Latest news with #CaliforniaCuisine
Forbes
28-06-2025
- Entertainment
- Forbes
The New Summer Menu At Aster's Lemon Grove Is Absolutely Delightful
The roasted half chicken is a must-order. Lemon Grove A new season brings a fresh breeze to Lemon Grove, the rooftop restaurant perched atop The Aster Hotel in Hollywood. With the arrival of Executive Chef Daniel Pfeifer-Kotz, whose resume includes long stints at hotspots like LA's Beauty & Essex and Laurel Hardware, and Cacao in Miami under esteemed Chef Edgar Leal, the menu has undergone a sunny transformation that commands notice. Pfeifer-Kotz's summer lineup is a love letter to California: elevated yet laid-back, full of vibrant, seasonal flavors and perfectly paired with panoramic rooftop views. Highlights include a tender roasted half chicken and a Thai-inspired bright lemon Chitarra pasta with tom kha, makrut lime essence, melted leeks and cherry tomatoes. (Yes, it's vegan and yes, there's a gluten-free option). This is California cuisine at its most effortlessly cool. Crispy Marble Potatoes: Aji amarillo aioli, pecorino romano, cilantro (GF, veg) Lemon Grove 'My inspiration comes from my roots as a young cook [and] the travels I have been on,' writes Pfeifer-Kotz in an email. 'For me, good food starts with strong technique, bold but balanced flavor and approachability." Chef Pfeifer-Kotz's summer menu features solid yet uncomplicated dishes that are elevated takes on classics like steamed mussels, cacio e pepe and short rib rigatoni. While the individual dishes aren't exactly reinventing the culinary wheel, there isn't a dud in the bunch. 'I don't believe in overcomplicating things,' he continues, "just solid cooking, done right. That means letting ingredients speak for themselves and using local produce whenever possible not just to support local farms, but because food tastes better when it's fresh and honest.' The result is a menu that shines with familiar favorites and flavorful ingredients. Hamachi Crudo: castelvetrano olives, naval orange, red onion Lemon Grove As for the ambience, Lemon Grove is exactly what you imagine when you think of an LA rooftop bar: airy, elevated and tailor-made for summer nights. Set high above Hollywood, the rooftop setting features iconic, 360-views of the Hollywood sign, Capital Records building and surrounding hills. It offers the ideal backdrop for everything from a full al fresco dinner to a casual post-work cocktail with friends. The indoor Lemon Grove bar. Lemon Grove The drink menu features an array of summery wines and highlights like the Cactus Flower, a smoky-meets-bright mix of mezcal, chartreuse, prickly pear, basil, lime, egg white and smoked salt. The Aster Spritz - with strawberry Aperol, Rosato and sparkling wine - is light, playful, and dangerously sippable, while the No Big Dill (gin, elderflower, cucumber, lime, dill) is a fresh standout with a savory twist. Bonus points for a thoughtful zero-proof menu, complete with booze-free cocktails, lemonades and non-alcoholic wine, because everyone deserves something fun to sip under the stars. This summer, it's all about the rooftop vibes. Lemon Grove Lemon Grove is open for: Dinner: Tuesday - Thursday & Sunday: 5:00pm-10:00pm. Friday & Saturday: 5:00pm-11:00pm Closed Mondays For Weekend Brunch: Saturday & Sunday: 10:00am - 3:00pm Outdoor Bar and Lounge Wednesday & Thursday: 4:00pm - 11:00pm Friday & Saturday: 4:00pm-12:00am Closed Sunday - Tuesday
Yahoo
26-06-2025
- Business
- Yahoo
California raises the bar with two Three Starred restaurants joining 2025 selection
This year's MICHELIN Guide California ceremony was full of celebration as the selection was revealed. The 2025 selection raised the bar with two new Three Starred restaurants. Providence in Hollywood was promoted from Two Stars and Somni in West Hollywood enters the selection with Three Stars SACRAMENTO, Calif, June 25, 2025 (GLOBE NEWSWIRE) -- Providence and Somni earn Three MICHELIN Stars Two restaurants earn Two MICHELIN Stars and five earn One MICHELIN Star Selection boasts two new Green Stars and six new Bib Gourmands SACRAMENTO, Calif., June 25, 2025 — This year's MICHELIN Guide California ceremony was full of celebration as the selection was revealed. The 2025 selection raised the bar with two new Three Starred restaurants. Providence in Hollywood was promoted from Two Stars and Somni in West Hollywood enters the selection with Three Stars. The excitement continued with Enclos in Sonoma entering the selection with Two Stars and and Kiln in San Francisco being promoted from One Star to Two Stars. The 2025 selection also welcomed five new One Starred restaurants bringing the state's total to 65. Additionally, two new MICHELIN Green Stars were awarded to Enclos and Sons & Daughters in San Francisco for their efforts in sustainable gastronomy. The full selection, including Bib Gourmands and recommended restaurants, totals 548 eateries spanning 55 cuisine types. 