- Inspectors award three new eateries two MICHELIN Stars and one new Green Star
- Seven restaurants receive one MICHELIN Star for the first time
- 10 new Bib Gourmand restaurants added, bringing the total to 132
- 2024 selection includes 577 restaurants spanning 60 cuisine types
Half Moon Bay, Calif., August 5, 2024 — The 2024 edition of the MICHELIN Guide California touts seven new one MICHELIN Star restaurants and three new two MICHELIN Star eateries. The full selection was announced Monday night at the Ritz-Carlton, Half Moon Bay.
Aubergine, Sons & Daughters and Vespertine were each awarded two MICHELIN Stars, with Vespertine also being the newest Green Star restaurant in the selection. California now holds 13 two MICHELIN Starred restaurants and 16 Green Stars.
“California continues to shine bright as we see the culinary scene evolve and highlight emerging talent and cuisines,” said Gwendal Poullennec, the International Director of the MICHELIN Guides. ”This year we are thrilled to welcome 10 new restaurants to the family of MICHELIN Starred restaurants, in addition to one new Green Star.”
“Our Inspectors continue to be impressed with this year’s selection and we toast and celebrate the excellent chef and restaurant teams being recognized. The wide array of culinary offerings will excite foodies both near and far and continue to put California on the map.”
In total, eighty-five MICHELIN Starred restaurants comprise the 2024 edition of the MICHELIN Guide California. Here are the new MICHELIN Starred restaurants, with Inspector notes from each (Inpsectors’ comments in full on the MICHELIN Guide website and mobile app):
Two MICHELIN Stars
Aubergine (Carmel-by-the-Sea; Contemporary/Californian)
Easygoing luxury and refinement strike a harmonious note within L’Auberge Carmel, where every element seems designed to delight. Chef Justin Cogley balances classic technique with a sleek, modern aesthetic, and his cooking captures a sense of place that feels wholly his own. Products of spectacular quality are prepared skillfully and painstakingly presented with an artistic eye, as in a surprising “cabbage” taco filled with shallot jam, Madeira-braised treviso, Kaluga queen caviar and cabbage chips. The hits keep coming, like the rice roulade with Dungeness crab finished in a white dashi and butter sauce or the triple-seared dry-aged ribeye brushed in wagyu XO.
Sons & Daughters (San Francisco; Contemporary)
A cleanly minimalist new Nordic style is clearer than ever in Chef Harrison Cheney‘s elegant tasting menu that deftly weaves together a variety of preserved fruits and vegetables, flawless seafood, and aged meats. Meals are off to an impressive start with the likes of a refreshing cured California trout dressed with a chilled fish bone broth drizzled with herbed oil. Rutabaga is transformed into thin, flat strands mimicking pasta and comes dressed with a creamy-textured smoked pork fat sauce. The applewood roasted quail features crisped-skin breast plated with a luscious jus and bouquet of Napa Valley greens, while the leg and thigh are glazed with fermented blueberry.
Vespertine (Culver City; Contemporary)
Beginning a new chapter, Chef Jordan Kahn’s singular operation emerges from a lengthy hiatus with a renewed creative vision. Diners enjoy a tasting menu that is likewise out of the ordinary, moving between floors as the meal progresses. Each dish is visually stunning, with cuisine that is not only daringly inventive, but also marshals finely honed technique and impeccably balanced flavors as in an artful dish of scallop with passionfruit, ají amarillo, and petals of horseradish tuile, or an “obsidian mirror” of smoked mussel cream with salted plum. The meal ends as strong as it begins, with a mesmerizing dessert that features kaleidoscopic flavors. Together with their sister restaurants, Vespertine works to ensure all ingredients are used in their entirety.
One MICHELIN Star
Hilda and Jesse (San Francisco; American)
Offering what may well be the Bay Area’s most creative and ambitious take on brunch, this disarming passion project from co-owners Kristina Compton and Rachel Sillcocks gets its extra shine from the pair’s extensive fine dining experience—each also contributed a grandparent for the restaurant’s name. There is nothing precious or manicured about the cooking here. It is often bold and brash, a total riot of flavors mixed with stellar ingredients, and dishes are equal parts unexpected and undeniably satisfying. At dinner, find a rotating, seasonal multicourse menu with a few optional add-ons.
