SoCal’s Sexiest Tasting Menu

Welcome to Chow Now, giving you a sneak peek and insider tips for new restaurants we're super excited about.    

Michelin-starred Chef Eric Bost just opened his most ambitious restaurant yet – a 22-seat chef's counter tasting menu.

What to Know

Bost and restaurateur John Resnick already have Carlsbad on lock with a trio of hits within walking distance, but Lilo i is in a class of its own for fine dining.

You’ll kick things off in a dreamy garden with a round of single-bite snacks and a welcome cocktail. It’s quiet luxury in amuse-bouche form. Inside, the U-shaped chef’s counter turns dinner into a front-row experience.  

This is tweezer food at its best, and ingredients from local farms appear in every dish, often preserved in unique ways. It’s all elegant without being fussy — think: big flavor, small portions and just enough laminated brioche to mop up the magic. Don’t be shy with questions. The team wants you in on the story behind every bite.

What to Wear:

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Porridge Ruffled Peplum Strapless Corset Top

This ruffled top has a hint of tuxedo, making it ideal for a night on the town while still looking relaxed.

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Linen-Blend Flare Trouser Pants

These  

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Dear John Minah Denim Blazer Jacket

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‍Matisse Natural Capricorn Heels

A warm-weather classic The Natural Capricorn Heels are an ultra-chic style with a sleek kitten heel, single upper band, and woven construction.

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‍Poolside Anna Conch Clutch

This straw nautilus shell bag is a true work of art, handcrafted with care and finished with a hidden magnet closure.  

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What to Order:

You’re not choosing courses since this is a tasting menu — just how to drink your way through them. Go full pairing (boozy or zero-proof), or mix it up with the “Goldilocks” combo of both. Just flag any allergies ahead of time. Here are a few food highlights from more than a dozen courses.

Gougère Waffle

Comté Mornay, Barrel-Aged Maple Syrup and Ibérico Lardo

Wild Brittany Turbot

Raw and Grilled White Asparagus with a Pineau de Charentes Sabayon

Orgeat Ice Cream

Ossetra Caviar, Freshly Pressed Almond Oil and Celery Root Bushi

Hollander Farms Squab

Burnt Vanilla Oil, Preserved Green Juniper Berries, Puffed Amaranth, Charred Blueberries and Laminated Brioche

Vin Jaune Tartelette

The night ends where it began: outside in the garden, with dainty mignardises like a vin jaune tartelette that’s as photogenic as it is punchy.

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