Dinner at Californios

Dinner at Californios

at Californios on 6 June 2018
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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

val cantu
8

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