The 38 Top Restaurants in California, Mapped Out

WHAT: A bright café, market, and boutique embodying a deep farm-to-table philosophy. WHY: Because Northern California is the epitome of the Good Life™, and Shed is your gateway to experiencing it. Beyond the charming kitchenware and Instagram-worthy shovels (yes, it's a thing!), chef Perry Hoffman crafts dishes like a salad with trout and sea buckthorn adorned with edible flowers, fluffy lemon ricotta pancakes with ripe blueberries, and a tartine topped with anchovies and zesty Meyer lemon aioli. Shed fulfills all your “living in Sonoma” dreams, if only for a few hours. — Hillary Dixler Canavan

WHAT: A standout in Sacramento’s “Farm to Fork” scene, Localis, led by chef-owner Chris Barnum-Dann, offers a distinct culinary viewpoint with a focus on small-scale, hyperlocal ingredients. WHY: Sacramento, often overshadowed by San Francisco to the west, is gradually finding its unique culinary identity, and Localis is leading the charge. In the heart of the San Joaquin Valley, a crucial agricultural region, Barnum-Dann crafts innovative dishes using the freshest local produce. Examples include coconut green curry ceviche with Thai chiles, chard, and parsnips, and harissa-coated, fire-grilled octopus paired with local peaches and tender summer squash. — Stephanie Stiavetti

WHAT: Unrivaled American luxury dining in Napa Valley — an exceptional gem in a region known for its upscale dining. WHY: Chef Christopher Kostow and restaurant director Nathaniel Dorn offer a high-caliber experience, blending the local essence of Chez Panisse with the refined elegance of the French Laundry. Kostow’s culinary artistry transforms complex flavors into pure, clean dishes, from garden-fresh vegetables to inventive creations like ‘foievocado’ and savory eggplant bananas Foster. Dorn’s service adds polish, charm, and wit. The experience is costly — $285 for a tasting menu or $500 for a kitchen counter experience, including surprises like a cheese wheel hidden in a candle. — Bill Addison

WHAT: A refined taco stand nestled in the heart of the Sonoma wine region. WHY: True to its name, this spot thrives on freshly ground corn, transforming organic kernels into delightful tacos, enchiladas, tamales, and robust corn chips. The place feels like a well-kept secret that's too good not to share — so irresistible that it becomes a must-visit. Chef Karen Taylor, known from Primavera for her seasonal tamales and tortillas, brings her expertise here. The standout is Taylor’s tamale, with the summer highlight being the tostada topped with pozole verde, avocado, and crema. Don't overlook the simple pleasure of Modelo-battered fish tacos, best enjoyed with a local beer. — Stephen Satterfield

WHAT: A picturesque oyster farm located on the tranquil Tomales Bay, accessible via scenic, winding roads. This spot offers picnic areas, barbecue grills, and a well-stocked bar with beer and wine, plus the chance to shuck your own oysters. WHY: Few things rival the pleasure of savoring an ice-cold oyster fresh from its natural habitat. Situated on a submerged section of the San Andreas Fault, Hog Island produces oysters that are delightfully sweet, salty, and briny — perfect for a foggy summer afternoon, particularly in June or July. Book ahead for coveted picnic tables in the gravel lot with bay views, each equipped with a grill for a smoky finish. Bring a bottle of crisp white wine or choose from the selection at the Boat, the farm’s oyster bar, which also serves grilled and shucked oysters for those who prefer not to shuck. Be prepared for unpredictable coastal weather by packing both a jacket and sunscreen. — Ellen Fort

