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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Plate-by-plate of chef Eric Bosts’s pre-fixe menu ($120) at Michelin-starred Jeune et Jolie in Carlsbad, California, on Friday, May 15, 2026.
OYSTER on the half shell ($30) | Sea cow (WA), Shigoku (WA), Pacific gold reserve (CA).
SAZERAC | Brown butter rye, banana, mavin, toasted caraway ($20).
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Plate-by-plate of chef Roberto Alcocer’s tasting menu ($220) at Michelin-starred Valle in Oceanside, California, on Saturday, April 18, 2026.
To start, botanas on the patio overlooking the Oceanside Pier. Dreamiest setting.
Agua Fresca | Tomatillo, hoja santa, epazote infusion.
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