'Tonight marked a momentous evening for California and its culinary community,' said Gwendal Poullennec, International Director of the MICHELIN Guide. 'Our anonymous Inspectors discovered extraordinary culinary gems to highlight in this year's selection, including two new Three Star restaurants, Providence and Somni. Congratulations to all of the chefs and restaurant teams awarded tonight. We are proud to welcome you all into the MICHELIN Guide family.' Here are the new MICHELIN Star restaurants, with Inspector notes from each (Inspectors' comments in full on the MICHELIN Guide website and mobile app): Three MICHELIN Stars Providence (Hollywood; Seafood cuisine) As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons. Somni (West Hollywood; Contemporary cuisine) Chef Aitor Zabala and his dedicated team have awakened Somni, or "dream" from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Ave., the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes. Two MICHELIN Stars Enclos (Sonoma; Contemporary cuisine) Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" croustade made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical. Kiln (San Francisco; Contemporary cuisine) Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent. One MICHELIN Star Lilo (Carlsbad; Californian cuisine) Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on the heated patio with an array of small bites before moving into the petite dining room. Chef Eric Bost and his team take clear pride in providing an extra level of care in their dishes, evidenced in plates like dry-aged Japanese kinmedai paired with a ragout of geoduck and bone marrow or 40-day dry-aged beef ribeye with preserved gurumelo mushrooms, seaweed, and bordelaise. Halfway through, the dishes shift from savory to sweet for a one-off orgeat ice cream topped with celery root bushi and Ossetra cavia, and later concludes with a myriad of desserts like sweet cream gelato topped with hoja santa and finger lime. Mori Nozomi (Los Angeles; Sushi/Japanese cuisine) Chef Nozomi Mori's sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act. Restaurant Ki (Los Angelese; Korean Contemporary cuisine) You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry- aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal. Silvers Omakase (Santa Barbara; Sushi/Japanese cuisine) With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged. Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house. Sun Moon Studio (Oakland; Californian cuisine) A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights. MICHELIN Green Star Enclos (Sonoma; Contemporary cuisine) Initiatives: locally sourced organic produce via nearby culinary gardens; sustainable/regenerative practices in garden; carbon negative and energy independent operations; fallen trees repurposed into chopsticks and serving trays; waste is minimized through preservation and fermentation. Sons & Daughters (San Francisco; Contemporary cuisine) Initiatives: food sourced through local eco-conscious farmers, fisherman and ranchers; in-house dairy program resulting in their own butter, creme fraiche, fresh cheese and yogurt; source aprons, plates and woodwork from local ceramicists and artisans. Bib Gourmand The MICHELIN Guide Inspectors gave 123 restaurants the Bib Gourmand distinction, which recognizes eateries for great food at a great value. The full list can be found Special Awards In addition to the Bib Gourmands and Stars, the Guide announced four Special Awards: The MICHELIN Guide Ceremony is presented with the support of Capital One. Hotels The restaurants join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in California and throughout the world. Each hotel in the selection has been chosen by MICHELIN Guide experts for its extraordinary style, service and personality — with options for all budgets — and each can be booked directly through the MICHELIN Guide website and app. The selection for California features the state's most spectacular hotels, including Canyon Ranch Woodside (three MICHELIN Keys) nestled among giant redwoods on the San Francisco Peninsula, the Bernadus Lodge & Spa (two MICHELIN Keys) located in Carmel Valley and home to its own vineyard, or the Georgian (one MICHELIN Key), a rare piece of Old Hollywood glamour in modern Santa Monica. The MICHELIN Guide is a benchmark in gastronomy. Now it's setting a new standard for hotels. