Eric Bost

Behind the scenes in a Michelin-starred kitchen: what does it really take to pull off a collaboration dinner? ⭐️⭐️ Comment “popcorn” to watch episode two of our California road trip series with @restaurantalouette , featuring their one-night-only pop-up with @restaurantlilo in Carlsbad!

Chef @ericbost explains Lilo’s crab & celtuce dish. 🦀 Our favorite restaurant from Copenhagen came to California. @restaurantalouette ’s third U.S. pop-up took place at @restaurantlilo in Carlsbad. ⭐️ In this series, we’re taking you into the kitchen with the chefs for a deep-dive into the dishes. 👨🏼‍🍳 #andershusa_lilo #shotoniphone

A tartelette of Santa Barbara sea urchin, English peas, rose geranium, and alyssum — a single bite that captures what Southern California tastes like in this moment. The shell is made of peas, cradling dollops of pea purée and rose geranium crème fraîche, preserved green blueberries, and lime kosho. The uni is glazed with reduced koji water, then finished with lime zest, alyssum flowers, and young pea tendrils. Grounded in the flavors of our surrounding landscape. right now. #restaurantlilo #coastalcuisine #southerncalifornia

It’s our birthday! One year in, and we’re still a little in awe. Lilo has been shaped by an incredible community—full of warmth, generosity, and a shared love of gathering—and we couldn’t think of a better reason to celebrate. So we’re throwing a dinner party. On April 17th, Chef Eric Bost is welcoming some of our favorite chefs and friends for a one-night-only, multi-course collaboration: Chef Tara Monsod (Animae, Le Coq), Chef Travis Swikard (Callie, Fleurette), and Chef Jason McLeod (Ironside Fish & Oyster). Together, they’ll create a celebratory tasting menu—something joyful, delicious, and very much in the spirit of coastal California. It’s a night about great food, great people, and the kind of energy that only happens when everyone’s in the room together. We’d love for you to be part of it. Reservations now available at the link in our bio and on restaurantlilo.com

"Fire is flavor, its alive, its dynamic, there is so much we can do with it" - @ericbost If you missed it at Live Fire 2, now is your chance to taste the magic at Live Fire 3. ​Join us at the historic Stone House for a day of open flames, live music, and bold flavors under the oaks. ​🍷 What’s included? * Nonstop tastings from 20 world-class chefs cooking over fire. ​Pours from 18 beverage partners. ​Access to our silent auction benefiting Habitat for Humanity. ​When: Sunday, 04.19.26 Where: The Historic Stone House Tickets: link in bio

The magic of restaurants is the community they create. And sometimes we’re reminded that this community stretches far beyond our dining rooms—to kindred spirits around the world who share the same passion for bringing people together, serving others, and creating small moments of joy. On Tuesday night, that community grew a little larger at Lilo, as we welcomed the team from @restaurantalouette in Copenhagen for a special collaboration dinner. Cooking alongside such talented and generous humans from the other side of the world was a beautiful reminder of how lucky we are to do what we love—and how meaningful it is to connect with new friends who share the same purpose. Thank you to the wonderful guests who joined us for the evening, to our friends at @opentable and @iwa.sake for your support, and to Nick, Camilla, Kaitlin, Anders, Melody and Summer for sharing your craft and your friendship.

Madai, Japanese Red Sea bream, is prized for its rich, yet light, flaky texture. We dry-age it for five days, allowing time to deepen its flavor and refine its texture, then grill it over almond wood, gently charred, with incredibly thin and crispy skin — caramelized on one side, iridescent on the other. Alongside, California grown Koshihikari rice is cooked in a donabe with a stock made of kombu and the madai bones, seasoned with San Diego rock crab, a butter drawn from its shells, red shiso, and shiro dashi. To garnish, thin slices of kohlrabi, ogo seaweed from Monterey bay, shiso blossoms, and tomatoes that have spent the day smoking and drying over the hearth. Finally, a sauce of homemade tepache, made from lightly fermented pineapple, an emulsion of crab broth, and shiso oil. #coastalcuisine

