8 more ‘new discoveries’ named
Restaurants in Santa Cruz, Aptos and Central Coast are recognized
Two weeks after announcing 10 “new discoveries” in the Bay Area, the prestigious Michelin Guide has released its restaurant finds in Santa Cruz County and along the Central Coast.
The eight standouts named range from Manresa chef David Kinch’s casual Mediterranean concept in Aptos and chef Jeffrey Wall’s seasonal Santa Cruz restaurant to a contemporary Indian spot in Santa Barbara and a modern steakhouse in San Luis Obispo.
In fine-dining parlance, these Michelin notices are an amuse bouche, a prelude to the 2021 California dining guide. And more are coming before that late September
publication; the guide will announce Los Angeles, Orange County and San Diego “discoveries” in early September.
Michelin skipped 2020 because of the devastating impact the COVID-19 pandemic and California wildfires had on the restaurant industry.
Will the praise for these restaurants, which are listed as “new additions” on the guide’s website, be elevated to Michelin stars?
Or become Bib Gourmand honors, the Michelin awards given to restaurants that offer “excellent food at reasonable prices” to diners? It’s a wait-and-see situation for these restaurants and their fans.
Here is the list of the additions, along with dining notes from the Michelin inspectors.
ALDERWOOD, SANTA CRUZ » “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.”
BIBI JI, SANTA BARBARA » “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 chile-garlic sauce and finished with sesame. Barra kebab highlights intensely spiced
tandoor lamb chops with mint chutney.”
CARUSO’S, MIRAMAR BEACH >> “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.”
LOQUITA, SANTA BARBARA >> “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.”
MENTONE, APTOS >> “Soft hues, dark green-framed doors and a barn-like 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.”
OX + ANCHOR, SAN LUIS OBISPO >> “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 such elevated comfort fare as savory goat cheese croquettes with sweet lavender honey.”
SIX TEST KITCHEN, PASO ROBLES >> “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.”
THE RESTAURANT AT JUSTIN, PASO ROBLES >> “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.”