Had dinner at Lilo in Carlsbad for our 25th wedding anniversary.
Arriving for the earlier seating, just outside the entryway.
Inside the entryway is this lovely courtyard, where we take a couple of courses.
First bites: petite scallop with fermented raspberry and green shiso, and a big eye tuna and
wagyu beef croustade with radish, ginger, and meyer lemon.
More bites: black truffle sable with goat cheese in a chicken skin, gougere pastry with
comte mornay, barrel-aged maple syrup and Iberico lardo.
Here we are with our appetizers. The drink is a green tomato water with terragon
and camamile, that is quite addicting.
The layout reminds us of Trust, around a U-shaped bar. However, most of the cooking happens in
the background, and the plating happens on the table we can see best.
First starter: rock crab with sugar snap peas, finger lime, jicama, almond milk, and bergamot.
Second starter: scallop with white asparagus, celtuce, toasted pine nut, green garlic,
and anise sabayon.
Final starter: grilled abalone brushed with fermented pepper and guanciale, plus tempura
of brassicas, in a broth of roasted chicken and bone marrow.
Sort of a palate cleanser?: orgeat ice cream topped with N26 Kaluga caviar. The sprinkles around
are smoked and age-dried celery root that is grated over the top for amazing umami.
First main: rock crab, buttermilk koji, smoked tomato, ogo, and shiso.
Final main: A5 Miyazaki Wagyu ribeye with raddichio, braised kelp, dashi vinegar.
First dessert: coconut chips over passion fruit.
Second dessert: Pain perdu, cocoa nib, toffee, golden sesame, warm bourbon sabayon, and
roasted vanilla oil.
Some small bites: stroopwaffle with burnt orange and tonka bean, cherry blossom fudge,
and mochi with Buddha's hand and finger lime.
