SAN FRANCISCO, Calif. — The prestigious Michelin Guide released a list this month of 10 Bay Area restaurants it calls “new discoveries” — including three in San Francisco — 3rd Cousin, Marlena and Routier.
They have been hailed for their indulgences, seasonal menus and top chef.
Here is a complete list of the 10 new discoveries and the description of each restaurant by Michelin —
Lafayette: Dream Bistro — “The team is gentle and efficient, and the bistro menu of chef/owner Paul Magu-Lecugy goes through the classics. Think gougères and wild boar pâté, to a heartier plate of pan-fried venison hazelnuts. Lemon meringue pie is a sublime way to end the meal.”
Los Altos: Aurum — “Thanks to the collaboration between chef Manish Tyagi and owner Anupam Bhatia, the menu is a tribute to India’s forgotten recipes. Each dish is elegantly composed and the flavors are endlessly varied.”
Oakland: Horn Grill – “This local Matt Horn sensation serves up ‘West Coast BBQ’ in a cool, warehouse-style space. Using his family’s cooking traditions and all manner of meat smoking, the chef cooks brisket, pulled pork and sausages – all simple but irresistible.”
Palo Alto: Ettan – “Chef Srijith Gopinathan brings his impressive pedigree and unique brand of upscale Indian cuisine to Palo Alto. A highlight of the menu are kulchas, deliciously stuffed with seasonal pea andricotta and served with cabbage chutney bright green curly.”
San Fransisco: 3rd cousin — “Locals now pack this intimate spot for handmade pastas, such as porcini and black truffle ravioli; as well as less conventional indulgences, such as the creme brulee uni with caviar. The iron steak Wagyu dish with maitake-bordelaise also achieve its purpose.”
San Francisco: Marlena — “Husband and wife team, David Fisher and Serena Chow Fisher handle both the savory and sweet side of things. Diners will appreciate the precise technique and subtle yet imaginative use of ingredients found in the seasonal menu.
San Francisco: Road – “Belinda Leong and Michel Suas have long been recognized as baking kings in the Bay Area, so naturally this foray into sit-down dining is a treat. To sweeten the pot even more, they brought in JP Carmona, former head chef at Manresa, to run the kitchen.”
San Leandro: the cuisine of the best hatters – “Husband and wife co-owners Matthew Beavers and DanVy Vu chose to honor this fixture’s former life as a family hat store by keeping the name. The well-crafted cocktails are also lined with nods to The millinery. Chef Vu’s skillful combination of contemporary Vietnamese and Californian flavors is tantalizing.”
Sevastopol: Khom Loi – “Many trips across Thailand have informed and inspired this team to bring a taste of Chiang Mai to Sevastopol. The homemade Thai sausage is superb; and the paste for all the curries is homemade, our favorite being the green curry with manila clams and potatoes.”
Yountville: North Block — “Chef Nick Tamburo had big shoes to fill after his longtime favorite Redd Wood closed, but he made it look effortless. Start with thin strips of kampachi topped with perilla canned or slide big corn and nori fritters into a foam like a cloud of corn studded with trout roe.The wood-fired pizzas are a nod to the former tenant.
The full 2021 Michelin guide is due out next month.
