
These Are LA's New Michelin Bib Gourmand Restaurants for 2025
On the heels of the 2025 Michelin Guide California ceremony held June 25, this year's lineup of Michelin Bib Gourmand restaurants has been announced. While Michelin stars mainly highlight high-end, fine dining restaurants, the Michelin Guide awards Bib Gourmands to restaurants that offer 'good quality, good value cooking.' The Bib Gourmand designation is intended to spotlight more affordable restaurants, bridging the gap between the Michelin Guide and the stars. At these establishments, diners can expect two courses and a glass of wine or dessert for approximately $50 USD, before tax and tip.
This year, six new Bib Gourmands were awarded in California, with three going to restaurants in the Los Angeles area. The newest Bib Gourmands are Komal, Rasarumah, and Vin Folk.
Komal, opened by Holbox alumnus chef Fátima Juárez and Conrado Rivera in Mercado La Paloma, is a love letter to the pre-Hispanic dishes Juárez grew up eating in Mexico City and Oaxaca. The restaurant uses Indigenous corn sourced directly from farmers in Mexico and then nixtamalized on-site in dishes like a flor de calabaza quesadilla, chorizo-topped Taco Sonia, and tender oval-shaped tlacoyos. In Hermosa Beach, Vin Folk serves an ambitious French-leaning menu that incorporates international influences from Somni and Maude veteran Kevin De Los Santos, and Katya Shatova, who previously worked at NoMad LA and Vespertine. Filipinotown's Rasarumah offers modern Chinese Malaysian cooking from former Pearl River Deli chef Johnny Lee, with dishes like beef rendang, char kway teow, and a classic gado gado salad.
The 2025 Michelin Guide ceremony was especially exciting for Los Angeles, with the city finally seeing its first three-Michelin-starred restaurants. Aitor Zabala's Somni and Michael Ciramusti's Providence were both honored with the three-star designation, while new one-star entrants included Restaurant Ki, Mori Nozomi, and Silvers Omakase. See More:
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Cosmopolitan
a day ago
- Cosmopolitan
'The Bear' Season 4 Ending, Explained
Watching The Bear over the past three seasons—following the highs and pitfalls of creating and running a restaurant—has been quite a ride. And its season 4 return has been one of the most highly-anticipated events in television this year. After all the hard work and sacrifice Carmy (Jeremy Allen White), Sydney (Ayo Edebiri), Richie (Ebon Moss-Bachrach), Marcus (Lionel Boyce), Tina (Liza Colón-Zayas), and their entire team have put into their restaurant, fans have been itching to find out whether their favorite chefs are finally getting their coveted Michelin star. But the fourth season has been more about survival rather than getting the prestigious award they've been gunning for. We see the team struggle to reach profitability, to work as efficiently as they possibly can, to find ways to grow, and to just generally keep their own sh*t together for the greater good of the restaurant. By the last few episodes, however, things seem to finally be looking up for everyone—especially Carmy, who's been a hot (very hot) mess since season 1. Which is why the show-altering 33-minute-long finale comes as a bit of a surprise to fans. Here's the ultimate breakdown of the last episode of The Bear season 4. If you were hoping for an action-packed finale, then you might be disappointed. Season 4 Episode 10, simply titled "Goodbye," is basically a big discussion and screaming match that takes place after dinner service. It opens with a miserable Syd, head against the fencing in the restaurant's backyard, clearly frustrated. Over the course of the whole season, she's been grappling to make a decision on whether to stay at The Bear, or leave to accept the generous offer from promising restaurateur Adam Shapiro. And in the last episode, just when she'd made peace with her decision to stay, she gets word from Pete (Chris Witaske) that Carmy has had the restaurant's partnership agreement written exclude him. Yes, you read that right. The star of the show, the head chef, has decided that he's calling it quits. And he's not just quitting the restaurant—he's quitting all restaurants. He tries to explain to a very upset Syd that he's come to an epiphany: he doesn't love cooking anymore. He even ventures to say that maybe he's never really been in love with it the way that she is. "I did this so I didn't have to do other things," he tells his business partner. In episodes past, people have been telling him he's been causing chaos, trying to chase and prove something that he didn't need to. It turns out, maybe he's been drumming up chaos to keep himself busy, to distract from confronting his problems in life. But now that he's actually out and trying to deal with his issues (i.e. talk to Claire (Molly Gordon), visit his mom (Jamie Lee Curtis), reenter society and human civilization), he no longer wants to use the kitchen as an escape. And