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DTSTART;TZID=America/Los_Angeles:20220129T181500
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SUMMARY:Dining at Bell's
DESCRIPTION:1-Star Michelin Dining Experience at Bell’s in Los Alamos!\nSeating is limited to 8 guests!\n\nJoin us for a 1-Star Michelin Dining Experience at Bell’s in Los Alamos!ESB members will be seated together in Bell’s heated outdoor\, covered patio. The pricing includes the 5-Course tasting menu (with multiple options)\, tax\, gratuity\, corkage\, and shared bottles from ESB’s Cellar! Guests are responsible for transportation to and from the restaurant\, additional beverages\, and supplemental charges (i.e. added caviar!) \nSimply make your way to the restaurant (carpool with friends!)\, and enjoy Chef Daisy Ryan’s Michelin starred Cuisine with fellow members and founders Amy Baer and Keith Robinson. If you are interested in sharing a ride or carpooling\, contact Amy. *Note: We will be adding events that day around this experience in the area\, stay tuned! \nClick Here For Menu\n\nBased in Los Alamos\, CA\, Bell’s is a family-run\, French-inspired bistro from Per Se alums Daisy and Greg Ryan. Since opening in March 2018\, they have received such accolades as Food & Wine Best New Chef\, Esquire’s Best New Restaurants\, and most recently the Michelin Guide\, with a 1-Star rating.\n \n\nMICHELIN Guide’s Point Of View\n\nThis invitingly rustic dining room is nestled within a historic structure—a former bank—with a blue door flanked by potted palms. Inside\, the furnishings exude a vintage vibe\, as evidenced by weathered tile floors\, whitewashed brick walls\, and metal signs. An open window offers a peek into the kitchen\, buzzing with casually dressed but attentive servers.\n\n\n\nAfter cutting their teeth at top NYC kitchens\, Daisy and Greg Ryan set sail for the west coast—settling into the confines of the Santa Ynez Valley. Dubbed as “Franch” (French with Californian accents)\, their particular skill lies in blending phenomenal product with focused flavors and methods. This is cooking that tastes as good as it looks\, shining a spotlight on local purveyors. Naturally\, crowds keep coming for their unpretentious dishes. Wild snails drip with luscious garlic and parsley butter\, while the Santa Barbara uni crêpe cake is layered with crème fraîche and caviar. Lamb en croûte may be next\, served over Calabrian chili aïoli with asparagus. The meat is tender and the aïoli perfectly cuts through the rich\, savory elements. \nDesserts are equally worthy—from a buttery gâteau Breton to black pepper cookies laced with dark chocolate.
URL:https://epicureansb.com/event/group-dining-at-bells/
LOCATION:Bell’s\, 406 Bell St\, Los Alamos\, CA\, 93440\, United States
CATEGORIES:Dinner,Epicurean Santa Barbara
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ORGANIZER;CN="ESB":MAILTO:support@epicureansb.com
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