WHAT: The laid-back upstairs dining space at Alice Waters’s renowned Berkeley restaurant, the quintessential embodiment of California cuisine. WHY: In this relaxed café above Chez Panisse, every ingredient is expertly prepared. Highlights from a recent visit included a deeply flavorful roasted beet soup with horseradish cream, a surprisingly delicate pizzetta topped with halibut brandade, and a hearty plate of braised short ribs with mashed potatoes that perfectly hits the spot. The reliable classics, like the baked goat cheese and seasonal fruit galette, consistently impress. The long-time staff, some of whom have been with Waters for decades, will help you curate a meal that highlights the café's culinary range. While the main restaurant offers a classic California dining experience, the Café is the place to unwind and enjoy the pioneering style of Alice Waters. — Greg Morabito

WHAT: A gem of Oakland's dining scene, offering an affordable tasting menu that embodies the city’s vibrant culinary spirit. WHY: Experience James Syhabout’s signature dish: a slow-poached egg yolk surrounded by a soubise — a puree of alliums that mimics egg whites — with hidden smoked dates. This playful and precise dish reflects Syhabout’s culinary expertise. While he runs several establishments, including the San Francisco-based Hawker Fare, Commis remains his showcase for high-end cuisine. The intimate setting resembles a jazz club, with a narrow open kitchen where chefs perform their culinary artistry. The menu constantly evolves with surprising combinations, such as turnips in ham cream with pine and pear ice. For $155 per person, the eight-course menu offers a remarkable value among Bay Area fine dining. Conclude your evening with a cocktail at Syhabout’s new bar, CDP. — B.A.

WHAT: Chef Tanya Holland’s soul food haven located in West Oakland. WHY: After starring on Top Chef, Holland brought her Southern culinary expertise to this then-industrial neighborhood a decade ago, establishing herself as a trailblazer in modern Oakland cuisine. Her brunch favorites, including biscuits, cheese grits, and fried chicken paired with cornmeal waffles, have turned the modest Mytoury into a cherished spot for both locals and Bay Area visitors. (Unlike typical waffles that serve as a side, these are often enjoyed on their own with melted butter, syrup, and fresh fruit.) At lunch, the menu features Southern classics like smoked chicken, shrimp gumbo, oyster po’ boys, and Creole barbecue shrimp. Although West Oakland has undergone significant changes, the essence of Brown Sugar Kitchen remains timeless. — E.F.

WHAT: A sophisticated dining experience with just eight elegant black walnut tables, offering a gateway to explore the imaginative world of Dominique Crenn. WHY: Since 2011, Crenn, originally from Brittany, France, has pioneered her San Francisco restaurant, seamlessly merging futuristic culinary techniques with a deep respect for local ingredients, winning over even the most discerning Bay Area diners. Each year, she and her team refine their craft, balancing intellectual artistry with emotional resonance. Dishes might feature white chocolate spheres that burst with apple cider or captivating tableside effects with dry ice, yet the essence of her seafood- and vegetable-centric menu remains deeply connected to her new home. — B.A.

WHAT: An idyllic California-Italian Mytoury, featuring a rustic ambiance with an oak-fired oven, brick and wood accents, and a menu showcasing some of the finest pasta creations, rivaling those anywhere in the world. WHY: Michael Tusk, renowned as San Francisco’s pasta expert, and his wife Lindsay also demonstrate their dough prowess at Quince, their sophisticated tasting-menu restaurant nearby. Yet Cotogna, with its lively, homey vibe and a menu that highlights seasonal ingredients like a Bay Area farmers market, stands out. Enhance your meal with crispy pizzas and dishes such as baby shrimp with avocado and green goddess dressing, sardines with green garlic salsa verde, and lemon verbena sorbet with peaches and green gage plums. However, the real draw here is the exceptional pasta, including the ridged, rectangular agnolotti del plin (stuffed with rabbit, veal, vegetables, and Grana Padano), the smooth ravioli with farm egg and brown butter, and delicate tagliatelle with Dungeness crab. The restaurant is ideal for both dinner and my top choice for lunch in SF. — B.A.

