2023 Michelin Guide: 27 NorCal Restaurants Added In 2023

BAY AREA, CA — Over the last year, Michelin added a total of 27 NorCal restaurants to its famed Guide, which aims to catalog restaurant experiences that are worth a drive.

Michelin's top honors are bestowed through its star system. This year, the guide added four One-Star restaurants in NorCal: Auro in Napa Valley Wine Country, Aphotic in San Francisco, Chez Noir jn Carmel-by-the-Sea and Nari in San Francisco.

Aphotic was also honored this year by the guide with a Green Star for its sustainability practices.

Four NorCal eateries — Bansang in San Francisco, Bombera in Oakland, Snail Bar in Oakland, and Maligne in Monterey— received Bib Gourmand picks from Michelin this year. The recognition is given to restaurants that serve great food at affordable prices.

Last but not least, 18 other NorCal restaurants were added to the guide, though without any special honors from Michelin.

Check out the complete list of Northern California restaurants added to the Michelin Guide in 2023 below, with excerpts from the guide:

New One-Star Rated Restaurants

Auro (Napa Valley Wine Country)
Cuisine: Contemporary
"Soak up the bucolic splendor of Napa’s northern reaches at the Four Seasons resort, the ideal setting for this au courant embodiment of classic Wine Country fine dining. Thanks to skills honed in some of the Bay Area’s most notable kitchens, Chef Rogelio Garcia displays a distinctly Californian perspective, using precise technique in order to highlight exceptional ingredients—most of which are sourced locally, including from on-site gardens. Whether it’s a lively crudo of dry-aged kampachi with golden kiwi aguachile, or an earthy, ultra-silky sunchoke velouté with jamon de Bellota and Périgord truffle, each dish is finely tuned and harmonious. Add in warm hospitality, and here is a meal that strikes a golden balance between modern tastes and old-school luxury."

Aphotic (San Francisco)
Cuisine: Seafood
"Aptly named after the ocean's sunless depths, this vast, tenebrous space is leagues away from the mundane, offering a rarified pescatarian tasting menu that abounds with personality. Chef Peter Hemsley takes full advantage of California's coastal bounty, sourcing exceptional seafood from small sustainable purveyors and utilizing techniques like dry aging and fermentation to maximum effect. The kitchen’s creativity is displayed in dishes like thinly shaved Monterey abalone with swordfish “bacon” and citrusy dashi broth, as well as a warm bread course paired with a curry-scented hollandaise loaded with sweet Dungeness crab. Even desserts make judicious use of the fruits of the sea, as in a subtly briny oyster ice cream accented with herbaceous vermouth."

Chez Noir (Carmel-by-the-Sea)
Cuisine: Contemporary
"If Chef Jonny and his wife, Monique Black (who oversees the service team) make you feel as if you're being invited into their own home, well, that's because the second floor of this Craftsman-style residence is their home. The two have an abundance of fine dining bona fides, but here they aim for a more approachable feel. The cooking draws upon French bistro fare and showcases the bounty of the California coast, with seafood, like spot-on sea bass and swoon-worthy abalone, making a big impression. If selecting from the many delectable dishes proves too difficult, opt for a set menu offering a tour of the greatest hits. Just don't skip the ethereal vanilla-scented canelés with an ideal balance of crisp caramelized exterior and creamy, custardy interior."

Nari (San Francisco)
Cuisine: Thai
"This sleek retreat located within Hotel Kabuki delivers a one-two punch with a dramatic setting and accomplished cooking. Chef Pim Techamuanvivit’s personality and laser-focused palate come through in dishes that utilize fantastic Californian ingredients through a distinct, contemporary Thai lens. Dishes are family style, albeit with a touch of refinement. Intensely aromatic curries achieve a marvelous complexity, as in a brick red bumbai curry with crispy fried eggplant, served with an ethereally flaky roti bread. Crispy shallots and peanuts are a clever addition to bright citrus in yum sum-o. Grilled Monterey squid in a chili-lime dressing is plated with impossibly tender, sticky-sweet pork jowl in a dish so satisfying you'll be scraping every last kernel of sticky rice."

