California might be the third largest state in the country, but it's first in delivering mouthwatering flavors from top to bottom. And our Inspectors combed every square mile of the Golden State from the San Francisco hills to the streets of LA. Still, with thousands of meals under their (expanding) belts, our Inspectors found these five dishes to stand out amongst the lot. From luxe ingredients (hello, caviar) to woodfire-grilled comfort food to sophisticated seafood, below, we share the plates that made a special impression this year.
Chez Noir, Carmel-by-the-Sea
Dish: Abalone Skewers
“Served in the abalone shell were thin slices of local abalone on a locally sourced bay laurel skewer. Lightly seared and finished with the abalone liver butter and paper-thin slices of lemon, the abalone was buttery and tender. It was a great start to the meal.”
Kato, Los Angeles
Dish: Fish Maw and Dungeness Crab
“This delicate egg custard was stocked with bits of collagen-rich fish maw as well as a chunk of sweet crabmeat. It was given a luxe embellishment with a generous dollop of caviar and accompanied by crab shell-infused red vinegar to season the dish.”
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Taco Maria, Costa Mesa
Dish: Gallina Pintada
“This guinea hen breast was perfectly cooked, juicy and tender, the skin light brown and perfectly crispy with a ragout of gooseberries as well as some smoky fava greens from the woodfire grill. Last but not least, it came with five warm and excellent masa tortillas. On the side, they also brought a small glass bottle with water and fresh cilantro to pick from, some with small white flowers and others with bright pink flowers.”
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Carnes Asadas Pancho Lopez, Los Angeles
Dish: Carne en su Jugo
“This humble, outdoor restaurant was a lovely surprise, excelling primarily in stewed meats and soups. The Carne en su Jugo was just the kind of smoky, meaty, soulful stew you’d want simmering in your own kitchen on a hard winter’s day.”
Snail Bar, Oakland
Dish: Savory Banana Waffle with Mt Tam Sauce, Honey Brown Butter and Golden Osetra Caviar
“As inspectors, we often encounter caviar as a perfunctory nod to luxury, but here its role as a salty, savory contrast to sweet and rich elements feels new and exciting.”