WHAT: A true San Francisco seafood staple that defines the city's dining landscape. WHY: With only 18 counter seats, this spot fills up quickly when it opens at 10:30 a.m. The Sancimino family has been at the helm since 1946, but the establishment’s roots stretch back nearly 50 years earlier. Despite the family's no-nonsense demeanor, their seafood is impeccably fresh and unpretentious. The cluttered workspace contrasts with the meticulous care given to each dish. Start with oysters, then try the cracked crab, a combination salad with bay shrimp, prawns, and seasonal Dungeness crab, or the elusive uni. Don't miss the caper-studded “Sicilian sashimi” and opt for olive oil and vinegar dressing for your salad, enhanced with a secret crab fat ingredient. — B.A.

WHAT: The apex of San Francisco’s tasting-menu scene, merging diverse cultures and cuisines in a unique way. WHY: Amid the Bay Area's plethora of top-tier dining options, Benu stands unrivaled. Chef Corey Lee, with a stellar background including four years at French Laundry, has crafted a tasting menu that blends his Korean heritage with a broad spectrum of Chinese culinary influences. The dining experience begins with visual and gastronomic delights like a delicate pork-and-oyster dumpling or a mussel encased in noodles and vegetables. It culminates with a striking dessert featuring osmanthus, almond, and apricot, reminiscent of a Jean Paul Gaultier design. Each course is both a visual feast and a deep exploration of flavors, with ingredients like sea cucumber and bamboo shoots. The tranquil setting focuses attention on the exquisite dishes and a selection of fine wines, sake, and beers curated by master sommelier Yoon Ha. — B.A.

WHAT: A trailblazer in San Francisco’s seafood scene, brought to you by a leading chef from Mexico City. WHY: Gabriela Cámara, renowned for Contramar in CDMX, introduces her culinary expertise to the Bay Area with Cala. Enjoy grilled rockfish with a smoky flavor, adorned with red chile and parsley-cumin sauces, and tostadas that are true works of art. The crispy tortillas are topped with trout, avocado, chipotle mayo, and fried leeks, or local abalone with trout roe and bonito aioli. For a meaty twist, try the massive sweet potato served with tortillas and a rich salsa negra. Cámara’s commitment to excellence extends to her hiring practices, including giving opportunities to individuals with past incarceration experiences. — B.A.

WHAT: The quintessential California model for an all-day, all-American neighborhood Mytoury. WHY: Though 'perfect' is a rare adjective in food critique, it aptly describes the roasted chicken with bread salad, a dish introduced in 1987 by the late chef Judy Rodgers. Her influence on Zuni Café, marked by a casual yet flawless approach to cooking, has shaped national dining trends. Alongside this classic, her carefully crafted Caesar salad, meticulously prepared burger, and the selection of briny oysters—ideal for a rosé lunch—set standards now widely adopted. Owner Gilbert Pilgram continues to honor Rodgers’s legacy while preserving the café’s charming, retro 1980s aesthetic. — B.A.

WHAT: A standout destination from the creators of San Francisco’s renowned bakery. WHY: Tartine Manufactory is one of the most thrilling openings in recent years, thanks to the expertise of chef Liz Prueitt and bread innovator Chad Robertson. Start your day with coddled eggs, za’atar toast, and a slice of the enticing tea cake alongside the iconic Tartine morning bun. For lunch, savor one of the stellar sandwiches—such as the grilled cheese with Wagon Wheel cheese and squash blossoms—and enjoy the airy, light-filled space. Although dinner reservations are tough to snag, it’s well worth the effort for a deeper dive into their exceptional wine selection, elegant pastas, and the celebratory dry-aged rib-eye. Each dish captures both the contemporary vibe of California cuisine and timeless culinary excellence. — H.D.C.

