SOLD OUT! Restaurant Review Private Table for 4, Michelin Star Lilo, Carlsbad
Details
What I know - Instructions, read carefully please
As of Fri. Feb 27th, Sold Out!
Eric Bost (our Chef from Michelin Star Jeune et Jolie, Campfire, Wildland and most recently this restaurant, is amazing.
This is an experience. Chef Eric created counter seats, but we will have our own table on the floor. (They don't take reservations for more than 2 or 3 at the counter).
They present tastings of 8 -16 dishes, including Caviar, Wagyu and Maine Lobster. The ingredients are amazing and that's why when they opened within 2 weeks, they were given a Michelin Star. That is highly unusual.
This is our final date. If you can text me at 858-224-4485 right away, to let me know if this date is good for you.
You can then Zelle the pre-paid $318 ($265 per person plus tax and tip) to me. I will give you that info in the text. You then have 24 hours to Zelle me.
I am expecting that this will be a little like my trip to Lyon France, where I ate at Paul Bocuse Gastronomique. I sat there and with each bite said: "Wow. That's what it's supposed to taste like". Only I'm not paying to fly to France! lol
This is a VERY EXPENSIVE night out, a total treat that I will book directly.
Hope to dine with you!
Chef Marian🥂
Here's their promotional material:
With advance notice, we are able to accommodate pescatarian menus, as well as gluten, dairy and shellfish allergies, however at this time we are unable to accommodate additional dietary needs or food allergies.
Cancellation Policy: All sales are final and non-refundable. Reservations may be transferred or rescheduled for a later date, up to 72 hours prior to the reservation.
With OKMichelin Star Chef Eric Bost
A lively and immersive dining experience that welcomes you to celebrate life’s special moments, Lilo harnesses the untamed spirit of the California coast and the world's shorelines through a curated, seafood-focused multi-course tasting menu rooted in a thoughtful connection to nature.
This is the team behind acclaimed Carlsbad restaurants Jeune et Jolie and Campfire. Star chef Eric Bost takes inspiration from the Southern California coast for his menus that include thoughtful dishes like spot prawns served with a sauce made of sea buckthorn, lime leaf, serrano pepper, and gooseberries. Everything is well thought out here, down to the drink pairings that offer standout wine, nonalcoholic beverages, or a mixed option, too.