The years following the pandemic have seen incredible change in the culinary scene. There have been Several Michelin-starred restaurants dropped off this year’s list due to permanent closures. However, others thrived as we see 13 exciting new additions in this year’s 2024 California Michelin Guide.

What started as a marketing gimmick to sell tires to the first wave of French road trippers has grown to the most respected name in fine dining criticism, yet the Michelin Guide still retains its roots as the original road trip guide. There are 13 of incredible, newly-starred restaurants on the 2024 guide, many of which All Roads North has been recommending to our clients for years. As part of our 24/7 concierge service, we’ll recommend the perfect Michelin-starred restaurant to pair with your custom-designed luxury road trip, work our magic to secure a table at the most elusive and exclusive restaurants, and handle all reservations and logistics. All you’ll need to do is arrive and dine. With so many great restaurants to choose from, here are the ones to keep on your radar as you begin to plan your luxury California road trip.

North to South, 5 California Michelin-Starred Restaurants Profiled

Harbor House (Mendocino)

Drive past sloping vineyards, apple orchards and sun-dappled redwood trees to arrive at this serene sanctuary set atop a cliff overlooking the mighty Pacific. This historic property dates back to 1916, but thanks to an extensive renovation, it is now the very picture of laid-back luxury. The redwood-clad room’s windows frame postcard-perfect views of the gardens and crashing waves, while a fireplace adds to an already luring mien. Good looks aside, it is the highly original cuisine here that is worth savoring, so revel in the easy pace.

As one of the steadiest and consistent name on the Michelin-starred restaurants in California list, Chef Matthew Kammerer is devout when it comes to hyper-local and foraged ingredients, so much so that the fisherman’s name may casually be dropped into conversation or the apple orchard owner is likely seated next to you. Diners are bound to be smitten from the get-go, thanks to the chef’s compelling creations—replete with purity and grace. (2 Stars)

 

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Lazy Bear (San Francisco)

Head chef David Barzelay found his entre into the world of fine-dining by hosting elaborate dinner parties, and he’s kept that atmosphere through the first and second of Lazy Bear’s Michelin stars. Dining at the restaurant is treated like an event, and their long, communal table and ticketing system will certainly make your meal feel like one. Sit next to new friends at one of the two American elm tables feet away from the open kitchen. Courses and dishes are kept under lock-and-key, decided on before-hand, and consist of expertly executed new American cuisine. The entire experience is designed to transport diners and their tastebuds to a world all of Barzelay’s imagining, and though the menu may change, one thing is certain; you’ll remember your experience at Lazy Bear for a long time to come. (2 Stars)

 

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Californios (San Francisco)

Californios earned it’s two stars in 2017, and as one of the only Michelin starred Mexican restaurant in North America, it deserves special attention by all travelers wishing for a full culinary experience of California. Though originally from Texas, head chef Val M Cantu takes inspiration from the Spanish and Mexican roots of the city and state he now calls home to craft unparalleled cuisine in the Mission District of San Francisco, and an unyielding attention to quality and ingredients elevates his 16-course tasting menu. Using Mexican ingredients and flavors, yet focusing on new combinations and presentations, at Californios Cantu pleasantly surprises all familiar with Mexican fare. (2 Stars)

 

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Aubergine (Carmel-by-the-Sea)

A mainstay on the central Californian coast, the small dining room at the L’Auberge Carmel takes inspiration from the nearby sea. Fresh, local seafood is presented simply and elaborately, representing the perfect marriage of the subtle and robust flavors present in their dishes, and accentuated by deeply thought-out wine pairings. Under Aubergine’s current head-chef Justin Cogley the already exquisite dining experience has consistently elevated their Michelin guide status, and their newly-awarded two stars is well-deserved. (2 Star)

 

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Bell’s (Los Alamos)

This invitingly rustic dining room is nestled within a historic structure—a former bank—with a blue door flanked by potted palms. Inside, the furnishings exude a vintage vibe, as evidenced by weathered tile floors, whitewashed brick walls, and metal signs. An open window offers a peek into the kitchen, buzzing with casually dressed but attentive servers.

After cutting their teeth at top NYC kitchens, Daisy and Greg Ryan set sail for the west coast—settling into the confines of the Santa Ynez Valley. Dubbed as “Franch” (French with Californian accents), their particular skill lies in blending phenomenal product with focused flavors and methods. This is cooking that tastes as good as it looks, shining a spotlight on local purveyors. (1 Star)

 

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2024 Michelin 3-Star Restaurants in California

While 2019 was the first year for a dedicated California guide, the critics from Michelin have been coming to the state to review restaurants in San Francisco and the greater Bay Area as part of the larger United States Guide long before. Five years on, although we’ve seen many changes, there is a clear steadfastness to California culinary. There is a pedigree of incredible 3-star restaurants throughout the state, and any one would make an outstanding part of your trip.

