San Diego’s fine dining landscape has reached a new milestone with the opening of Lilo on April 17.
This ambitious tasting menu counter from chef Eric Bost and John Resnick is tucked behind their bustling all-day Carlsbad restaurant, Wildland.
Lilo offers more than 12 beautifully adorned courses in an intimate dining room featuring just 22 counter seats.
The experience is reminiscent of other upscale restaurants with communal dining arrangements, such as Somni in Los Angeles, Jont in D.C., and Atomix in New York City.
With chef Bost’s distinguished background working alongside Alain Ducasse and Guy Savoy and his tenure at Republique in Los Angeles, Lilo (pronounced lie-low) is well-positioned to target the prestigious two-Michelin-star recognition, further establishing Carlsbad as a dining destination.
It joins the ranks of other aspirational establishments like Valle and Addison, contributing to San Diego’s growing reputation in North America’s fine dining scene.
Exactly six years prior, Eric Bost had just launched Auburn in Los Angeles, a sanctuary of California cuisine marked by a seasonal and moderately priced tasting menu.
However, the COVID-19 pandemic forced Auburn to close in April 2020, leading to its replacement by Meteora.
Subsequently, Bost moved south to San Diego County to partner with Resnick.
He took over Jeune et Jolie, where it earned a Michelin star for its refined French Californian tasting menu offered at an accessible price point.
Bost and Resnick opened Wildland in December 2024, with plans for Lilo following close behind.
“This is basically the fourth restaurant we have on the same street, and with the back entrance, we’re super excited to do something that we feel does not exist in this neighborhood,” Bost shares.
He believes Carlsbad and the greater North County area could benefit from a celebratory dining spot like Lilo.
Resnick adds, “We like the idea of fine dining that feels like a real human connection with authenticity, vibrant energy, and something youthful.”
He is optimistic about Lilo’s uniqueness and special significance to Carlsbad and Southern California.
The name Lilo symbolizes rekindled friendships—those that have been “lying low”—with a menu inspired by coastal flavors and ingredients.
Diners are welcomed to a lush wood-lined garden patio featuring a wood campfire, lounge seating, and views of the dining room.
At the center, a tree stands tall, while neighboring homes and buildings fade into a clear sky, establishing the ambience of an urban retreat.
Seating surrounds an open kitchen, where chefs serve starters like littleneck clam accompanied by Buddha’s hand and tomatillo granita.
A dish of dry-aged Japanese kinmedai features a tangy, floral yuzu gelee, while a Kaluga caviar tartellette is enhanced by earthy notes of grilled spring peas, rich straciatella, and egg yolk jam.
Artfully arranged, alternating matchsticks of charred and clean white asparagus elevate a filet of dry-aged wild Brittany turbot and a sabayon made with Pineau des Charentes.
A 40-day-aged rib-eye dish follows, served with braised kombu and gurumelo mushrooms, while desserts embrace five interpretations, such as hoja santa with fingerlime and sweet cream gelato or a stroopwaffle accompanied by rhubarb, vanilla, and toasted milk crémeux.
The flavors draw influence from Japanese cuisine, are presented within the finesse of French fine dining, but are ultimately rooted in California’s seasonal ingredients and transparency.
Wine director Savannah Riedler, previously of Saison in San Francisco, and beverage director Andrew Cordero manage the beverage program, which features California wines from lesser-known areas like Santa Cruz.
Cocktail offerings include vintage spirits, such as a reposado tequila and umeboshi caramel Old Fashioned.
Designed by Bells + Whistles—known for their work on Animae, Jeune et Jolie, and LA’s now-closed Broken Spanish—Lilo’s interior showcases oak and stone surfaces.
The wave-like ceiling complements contrasting dark and swirled quartzite countertops, creating an effect reminiscent of a seaside cave.
A vintage reel-to-reel tape machine and record player enhance the auditory experience in the space.
While alternative seating options like two four-tops exist closer to the cooking areas, Lilo encourages a unified dining experience where cooks, servers, sommeliers, diners, and chefs coexist.
The restaurant offers a sumptuous theater with tactile, understated luxury that aligns with San Diego’s essence.
In many upper-tier fine dining establishments, challenges arise regarding the amount of work needed to ensure high-quality food and fair compensation.
Bost explains that, with cooks serving the food and explaining dishes, Lilo represents a “deformulation of higher-end dining.”
An eight-person team manages the front of house, but everyone plays a role in the service experience to ensure fluid interaction.
“This gives our cooks the chance to be engaged and invested,” Bost says.
To maintain equity, tips across all hourly staff are pooled, offering fair compensation.
“We have high standards and demand a lot.
We built the model so that people are taken care of while ensuring business sustainability,” Bost emphasizes.
Although Bost hopes esteemed organizations like the Michelin Guide and North America’s 50 Best Restaurants will recognize Lilo, he remains focused on aspects he can control.
“Accolades don’t factor into our day-to-day,” he states.
“If we uphold the standards we aim for, with a relentless need to refine and ensure our guests enjoy their experience, we’ll feel successful.”
image source from：https://sandiego.eater.com/2025/4/17/24410699/lilo-san-diego-carlsbad-fine-dining-restaurant-eric-bost-john-resnick-opening-photos