A fabulous experience at Carlsbad’s @restaurantlilo from chef @ericbost , that celebrates the beauty of coastal California and nature through both the cuisine, and the immersive dining experience! 🌟💫 • A Warm Welcome: Green Tomato, Tarragon, Chamomile • COURTYARD CANAPÉS -Deer Isle Petite Scallop, Fermented Raspberry, Shiso, Marigold -Hawaiian Big Eye Tuna Belly & Miyazaki Wagyu Croustade, Radish, Ginger-Ponzu, Meyer Lemon -Santa Barbara Sea Urchin Tartlet, Butternut Squash Royale, Myoga, White Alyssum, Lime Kosho, Pumpkin Seed Butter -Black Truffle Sablé, Goat Cheese, Vin Jaune, Juniper, Roasted Chicken Skin -Gougére, Comté Mornay, Barrel-Aged Maple Syrup, Iberico Lardo • SPINY LOBSTER- Guava, Clarified Tomatillo Gelée, Kinome, Nasturtium • HAND-DIVED SCALLOP- White Asparagus, Celtuce, Toasted Pine Nut, Green Garlic, Anise Sabayon • BAJA ABALONE- Fermented Peppers, Guanciale, Roasted Chicken & Marrow Broth -Brassicas Tempura, Oyster Emulsion, Allium Powder • N25 KALUGA CAVIAR- Oregat Ice Cream, Smoked Celery Root Bushi, Freshly Pressed Almond Oil • JAPANESE MADAI- Rock Crab Butter, Tepache, Ogo Seaweeds, Smoked Tomato, Kohlrabi, Shiso • A5 MIYAZAKI WAGYU- Costa Rosa Treviso, Braised Kelp, Aged Beef Garum & Black Walnut Nocino, Shaved Périgord Black Winter Truffles -Laminated Brioche • AMAZAKE- Variations of Coconut, Passionfruit, Sake Rice Pudding • BLACKENED BANANA- Koshihikari Rice, Medjool Date, Shiro Miso Caramel, Roasted Rice Donut • Stroopwafel, Burnt Orange & Tonka Bean • Carrot Tartelette, Ginger, Sesame Praline, Bronze Fennel • Cherry Blossom Fudge, Ume & Yuzu Curd • Matcha Mochi, Buddha’s Hand & Finger Lime

As Valentine’s weekend arrives, we are still feeling the love from last weekend with Outstanding in the Field at the Temecula Olive Oil Company. Hearts are full!

What an absolutely magical day with @out_inthefield and @temeculaoliveoilcompany . Spending time together with old friends and new, doing what we love to do, surrounded by such incredible beauty. This one will live in our hearts.

We are so excited to announce an incredibly special evening at Lilo! On March 3rd, Chef Eric Bost welcomes Chef Nick Curtin of Copenhagen’s Alouette, for a one-night-only, multi-course collaborative dinner. The special evening will highlight dishes from both chefs as well as collaborative dishes that celebrate coastal California’s seasonality and the restaurants’ shared culinary ethos resulting in a singular dinner bringing together Copenhagen and Southern California. Alouette, Copenhagen’s Michelin-starred, Green Star–awarded restaurant from chef-owner Nick Curtin and Camilla Hansen, is a fine dining experience focused on a sustainable future for cuisine, where guests are invited to abandon the austere and join the team for an evening of joy that celebrates seasonality, terroir and relationships. With these kindred spirits, this is going to be a magical night! A special thank you to our friends at @opentable , @iwa.sake and @domperignonofficial for the love and support!

When someone asks us where to eat in San Diego? We say… go to Carlsbad! 😆 Recently took our friends @befatbehappy and @miguelvalentin on a crawl to our three favorite spots: ⭐️ @lejeuneetjolie for Michelin-starred snacks 🔥 @campfirerestaurant for the world’s best broccoli and more fiery fare 🍝 @wildlandallday for pizza, pasta, & and all-day yumminess Thanks to the king of hospitality @mattyking22 for helping us bring this Carlsbad crawl to life, to chef @ericbost for all the deliciousness, and to every happy human we interacted with who made this the absolute best night. Stay tuned for a full video! ✨