Kiln lived up to and often exceeded nearly every expectation. Chef Wesley is crushing it with intensity, purposeful technique, creativity, and impeccable ingredient sourcing.

Even fine dining in San Diego feels like you just kicked off your sandals after a day at the beach. There’s an ineffable approachability, ease, and joy that pervades the atmosphere at Ichifuji.

Owamni demonstrates the glory of the foodways of indigenous Americans, and point the way toward a gentler, slower system of food rooted in concepts held dear by the indigenous peoples of the Americas for generations––respect for the land, sustainability, and nourishment.

Chef Ramírez and team are clearly on a mission to reclaim the third star he held at Chef's Table. Some of the smaller dishes belong firmly in the three-star column. The mains, meanwhile, while not boundary-pushing and generally classic in composition, make a strong case for a third star in the future.