Lilo - Carlsbad, USA

Opened in mid-April of 2025, Lilo joins established sister restaurants Campfire and Jeune et Jolie, along with the other new sibling, Wildland, which opened at the tail end of 2024. This cluster of cuisine in Carlsbad is the growing effort of restaurateur John Resnick, who has put North County on the culinary roadmap and snagged a Michelin star with Jeune just a couple years ago. Lilo appears to have its sights set on two.

Located just far enough away from the buzz of State Street, Lilo is in the adjoining building to Wildland, technically right behind it. Due to how it is situated, however, guests at Lilo are entitled to an exclusive (self) parking lot, which can be a lifesaver in the busy Carlsbad Village, especially during popular weekends in the spring and summer.

Approaching the restaurant, we were greeted by the hostess and led into an enclosed courtyard, where we were seated at a small, casual table. The space was thoughtfully designed with organic textures of wood, stone, and native foliage to amplify the pleasant southern California environment. As many are aware, rain is uncommon in this region, however, I would be curious to see how it is handled, since apart from the walls, the courtyard does not offer much protection from the elements.

While seated in this prelude to our meal, we were offered welcome drinks, as well as some drink menus to browse through, in case either of us was interested in sipping something else. I should note that the offering here at Lilo is a multi-course tasting menu, with offerings for wine pairing as well, so there were no a la carte food options. As we got settled in, a selection of amuse bouche was served to begin our culinary journey. Each bite was carefully prepared and delicately arranged, and a variety of textures, temperatures, and tastes were on display.

After we had finished enjoying our introductory course, we were escorted into the restaurant and seated at the chef’s counter, which ran in a large “L” shape, facing in along two sides of the kitchen’s prep area. There were also a couple four-seat tables available, situated across from us on the third side of the prep area. The interior of the restaurant carried the minimal, organic design elements from the courtyard inside throughout the space. More wood, stone, and neutral tones filled out what I would describe as the interior’s “California-Zen” design.

The look of the space is definitely locally-inspired, however, the layout is similar to other Michelin counters. In particular, the two-starred Jônt in Washington DC may have lent substantial inspiration for this concept, as diners there also sit along a counter facing into the kitchen where the show unfolds. Something I noticed here at Lilo, however, is that the way the prep area is arranged, the chefs are always facing the table in the middle, so most of the time, their backs are turned to the counter and it is difficult to see them working their magic. Also, it seemed a little hectic at times with the servers trying to navigate the same aisles as the prep chefs. Just some logistical observations.

Now for the flavors. We did add one beverage pairing, which featured selections from Germany, Austria, and California and overall the pairing was good. Like the amuse bouche, the main food courses showcased a wide variety of flavors, textures, and styles. At the end of our courses, we were escorted back outside to wrap up the night with some tea by the fire pit. This was a thoughtful way to close out the meal and wind things down. Overall, the meal was well done and enjoyable from start to finish. There were some definite standouts as well, in particular one of the desserts which featured a banana ice cream that I would’ve gladly had a whole pint (or more) of. My only gripe food-wise was the extensive use of infused oils to finish many of the dishes. On their own, each oil enhanced the flavors of their dishes, however thinking back across the whole meal, I probably consumed as much oil as an American V8 engine! In general though, the flavors were deliciously balanced and the variety of dishes kept the meal interesting.

Throughout the night, the talents of the kitchen were on full display. The dishes were inspired and familiar to Michelin-level dining in some ways, yet originality peaked through. The serving staff was attentive, but did seem to still be finding their rhythm, however, I cannot fault them as our visit was merely the third night of the restaurant’s debut. In all, it was a wonderful experience, and although a little price-prohibitive to enjoy frequently, something that we will be coming back to.