Addison

Chef William Bradley has been the driving force behind Addison since 2006, transforming this Southern California gem into a world-renowned dining destination. His culinary approach blends global influences with a deep appreciation for Californian flavors. A standout dish, Koshihikari rice with sesame seasoning, applewood-smoked sabayon, and Regiis Ova reserve caviar, perfectly exemplifies this fusion. From inventive bites like chicken liver churros to finely crafted dishes like Kumamoto oysters with pickled green strawberry, the menu is a harmonious balance of playful creativity and refined precision.

 

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Atelier Crenn

It wouldn’t be a Michelin guide without a fair showing of French restaurants, the home of fine dining as we know it, and Dominique Crenn has done her heritage proud with one of the best restaurants in the entire United States, tucked unassumingly along the San Francisco Bay. Since opening the doors in 2011, Atelier Crenn has continued to dazzle diners with it’s unique take on cuisine. In lieu of a menu, diners receive an original poem, loosely linked to the natural ingredients that make up the multi-course tasting.

 

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Benu

Artistry is the word on the lips of Benu’s lucky diners, and an impeccable and uncluttered dining room allows full focus to fall on the masterpieces that Chef Corey Lee consistently crafts on any given night in his San Francisco restaurant. Taking from his Korean roots and refining everything from ingredients to process, Lee’s discipline has made Benu a San Francisco mainstay and a 3-star restaurant since 2014. Tasting menus are available, as is a full a la carte menu. The “shark” fin soup, a cruelty free take on the Chinese classic, is a must try. 

 

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The French Laundry

Chef Thomas Keller’s world renowned restaurant is the king amongst kings in the Michelin star-studded Napa Valley. Every element, from the height of the counter to the individually inspected, locally sourced ingredients, has been meticulously prepared to elevate the dining experience to once-in-a-lifetime heights. American-inspired French cuisine is perfected each night in two tasting menus with unique ingredients (vegetarian friendly!), and incredible wines from the region make great pairings for a much-welcome meal after a day at the vineyards.

 

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Quince

Contemporary cuisine presented in one of the Bay Area’s most upscale restaurants put Quince on the map, but it’s the quality and execution of Chef Michael Tusk’s cooking that brought the restaurant its coveted 3-stars. Flavor is the number one factor in Tusk’s Italian-French cooking, and his attention to the intricacies of his dishes and ingredients pays off-tenfold in the final presentation of the meal.

 

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SingleThread

The newest addition to the 3-star club, SingleThread burst onto the scene in December 2016 and has been the talk of the region ever since. Trained for years in Japan, Chef Kyle Connaughton has perfected traditional and inspired Japanese dishes cooked in Japanese earthenware (donabe). Extending past sushi and going above and beyond his peers, Connaughton has created one of the finest Japanese dining experiences in the country. What elevates SingleThread to 3-star heights is their impeccable service standards. The kitchen and waitstaff have adopted neighboring Silicon Valley technologies to increase communication and efficiency without losing a personal touch, and your meal will certainly become the benchmark of service all future meals will be compared to.

 

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Full List of  California’s Michelin Starred Restaurants 2024

Three Michelin Stars in California 2024

Addison (Sam Diego)

Atelier Crenn (Bay Area & Wine Country)

Benu (Bay Area & Wine Country)

The French Laundry (Bay Area & Wine Country)

Quince (Bay Area & Wine Country)

SingleThread (Bay Area & Wine Country)

Two Michelin Stars in California 2024

Acquerello (Bay Area & Wine Country)

Aubergine (Carmel-by-the-Sea)

Birdsong (Bay Area & Wine Country)

Californios (Bay Area & Wine Country)

Commis (Bay Area & Wine Country)

Harbor House (Mendocino)

Hayato (Los Angeles)

Lazy Bear (Bay Area & Wine Country)

Mélisse (Santa Monica)

Providence (Los Angeles)

Saison (Bay Area & Wine Country)

Sons & Daughter (Bay Area & Wine Country)

Vespertine (Los Angeles)

New California Michelin Two Star Restaurants in 2024:

Sons & Daughter (Bay Area & Wine Country)

Vespertine (Los Angeles)

Mélisse (Santa Monica)

Providence (Los Angeles)

One Michelin Star in California 2024

715 (Los Angeles)

Angler (Bay Area & Wine Country)