he's decided that now that things are looking up for the restaurant, he wants to begin the process of moving on. But Carmy makes it clear that he'll help make sure they pay their debts and are profitable before he leaves. And though he admits that he'd known about Shapiro trying to poach her, he says didn't mind because she is a talented chef and deserves to cook wherever she wants to cook. Of course, given his decision to leave, he's glad she chose to stay. He tells Syd, "I believe in you more than I've ever believed in myself because you're The Bear." Syd and Carmy are in the middle of their screaming match in the yard when Richie joins them. Syd breaks the news to Richie, which he refuses to believe at first. But as Carmy tries to explain, he refuses to listen. Just as he's about to walk out, Carmy drops another big truth bomb, which is that he was actually at his brother Mikey's (Jon Bernthal) funeral. This really riles Richie up and coaxes him out of his false indifference. This is when the two "cousins" hash everything out. The tension between Carmy and Richie has only gotten progressively worse since the walk-in fridge incident in season 2. But in this final episode they both reveal that they've been harboring resentment towards each other that goes way further back than that. Carmy's always been jealous of Richie's closeness to his family, especially to his late brother. And Richie's been envious of Carmy's career and genius, and how much respect and admiration he's gained from far away. Carmy then tells Richie that there's no need to be jealous of him, especially because he says, "Outside of the kitchen, I don't know what I'm like." After the final steps of making sure The Bear can be up and running without him, he wants to leave to find himself. Both Sydney and Richie realize that Carmy has made up his mind regarding his decision, and see reason that this move might actually be good for everyone involved. Syd agrees to stay on as head chef and partner, but on one condition: Richie has to be a partner, too. So the legal agreement would include their investor Uncle Jimmy (Oliver Platt) as one party, and the party of The Bear would include Sydney, Natalie a.k.a. Sugar (Abby Elliott), and Richie. At first, Richie thinks this is a joke or a token offer, but when Syd says she's serious he gives an enthusiastic, "F*ck yes." Sugar ends up joining them in the yard, and is the last to learn about Carmy's decision to leave. But instead of getting mad or reacting violently like Syd and Richie, she cries and comes over to hug her little brother. After all, it was she who—upon noticing how miserable Carmy was—told him (episodes ago) that it was okay if he wasn't in love with cooking anymore. She's proud that he's taking steps to prioritize his wellbeing over his career. While the finale does give us a resolution regarding who's going to be running the restaurant, we don't know what a potential fifth season's going to look like. Will Carmy (and actor Jeremy Allen White) be completely out of the picture? Are we following Carmy on his soul-searching journey? There are also a number of unresolved plot lines from this season. Chef Luca (Will Poulter) also came in as a stage to help Marcus, and the whole kitchen in general. It's unclear whether he'll be staying on full-time, or leaving to go back to Copenhagen or some other city to work as a chef. We also see Ebraheim (Edwin Lee Gibson) toiling away, crunching the numbers and doing research to figure out how to expand The Beef window so that they can maximize their profits, which could help the whole restaurant operation. He finally arrives at a solution, which would require opening two new locations and taking on a new partner. But he has yet to present this business proposal to the rest of the team (aside from the Faks). The last few seconds of the finale shows the clock—which indicates how much time is left before Uncle Jimmy would shut the place down (if they didn't get their numbers up)—run out of time. So time has run out, but their numbers are up. Still, it's not explicitly said that they've worked everything out and that they've done enough to keep going. The finale doesn't really get into this, but many fans do want to know what the deal is between Carmy and Claire Bear now. Well, if the wedding episode (Tiff's (Gillian Jacobs) wedding) was any indication, things seem to be looking good. Carmy's apologized for every which way he's hurt Claire, and has even said that he loves her—which he'd never previously told her. However, it doesn't seem like they're officially officially back together. Claire knows that Carmy's got a lot to figure out, and Carmy knows that Carmy's got a lot to figure out. So it doesn't seem like they're jumping into anything too quickly, but we don't really get a straightforward answer by the end of the season. It seems like to answer this question, and many more, we're all going to have to wait until season 5—which has yet to be confirmed.


