Plate-by-plate of chefs Niki Nakayama and Carole Iida-Nakayama’s tasting menu ($395) at Michelin-starred n/naka on Friday, July 2, 2026. [Previously: Modern Kaiseki (2015).]
Zen views in West L.A.
Guava welcome sipper.
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Plate-by-plate of chef William Bradley’s tasting menu ($395) at three-Michelin-starred Addison in Carmel Valley, California, on Saturday, May 30, 2026.
Coordinated Krug.
TEPACHE | Fermented Flavors of Mexico.
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Let me tell you about the torrija ($28), or Spanish French toast, served at Atelier Manna in Encinitas, California.
Chef Andrew Bachelier’s standout dish starts with an entire third of a sourdough loaf that’s locally sourced from Prager Brothers. It’s steamed until pliable, saturated with sweetened custard, soaked overnight, and baked to order. The result is a study in complementary contrasts: a sturdy, caramelized crust gives way to tender insides sopping just-so.
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