Aphotic (Bay Area & Wine Country)

Auberge du Soleil (Bay Area & Wine Country)

Auro (Calistoga)

Bell’s (Los Alamos)

Camphor (Los Angeles)

Caruso’s (Montecito)

Chez Noir (Carmel-by-the-Sea)

Chez TJ (Bay Area & Wine Country)

Citrin (Santa Monica)

Cyrus (Geyserville)

Gucci Osteria de Massimo Bottura (Beverly Hills)

Gwen (Los Angeles)

Hana re (Los Angeles)

Heritage (Long Beach)

Hilda and Jesse (San Francisco)

Holbox (Los Angeles)

Jeune et Jolie (Carlsbad)

Kali (Los Angeles)

Kato (Los Angeles)

Kenzo (Bay Area & Wine Country)

Kiln (Bay Area & Wine Country)

Kin Khao (Bay Area & Wine Country)

Knife Pleat (Costa Mesa)

Le Comptoir at Bar Creen (Bay Area & Wine Country)

Localis (Sacramento)

Madcap (Bay Area & Wine Country)

Meteora (Los Angeles)

Mister Jiu’s (Bay Area & Wine Country)

Morihiro (Los Angeles)

n/naka (Los Angeles)

Nari (Bay Area & Wine Country)

Niku Steakhouse (Bay Area & Wine Country)

Nisei (Bay Area & Wine Country)

Nozawa Bar (Beverly Hills)

O’ by Claude Le Tohic (Bay Area & Wine Country)

Orsa & Winston (Los Angeles) 

Osito (Bay Area & Wine Country)

Osteria Mozza (Los Angeles)

Pasta | Bar (Encino)

Plumed Horse (Bay Area & Wine Country)

Press (Sant Helena)

Protégé (Bay Area & Wine Country)

R|O-Rebel Omakase (Laguna Beach)

San Ho Won (Bay Area & Wine Country)

Selby’s (Atherton)

Shibumi (Los Angeles)

Shin Sushi (Los Angeles)

Six Test Kitchen (Paso Robles)

Soichi (San Diego)

Sorrel (Bay Area & Wine Country)

Ssal (Bay Area & Wine Country)

State Bird Provisions (Bay Area & Wine Country)

Sushi Bird Provisions (Bay Area & Wine Country)

Sushi Ginza Onodera (West Hollywood)

Sushi Inaba (Torrance)

Sushi Kaneyoshi (Los Angeles)

The Kitchen (Sacramento)

The Progress (Bay Area & Wine Country)

The Restaurant at JUSTIN (Paso Robles)

The Shota (San Francisco)

Taco María (Los Angeles)

The Village Pub (Bay Area & Wine Country)

Uka (Los Angeles)

Valle (Oceanside)

Wakuriya (Bay Area & Wine Country)

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Tutka Bay Lodge, Alaska

Tutka Bay Lodge, a remote retreat across Kachemak Bay from downtown Homer, is a luxurious experience with attention to the bounty of Alaska’s seas, shorelines, and mountainsides. Whether out in Tutka Bay in a sea kayak, exploring with a pair of binoculars, or tidepooling; this is a place to slow down and soak in the glory of nature.

The lodge is operated by renowned chef Kirstin Dixon and her family, which provides unique opportunities to explore Alaska’s culinary landscape. Guests have the chance to  learn about the meats, seafood, and agricultural bounty at each meal; and take an opportunity to engage directly with all of the above at a daily “cooking school” hosted by Dixon.  There’s truly no other place on the Kenai Peninsula that marries the traditional foods of Alaska with the wilderness atmosphere in which Tutka Bay resides.

Willows Inn, Washington

Just a seven-minute ferry ride from mainland Washington brings you to a magical stretch of green in the Salish Sea called Lummi Island. On its western coast, you’ll find the historic The Willows Inn,  home to one of the country’s most innovative, yet laid back culinary movements. 

The charming 100-year-old property is a lovely place to rest your head, but a seat at Blaine Wetzel’s table is the fulcrum of any trip to Lummi. The James Beard Award Winning Chef spent his formative years at Copenhagen’s Noma, studying under Rene Rezipi before taking over the Inn at age 25.  Everything on the nightly tasting menu is locally foraged, grown or caught with the grand majority sourced from the nine-square-mile island.

Los Poblanos, New Mexico

Set among 25 acres of lavender fields, enormous cottonwood trees and lush formal gardens, Los Poblanos is an idyllic organic farm and inn situated on the edge of Albuquerque, New Mexico. The original adobe ranch, designed in the 1930s by acclaimed Santa Fe architect John Gaw Meem, is also still very much a working organic farm, nowadays mostly focusing on lavender production.

