Road Trip? The Michelin Guide Calls These 18 California Restaurants 'New Discoveries'

CALIFORNIA — The prestigious Michelin Guide released two lists of restaurants this month that it calls “new discoveries” — one for the San Francisco Bay Area and the second for the Central Coast. Los Angeles will be published on Sept. 1, followed by Orange County/San Diego on Sept. 15.

The Bay Area list has 10 restaurants, while eight were selected on the Central Coast.

Are you ready to dive in? Here is a complete list of the new discoveries, and Michelin's description of each eatery —

San Francisco Bay Area

Lafayette: Rêve Bistro — “The staff are a smooth, efficient bunch; and the bistro menu from chef/owner Paul Magu-Lecugy spans the classics. Think gougères and wild boar pâté, to a heartier plate of noisettes de chevreuil poélées. The lemon meringue tart is a sublime way to cap off the meal."

Los Altos: Aurum — “Thanks to the collaboration between Chef Manish Tyagi and Owner Anupam Bhatia, the menu is an homage to India’s forgotten recipes. Every dish is elegantly composed, and flavors are infinitely varied.”

Oakland: Horn Barbecue — “This local sensation from Matt Horn serves up “West Coast Barbecue” set within a cool, warehouse-style space. Employing his family’s cooking traditions and all manner of meat-smoking, the chef turns out brisket, pulled pork and sausages—all unfussy, yet irresistible.”

Palo Alto: Ettan — “Chef Srijith Gopinathan brings his impressive pedigree and unique brand of upscale Indian cooking to Palo Alto. Kulchas are a menu highpoint, deliciously stuffed with the likes of peak-season peas andricotta, and served with a bright green kale chutney.”

San Francisco: 3rd Cousin — “Locals now pack this intimate spot for hand-made pastas, such as porcini- and black truffle-ravioli; as well as less conventional indulgences, such as uni crème brûlée with caviar. The Wagyu flat-iron steak with maitake-bordelaise also hit the mark.”

San Francisco: Marlena — “Husband-and-wife team, David Fisher and Serena Chow Fisher manage both the savory and sweet side of things. Diners will appreciate the precise technique and subtle, yet imaginative use of ingredients found throughout the seasonal menu.

San Francisco: Routier — “Belinda Leong and Michel Suas have long been recognized as pastry royalty in the Bay Area, so naturally, this foray into sit-down dining is a treat. To sweeten the pot even further, they tapped JP Carmona, formerly chef de cuisine at Manresa, to lead the kitchen.”

San Leandro: Top Hatters Kitchen — “Husband-and-wife co-owners Matthew Beavers and DanVy Vu opted to honor this fixture’s former life as a family-owned hat shop by keeping the name. The well-crafted cocktails are also dubbed with nods to millinery. Chef Vu’s skillful contemporary combination of Vietnamese and Californian flavors is tantalizing."

Sebastopol: Khom Loi — “Extensive travel throughout Thailand has informed and inspired this team to bring a taste of Chiang Mai to Sebastopol. The house-made Thai sausage is superb; and the paste for all the curries are made in house, with our favorite being the green curry with Manila clams and potatoes.”

Yountville: North Block — “Chef Nick Tamburo had big shoes to fill following the closure of longtime favorite, Redd Wood, but he’s made it look effortless. Start with thin slivers of kampachi garnished with preserved perilla or swipe large corn and nori fritters through a cloud-like mousse of corn studded with trout roe. Wood-fired pizzas are a nod to the previous tenant.”

Central Coast

Aptos: Mentone — "Soft hues, dark green-framed doors, and a barn-like a structure foster a communal sense. The carte is unusual, unveiling fried sardines with Meyer lemon aioli or white bean soup with chickpeas in a prosciutto broth. Pizzas take the cake, such as the "Pesto" shimmering with fromage blanc, Crescenza and caciocavallo, or 'Sardenaira' with tomato sauce, anchovies and olives."

Montecito: Caruso's — "The Rosewood Miramar Beach is its home and contemporary Californian food with Italian leanings is the team's dictum. The seasonal prix-fixe takes center stage. A chilled minted pea soup with pickled fennel makes for a rich kickoff and may be tailed by gnocchetti Sardi mingled with dulse, uni and caviar for zest and decadence."

Paso Robles: Six Test Kitchen — "A multi-course tasting inspired by the seasons of the Central Coast is on the books. Fridays and Saturdays feature an expanded menu with dishes that highlight the chef's unique style. Imagine chicken liver mousse with shallot-onion jam; tailed by crispy duck with jus and pickled beets."

Paso Robles: The Restaurant at Justin — "Happily set in the Justin Winery, this Californian-centric haven is a celebration of the seasons and abundant local ingredients. Lunch is dialed back, but the menu truly shines at night, when the kitchen team flexes their creative skills to churn out deliciously complementary items."

San Luis Obispo: Ox + Anchor — "Chef Ryan Fancher's modern steakhouse is set on the grounds of Hotel San Luis Obispo. Charred steaks and sides including creamed spinach with onion rings are the main event, but also make room for room for such elevated comfort fare as savory goat cheese croquettes with sweet lavender honey."

Santa Barbara: Bibi Ji — "This trendy Indian dining room makes quite a splash. Harnessing the best of land and sea, these dishes are born for sharing. Behold such inventive bites as crispy cauliflower tossed with chili-garlic sauce and finished with sesame. Barra kebab highlights intensely spiced tandoor lamb chops with mint chutney."

Santa Barbara: Loquita — "Servers know the menu by heart, so follow their lead and start with tapas like crusty pan con tomate, before digging into hearty chorizo y pollo paella. An homage to the El Bullí olive is a contemporary signature, while carpaccio garnished with pickled mustard seeds and aged sherry vinegar is forever popular."

Santa Cruz: Alderwood — "The menu stars responsibly-sourced oysters and choice cuts of aged beef. Get going with a crispy crab sandwich offered with cool tartar sauce and piping-hot fries. Then, tuck into wood-roasted shrimp with leeks and pancetta, before calling it a night with the raspberry dream sundae."

The complete 2021 Michelin guide for California is scheduled for release next month.

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