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an unforgettable hotel. The 2025 MICHELIN Guide California selection: The MICHELIN Guide in North America Michelin announced its first North American Guide in 2005 for New York. Guides have also been added in Chicago (2011); Washington, D.C. (2017); California (San Francisco in 2007, statewide 2019); Florida (Greater Miami, Orlando and Tampa in 2022, adding Greater Fort Lauderdale, The Palm Beaches and St. Pete-Clearwater in 2025, statewide in 2026); Toronto (2022); Vancouver (2022); Colorado (2023); Atlanta (2023), Mexico (2024), Texas (2024), Québec (2024), the American South (2025), Boston (2025) and Philadelphia (2025). About the MICHELIN Guide Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants. The famous one, two and three MICHELIN Stars identify establishments serving exceptional cuisine that's rich in flavor, remarkably executed and infused with the personality of a talented chef. The Bib Gourmand is a designation given to select restaurants that offer good quality food for a good value – often known as personal favorites among the Inspectors when dining on their own time. The MICHELIN Green Star honors restaurants that are pioneers in sustainable Recommended restaurants and special professional awards are also highlighted by the MICHELIN Guide The MICHELIN Guide remains a reliable companion for any traveler seeking an unforgettable meal and hospitality experience. The Guide was first published in France at the turn of the 20th century to encourage the development of car mobility as well as tire sales by giving practical advice to motorists. Progressively, the Guide has specialized in restaurant and hotel recommendations. Michelin's Inspectors still use the same criteria and manner of selection that were used by the Inspectors in the very beginning. The restaurant selections join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an amazing hotel. Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently in more than 50 destinations, the MICHELIN Guide has become an international benchmark in fine dining. All restaurants in the Guide are recommended by Michelin's anonymous Inspectors, who are trained to apply the same time-tested methods used by Michelin Inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin Inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the Inspectors apply five criteria defined by Michelin: product quality; mastery of cooking techniques; harmony of flavors; the personality of the chef as reflected in the cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent and fair selection so a Starred restaurant has the same value regardless of whether it is in Paris, New York or anywhere else in the world. About Michelin North America, Inc. Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world. Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high- quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies and healthcare. The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Greenville, S.C., Michelin North America, Inc. has approximately 23,500 employees and operates 36 production facilities in the United States ( and Canada ( About Capital One At Capital One we're on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to individuals, small businesses and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they're passionate about, including dining, music and sports. Learn more at and For more information, contact: Carly GrieffMichelin North America CONTACT: Name: Carly Grieff Email: Job Title: Public Relations ManagerError in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Forbes
26-06-2025
- Entertainment
- Forbes
California Gets 9 New Michelin-Starred Restaurants For 2025
Providence Restaurant in Hollywood joins the elite three stars list in Southern California. Daniel Collopy A new group of talented chefs have joined the elite class of Michelin-starred restaurants in California. Known worldwide as the pinnacle of achievement for chefs, the Michelin stars are widely revered by culinary experts and enthusiasts alike. This week, the Michelin Guide California 2025 was unveiled, spotlighting nine newly starred restaurants across the state. Among the most notable highlights: Providence in Hollywood earned its coveted third star, while Somni in West Hollywood made a stunning debut with Three Stars—a rare and remarkable feat. Other major honors include Enclos in Sonoma receiving Two Stars, and Kiln in San Francisco rising from One to Two Stars. Five new restaurants were also awarded One Star, bringing California's total to 65 starred establishments. The guide now showcases 548 restaurants representing 55 different cuisine types. According to Michelin, each starred restaurant was rigorously evaluated by their anonymous inspectors, who assess the quality of ingredients, mastery of techniques, flavor harmony, the