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Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on a gorgeous, heated patio before moving to a stylish counter wrapped around Chef Eric Bost and his kinetic team. Ambitious and complex, the cooking features prime ingredients like Japanese kinmedai and wagyu, Maine lobster and scallops, and California abalone. Midway through, hope for a thrilling orgeat ice cream topped with celery root bushi and Ossetra caviar. The experience ends with a myriad of desserts like sake-infused rice pudding with passionfruit granita

Flaunting a nouvelle-French sensibility, this appealing restaurant from Chef Eric Bost is dressed in shades of rose and flooded with natural light. The food turned out by the wide-open kitchen is top-notch, showcasing excellent ingredients handled with precision. Most diners opt for the perfectly pitched prix fixe, though à la carte offers many of the same dishes for those looking for a quick snack at the bar. Start with grilled leeks and buttermilk finished with fragrant black truffles before moving into heartier territory like roasted duck with parsnips. Milk bread is a must. An excellent co

This industrial Indonesian eatery is every bit as easy-breezy as its Oceanside hometown—imagine cheeky murals, dim lighting and a roll-up garage door entrance. But lest you consider it a divey drinking hole, be advised you’ll find some serious cooking here. Excellent nasi goreng combines fried rice with shrimp, pork belly, chicken and the yolk of a sunny egg, while charred eggplant with smoked tomato sambal and crispy fried shallots is a textural (and flavor-forward) delight.All that spice is sure to put you in the mood for a drink, and their creative cocktails deliver, with unique low-ABV bev

24 Suns from Chef/owner duo Nic Webber and Jacob Jordan retains the nimble mindset of its pop-up roots with an ever-evolving rotation of dishes and ingredients that are driven entirely by the season. Set in a former dive bar that has been transformed into a comfortable space with tables, booths, and bar seating, this spot filters fine dining through a casual lens. The menu is split between snacks and dumplings, chef's selections, and shareable plates for the table, while the wine list features a nice mix of by the glass and bottle, as well as sake. This is the sort of place to order without li

What happens when a fine dining chef leaves the white tablecloths behind? Enter Tanner's Prime Burgers, from Chef Brandon Rodgers. As expected, this place is all about the hallowed beef; single-source USDA prime, to be exact. Naturally, burgers are the go-to order, available in single or double sizes with toppings like American cheese, bacon, caramelized onions, and more in a brioche bun. Of course, fries are the perfect sidekick, and theirs are fried in beef tallow and double cooked for a perfectly crisp exterior. Still hungry? Order their vanilla tallow ice cream sandwich crafted from two ch

Located in a midcentury Quonset hut enlivened with eclectic outdoorsy decorations, this rough-and-tumble counterpart to more glamorous nearby Jeune et Jolie has plenty of fun with its theme, down to the teepee on the patio. The centerpiece is a custom-built 12-foot wood-burning hearth, which lends an appropriate note of smoke to many of the kitchen’s offerings, from vegetables like crispy roasted broccoli with a tangy chermoula sauce, or grilled octopus with Jimmy Nardello peppers. Meatier options like slow-cooked brisket or a hefty tomahawk steak for two will sate even the burliest appetites.