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Michelin, the French restaurant guide company that also makes tires, has not rated California restaurants as the pandemic has shut down businesses across the state. They’ve picked up some accolades in recent weeks, most recently honoring three East Bay spots as “new discoveries” to seek out. On Wednesday, the company announced that the remaining restaurants in the Bay Area will be honored with its “Bib Gourmand” distinction, which is reserved for places offering “exceptionally good food at moderate prices”.
The list announced on Wednesday is just a taste though: when the guide announces their coveted star rating on September 28, we’ll see the full list of local bibs. Then, and only then, will we know whether the beloved East Bay winners of The Last Guide – places like Millennium and Ippuku – have retained their Michelin position.
Those who have followed regional Michelin news have probably guessed three of East Bay’s newest bibs: Horn Barbecue in Oakland and San Leandro’s Vietnamese / California restaurant Top Hatters got Michelin nods in August, which in fact safe bets for this affordable honor.
Joining Horn on the list in Oakland is the modern FOB Kitchen restaurant in Fillipino, the waiting Mexican spot Taqueria El Paisa @ .com (that’s her name, although to many that sounds like a typo) and the Tacos Oscar shipping container tacos.
Other East Bay Bibs include Hayward’s Los Carnalitos food truck, family-run Chinese restaurant El Cerrito New Dumplings, Livermore Range Life bar, and Alameda barbecue-waiting Spinning Bones.
To be considered for a Bib Gourmand, a restaurant must offer “a three-course meal with starter, main course and dessert” for less than $ 40 per person. And, of course, the food has to be delicious. Below you’ll find the full list of the latest East Bay Bib Gourmands, along with Michelin review ratings. (And here’s the full list of new Bibs across California.) We’ll see you back here on September 28, when Michelin announces its California All-Star selections, as well as its full list of 147 Bib Gourmands for restaurants. across the state. Will East Bay keep its Michelin-starred restaurant, James Syhabout’s two-star restaurant in Oakland, Clerk? We will see!
FOB Cuisine (Oakland): This popular Filipino restaurant started out as a pop-up. The menu is packed with keepers, but keep your options open for mouth-watering specialties, such as sweet and sour sinigang with pork, eggplant and daikon or Janice’s ribs.
Horn barbecue (Oakland): Get to this local sensation from pitmaster Matt Horn early because there is bound to be a wait. It’s well worth your time though, as the chef’s inspired “West Coast BBQ” is nothing short of rich, delicious and decadent.
Los Carnalitos (Hayward): The two brothers behind this operation, which started out as a very popular food truck, present specialties such as huaraches and quesadilla de Eightlacoche that rarely appear on other menus in the city. The quesadillas here are made from homemade tortillas, so try the one filled with squash blossom, queso fresco, and tomatillo salsa.
New meatballs (El Cerrito): It’s all in the name in this lively and happy place where dumplings are the star of the show. Watch them prepare in the open kitchen, then consult the board for the menu items on offer.
Lifespan (Livermore): Enjoy enticing bites like fig toast with a drizzle of olive oil and salt, or yellow squash and delicately fried green tomatoes on toasted pumpkin seeds and basil aioli.
Rotating bone (Alameda): On picturesque Alameda Island comes this laid back concept from restaurateurs Mike Yakura and Danny Sterling. Posing like a Californian rotisserie, the menu is also peppered with Hawaiian and Japanese accents.
Taquería El Paisa (Oakland): This Oakland institution is widely hailed as the temple of tacos. Meat is featured here and offal, including tripe and cabeza, are particularly noteworthy.
Oscar Tacos (Oakland): The menu is scribbled in chalk, and while it’s simple – tacos and tostadas – it changes often. Meat, such as braised pork shoulder topped with an avo-tomatillo and chicharrónes salsa, is a staple; but nifty vegan versions, like charred broccoli with soy and cashew cheese, give animal protein a run for its money.
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. Chef Vu runs the kitchen, and his skillful contemporary combination of Vietnamese and California flavors is mouth-watering.
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