to the kind of exuberant irreverence diners should expect..”
Itria, San Francisco: “This welcoming and relaxed retreat draws a lively crowd with appealingly modern Italian cuisine. Chef Daniel Evers uses a straightforward and confident approach, putting a light twist on classic flavors and allowing simplicity to shine.
Ken, San Francisco: “The city has its share of intimate omakase counters, but few offer as much cozy charm as this six-seat gem in the Lower Haight.”
Osito, San Francisco: “Chef Seth Stowaway puts his heart, soul, and even his nickname (osito means “little bear”) into this rustic, lodge-like spot where wood-fired cooking takes center stage. Warmth radiates from the central hearth and extremely hospitable staff.”
Yuji, San Francisco: “Specializing in kappo cuisine, the 12-course menu also reflects the seasons, with a progression of dishes spanning a series of delicate bites, both hot and cold, culminating in a hearty dish of steamed rice (which can be enriched with hairy crab or a similar delicacy), accompanied by a marinated and savory miso soup.
CENTRAL COAST RESTAURANTS
AMA Sushi, Montecito: “Worth taking the omakase for a taste of the artistry of the chef, which begins with a trinity of bites ranging from soba noodles and fried eggplant to sesame tofu.”
Bar Le Cote, Los Olivos: “Slip into one of the cabins or banquettes and settle in for a meal that’s an ode to the sea and is best enjoyed with shared plates.”
The Dutch, Ojai: “This original concept offers a bakery/café during the day and a trendy Burmese restaurant in the evening. Come hungry, as this heartfelt menu is packed with snacks, salads, curries and large plates designed for sharing.
Ember, Arroyo Grande: “Its inviting rustic and industrial interior is the perfect setting for their heartfelt, down-to-earth cuisine. You’ll likely never tire of the contemporary menu filled with comforting favorites.
The Hatch, Paso Robles: “It’s bird hail from The Hatch. This restaurant in downtown Paso Robles worships rotisserie and the roast chicken is indeed the go-to order.”
in bloom, Paso Robles: “Executive Chef Kenny Seliger and Executive Sous Chef Ron Frazier are taking the now classic California menu and giving it a nifty update (sweet parsnip cannoli, anyone?) at in bloom. Their cooking is confident and their dishes really come to life.
The Little Rascals, Paso Robles: “Meals begin with a lukewarm gougère before moving on to a selection of hearty entrees. The menu features several entrees, though most eyes are on the perfectly cooked steaks.
Nate is on Marsh, San Luis Obispo: “Nate Long is the consummate host and the service is exceptionally warm, though it certainly doesn’t hurt that the menu is packed with classics and riffs on favorites that will keep you coming back for more.”
FESTIVAL of peasants, Solvang: “It might seem impossible to get even more charming than its Solvang surroundings, but FEAST Peasants double down and deliver. This daytime cafe by Michael and Sarah Cherney spotlights the seasons on its sandwich-based menu.
ORANGE COUNTY RESTAURANTS
Ramen & Tsukemen TAO, Buena Park: “This unassuming spot in an easy-to-miss spot in an outdoor mall belies the wonderful steaming bowls there.”
Rebel Omakase, Laguna Beach: “As the name suggests, omakase is indeed the name of the game here, and with its seasonal and ever-changing selection of fish, you’re sure to have a unique experience every time you visit.”
LOS ANGELES AREA RESTAURANTS
asteride by Ray Garcia, Los Angeles: “The evolving menu draws inspiration from seasonal local produce and Latin American, Asian and European influences with Chef Garcia’s distinctive Angeleno perspective.
Caboco, LA: “This airy, industrial-chic space greets diners with an extensive menu of deeply flavorful and stimulating modern Brazilian dishes.”
Camphor, Los Angeles: “Le camphor offers very good French dishes with a pinch of spices from India and Southeast Asia. Creative cocktails, including the refreshing Saint-Germain, complete the experience.
Chulita, Venice: “Tacos are served all day at this place where Mexican cuisine rules Oaxacan and Californian influences.”
Damian, Los Angeles: “Housed in a remodeled warehouse with polished concrete, exposed brick, and pendant lighting, Damian has that chic industrial look, and the menu speaks to cuisine that’s rooted in the nuances of Mexican cuisine.”
Hatchet Hall, LA: “It’s an open-fire kitchen, rendered with a southern accent and seasonal focus thanks to an abundance of local produce.”
Kinn, LA: Chef Ki Kim delivers something special with Kinn, and his experience at high-end restaurants informs the menu, which features revamped dishes with a Korean bent.
Kodo, LA: “The off-menu specialties, such as the Japanese sea snail, are particularly memorable, while the sea bream and octopus are impeccable. A steaming bowl of baby clams, garlic and butter is a dream.
LA Cha Cha Cha, Los Angeles: “This little sister to Mexico City’s Terraza Cha Cha Chá lives up to its name with its upbeat vibe. The menu is refreshing and simple yet inventive with a roundup of well-designed botanas, main platos and desserts.
Matū, Beverly Hills: “The inviting ambience is enhanced by a visible kitchen with a view of the action, and the warm and courteous wait staff completes the experience.”
Meteora, Los Angeles: “Chef Jordan Kahn sets out to cast a spell with his highly inventive cuisine, which defies careful categorization, using ancient cooking techniques like hot stones and high flame while employing a unique and modern tapestry of eclectic and global ingredients. “
Pizzeria Bianco, Los Angeles: “Those who think Los Angeles can’t compete with New York when it comes to pizza obviously didn’t go to Pizzeria Bianco. There’s a reason long queues snake through ROW DTLA and line up at the take-out window with diners eager to sample chef Chris Bianco’s pizza.
At Saffy’s, Los Angeles: “From the hitmakers behind Bavel and Bestia, this airy space is awash in shades of starburst pink and orange marmalade. Skewers of lamb and pork cooked on long metal skewers are the main event, but the appetizers hold up easily.
San Laurel, LA: “Expect modern California dishes with Spanish accents from a talented team assembled by visionary chef José Andrés.
Sushi Kaneyoshi, LA: “Great care is taken over every detail, from the quality of the ingredients to the artful plating – some dishes are handmade by Chef Yoshiyuki Inoue.”
Yangban Company, Los Angeles: “Katianna and John Hong are behind Yangban Society, a DTLA multi-hyphen that is equal parts deli, convenience store and multi-course prix fixe restaurant offering simple comfort food with a Korean twist.”
Yunomi handroll bar, Los Angeles: “Chef David Movsisian’s Yunomi Handroll is located on a stretch of East 3rd Street that has become a hotbed of great dining and nightlife, and this cool, welcoming spot certainly keeps up with its neighbors.”
SAN DIEGO AREA RESTAURANTS
Kingfisher, San Diego: “A striking central bar offers thirsty patrons the perfect perch to get their beaks wet with a terrific assortment of inventive cocktails, which perfectly complement the tantalizing menu of inspired Vietnamese cuisine.”
Valle, Ocean side: “The name refers to the Guadalupe Valley in Baja California, Mexico’s premier wine region, which provides the restaurant’s wine list and inspires chef Roberto Alcocer’s refined, modern expression of Mexican cuisine.”