New Bib Gourmand Picks

Maligne (Monterey)
Cuisine: Californian
"The name means 'clever' or 'cunning,' but you don’t have to be a particularly sharp tool to appreciate the ample charms of this hip, easygoing Seaside gem. The staff is effortlessly hospitable, and the breezy space has a chic loft aesthetic, but it’s the cooking that really makes this place a coup de coeur. The menu draws on Italian-American and French classics (think chicken parm and asparagus with hollandaise), but the feel is thoroughly Californian, with a light, contemporary touch and spectacular local ingredients that make even all-too familiar dishes like Caesar salad memorable—a testament to Chef Klaus Georis’s extensive experience in fine dining. To drive home the point, finish with a spot-on tarte tatin, served warm with softly whipped cream."

Bansang (San Francisco)
Cuisine: Korean
"The name references the traditional style of serving a communal Korean meal, which dates back centuries to the Joseon royal court, but there's nothing remotely old-fashioned or stuffy about a meal here. The cooking is an unapologetically contemporary take on Korean cuisine, readily incorporating ingredients like parmesan cheese and chorizo into the likes of kimchi fried rice or crispy rice cakes, fitting together seamlessly beside more classic offerings like mulhwe, a dish of raw seafood with a chilled fermented chili broth. Appropriately, the tapas-style menu is geared toward shared plates, though a starter of sweet-tangy soy lime glazed fried chicken, boasting a craggy, ultra-crunchy exterior and juicy, tender meat, is so good you'll want to discard any idea of sharing."

Bombera (Oakland)
Cuisine: Mexican
"Fire provides the central motif for this boisterous community staple, from the venue itself (a former fire station) to the name (Spanish for fire woman), all the way to a crackling wood-fired oven that not only animates the kitchen, but also provides ash used to nixtamalize corn for house-made masa. All of this seems perfectly fitting for Chef Dominica Rice-Cisneros, whose passion has helped to shape Oakland's current Mexican restaurant scene, combining a locavore pedigree and fine dining chops with a respect for the generational knowledge of heritage cooking. The single best illustration might be a dish of beautifully rendered duck leg confit, paired with a delightfully complex, nutty mole verde, just-right black beans and handmade blue corn tortillas."

Snail Bar (Oakland)
Cuisine: Contemporary
"Although it would be easy to dismiss this perpetually buzzy spot as just another cooler-than-thou hipster haunt for natural wine, here you'll find some of Oakland's most exciting and well-crafted cooking. Chef Andres Giraldo Florez has worked in some of the world’s loftiest kitchens, and although the vibe here is unfussy, his fine dining chops are evident in every precise, flavorful dish. The concise menu changes frequently, but the namesake gastropod is always on offer, served in-shell, bathed in redolent garlic confit and cashew miso butter, topped with a coin of tangy kumquat. There might not be typical main courses, but guests will have no difficulty filling up on the array of creative small plates, from raw bar offerings to impeccable crudités."

New Green Stars

Aphotic (San Francisco)

Cuisine: Seafood

"Aptly named after the ocean's sunless depths, this vast, tenebrous space is leagues away from the mundane, offering a rarified pescatarian tasting menu that abounds with personality. Chef Peter Hemsley takes full advantage of California's coastal bounty, sourcing exceptional seafood from small sustainable purveyors and utilizing techniques like dry aging and fermentation to maximum effect. The kitchen’s creativity is displayed in dishes like thinly shaved Monterey abalone with swordfish 'bacon' and citrusy dashi broth, as well as a warm bread course paired with a curry-scented hollandaise loaded with sweet Dungeness crab. Even desserts make judicious use of the fruits of the sea, as in a subtly briny oyster ice cream accented with herbaceous vermouth."

Pomet (Oakland)
Cuisine: Californian
"The phrase 'farm-to-table' is by now undoubtedly well-worn, but here the cliché takes on a literal dimension. Proprietor Aomboon Deasy is also a farmer, best known as the owner of K&J Orchards, a longtime darling of Bay Area farmers' markets thanks to its top-notch tree fruit. She tapped Chef Alan Hsu to lead the kitchen, and his menu is unsurprisingly ingredient-driven, proudly proclaiming the myriad local farms that supply it (in addition to Deasy's own). Whether it’s oysters with Niitaka pear and cider mignonette, or pasta filled with a puree of 'ugly mushrooms' and sauced with a celery root miso butter, simplicity is a virtue when ingredients are this good. Case in point: the meal ends with a complimentary slice of whatever seasonal fruit is currently at its peak."