Eater
a day ago
- Eater
Sonoma's Breakout Fine Dining Restaurant Enclos Wins Two Michelin Stars
Sonoma fine dining destination Enclos pulled off one of the most difficult feats for a restaurant on Wednesday, June 25: The new spot was awarded two Michelin stars within six months of opening, and it also secured the city of Sonoma its first recognition by the Guide. It's a hotshot debut that isn't the typical path of a Michelin-starred spot. While it's not unheard of for a restaurant to earn one star in its first year, two Michelin stars are typically gained after some time under the belt. (Three stars, meanwhile, is a notoriously difficult achievement that belongs to just a few select restaurants.) Chef Brian Limoges's restaurant was highlighted early on as a strong Michelin contender. In a Bite Curious newsletter in April 2025, San Francisco Chronicle restaurant critic MacKenzie Chung Fegan predicted that Enclos 'absolutely will' bring a Michelin star to Sonoma and suggested readers book a table before that happens. Enclos is the restaurant for the Stone Edge Farm Vineyards & Winery, set within a Victorian home at 139 East Napa Street in Sonoma. The restaurant offers two menus — an 8- to 10-course tasting menu and an a la carte menu in the lounge available only for members of the winery's Collectors Cellar. The menu skews highly seasonal thanks to the Stone Edge Farm and other producers the restaurant works with, for a meal the restaurant calls 'modern California coastal cuisine.' In terms of expectations at Wednesday's Michelin ceremony, Limoges and the Enclos team were reasonably confident they would get one of the Michelin Green Star designations, which rewards restaurants for their sustainable practices. As Limoges explains, Stone Edge Farm owners Mac and Leslie McQuown set the foundation for sustainability in the restaurant through their farm and its MicroGrid, a 'self-contained system of distributed electrical generation and storage' that powers the farm. 'Our late founder Mac was very much into [establishing] the MicroGrid,' Limoges says. 'So that was really special to get that for him and for his family, too.' Likewise the chef himself has worked in multiple Michelin-star kitchens — Atelier Crenn (then a designated two-Michelin-starred restaurant, now with three stars), Quince (three stars), Birdsong (one star in its first year, then two stars in later years), as well as Saison (two stars) and Angler (one star). Although Limoges acknowledges that he had given consideration to the prospect of acquiring Michelin stars, in the aftermath of the two-star designation he says he believes the Enclos team's achievement was less about that mission and more about the fundamentals of hospitality in a new restaurant. 'While it was certainly our goal, in the back of my head, of course — my goal is to eventually get three with a Green Star, to get all of it — in the short term, we just wanted to focus on our guests and hope that Michelin would recognize us. And I think that was the right approach,' he says. 'I don't necessarily know that it's a tangible goal,' Limoges says of aiming for Michelin stars. 'I mean, you can map it out, 'Hey, this is our goal.' [But] I don't think that it's practical to do that.' For a moment at the California Michelin Guide ceremony, it almost looked like a star designation wasn't going to happen for the Enclos team. The new one-starred establishments were announced, as well as the returning one-star restaurants, but Enclos was nowhere to be seen. But in a twist, the host pulled Limoges onstage to give him the Green Star for Enclos, only to follow that up with the announcement that the restaurant also earned two Michelin stars. 'Accepting the Green Star was really special, a lot of emotion there,' Limoges says. 'And then the one-two punch [of the announcement] — I was just really happy for our team, because we rolled in with nine people, our owners, our chefs, and my wife, and so to be able to celebrate with them within eyeline, it was awesome. It was really cool.' Later, the moment was made all the sweeter: Limoges shares that they closed the restaurant for the night so the team could hold a watch party of the ceremony's livestream. They filmed their reaction and sent the video over to the group at the ceremony. Reflecting on the designation, Limoges recalls conversations with the team over the tiniest details — in one case, whether the smell of a certain lotion was 'too much' — and all of the things they 'nitpick' daily to construct a special experience for diners. 'We have some really, really talented people,' Limoges says. 'We also have some people who have never worked at a Michelin-starred restaurant, but are very eager and hungry and believe in what we are doing.' He adds: '[The stars] reaffirm all those little things, and I think that we're more confident in what we're putting out, and it allows us to grow further because we're not second-guessing our decisions.' See More: San Francisco Restaurant News


The Onion
a day ago
- The Onion
New ‘The Bear' Season Features Mutant Carmy Terrorizing Chicago After Falling Into Vat Of Beef Juice
CHICAGO—With the fourth season of the hit FX show now streaming, viewers reportedly tuned into new episodes of The Bear Wednesday and watched a mutant Carmen Berzatto terrorize Chicago after falling into a vat of beef juice. 'This year we decided to go in a different direction with Carmy, who has up until now been portrayed as an anxiety-ridden twentysomething chef who thrives on chaos, rather than as a hybrid human-meat creature of nightmarish proportions,' show creator Christopher Storer said of Jeremy Allen White's character, who in the season premiere undergoes a grotesque transformation after slipping—or, spoiler, possibly being pushed—off some rickety ceiling rafters into a gurgling tank of Italian beef juice that has been left precariously uncovered by Carmy's mistake-prone kitchen staff. 'This was an acting challenge for Jeremy, who essentially had to play a whole new role because Carmy is now a 60-foot-tall tangle of flesh and chuck roast hell-bent on destroying the city as he searches for more giardiniera to feast on. At the same time, he needed to maintain the nuance of an emotionally tormented prodigy grappling with the grief hidden somewhere deep inside the wet, pulsing French bread that has fused with his skin.' 'Without giving too much away, fans can expect the usual kitchen drama as Carmy, now known to horrified onlookers as 'Mutant Beef Guy,' struggles to balance his work life as a purveyor of fine dining with his personal life as an ungodly, succulent affront to nature,' Storer continued. 'Prepare for your emotions to swell as Mutant Beef Guy watches Claire from the shadows, knowing she will never love him now that he's an abomination. Meanwhile, Sydney is the only person who can communicate with the grunting, massive regional delicacy and see the capacity for Michelin-level plating beyond his deformed exterior. As she struggles to cover for him in the kitchen, she must also fend off the evil sandwich poachers who want to place him in captivity.' Saying they enjoyed the climactic showdown between Mutant Beef Guy and Dr. Sausage atop the Willis Tower, many viewers also praised the season four finale's post-credit scene, which hints at a future spinoff in which the two join forces to fight hunger as 'The Combo.'