chef's style, and consistency across the entire menu. Here are the newly honored Michelin-starred restaurants—along with inspector notes for each: Three MICHELIN Stars Providence Restaurant in Hollywood John Troxell Chef Michael Cimarusti of Providence Restaurant in Hollywood John Troxell 'As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.' (5955 Melrose Ave., Hollywood) Somni Restaurant in West Hollywood Jill Paider Outdoor dining at Somni in West Hollywood Christina Gandolfo Somni (West Hollywood) 'Chef Aitor Zabala and his dedicated team have awakened Somni, or "dream" from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Blvd., the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes.' (9045 Nemo St., West Hollywood) Two MICHELIN Stars Enclos Restaurant in Sonoma awarded two stars Adahlia Cole Enclos (Sonoma) 'Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" croustade made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical.' (139 E. Napa St., Sonoma) Kiln Restaurant in San Francisco Jesse Cudworth Kiln (San Francisco) 'Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.' (149 Fell St., San Francisco) One MICHELIN Star Lilo in Carlsbad Elodie Bost Lilo (Carlsbad) 'Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on the heated patio with an array of small bites before moving into the petite dining room. Chef Eric Bost and his team take clear pride in providing an extra level of care in their dishes, evidenced in plates like dry-aged Japanese kinmedai paired with a ragout of geoduck and bone marrow or 40-day dry-aged beef ribeye with preserved gurumelo mushrooms, seaweed, and bordelaise. Halfway through, the dishes shift from savory to sweet for a one-off orgeat ice cream topped with celery root bushi and Ossetra cavia, and later concludes with a myriad of desserts like sweet cream gelato topped with hoja santa and finger lime.' (2571 Roosevelt St., Carlsbad) Mori Nozomi in Los Angeles Lalo Mori Nozomi (Los Angeles) 'Chef Nozomi Mori's sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act.' (11500 W. Pico Blvd., Los Angeles) Restaurant Ki in Los Angeles Kohada Kaijin Restaurant Ki (Los Angeles) 'You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry-aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal.' (111 San Pedro St., Los Angeles) Silvers Omakase in Santa Barbara Ryan Mayo Silvers Omakase (Santa Barbara) 'With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged. Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house.' (224 Helena Ave., Santa Barbara) Sun Moon Studio in Oakland Gabrielle Lurie Sun Moon Studio (Oakland) 'A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights.' (1940 Union St., Ste. 21, Oakland) Michelin Young Chef Award went to Ki Kim at Restaurant Ki Michelin Guide Special Awards Other awards handed out include: Exceptional Cocktails Award to the bar team of Eylan in Menlo Park in Menlo Park Sommelier Award to Chris Barnum-Dann at Localis in Sacramento at in Sacramento Outstanding Service Award to Nick Peyton at Cyrus in Geyserville at in Geyserville The coveted Young Chef Award sponsored by Sysco went to Ki Kim at Restaurant Ki in Los Angeles Here is the complete updated 2025 list of all Michelin-starred restaurants in California: 3 STARS (8) Addison (San Diego) Atelier Crenn (San Francisco) Benu (San Francisco) *Providence (Hollywood) Quince (San Francisco) Single Thread (Healdsburg) *Somni (West Hollywood) The French Laundry (Yountville) 2 STARS (14) Acquerello (San Francisco) Aubergine (Carmel by the Sea) Birdsong (San Francisco) Californios (San Francisco) Commis (Oakland) *Enclos (Sonoma) Harbor House (Elk) Hayato (Los Angeles) *Kiln (San Francisco) Lazy Bear (San Francisco) Mélisse (Santa Monica) Saison (San Francisco) Son's & Daughters (San Francisco) Vespertine (Culver City) 1 STAR (65) 7 Adams (San Francisco) 715 (Los Angeles) Angler SF (San Francisco) Auberge du Soleil (Rutherford) Auro (Calistoga) Bell's (Los Alamos) Camphor (Los Angeles) Caruso's (Montecito) Chez Noir (Carmel by the Sea) Citrin (Santa Monica) Cyrus (Geyserville) Gucci Osteria da Massimo Bottura (Beverly Hills) Gwen (Los Angeles) Heritage (Long Beach) Hilda and Jesse (San Francisco) Holbox (Los Angeles) Jeune et Jolie (Carlsbad) Kali (Hollywood) Kato (Los Angeles) Kenzo (Napa) Kin Khao (San Francisco) Knife Pleat (Costa Mesa) Le Comptoir at Bar Crenn (San Francisco) *Lilo (Carlsbad) Localis (Sacramento) Madcap (San Enselmo) Meteora (Los Angeles) Mister Jiu's (San Francisco) *Mori Nozomi (Los Angeles) Morihiro (Los Angeles) n/naka (Los Angeles) Nari (San Francisco) Niku Steakhouse (San Francisco) Nisei (San Francisco) Nozawa Bar (Beverly Hills) O' By Claude Le Tohic (San Francisco) Orsa & Winston (Los Angeles) Osteria