WHAT: The beloved community hotspot for enjoying and discussing the Bay Area’s iconic Mission-style burrito. WHY: There may never be a definitive ‘best’ burrito in San Francisco, a truth I realized after reviewing 85 taquerias during my time as a critic at the San Francisco Chronicle. But La Taqueria, a Mission staple founded by Miguel Jara in 1973, consistently draws a diverse crowd. The secret? Jara’s burritos leave diners blissfully satisfied. With no rice to bulk up the tortillas, ask for them ‘Dorado style,’ grilled to perfection on the plancha. Choose from carnitas, chorizo, chicken, or beef tongue, though I always go for the carne asada, paired with pinto beans, pico de gallo, shredded cheese, guacamole, and a dash of homemade hot sauce. Every time, I tell myself to pace it, but I’m always left clutching the crumpled tinfoil, wishing I could go for round two. — B.A.

WHAT: The go-to spot for exceptional dim sum in a region renowned for its mastery of the craft. WHY: Entering Koi Palace feels like a small victory in itself. From the moment you step in, you're surrounded by a buzz of eager diners awaiting their turn. Inside, servers glide gracefully around koi ponds and expansive tables that would be reserved for a private event elsewhere. The dim sum experience is a whirlwind of excitement, with bamboo baskets of xiaolongbao arriving as you’re still perusing the menu. It’s impossible to try everything, but the array of buns, balls, rolls, and noodles is a feast for the senses. Keep the black tea flowing and don’t miss the sugar egg puff — a crispy, sweet dough ball with a creamy center. — S.S.

WHAT: A trailblazing Northern Californian restaurant that blends modernist techniques with fresh, local ingredients — and remains as relevant as ever. WHY: David Kinch is a true culinary innovator. When he opened Manresa in 2002, he not only championed the farm-to-table movement by exclusively partnering with Love Apple Farm (featured in the documentary The Farmer & The Chef), but also set new standards for minimalist presentation and pure flavors that are now benchmarks in fine dining. His creative approach inspired other Bay Area chefs to push boundaries and explore new possibilities. The “Into the Garden” dish, a vibrant creation from the day’s harvest, reimagines the classic American salad with ephemeral textures. Dinner might include regional specialties like cioppino or luxurious touches such as caviar with crème fraîche and gold leaf. Located in Los Gatos, a scenic drive from San Francisco, Manresa offers a tranquil escape from the city. — B.A.

WHAT: A must-visit restaurant on the Central Coast that embodies Californian hospitality and showcases the region’s rich produce. The fact that it’s nestled in a quaint coastal town adds to its allure. WHY: Ember stands out like a top-notch syrah from the local wineries, offering bold yet balanced flavors. The restaurant is a local favorite, known for its hearty and inviting dishes that complement its rustic charm. Chef Brian Collins, back in his hometown Arroyo Grande after a stint at Chez Panisse, brings a generous touch to his cooking. With a menu featuring pizzas, pastas, fresh salads, and robust main courses like oak-grilled rib-eye and brick-baked chicken over polenta, Ember’s appeal is broad and refined. The drinks menu highlights local wines and craft beers. — B.A.

WHAT: A welcoming retreat with genuine, down-to-earth cuisine in California’s high desert. WHY: La Copine offers a cinematic charm with its solitude and eclectic clientele. Founded in 2015 by East Coast transplants Claire Wadsworth and Nikki Hill, this restored diner off Highway 247 in Yucca Valley stands out against its sparse surroundings. Despite the isolation, it draws dedicated food lovers from Palm Springs who make the 45-minute drive eagerly. Wadsworth engages with diners while Hill crafts hearty salads and classic American dishes like an indulgent BLT and flavorful fried chicken with grits and pickled green tomatoes. Note that La Copine operates from 2 to 7 p.m., Wednesday through Sunday, and closes annually for July and August. — B.A.

