- New additions represent a diversity of cuisine types from barbecue to Pakistani
- The MICHELIN Guide California Bib Gourmand and Star reveals announced for Sept. 22 and 28
GREENVILLE, S.C., Sept. 15, 2021 — The MICHELIN Guide today announced eight new additions in Orange County and San Diego to the 2021 MICHELIN Guide California selection. These establishments are highlighted as “New” on guide.michelin.com to help food lovers identify new discoveries prior to the annual announcement of Bib Gourmands and Stars.
“MICHELIN Guide inspectors are delighted to celebrate new gems and returning culinary stars after a pause in 2020,” said Gwendal Poullennec, international director of The MICHELIN Guides. “As pioneers for signature, sustainable cuisine and home-grown talent, Californian chefs and restaurant teams continue to inspire us with their creativity and strength throughout the crisis and recovery period.”
|
Award
|
Date
|
|
California Bib Gourmands
|
Wednesday, Sept. 22
|
|
California Stars
|
Tuesday, Sept. 28
|
Here’s the list of new additions with inspector notes from each restaurant:
Animae
The Asian fusion plates are on pace with the luxe setting and most dishes are meant to be shared. The coal-fired octopus skewer with shishito peppers, basil aïoli and bacon is a reliable pick, while the rendition of glazed black cod is a total crowd-pleaser.
Callie
The cuisine takes advantage of the best ingredients Southern California has to offer in highly shareable dishes featuring the bold, sunny flavors of the Mediterranean. Vegetables and seafood steal the show, with spice as a key supporting character.
Fort Oak
Chef Brad Wise masters a wood-fired hearth to produce his fresh and uncomplicated preparations, including French-style halibut with squash blossoms or Southern chicken-fried quail with redeye gravy.
Heritage Barbecue
Daniel Castillo’s food draws inspiration from central Texas, so when that sweet scent of California white oak gets going, find yourself transported on a riotous journey, starting with slices of glistening brisket. Add a side of chili with more brisket along with a cheddar-jalapeño biscuit and never look back again.
Khan Saab
Originally from Pakistan, Chef Imran Ali Mookhi displays a certain deftness with spices, flavors and in his handling of red meat. Chicken and vegetarian items are on offer, but there’s no denying that beef is king on this menu.
Knife Pleat
Tables are filled with well-heeled visitors, all here for Chef Tony Esnault’s contemporary take on classic French cuisine, as in crisp sea bream paired with beurre blanc. For dessert, a frosted meringue shell is cracked open to reveal a rich rhubarb sorbet, topped with strawberry gelée.
Little Frenchie
This quaint space grabs you from the very beginning as you catch sight of the counter displaying a tempting lineup to cheeses, freshly baked baguettes and silver buckets of wine. The menu matches the mood, with its familiar favorites and tried-and-true classics such as Benedicts, crêpes, mussels and more.
Menya Ultra
This Japanese import, first opened in Akita Prefecture, has been a local hit since day one. On the menu, ramen is the main attraction. Diners are faced with few choices; the house broth is a rich, porky tonkotsu enhanced with miso.
The new selections will be available on the MICHELIN Guide iOS and Android app. Download the app to explore all the Michelin-rated restaurants across the globe and book the world’s most unique and exciting hotels. App users can also create and share their own restaurant and hotel wish lists.