The overused phrases ‘locally sourced’ and ‘farm-to-table’ take on a whole new meaning at Los Poblanos. Campo, the historic inn’s onsite restaurant, offers a constantly changing menu informed by the farm’s daily harvest and what is not home-grown is carefully sourced from various nearby farms and ranches along the Rio Grande Valley.

Blackberry Farm, Tennessee

Situated on a pastoral 4,200-acre estate in the Great Smoky Mountains, Blackberry Farm is one of America’s most celebrated intimate luxury hotels. In addition to 68 rooms and private residences, the estate offers a broad selection of onsite adventures, ranging from active to restorative, to allow guests to escape the everyday frenzy and slip into “a Blackberry state of mind.” 

Blackberry Farm’s renowned “Foothills Cuisine” wanders the line between refined and rugged, centered around ingredients from the on-site farm and the Smoky Mountain region at large. The team features a rare collection of artisans including a master gardener, cheesemaker, forager, butcher, preservationist and sommelier, working together with the chef in the Blackberry Farm tradition.

The Little Nell, Colorado

The Little Nell sits at the bottom of Aspen’s Ajax Mountain in Colorado and is the only ski-in ski-out hotel in town. The ninety-two stylish guest rooms and suites form a horseshoe around the central pool area and the mountain’s lower slopes are within touching distance. While no luxury has been spared in your physical surroundings, it is the stellar quality of the staff that truly sets The Little Nell apart. Whether you walk through the front door at The Little Nell wearing a tuxedo or bike shorts, you’ll be made to feel like they opened just for you.

The Little Nell’s fine dining restaurant,  Element 47, will fuel your Aspen adventures with cuisine emphasizing local wagyu beef, house-made pastas and seasonal produce. And for the liveliest apres-ski in town, the Ajax Tavern is the place to be.

Zero George, South Carolina

In a town that can be a little heavy on ‘period recreations’, Charleston’s Zero George is a stylish boutique hotel that perfectly blends contemporary luxury with its more traditional southern surroundings. The impression of staying in a private home is enhanced by the cosy sitting room, open plan kitchen, and intimate bar that all occupy the ground floor of the old brick Carriage House, built in 1805. 

Foodies will be right at home at Zero George. The hotel’s Zero Cafe and Bar more than holds its own in the food mecca of Charleston, South Carolina serving delicious small plates prepared with locally grown, seasonal ingredients. They also make a mean cocktail and have a great selection of small production wines.

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How have you seen the restaurant scene and the approach to Southern food change over the past decade?

Ten years ago chefs still felt they had to legitimize Southern food. Everyone was obsessed with cooking a hog. Well, anyone can cook a pig. This younger generation is approaching food with an academic interest. Honesty is becoming a greater part of food in the South as chef’s embrace their family’s immigrant roots and explore how that plays into the landscape. Frankly, it took guys like Aaron Franklin, Sam Jones and Rodney Scott to show people that if you cook the food you remember—your family’s food—that is what touches people most deeply. Today, being an excellent cook means coming to a deep understanding of the story you are trying to tell through your food.

Tim Hontzas (more on him below) worked for me and he aspired to be a fine dining chef. I remember talking to him about his family’s Greek history and thinking he should do something with that. He’s now opened a meat-n-three where he cooks his family’s food with ingredients that are indigenous to the South. Restaurants like his exemplify the current state of Southern food. It’s exciting.

Is fine dining still relevant in the South?

I don’t think people are over fine dining but they are over the arduous 16-course tasting menu. But places like Kindred, a white linen, full-service restaurant in Davidson, NC (see below) does not feel stuffy. Folks aren’t impressed with an $8 million dining room or crazy technology like a wine list on an iPad. They’re impressed by quality ingredients and a meal that tells a narrative.

What artisans are you most excited about right now?

We went through an artisanal explosion 10 years ago and the ones who survived are spectacular and truly doing something unique. A day doesn’t pass in the South that a chef doesn’t praise Glenn Roberts, founder of Anson Mills. Allan Benton came from nothing and his fascination with his ham made him a star in the food world. Right now I’m seeing a big trend in craft distilling. Wonder Bird Spirits in Oxford is so dedicated to making an outstanding craft product, with beautiful package and a great narrative. Gin is their core product and they only use botanicals within a one to two-mile radius. And there are a number of people making boutique kitchen knives. I just ordered some from Clay Beckwith, who is the son of a well-known Mississippi sculptor.

Your Big Bad Breakfast concept has taken off throughout the South. What’s the secret?