Holbox (Los Angeles; Mexican)
Chef Gilbert Cetina, who previously cooked with his father at neighboring stall Chichen Itza, draws from Mexican coastal cuisines in dishes whose simplicity belies remarkable flavor. Spectacular quality seafood of unassailable freshness leaves an impression, whether in electrifyingly vibrant aguachiles and ceviches, excellent tacos served on house-made heirloom corn tortillas, or skillfully grilled lobster—a panoply of exceptional house salsas gilds the lily. The frequently changing menu offers no shortage of delights, and a tasting menu, offered by reservation only on Thursdays and Fridays, is hotly sought-after.
Kiln (San Francisco; Contemporary)
Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.
Meteora (Los Angeles; Creative)
This whimsical, immersive space is a touch otherworldly, with its tangled greenery, moody lighting, and trance-y soundtrack, but guests will be happy to fall under its spell when they taste Chef Jordan Kahn’s singular cuisine. Primal live-fire cooking combines with a zero-waste ethos and a treasure trove of sustainably sourced wild and organic ingredients to create dishes that are as memorable as they are delicious. Charred yam with a buttery sauce accented with smoked trout roe and grilled hazelnuts is more than the sum of its parts, and a dish of raw scallops with a vivid macadamia nut leche de tigre, banana, and crunchy kombu manages to both surprise and delight.
R|O-Rebel Omakase (Laguna Beach; Japanese)
As its name suggests, omakase is indeed the name of the game here, where two seatings per night are available by reservation and overseen by Chef Jordan Nakasone. Rooted in tradition, the meal skews contemporary with a focus on seasonality and product quality. In addition to standout sushi such as Japanese white salmon and shima aji, there are a surprising number of kitchen dishes, including gindara, a rectangle of cod set in a memorable cauliflower dashi and garnished with tonburi and a delicious, comforting chawanmushi topped with firefly squid and shaved bottarga.
7 Adams (San Francisco; Californian)
In this city, finding a five-course menu for under a hundred dollars is a tall order. Chefs Serena and David Fisher make it seem effortless, though, bringing their signature magic to this second act in a sleek new space. The cuisine keeps an unfussy Californian simplicity, featuring solid technique and thoughtful flavor combinations that allow quality seasonal ingredients to shine. Think carefully shaped caramelle pasta that pairs a filling of sweet and nutty kabocha squash with buttery chanterelles, or crisp-skinned black cod with sunchoke confit and a finely tuned shellfish broth. Desserts never fail to end the meal on a strong note, as in a perfectly tender, moist apple crumb cake dressed up with an orange bay leaf ice cream and satsuma granita.
Uka (Los Angeles; Japanese)
Chef Yoshitaka Mitsue and Chef Shingo Kato (both formerly of the Permanent Mission of Japan to the United Nations) and two waiters take great care with the details at this sleek hideaway nestled within Japan House at the Ovation Hollywood. Here, the fish is sourced from Japan and flown in twice weekly, then cured or aged in-house. It’s all part of the kaiseki dining experience at Uka, where guests are invited to savor six or nine courses. Most of the menu leans traditional, as in the kabutamushi, a dumpling made with shredded turnip and filled with Japanese sea bream, while French influences make their way into dishes like grilled abalone with a butter ponzu sauce and wagyu with a red wine jus and miso butter sauce.
MICHELIN Green Star
Vespertine (Culver City; Contemporary)
Initiatives: sourcing ingredients ethically from biodynamic, organic or wild origins; partnership with two local farms practicing biodynamic farming; locally foraged herbs; sustainably sourced seafood from indigenous fishing communities or local fisherman; utilizing open pasture grass-fed beef; sustainable commitment to dining room decor including wool carpeting, recycled glassware and wild-harvested ceramic serving pieces.