Other New Additions

Dalida (San Francisco)
Cuisine: Mediterranean

"The lush seclusion of the Presidio seems at first an unlikely locale for a restaurant hotspot, but once the charisma and talent of married couple and co-chefs Laura and Sayat Ozyilmaz are factored in, the popularity here is a foregone conclusion.

"The menu is broadly Eastern Mediterranean, drawing inspiration from the melting pot of Istanbul, with a bounty of dishes—from flaky, cheesy borek to juicy short rib kebabs with sweetbreads—that are well-suited to sharing with a group.

"Whatever else you opt for, consider it all but mandatory to start your meal with “breaking bread,” an assortment of spreads, olives, and pickles, served with superlatively pillowy, toasty pita that is rolled and hearth-baked to order—you’re unlikely to find better in the Bay Area."

Kiln (San Francisco)
Cuisine: Contemporary
"Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations.

"The tasting menu (either full experience of some twenty courses, or an abbreviated bar tasting) leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations.

"Opening snacks like a crispy curlicue of puffed beef tendon and sweet potato starch with onion vinegar capture this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent."

Movida (San Francisco)

Cuisine: Mexican

"Just steps away from Oracle Park, this swanky restaurant-meets-lounge, complete with elevated DJ booth, is unique in more ways than one. Beyond the stylish space and earnest hospitality, the special draw here is a small menu that cleverly combines Mexican and Persian cuisines with surprisingly compelling results.

"Try halibut in a jade-green aguachile that combines tomatillo and green plum, offering a vivid, nuanced flavor; singular 'tostadas' made with a crispy base of golden brown tahdig, topped with luscious beef birria accented with sumac; or a fried poblano filled with a savory mixture of rice, spiced lamb and queso Oaxaca. Drinks boast unusual savory combinations like mezcal with carrot juice and chiles, making for excellent accompaniments."

Lion Dance Cafe (Oakland)
Cuisine: Singaporean
"Billing itself as 'authentic, not traditional,' the plant-based cooking deploys bold flavors rooted in Chef Chia's Teochow Chinese-Singaporean heritage in a small menu of unique dishes boasting seasonal ingredients. One of the marquee dishes is the laksa, featuring slippery rice noodles in a riotously aromatic, complex coconut broth with rotating garnishes that might include smoky sambal made from urfa peppers and a chili crunch made with nutty pepitas; the crusty sesame-studded sourdough shaobing is also a signature."

Parche (Oakland)
Cuisine: Colombian
"Alongside an assortment of ceviches and empanadas, the menu proudly announces its Colombian bona fides with dishes like patacones (smashed fried plantains) and arepas, but isn’t shy about departing from tradition. The cooking embraces the country’s multicultural influences, including African and Lebanese, spotted in items like a labneh dipping sauce served with cheese-filled yuca buñuelos, or a leche de tigre with tahini."

Pomet (Oakland)
Cuisine: Californian
"Proprietor Aomboon Deasy is also a farmer, best known as the owner of K&J Orchards. She tapped Chef Alan Hsu to lead the kitchen, and his menu is unsurprisingly ingredient-driven, proudly proclaiming the myriad local farms that supply it (in addition to Deasy's own). Whether it’s oysters with Niitaka pear and cider mignonette, or pasta filled with a puree of 'ugly mushrooms' and sauced with a celery root miso butter, simplicity is a virtue when ingredients are this good."

Breakwater Barbecue (El Granada)
Cuisine: Barbecue
"This is the kind of place where you'll want to grab a beer immediately upon entering before tucking into the likes of chili made with house-ground brisket, smoked short rib and house-made sausage. Braised in smoked pork stock with roasted poblano, smoked tomato and garlic, it's packed with smoky, spicy flavors and best sided with a slice of corn bread. But wait, there's more, specifically the Texas Trinity. It's an impressive heap of brisket, ribs and links, plus two sides."

Kajiken (San Mateo)
Cuisine: Noodles
"Kajiken has landed on the West Coast from Japan with the promise of shaking up your noodle routine with abura soba. This noodle dish is similar to ramen but eschews the broth, instead punching up the flavor courtesy of a special blend of oils and sauces. The springy noodles are made in house (score a seat facing the windowed noodle-making area) and are satisfying enough to eat plain, but with nine varieties, why?"

