Lilo

Pastry Chef Madeline Biehl is a ray of light. And for a pastry chef, that seems pretty fitting.

As she often says, we don’t eat dessert because we have to, we eat dessert simply because it brings us joy.

Luckily for us, Maddie brings plenty of it. Whether it’s her pristine and delicious creations on the plate, or her random dance breaks, big smile and boundless optimism, we’re so grateful to work alongside her.

That sense of joy is matched by a thoughtful approach to her craft, shaped by time spent at SingleThread with Chefs Kyle Connaughton and Emma Horowitz, as well as Addison under Chef William Bradley. Her experience at SingleThread, where the restaurant’s cuisine is so deeply connected to its farm, was especially formative—instilling in her a lasting appreciation for seasonality, sustainability, and the relationship between what grows and what ultimately lands on the plate.

Reservations for the month of November go live this Thursday, Oct. 1st. Link in bio. We look forward to welcoming you soon.

Our Bar Director, Andrew Cordero, approaches our non-alcoholic program with the same thought and intricacy as our cocktails, building depth and complexity through layers of flavor.
This drink takes its inspiration from a wh**ky cocktail built around Scotch, honey, and finished with a float of whipped cream.
For its non-alcoholic counterpart, we begin with Soba Kombucha from Kettl, a toasted buckwheat ferment made with carefully sourced Japanese ingredients. Verjus is washed with miso butter, then layered with spiced rooibos, tonka bean, and honey. The buttered-washed verjus brings a savory, caramelized richness, while rooibos and tonka add warmth and aromatic depth.
Finished with burnt vanilla cream, bringing everything together with notes of toasted grain, warm spice, and miso caramel.

The first bites of the evening are served outside, to welcome our guests and set the tone for what’s to come. Behind each one is the quiet work of the team: preparing and finishing each detail before the evening moves inside to the chef’s counter.

Crab season, close to home. A morning at the Oceanside Harbor, meeting people behind the catch.

We’re thrilled to share that Lilo has received the Red Star award from Star W**e List, recognizing a w**e program shaped by the vision, curiosity, and conviction of our W**e Director, Savannah Riedler, and her team.

Star W**e List writes:

“Her selection is organized as a literal tour of the Golden State with each marquee region’s most serious producers represented in spades: there’s serious depth and breadth here.”

“The Ch*****ne section runs deep into grower territory alongside verticals of the most prestigious maisons. The Burgundy selection holds its own against any serious restaurant list in the country.”

From California’s most established producers to a new generation of w**emakers, alongside Ch*****ne, Burgundy, sake and beyond, Savannah has built a list that feels distinctly Lilo — personal, thoughtful, and driven by the people and places she believes in.

Congrats, Savannah and team. We’re incredibly proud to see your work recognized with a Red Star.

Abalone. Received live, hand-tenderized and gently poached in roasted kombu oil before being lightly smoked over almond wood, and then finally grilled intensely over the coals to deepen the flavor. It rests over Californian Luna Koshihikari rice, cooked in a donabe over the hearth.

The season shines in a ragù of grilled summer corn and roasted chanterelles, bound by a light pudding made from the juice of raw corn kernals, and topped with squash blossoms glazed in kombu stock, lemon oil, and butter.
Nothing is wasted. The cobs of the corn become a stock, enriched with miso, and finished as a light sauce over the dish.

Reservations for the month of October are now open. Link in bio. We look forward to welcoming you soon!

At Lilo, we let the seasons, the land and the sea guide every menu. Krug shares that same commitment to craftsmanship, patience, and precision. Its elegance and depth make it a natural companion to every course. We are now offering Krug Grande Cuvée 172ème Édition by the glass.