WHAT: A 225-square-foot gem showcasing LA’s rich Armenian culture, where grilled meats take center stage. WHY: At this modestly sized Mytoury, only three tables are consistently occupied by patrons savoring smoky shish and lule kebabs. Owners Ovakim and Alvard Martirosyan offer a delightful experience with every meal, cooked from a single grill and upright fridge. Diners enjoy a familial atmosphere, complete with traditional Armenian ikra (eggplant caviar) and the rhythmic flip of beef skewers. Stay long enough, and you might witness the charming couple dancing to their favorite tunes. — Farley Elliot

WHAT: The quintessential California burger that sets the standard for all others. WHY: During the mid-20th century, California popularized the burger style now seen nationwide: a perfectly griddled beef patty on a fluffy white bun, topped with melted American cheese, lettuce, onion, pickles, and a zesty Thousand Island dressing. Since its opening in 1963, Pie ‘n Burger has been serving superior burgers that rival LA's iconic Apple Pan. This Pasadena institution continues to deliver impressive, towering burgers alongside fantastic seasonal pies. The cash-only diner features old-fashioned charm with a vintage register. — B.A.

WHAT: Los Angeles’s premier destination for fiery, authentic Southern Thai cuisine with a kitchen that delivers consistently. WHY: Located in the heart of Thai Town, Luv2Eat stands out with its bold Southern Thai flavors brought to life by chefs Noree Pla and Fern Kaewtathip from Phuket. This Mytoury is celebrated for its intensely spicy dishes, like crab curry from Pla’s family recipe and the explosive “OMG!” papaya salad, packed with raw seafood and fermented fish sauce. Embrace the heat and funk for an unforgettable dining experience. — Meghan McCarron

WHAT: The counter-service spot that has redefined traditional American breakfast and lunch. WHY: While the vibrant brioche toast with ricotta and colorful jam, or the rice dressed in green sorrel pesto and topped with watermelon radish, perfectly cooked egg, and crispy bacon, might look great on social media, Sqirl is more than just an Instagram hotspot. Jessica Koslow, the creative force behind Sqirl, has made it a cultural and culinary landmark. Her inventive approach to food and restaurant culture has set a new standard for modern American dining, as reflected in their cheeky T-shirt slogan, “The Center for Contemporary Breakfast and Lunch.” — M.M.

WHAT: An intimate, innovative tasting-menu venue that shakes up the dining scene, crafted by three LA culinary stars and hidden within a humble strip mall. WHY: Chef Ludo Lefebvre, known for his New Romanticism approach, creates visually stunning, imaginative dishes that evoke deep emotions and delight. Along with partners Jon Shook and Vinny Dotolo (from Animal and other LA hits), Lefebvre revitalizes the prix fixe experience with a dynamic five-course menu, including unexpected yet harmonious flavor pairings—like eel with white chocolate mashed potatoes. While their bistro Petit Trois has sparked a revival of French cuisine, Trois Mec stands as Lefebvre's most transformative culinary venture. — B.A.

WHAT: A laid-back extension of Nancy Silverton’s renowned Mozza empire, offering top-notch pizzas without sacrificing quality or personal interaction with the chef. WHY: Beyond her famous La Brea Bakery, Pizzeria Mozza exemplifies Nancy Silverton’s mastery in transforming bread into art. Located at the corner of Highland and Melrose, this casual spot is part of a larger restaurant collection that includes the upscale Osteria Mozza and a takeout counter. Silverton’s pizzas are perfectly airy, crispy, and flavorful, embodying the essence of Californian produce and terroir. Paired with imported Italian burrata and a refreshing California white wine, it’s a quintessential Cal-Ital experience. — F.E.

