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Popular, modern ingredients incorporated into deep-rooted, familiar Mexican dishes are presented in a creative tasting menu format. Fantastic overall dining experience.
Owner/Chef Val Cantu
2018 Michelin **
2018 Top 100+ U.S. Restaurants 2018, No 94
Tasting Menu: $177-!87
8 / 10
Californios
Californios
Californios
Californios
Californios
Californios
Californios
Californios
Californios
Californios
Pascal Doquet Grand Cru Le Mesnil-Sur-Oger Blanc de Blancs Brut, Champagne, France
Agua Fresca - Pluot (Kashiwase Farms CA), winter sprout (Song Tea)
David Yoshimura, Chef de Cuisine, started at Californios after spending time at Asador Etxebarri
Starters at Californios
Ostión - Kusshi oysters (British Columbia CA), gooseberry, habanero
Chicharrón - Black barley, smoked goat cheese, chilhuacle amarillo
Chicharrón - Black barley, smoked goat cheese, chilhuacle amarillo
Migas - Black bean tostada, salsa roja, quail egg
Migas - Black bean tostada, salsa roja, quail egg
Yuca - Uni (Hokkaido), avocado, pine nuts
Yuca - Uni (Hokkaido), avocado, pine nuts
Yuca - Uni (Hokkaido), avocado, pine nuts
Yuca - Uni (Hokkaido), avocado, pine nuts
Carne Asada - A5 wagyu, red leaf lettuce, fermented green tomato jus
Carne Asada - A5 wagyu, red leaf lettuce, fermented green tomato jus
Carne Asada - A5 wagyu, red leaf lettuce, fermented green tomato jus
Hongos (Mushrooms) - Michoacan blue masa, smoked mushrooms, crispy leeks
Hongos (Mushrooms) - Michoacan blue masa, smoked mushrooms, crispy leeks
Pichon (Squab) - Sour tortilla, chamoy, house mole
Hielo, White guava, pineapple juice, bee pollen (Marshall Farms)
Ceviche - Baja yellowtail, nopales (cacti), celery
Ceviche - Baja yellowtail, nopales (cacti), celery
Ceviche - Baja yellowtail, nopales (cacti), celery
Sope (Corn Cake) - Heirloom black masa, spring peas (Lacopi Farms, Half Moon Bay CA), Paddlefish caviar
Esparragos (Asparagus) - Zuckerman asparagus (Stockton, CA), smoked roe, green garlic
Caldo - Tomato (Dirty Girl Produce, Santa Cruz CA), baby corn, pepper ash leaf
Caldo - Tomato (Dirty Girl Produce, Santa Cruz CA), baby corn, pepper ash lea
Tres Frijoles (Beans) - Rancho Gordo royal corona beans, moro, cranberry, reserve caviar
The plate design is inspired by the shape of an eclipse.
Tres Frijoles (Beans) - Rancho Gordo royal corona beans, moro, cranberry, reserve caviar
Pescado (Fish) - White sturgeon, pineapple redux, grilled cabbage
Knives by Town Cutlery, whom I met in Chicago last fall when they presented at the Taste Talks conference!
I chose this one.
La Rioja Alta Gran Reserva 904, Rioja DOCa, Spain
Cordero - Lamb (Martin Amigh, Dixon, CO), porcini, macha
Churro - Plantain churro, banana mousse, caramelized white carajillo
Fresa - Swanton strawberries (Davenport CA), chocolate mint, salad burnett
Nuez - Pecans (San Saba TX), Brooks cherry, Valrhona chocolate
Digestivo - Agave wine, grapefruit, lustau sherry vermouth
A straw and spoon in one. Stroon?
Val Cantu
Val Cantu
Californios
