- New additions to be announced in each region leading up to the MICHELIN Guide California Bib Gourmand and Star announcements in late September
GREENVILLE, S.C., Aug. 4, 2021 — The MICHELIN Guide today revealed 10 new additions 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.
Central Coast New Additions
Wednesday, Aug. 18
Los Angeles New Additions
Wednesday, Sept. 1
Orange County and San Diego New Additions
Wednesday, Sept. 15
Here’s the list of new additions, with inspector notes from each restaurant:
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.
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 and ricotta, and served with a bright green kale chutney.
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.
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.
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.
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.
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.
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.
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.
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.
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.