WHAT: A trailblazing Mytoury set to revolutionize the San Gabriel Valley, transitioning it from a nostalgic enclave of traditional Chinese dishes to a vibrant hub of inventive Chinese cuisine. WHY: While the visually appealing menu might seem simplified for newcomers, it actually represents a deep exploration of Sichuan classics and modern twists, crafted with top-quality ingredients. Traditional favorites like cold noodles and mapo tofu honor authentic flavors, while dishes like tea-smoked ribs blend diverse tastes and textures into a harmonious experience. This isn't a typical Sichuan restaurant where boldness is merely about spicy oil; instead, each dish is a carefully orchestrated display of history, heat, and flavor. — Carl Chu

WHAT: A pioneering Cal-Med restaurant known for its small plates, California-centric wine list, enchanting patio, and truly welcoming service. WHY: A.O.C. embodies the essence of Los Angeles dining, offering a menu that perfectly aligns with the Mediterranean climate of the city. The lush patio with Spanish tiles, an impressive wine selection showcasing the best of California, and service that’s both sophisticated and personable make it a standout. Suzanne Goin and Caroline Styne have been setting dining trends since 1998 with their acclaimed California-French restaurant Lucques, and A.O.C. is where their expertise is most evident. Perfect for any occasion, don’t miss the “Ode to Zuni” roast chicken. — M.M.

WHAT: A premier pastry haven that’s perfect for any occasion, whether it’s a romantic dinner, family brunch, solo breakfast, or a casual meeting. WHY: The incredible array of pastries by Margarita Manzke, displayed along the long counter, makes a trip to République on LA’s Miracle Mile worthwhile. Beyond delightful cream-filled cornetti and other tempting treats like caneles and bomboloni, enjoy a gourmet breakfast sandwich, fresh salads, and, in the evening, local seafood, pasta, steaks, and cheese boards with freshly baked bread. République isn’t just for dinner; it’s the quintessential all-day neighborhood spot. — Amanda Kludt

WHAT: An iconic West Coast Jewish deli that rivals the finest in America. WHY: Langer’s, a revered daytime-only deli in historic Westlake, has been a cornerstone for over 70 years. This family-owned spot welcomes hundreds daily into its classic wood-paneled space, where the waitstaff, dressed in white shirts and bow ties, serve the famed #19 pastrami and coleslaw sandwich. It's a legendary creation that stands up to New York’s best. The pastrami chili cheese fries, a modern twist, reflect the city's culinary evolution and Langer's commitment to innovation. This deli remains a beloved symbol of Jewish culinary tradition. — F.E.

WHAT: The pinnacle of Korean barbecue in LA. WHY: Korean barbecue is a quintessential celebratory meal, and Park’s BBQ in LA’s Koreatown represents this tradition at its finest. The restaurant features top-quality beef cuts in a stylish, though sometimes smoky, strip mall setting. Chef Jenee Kim enhances the experience with some of the city's finest banchan and side dishes. Begin with thinly sliced kkotssal or prime-grade short ribs and treat yourself to rich American-grown wagyu beef. This spot was famously Anthony Bourdain’s favorite dining destination in Los Angeles. — Matthew Kang

WHAT: Chef Niki Nakayama’s exceptional kaiseki experience that blends her Japanese roots with her Californian upbringing. WHY: Nakayama masterfully merges craft with art in a way unmatched by any other American chef. Her kaiseki menu includes 13 meticulously seasonal courses that showcase diverse cooking techniques, while also featuring unique creations like spaghettini with abalone, pickled cod roe, and truffles. The attentive staff and excellent sake pairings enhance the dining experience. Due to a Chef’s Table episode, reservations are highly competitive; check the restaurant’s website on Sundays at 10 a.m. (Pacific Time) for three-month advance bookings. — B.A.

WHAT: Located at the corner of Olympic and Dakota in Boyle Heights, this beloved mobile Mytoury has wowed locals, critics, and TV personalities with its legendary shrimp tacos and spicy tostadas since 2001. WHY: In a city overflowing with tacos, Raul Ortega and chef Martín Ramirez’s golden taco, or dorado, is a standout. Inspired by a San Juan de Los Lagos specialty, this taco features a shrimp filling encased in a deep-fried corn tortilla, topped with fermented tomato salsa and avocado slices. Complement it with a seafood cocktail or a fiery, sweet aguachile tostada. Eating seafood tacos and ceviches while perched on a concrete ledge captures Eastside LA’s eternal summer vibe. — Bill Esparza