I always dreamed of having a breakfast place. Growing up, breakfast was such an important part of the day. I remember before my dad and I would go duck hunting he’d have cooked a pot of white beans all night long and he’d put them on white bread with Worcestershire sauce and fold it in half topped with bits of broken ham and stuff it in my mouth. My grandparents had a general store and during the week my grandma would make griddle sausage and biscuits and serve it to the guys who came by to read their newspapers by the wood stove. We’re told breakfast is the most important meal yet it’s been dished off to commercial restaurants like Waffle House, Cracker Barrel and IHOP. I applied the same principles and philosophies of my other places to Big Bad Breakfast. It’s a chef-driven menu. I recently had my friend, chef Mike Solomonov, from Zahav in Philadelphia visit. We sat down before the LSU game and ate braised lamb neck on grits and pancakes. He kept asking, why is this pancake so good?

What are your essential food experiences right now in every state in the South?

ALABAMA

Johnny’s Restaurant, Homewood

James Beard Award nominee Tim Hontzas jokingly calls his restaurant a Greek and Three, a nod to that fact that he draws on his Greek heritage to reinvent classic Southern meat-n-three dishes here.

Johnny’s in Homewood

ARKANSAS

Onyx Coffee Lab, Bentonville
Bentonville is a bizarre town where you feel there are more Walmart employees than locals. This cool, design-driven coffee shop is set in the middle of downtown and does coffee right.

The Hive at 21C Museum Hotel, Bentonville
Tucked away in this little town is chef Matthew McClure, who in my opinion, is one of the best chefs in the South.

The Hive in Bentonville (Credit: 21C Museum Hotels)

FLORIDA

Joe Patti’s Seafood, Pensacola
Every time I go down to the Panhandle I have to stop here. It’s nothing but seafood and accoutrements. It’s like the Walmart of seafood. I could have easily spent $1,000 my first visit and spent the rest of the afternoon cooking.

GEORGIA

Chai Pani Decatur, Decatur
James Beard Award nominee Meherwan Irani took a risk opening his Indian street food-style restaurant but it’s been insanely successful.

Ticonderago Club, Atlanta
This is where to go for one of the most exciting cocktail scenes in town.

(Credit: Ticonderoga Club)

LOUSIANA

Tastee Restaurant, New Orleans
Located in a strip mall near the last exit in West New Orleans before you get on the highway, this is one of the last chain doughnut shops from the 70s. The branding remains the same as does the doughnut recipe, but they’ve expanded to po’ boys, sliders, gumbo, jambalaya and smothered turkey necks and rice. The place is always packed and the food is on point.

MISSISSIPPI

Aplós, Jackson
You can dine-in or take-out at this affordable, fast-casual, elevated Greek spot set in a high-end shopping development.

Bully’s Soulfood Restaurant, Jackson
This place is just spectacular and soulful. Owner Tyrone Bully built it by hand and he puts just as much care into each and every dish he cooks.

NORTH CAROLINA

Kindred, Davidson
I just adore husband-and-wife owners Katy and Joe Kindred. Their restaurant celebrates community and challenges palettes with dishes like squid ink conchiglie with sea urchin butter.

Hello, Sailor, Cornelius
The Kindred’s follow up on Lake Cornelius has an updated camp fish menu and retro feel you can’t not love.

The bar at Kindred (Credit: Elizabeth Cecil)

SOUTH CAROLINA

High Wire Distilling, Charleston
I’m such a huge fan of this distillery. Everything owner Scott Blackwell and his wife Ann Marshall do is just so thoughtful and cool. Their sorghum whiskey shouldn’t be missed.

TENNESSEE

Miel, Nashville
This is a tiny, hidden gem of a French-inspired restaurant that continues to do insanely delicious food every night. Miel has one of the loveliest patios in the city. You can sit out there by the firepit and have drinks or eat in a separate private dining room.

TEXAS

Vera Cruz All Natural, Austin

They have the best tacos. It’s a must-stop every time I’m in Austin.

VIRGINIA

Red Truck Rural Bakery, Warrentown and Marshall
Former Washington Post art director, Brian Noyes, opened this bakery in a renovated 1920s gas station. It’s so tidy and cool—as if designer Billy Reid dreamed it up. When the economy crashed in 2015, he wrote president Obama saying he’d continue to dump his savings into his dream, knowing Obama would lead us through the tough times. The following year, on Pi Day, Obama shared the letter on a post on the White House Facebook page along with a photo of him eating a slice of Brian’s signature half sweet potato, half pecan pie. His business has been booming ever since.

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