Bib Gourmand
The MICHELIN Guide Inspectors added 10 restaurants to the Bib Gourmand list, which recognizes eateries for great food at a great value: Cedro Italian Restaurant, Grá, Little Fish, Liu’s Cafe, Lola Gaspar, Mae Malai Thai House of Noodles, Manohar’s Deli Palace, Molti Amici, Pollo a la Brasa and Quarter Sheets.
Special Awards
In addition to the Bib Gourmand and Stars awards, the Guide announced four MICHELIN Special Awards, highlighting particularly skillful professionals from the industry:
The MICHELIN Guide Ceremony is presented with the support of Capital One.
Hotels
The California restaurant selection joins the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in California and around the world.
Every hotel in the Guide is chosen for its extraordinary style, service, and personality — with options for all budgets — and each hotel can be booked directly through the MICHELIN Guide website and app. The selection for California features the state’s most spectacular hotels, including sustainability pioneers like Napa’s Carneros Resort and the Ranch at Laguna Beach, standouts from our “Plus” collection like the Madrona in Healdsburg and the Aster in Los Angeles, beachfront bohemia like Surfrider Malibu and Cambria Beach Lodge, desert oases like Holiday House Palm Springs, and even SingleThread Inn, a hotel and restaurant in Healdsburg with the rare distinction of being awarded three MICHELIN Stars and three MICHELIN Keys.
The MICHELIN Guide is a benchmark in gastronomy. Now it’s setting a new standard for hotels. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an unforgettable hotel.
The MICHELIN Guide California Selection
California’s 2024 MICHELIN-Starred restaurants
California’s 2024 MICHELIN-Green-Starred restaurants
California’s 2024 Bib Gourmand restaurants
The MICHELIN Guide in North America
Michelin announced its first North American Guide in 2005 for New York.
Guides have also been added in Chicago (2011); Washington, D.C. (2017);
California (San Francisco in 2008, statewide 2019);
Miami/Orlando/Tampa, Florida (2022); Toronto (2022); Vancouver (2022);
Colorado (2023); Atlanta (2023) and Mexico (2024).
About the MICHELIN Guide
Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants.
- The famous one, two and three MICHELIN Stars identify establishments serving exceptional cuisine that’s rich in flavor, remarkably executed and infused with the personality of a talented
- The Bib Gourmand is a designation given to select restaurants that offer good quality food for a good value – often known as personal favorites among the inspectors when dining on their own
- The MICHELIN Green Star honors restaurants that are pioneers in sustainable
- Recommended restaurants and special professional awards are also highlighted by the MICHELIN Guide
The MICHELIN Guide remains a reliable companion for any traveler seeking an unforgettable meal and hospitality experience. The Guide was first published in France at the turn of the 20th century to encourage the development of car mobility as well as tire sales by giving practical advice to motorists. Progressively, the Guide has specialized in restaurant and hotel recommendations. Michelin’s inspectors still use the same criteria and manner of selection that were used by the inspectors in the very beginning.
The restaurant selections join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an amazing hotel.
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently in more than 45 destinations, the MICHELIN Guide has become an international benchmark in fine dining.
All restaurants in the Guide are recommended by Michelin’s anonymous inspectors, who are trained to apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated.
To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality; mastery of cooking techniques; harmony of flavors; the personality of the chef as reflected in the cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent and fair selection so a Starred restaurant has the same value regardless of whether it is in Paris, New York or anywhere else in the world.
About Michelin North America, Inc.
Michelin is the leading mobility company and manufacturer of life-changing composites and experiences. For more than 130 years, Michelin has made contributions to human progress and to a more sustainable world. Michelin is constantly innovating to manufacture high-quality tires and components for critical applications for demanding fields, including mobility, construction, aeronautics, low-carbon energies and healthcare and offer the finest experiences, from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Greenville, S.C., Michelin North America has approximately 23,500 employees and operates 35 production facilities in the United States and Canada. (michelinman.com)
About Capital One
At Capital One we’re on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to individuals, small businesses and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they’re passionate about, including dining, music and sports. Learn more at capitalone.com/dining and capitalone.com/entertainment.
For more information, contact:
Carly Grieff
Michelin North America
carly.grieff@michelin.com