WHAT: Rajdhani offers an incredible all-you-can-eat vegetarian thali that features a wide variety of delicious dishes. WHY: Pioneer Boulevard in Artesia is renowned for its Indian-American Mytouries, and Rajdhani stands out with its extensive thali offerings. Located on the second floor of a retro shopping center, the restaurant serves an array of small bowls filled with appetizers, breads, soups, curries, and rice on a large metal tray. Dishes like dhokla (a fluffy chickpea cake), hot rotis with ghee, and freshly fried puris are served continuously. Chef Ranjan Patel, hailing from Gujarat, brings subtle and complex flavors to Southern California’s Indian cuisine scene. A sign at the entrance encourages diners to “leave your diet here!” — M.M.

WHAT: Pho 79 is a legendary pho destination in Orange County’s Little Saigon and a trailblazer in the Vietnamese dining scene in America. WHY: Founded by Lieu Tran in 1982 in Garden Grove, Pho 79 aimed to offer comfort food to the local Vietnamese refugee community. As one of the first Vietnamese restaurants in the U.S., it set a standard for Vietnamese cuisine here, influencing naming, pricing, and menu styles. For over 35 years, patrons have flocked to this unassuming but welcoming spot for hearty bowls of pho dac biet filled with brisket, tripe, and meatballs. Though personal preferences for extras vary, the deeply flavored broth, made from simmered oxtails and aromatic charred onions and star anise, is universally loved. After Tran's passing in 1998, her family continues to serve pho with the same dedication and expertise. — Cathy Chaplin

WHAT: Taco María stands as Orange County’s shining example of exceptional Mexican cuisine, where tortillas are both a highlight and a commitment. WHY: Chef Carlos Salgado, with his background in upscale Bay Area cuisine, brings a refined twist to traditional Mexican flavors. His evening offerings include a $79 four-course tasting menu that could feature a sophisticated enfrijolada (a folded tortilla smothered in bean puree with lavender-infused onions) or a tamal shaped like a volcano, covered in a Gruyere sauce complemented by nettle puree. Salgado’s blend of innovation and tradition sets his cooking apart. Each day, his team crafts tortillas from heirloom corn sourced from small Mexican farms, creating fragrant, soft blue tortillas and other dishes. At lunch, Taco María offers delectable tacos, whether filled with tempura-fried fish or succulent pork belly, making the daytime menu a distinct but equally impressive experience. — B.A.

WHAT: Celebrated for over 30 years, this ocean-view restaurant features three distinct dining experiences within a multi-level space, with the highlight being George’s California Modern. WHY: To explore the best of San Diego’s seasonal produce, head to George’s, the major client of Chino Farm—an iconic local produce supplier known for its high-quality fruits and vegetables. The menu at California Modern evolves with the seasons, showcasing dishes like Chino Farm crudités with ramp ranch and sourdough, or local celeriac with Madras curry soubise. While it offers the traditional San Diego fish taco, the real stars are dishes like spot prawns with fennel and flowers or gougeres with Pacific stone crab salad. Chef-partner Trey Foshee and his team are dedicated to advancing San Diego’s culinary reputation. — Candice Woo

WHAT: Founded by Paco Perez, this family-owned restaurant has been serving pre-Hispanic Mexican-style pit-roasted lamb and its flavorful consomme for 30 years. WHY: When Paco Perez opened his Chula Vista location in 2008, he created a patented oven designed to mimic the traditional underground pit cooking. The menu features succulent lamb tacos topped with pápalo (a wild Mexican herb), and dishes made from the entire sheep, including eyes, cheeks, and tongue, offering an authentic taste of Texcoco’s earthen-roasted specialties. Unlike the weekend-only tradition in Texcoco, Perez’s barbacoa is available every day, alongside authentic pulque imported from Mexico. — B.E.