Fresh additions to California’s culinary scene.
TERRINE | LOS ANGELES Chef Kris Morningstar has joined forces with restaurateur Stephane Bombet and wine director François Renaud at Terrine, a neighborhood brasserie turning out SoCal takes on French and Italian classics, such as squid ink tagliatelle and boudin blanc. Here, Morningstar’s knack for crafting inventive charcuterie platters is also on display, with house-cured meats, pâtés and the restaurant’s namesake terrines in abundant supply. 8265 Beverly Blvd., L.A., 323-746-5130; terrinela.com.
LOVE & SALT | MANHATTAN BEACH This 100-seat South Bay eatery adds its own twist to traditional Italian fare, from its kale-and-olives rendition of a chopped salad to wood-fired pizza topped with a duck egg. For the best seat in the house, snag a spot at the chef’s table with a view of the open kitchen. 317 Manhattan Beach Blvd., M.B., 310-545-5252; loveandsaltla.com.
MOURAD | SAN FRANCISCO At the newest addition to S.F.’s Financial District, chef Mourad Lahlou (owner of the Michelin-starred Aziza) pays homage to his Moroccan roots using seasonal California ingredients. Think: snapper served with beans, chicory, kale and saffron, and octopus with chickpeas, citrus, olives and merguez, paired with offerings from the robust wine and cocktail programs. 140 New Montgomery St., S.F., 415-660-2500; mouradsf.com.
CADET | SANTA MONICA Formerly one half of the duo behind West Hollywood’s The Hart and the Hunter, chef Kris Tominaga has landed in the kitchen of newcomer Cadet. Rustic flavors are the heart and soul of this neighborhood go-to, as evidenced by Tominaga’s version of rich raclettes and a memorable mushroom-laden pain perdu. 2518 Wilshire Blvd., S.M., 310-828-3300; cadetsm.com.
SEED + SALT | SAN FRANCISCO Plant-based dining steps into the spotlight with Seed + Salt, a cafe and takeout destination in the Marina District. Forget cane sugars, trans fats, gluten, MSG and GMOs—this restaurant is all about tasty, clean eating. Don’t miss the house-made nut milk cheeses, sauces, pickles and preserves. 2240 Chestnut St., S.F., 415-872-9173; seedandsalt.com.
Written and edited by Lesley McKenzie.