Before the announcement of its prestigious stars at the end of September, the Michelin Guide on Wednesday ranked the Khom Loi restaurant in Sevastopol among the ten “new discoveries” of the Bay Area.
The ten restaurants will be included in the Michelin Guide to California Restaurants, which was delayed by last year’s pandemic and wildfires. The announcement of the guide’s novelties aims to highlight restaurants throughout the year, before star announcements. Other restaurants will be added to the California Guide ahead of the announcements, according to a Michelin Guide statement.
“As the restaurant industry continues to face unprecedented challenges and uncertainties, we hope that these revelations and regular selection updates throughout the year will help showcase the profession and invite everyone to discover and support the restaurants that surround them, ”said Gwendal Poullennec. , international director of the Michelin Guides.
Khom Loi, which serves “inspired and immersive Thai cuisine”, has been awarded the Michelin Guide alongside Yountville’s North Block, a new restaurant concept by chef Nick Tamburo of Momofuku in New York, as well as three restaurants in San Francisco , three in the East Bay and two in the South Bay.
“Many trips across Thailand have informed and inspired this team to bring a taste of Chiang Mai to Sevastopol,” Michelin Guide said of Khom Loi. “It’s a spicy and seasoned food with little hesitation and fresh and electric at the same time.”
Three restaurants in Sonoma County have received Michelin stars. The Healdsburg Single Thread has three, the highest award given, Madrona Manor, also in Healdsburg, has one star, as does the Farmhouse Inn & Restaurant in Forestville. Several local restaurants have been named Bib Gourmands by the guide, including most recently Bravas Bar de Tapas in Healdsburg, Diavola in Geyserville and Stockhome in Petaluma. To qualify as a Bib Gourmand, a restaurant must serve high quality meals, which include two courses and a glass of wine or dessert for $ 40 or less. (See the list of Bib Gourmand 2019 here).
Here are the ten “new discoveries” with the remarks of the Michelin Guide.
North Block, Yountville: “Chef Nick Tamburo had chunky shoes to fill after longtime favorite Redd Wood shut down, but he made it look effortless. Start with thin strips of kampachi topped with candied perilla or drizzle large corn fritters and nori in a cloud-shaped corn mousse sprinkled with trout roe. The wood-fired pizzas are a nod to the previous tenant.
Khom Loi, Sevastopol: “Many trips across Thailand have informed and inspired this team to bring a taste of Chiang Mai to Sevastopol. It is a spicy and seasoned food with little hesitation and fresh and electric at the same time. The homemade Thai sausage is superb; and the dough for all the curries is homemade, our favorite being the Green Manila Clam and Potato Curry.
Horn barbecue, Oakland: “This local Matt Horn sensation serves up ‘West Coast BBQ’ in a cool warehouse-style space. Using his family’s culinary traditions and all manner of meat smoking, the chef prepares simple but irresistible brisket, pulled pork and sausages.
Dream Bistro, Lafayette: “The staff are a fluid and efficient group and chef-owner Paul Magu-Lecugy’s bistro menu covers the classics. Think gougères and wild boar pâté or a larger plate of pan-fried venison (venison stuffed in puff pastry on celeriac purée). The lemon meringue pie is a sublime way to top off your meal.
Top Hatters Kitchen, San Leandro: “Husband and wife co-owners Matthew Beavers and DanVy Vu have chosen to honor this fixture’s former life as a family-owned hat store by keeping the name; the well-designed cocktails are also lined with nods to the headgear. Chef Vu runs the kitchen, and his skillful contemporary combination of Vietnamese and California flavors is tantalizing.
Marlena, San Francisco: “Husband and wife David Fisher and Serena Chow Fisher deal with both the salty and the sweet side of things. You will appreciate the precise technique and the subtle but imaginative use of the ingredients found in the seasonal menu, which can start with a lightly dried kampachi topped with melon and a herbaceous lovage vinaigrette, before ending by a deliciously satisfying pistachio cake with rhubarb jam and jasmine bavarois. “
Road, San Francisco: “Belinda Leong and Michel Suas have long been recognized as the Kings of Bay Area baking, so naturally this foray into sit-down meals (located next to their famous B. Patisserie) is a treat. To sweeten the pot even more, they brought in JP Carmona, a former chef in Manresa, to run the kitchen.
3rd cousin, San Francisco: “Locals now prepare this intimate spot for handmade pasta – porcini mushrooms and black truffle ravioli – as well as less conventional indulgences like uni crème brûlée with caviar. Meat-based main dishes like the Wagyu flat iron steak with Bordeaux maitake also hit the mark.
Ettan, Palo Alto: “Chef Srijith Gopinathan brings his impressive pedigree and unique brand of premium Indian cuisine to the south (Palo Alto). The kulchas are a highlight of the menu, deliciously stuffed with peas and high season ricotta and served with a bright green kale chutney; while the crispy branzino with a chutney of green garlic, herbs and peppers is all heart and soul.
Aurum, Los Altos: “Thanks to the collaboration between chef Manish Tyagi and owner Anupam Bhatia, the menu here is a tribute to the forgotten recipes of India. Each dish is elegantly composed and the flavors are infinitely varied.