The newest Michelin star restaurants in California

Culver City’s Vespertine received high marks for its tasting menu, which is described by Michelin inspectors as “out of the ordinary, moving between floors as the meal progresses.”

“Each dish is visually stunning,” the praise continues, “with cuisine that is not only daringly inventive (at times downright whimsical), but also marshals finely honed technique and impeccably balanced flavors.”

Vespertine first opened its doors in 2017 but closed during the pandemic. The restaurant, which bills its meals as “immersive sensory events,” reopened earlier this year.

San Francisco’s Sons & Daughters was praised as “quietly impressive” with “an abundance of poise, polish, and charm” by Michelin inspectors.

“A cleanly minimalist new Nordic style is clearer than ever in an elegant tasting menu that deftly weaves together a variety of preserved fruits and vegetables, flawless seafood, and aged meats,” the assessment continues.

Sons & Daughters first opened in 2010 and received its first Michelin star in 2012. This year marks the first time the restaurant has received two stars.

Aubergine, a contemporary restaurant in Carmel-by-the-Sea, received praise for its “easy going luxury and refinement” from the Michelin Guide.

“Chef Justin Cogley balances classic technique with a sleek, modern aesthetic, and his cooking captures a sense of place that feels wholly his own,” the Michelin inspector wrote.

“Products of spectacular quality are prepared skillfully and painstakingly presented with an artistic eye, as in a surprising ‘cabbage’ taco filled with shallot jam, Madeira-braised treviso, Kaluga queen caviar and cabbage chips.”

In addition to its award-winning tasting menu, Aubergine also boasts a 3,500-bottle wine cellar. Aubergine earned its first Michelin star in 2019. This year marks the first time the restaurant has received two stars.

San Francisco’s Hilda and Jesse was praised by the Michelin Guide for “offering what may well be the Bay Area’s most creative and ambitious take on brunch” and for its “cheery and warm” hospitality, contrasted with “bold and brash” cooking.

Los Angeles-based Mexican restaurant Holbox was described by Michelin inspectors as “a distinctively Angelino phenomenon.”

“Spectacular quality seafood of unassailable freshness leaves an impression,” the inspectors wrote, “whether in electrifyingly vibrant aguachiles and ceviches, excellent tacos served on house-made heirloom corn tortillas, or skillfully grilled lobster — a panoply of exceptional house salsas gilds the lily.”

San Francisco’s Kiln is a contemporary restaurant with cuisine that “leans Nordic,” according to the Michelin inspectors. “The creative energy is consistent throughout the meal, offering plenty to impress guests,” the assessment continues.

“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.”

The Michelin inspectors described Los Angeles’ Meteora as a “whimsical, immersive space” that is “touch otherworldly.”

“Primal live-fire cooking combines with a zero-waste ethos and a treasure trove of sustainably sourced wild and organic ingredients to create dishes that are as memorable as they are delicious,” the inspectors wrote.

The Michelin inspectors characterized this Laguna Beach Japanese restaurant as a “serene and striking spot” with “a focus on seasonality and product quality.” Rebel Omakase describes its dining experience as “intimate” with food prepared in front of the restaurant’s guests.

San Francisco’s 7 Adams received praise for both its food and its relatively-affordable price point. Guests at 7 Adams can eat a seven-course meal for under $100, “featuring solid technique and thoughtful flavor combinations that allow quality seasonal ingredients to shine,” according to the Michelin inspectors.

The fish served in Los Angeles’ Uka is “sourced from Japan and flown in twice weekly, then cured or aged in-house,” according to the Michelin inspectors. Other products are sourced locally and guests are served six-to-nine-course meals, rooted in traditional Japanese cuisine.