Mozza (Los Angeles) Pasta|Bar (Encino) Plumed Horse (Saratoga) Press (Saint Helena) Protégé (Palo Alto) R|O-Rebel Omakase (Laguna Beach) *Restaurant Ki (Los Angeles) San Ho Won (San Francisco) Selby's (Atherton) Shibumi (Los Angeles) Shin Sushi (Encino) *Silvers Omakase (Santa Barbara) Six Test Kitchen (Paso Robles) Soichi (San Diego) Sorrel (San Francisco) Ssal (San Francisco) State Bird Provisions (San Francisco) *Sun Moon Studio (Oakland) Sushi Inaba (Torrance) Sushi Kaneyoshi (Los Angeles) The Kitchen (Sacramento) The Progress (San Francisco) The Restaurant at JUSTIN (Paso Robles) The Shota (San Francisco) The Village Pub (Woodside) Uka (Los Angeles) Valle (Oceanside) Wakuriya (San Mateo) MORE FROM FORBES Forbes These Are The 12 Best Chefs In America For 2025 Honored With James Beard Awards By Jim Dobson Forbes The 16 Most Beautiful Restaurants In The World, According To Prix Versailles By Jim Dobson Michelin-starred restaurants
Forbes
22-05-2025
- Entertainment
- Forbes
Chefs Share Top Picks From Healdsburg Wine & Food 2025
Chefs at the Welcome Reception Between vineyard-lined hills and Michelin-level bites, Healdsburg Wine & Food 2025 brought together some of the biggest names in food television—from Top Chef alums to Food Network favorites—for a weekend of cooking, sipping, and celebrating the best of California wine country. But behind the polished demos and photo ops, what dishes actually stood out to the chefs themselves? I asked a handful of TV chefs what they couldn't stop eating (or drinking) all weekend—and their answers prove this year's festival wasn't just for show. Sushi By Scratch at Grand Tasting Chef Dustin Valette, the Healdsburg native behind The Matheson and Valette, didn't hold back. 'Wow! That is almost impossible to say!' he said when asked about his favorite bite. 'I loved Maneet's interpretation of meatballs—such an amazing spin. Though the sushi from Sushi by Scratch was legit!' The meatballs, a recurring favorite among chefs throughout the weekend, were made with tandoori-spiced chicken, tikka sauce, parmesan, and a roasted corn slaw. As for the best sip? 'That's hard... all of them? I think the best was the Dan Kosta Grail Pinot Noir. It was amazing.' Hunter Fieri pouring Hunt & Ryde wine The Top Chef Season 4 winner and chef-owner of Girl & the Goat kept things local and family-focused. Her favorite wine came from Hunt & Ryde Winery, a boutique Sonoma County label founded by Guy Fieri and named after his sons, Hunter and Ryder. Hunter was on-site pouring throughout the weekend, while Guy hosted the Big Bottle Party Saturday night. As for food, Izard gave top marks to Lee Anne Wong's chicken and white truffle dumpling with Point Reyes Quinta cheese—a delicate but rich bite served during Saturday evening's event. Maneet's Meatballs Oakland pitmaster Matt Horn—chef and founder of the acclaimed Horn Barbecue—shared a list of favorites that spanned styles and chefs. 'Duskie's BLT and burger—both honest and beautifully executed. No pretense, just pure flavor,' he said, referring to chef Duskie Estes. The BLT was enjoyed during an outdoor concert at Rodney Strong Vineyards, where an assortment of food trucks lined the lawn. He also called out Maneet Chauhan's now crowd-favorite chicken tikka meatballs ('soulful, bold, and unforgettable') and Dustin Valette's day boat scallops en croûte, which he described as 'refined, layered, and perfectly composed.' His top pour? WhistlePig's The Boss Hog IX: Siren's Song—'complex, commanding, and worthy of the moment.' Domenica Catelli's eight-layer spring lasagna Top Chef alum and owner of KoKo Head Cafe in Honolulu, Wong shouted out several standout bites. She kicked things off with from the opening night reception—a bright, layered dish of hand-rolled pasta, mushroom béchamel, spring peas, asparagus, and crispy prosciutto that felt like a love letter to the season. At the Grand Tasting, Wong herself served up one of the weekend's most-mentioned dishes: butter chicken meatballs from Maneet Chauhan. And at the Big Bottle Party, she couldn't get enough of Viet Pham's Nashville-style hot chicken tenders topped with crème fraîche, soft herbs, and California caviar trout roe. Viet's Hot Chicken Lee Anne Wong's kampachi Chef Viet Pham—of Pretty Bird Hot Chicken and Iron Chef America—kept it fresh and light. 