Shizen opened in January 2015 with a provocation at its center: what if the elegance and craft of Japanese sushi culture could be preserved entirely without taking anything from the ocean? The restaurant was founded by Casson Trenor.
At Quince, Chef Michael Tusk and his wife Lindsay have created a culinary sanctuary where Northern California’s agricultural bounty meets refined Italian technique.
At Pomet, the connection between the land and the table goes beyond partnership and becomes a shared identity.
Plant Power Fast Food is a pioneer of the “Clean Fast Food” movement. Often called the “vegan version of McDonald’s,” this California-based chain — founded in 2016 by Jeffrey Harris, Mitch Wallis, and Zach Vouga…
Osteria Mozza, led by James Beard Award-winning Chef Nancy Silverton, brings together Italian flavors and California’s fresh produce. Opened in 2007, this celebrated Los Angeles restaurant goes beyond serving great pasta and cheese…
Mulvaney’s B&L (Building & Loan) is at the center of Sacramento’s “Farm-to-Fork Capital” movement. The restaurant sits in a restored 1893 firehouse, where Patrick and Bobbin Mulvaney have built more than just a place to eat.
Montrio sits in Monterey’s first firehouse, built in 1910, and has become a cornerstone of the Central Coast’s sustainable dining scene. Since opening in 1995, it has grown from a local favorite to a nationally recognized restaurant.
Lunchette takes a fresh approach to the grab-and-go concept, showing that convenience and caring for the planet can go hand in hand. Founded in 2017 by Naomi Crawford and Joel Baecker.
Crossroads Kitchen is the restaurant that changed what vegan fine dining looks like in America. Founded in 2013 by Chef Tal Ronnen, the culinary mind behind Oprah Winfrey’s 21-day vegan cleanse and co-creator of Kite Hill cheese.
Jeune & Jolie, which means “Young & Beautiful” in French, offers a fresh take on the modern French bistro.
