This past weekend, I sat at the counter at Lilo. This is Chef Eric’s latest brain child. You remember him, right? Coming to our table at Jeune et Jolie? Well, he’s done it again.
Sneak Peak for Lilo
Our San Diego Foodies and Carlsbad Foodies groups are going in April (already sold out), and we can go again if there’s interest. I went alone to preview the experience and here are some of the highlights. Happy to bring the menu to our next event.
They have their own parking lot behind the restaurant on Roosevelt. No fighting for a spot. Carlsbad City Cement and then enchanting cobblestones as you drive closer in.
Hospitality is the name of the game at Lilo
As you walk into their outside area for their ‘warm welcome’ you are greeted and shown to a small table and chairs, for the first part of your evening.
They bring out 3 awesome bites, beautifully plated. All cold. The fourth is warm and it’s equally ah-mazing.
A creative non alcoholic drink of green tomato, tarragon and chamomile is presented and you are offered other choices for an additional fee.
They guide you inside to sit at their counter. Only 24 seats. They ‘tuck you in’, moving the chair in for you. They bring you a bench for your purse.
Does that include the two tables of four? Probably not.
All in all, even though I’ve heard some say it’s 10 courses, it’s actually 16. And I could detail the scallops, the big eye tuna, waygu beef, the black truffles, the sea urchin, pâte à choux pastry mixed with cheese, and more.
But it’s what stands out for me, that you don’t want to miss. Really pay attention, because it’s an experience and can cause overwhelm (in a good way). There is the Black Truffle Sable when
you first come in. Savor it. Inside you have the Spiny Lobster, the Kaluga Caviar surprise ….. and the Blackened Banana for desert. Pay attention to those as they arrive.
Do yourself a favor. Only eat breakfast. Although these are ‘tastings’, near the end I am so full I push aside the truffles I spent extra for! Very filling.
We are now back on the patio, enjoying the warm fire pit, sipping tea. And yes. This is where we get to pay. lol
The ambiance, The plating, the smell, the tastes …. all come together beautifully for a well rounded experience!
Now that I have tried their pairings, let’s try their cocktails and/or a bottle or two of wine, when we go back in April!
Much love and gratitude to Chef Eric and his amazing staff and cooks!
With garlic, gusto and gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