'Two of my favorite bites and sips would have to be the welcoming cocktail with basil from Zancudo at the HWFE welcome center, and Lee Anne Wong's kampachi tartare with granita at the Grand Tasting.' The cocktail, called The Only One, was an herbaceous, lime-forward mezcal drink that walked the line between zippy and smooth. Wong's kampachi, served over pineapple shave ice, 'was so refreshing, and it paired beautifully with a lot of the wines.' Crista's miso black cod Chef and hotelier Crista Luedtke—of boon eat + drink and BROT in Guerneville—had a long list of favorites, including Antonia Lofaso's ravioli with brown butter and California caviar, Lee Anne Wong's kampachi with pineapple shave ice, Duskie Estes's truffle agnolotti, and Farmer T's salad from the Kendall-Jackson luncheon. The salad was harvested from the property's culinary garden. The luncheon was hosted by Kendall-Jackson Executive Chef Tracey Shepos Cenami, Master Culinary Gardener Tucker Taylor, and Top Chef winner Stephanie Izard, and also featured NBA alum Joakim Noah and ESPN Andscape senior writer Marc Spears. 'Of course, I loved my miso black cod with shiitake dashi—but I'm not sure I can count mine,' she joked. Favorite sips included Aperture's Chenin Blanc, a spritz from Rue De Rêve, and a sparkling rosé from the Foley portfolio. Duskie and John's Bellwether Farms ricotta agnolotti A mainstay of Northern California's food scene and chef-owner of Catelli's in Geyserville, Domenica Catelli praised the Kendall-Jackson lunch menu for its garden-driven creativity. 'Stephanie Izard's dishes were SO good, and the spicy handroll dip—with hamachi, tuna, and ice lettuce—was glorious.' She also gave love to Lee Anne Wong's dumplings at The Matheson, the Henriot bubbles at the VIP opening, and Duskie and John's Bellwether Farms ricotta agnolotti with artichokes and truffle butter. Antonia Lofaso's Ravioli Two-time Tournament of Champions winner and longtime Chopped judge Maneet Chauhan was especially taken with Stephanie Izard's three-sauce chicken, served at the Grand Tasting—a bold, flavor-packed bite that stood out to her. She also praised Antonia Lofaso's brown butter ravioli with chives and California caviar, a dish that emerged as a crowd favorite. When it came to wine, Chauhan gravitated toward the Chalk Hill portfolio, noting it as one of the weekend's highlights. Shifting The Lens Dinner at J Vineyard Healdsburg Wine & Food 2025 was a food lover's playground—full of big bites, bold pours, and surprise chef sightings. But if you really want to level up next year, add the à la carte events too. Other standout bites from the weekend included a rapid-fire, 10-minute omakase from Michelin-rated Sushi by Scratch at the Grand Tasting—an unexpected twist in the middle of the plaza—and the incredible lineup of wines being poured from across the region. Pit master Matt Horn served brisket at a backyard-style luncheon, while James Beard semifinalist chef Michael Reed hosted a multi-course dinner at J Vineyards. That one was part of Shifting the Lens, a rotating series that brings fresh voices to the Bubble Room. Pro tip: you don't have to wait until next year for that one. But for everything else—keep your eyes peeled for next year. You won't want to miss it. Healdsburg Wine & Food Grand Tasting
New York Times
18-05-2025
- Entertainment
- New York Times
A Simple Shrimp Salad to Welcome Summer
Good morning. The weather was cool in Los Angeles after a heat wave, and we took our dinner almost outside amid the trees and greenery of the patio at A.O.C., on West Third Street. It was a reminder that eating in California is not like eating anywhere else. Part of the magic came from the chef there, Suzanne Goin, an owner of the restaurant, who cooks with a simplicity that is not at all simple. (Part of it comes from her partner, Caroline Styne, who runs the floor like a crackling stage play and offers amazing wines.) Great chefs are alchemists who can turn humble ingredients into gold. Goin starts with gold and makes it into something more precious: say, as just one example, a salad of delicate, impossibly sweet lettuces paired with slices of firm, ripe avocado, moons of blood orange, new sugar snap peas and a light, fragrant, perfectly balanced basil-buttermilk dressing. The New York newspaper people consuming this assemblage looked at one another. The consensus: Are you kidding me? I thought: This is how I want to cook all summer long. I want to find the best ingredients, and to use them with care. I know that won't be easy. The produce where I generally stay won't be great until later in the summer. But I'm going to try. This weekend, I'm thinking I could start out with this great old recipe from Mark Bittman, for a spicy shrimp salad with mint (above). You could make it with supermarket ingredients and have a good meal. But if you happen to have access to wild shrimp — I'm hoping for some mantis shrimp out of Montauk, at the eastern end of Long Island — and to fresh mint from the windowsill, to some arugula from the farmers' market, you'll be rewarded with a meal of seasonal perfection. Want all of The Times? Subscribe.