Anomaly SF (San Francisco)
Cuisine: Contemporary
"Chef Mike Lanham impresses with beautifully presented dishes that display both creativity and a keen sense of texture, drawing upon a modernist toolkit without going overboard with foams and gels. The frequently changing tasting showcases a wealth of seasonal produce alongside a playful sensibility, as in an emoji-inspired egg bite, or a sophisticated trio of fennel preparations, a winking response to a previous complaint that the ingredient was over-used."

Copra (San Francisco)
Cuisine: Indian
"Chef Srijith Gopinathan’s return to San Francisco’s dining scene is a love letter to the cuisine of his home state of Kerala, on the southwestern coast of India. The sizable menu is geared towards sharing, though the modest portions encourage enthusiastic ordering, from a “palette” of assorted brightly flavored chutneys with pappadom, to a seriously aromatic fried chicken dish inspired by a favorite street food."

Friends Only (San Francisco)
Cuisine: Sushi
"Sip on delightfully unique cocktails with the likes of black truffle amaro or sesame orgeat, and enjoy a parade of bites highlighting seafood of impeccable quality, much of it painstakingly dry-aged in house. Traditional nigiri and sashimi are served alongside cooked dishes, as in cherrywood-smoked unagi brightened with the prickle of sansho pepper, or binchotan-grilled spot prawn with ramp butter."

HK Lounge Bistro (San Francisco)
Cuisine: Chinese
"Families and business types alike find pleasure in artfully pleated Shanghai dumplings filled with rich broth and fresh crab meat, or baked pork buns with a crackling topping; sweet bites like fried sesame balls, egg tarts and mango pudding are also much admired. At dinner, the menu is fleshed out with more substantial, large-format dishes, including crisp-skinned roast duck and fragrant steamed seabass."

LeYou (San Jose)
Cuisine: Ethiopian
"Dynamic chef/co-owner Aida Taye offers a lighter, unique approach to Ethiopian cuisine, as in a kifto that substitutes lean tuna for beef. Kick off the meal with kategna, an injera toasted to a crisp, doused with chili powder and served with a sour-cream/yogurt dip. A vegetable platter includes gomen, or chopped collard greens; atakilt, a tender stew of cabbage, potatoes and carrots; fossolia, or green beans stewed with carrots, turmeric, tomato and onions; and azifa selat'a, refreshing green lentils tossed in lemon juice and hot mustard vinaigrette."

Noodle in a Haystack (San Francisco)
Cuisine: Japanese
"This humble counter, located in a nondescript corner building in the Inner Richmond, is one of the city’s hardest-to-snag reservations, with a singular ramen-centered tasting menu that is hotly in-demand. The particular bowl on offer at any given time is subject to the season and the creative impulses of the kitchen, unbound by strict tradition."

Petiscos (San Jose)
Cuisine: Portuguese
"Authentically prepared dishes highlight the flavors of Portugal and feature imported ingredients. The rustic, home-style cooking includes favorites such as broa, a traditional cornbread, and lupini beans, codfish croquettes and a tender octopus salad that is a meal unto itself. Braised pig ears tossed with citrus and herb dressing are a pleasure to dig into, as are the meaty, golden-brown grilled sardines. "

Prik Hom (San Francisco)
Cuisine: Thai
"The name translates to fragrant chili, and aroma is part and parcel of the cooking, from complex hand-pounded curry pastes, to a bright, herbaceous salad of crunchy lotus stem. Even a signature dessert of coconut ice cream topped with candied palm seeds and pandan-flavored rice crisps is finished with a plume of fragrant smoke from a traditional Thai incense candle."

Rosemary & Pine (San Francisco)
Cuisine: Contemporary
"Thoughtful cooking features top-notch ingredients, blending Chef Dustin Falcon’s fine dining training with Italian-American favorites from his childhood in New Jersey. Fried burrata with fra diavolo sauce and pistachio pesto is a lofty take on mozzarella sticks, and house-made pastas like paccheri alla vodka and pillowy honeynut squash agnolotti attest to the kitchen’s skill."

Suragan (San Francisco)
Cuisine: Korean
"This singular endeavor aims to translate the historical cuisine of Korea’s Joseon dynasty into a modern context. The journey begins with Sanga Yorok, a collection of royal court recipes that dates back more than 500 years, a timeframe that will progress chronologically as seasons pass. Chef Choi interprets the ancient text into a contemporary tasting menu, spanning dishes like fermented fish with orange, tomato and fennel."