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New Geyserville Restaurant Noted by Michelin Guide

Cyrus is already on the radar of the international guide.

Click through the above gallery for a sneak peek inside the new Cyrus restaurant. 

The California Michelin Guide has tapped the recently-opened Cyrus in Geyserville as one of 37 new restaurants on the radar of Michelin inspectors.

The announcement of the guide’s latest round of “New Discoveries” offers a preview of restaurants usually considered too new for Michelin stars but still worthy of note. Star rankings for the 2023 California Guide will be announced Dec. 5 during a live ceremony at the Petersen Automotive Museum in Los Angeles. It’s an event that most restaurateurs and food lovers anticipate all year as favorite eateries either get chosen – or sometimes snubbed – by the international restaurant guidebooks.

“Celebrated wine country chef Douglas Keane has returned to the fore with his re-launch of Cyrus in Geyserville. Dinner is an ebullient experience that progresses from canapes and Champagne in the lounge to small bites in the kitchen and concludes with substantial compositions in the dining room,” read the Michelin announcement.

Chef Doug Keane at Cyrus in Geyserville on Thursday September 8, 2022. (Chad Surmick / Press Democrat)

Cyrus reopened in September after a 10-year hiatus and several false starts for co-owners Douglas Keane and Nick Peyton. The original restaurant, located at the Les Mars Hotel in Healdsburg, closed in 2012 after a dispute with owner and wine magnate Bill Foley. (Read the review of the new Cyrus.)

“We hope that these regular revelations and updates to the selection throughout the year will provide opportunities to highlight the profession and invite everyone to discover and support the restaurants around them,” said Gwendal Poullennec, international director of the Michelin Guides.

Other new California restaurants selected for the “New Discovery” distinction include Oakland’s buzzy Hi Felicia; and Ken, Osito, Yuji and Itria restaurants in San Francisco. Los Angeles and Southern California restaurants, which in previous years had limited inclusion by the Guide, received 30 Michelin nods. Earlier this year, The Matheson in Healdsburg was named a New Discovery by the California Michelin Guide. (New Discoveries are featured on guide.michelin.com)

The complete list of New Discoveries, with Michelin inspector notes, follows.

AMA Sushi (Montecito): It’s worth going all in on the omakase to sample the chef’s artistry, which begins with a trinity of bites from soba noodles and fried eggplant to sesame tofu.

Asterid by Ray Garcia (Los Angeles): The evolving menu draws from seasonal local produce and Latin American, Asian and European influences with Chef Garcia’s distinctive Angeleño point of view.

Bar Le Côte (Los Olivos): Slide in to one of the booths or banquettes and settle in for a meal that is an ode to the sea and is best enjoyed with shared plates.

Bird & Buffalo (Oakland): Picnic tables gift-wrapped with colorful plastic tablecloths and unhurried, nonchalant service readily evoke the casual roadside restaurants scattered throughout Thailand — and happily, so do the multifaceted, punchy flavors.

Caboco (Los Angeles): This airy, industrial-chic space welcomes guests with a well-rounded menu of deeply flavorful and thought-provoking modern Brazilian dishes.

Camphor (Los Angeles): Camphor plates seriously good French fare with a sprinkle of spicing from India and Southeast Asia. Creative cocktails, including the refreshing Saint-Germain, complete the experience.

Chulita (Venice):
Tacos are served all day at this spot where Oaxacan-style, California-influenced Mexican food rules.

Cyrus (Geyersville):
Celebrated wine country chef Douglas Keane has returned to the fore with his re-launch of Cyrus in Geyserville. Dinner is an ebullient experience that progresses from canapes and Champagne in the lounge, to small bites in the kitchen, and concludes with substantial compositions in the dining room.

Damian (Los Angeles):
Housed within a repurposed warehouse with polished concrete, exposed brick and pendant lighting, Damian has that industrial chic look down pat, and the menu speaks to a kitchen that is rooted in the nuances of Mexican cooking.

The Dutchess (Ojai):
This quirky concept features a bakery/cafe by day and a trendy Burmese restaurant by night. Come hungry, as this heartfelt menu is brimming with snacks, salads, curries and large plates designed for sharing.

Ember (Arroyo Grande):
Its inviting industrial-rustic interior is the perfect setting for their heartfelt and down-to-earth cooking. You’ll likely never tire of the contemporary menu filled with comforting favorites.

The Hatch (Paso Robles): It’s all hail to the bird at The Hatch. This downtown Paso Robles restaurant reveres the rotisserie and roasted chicken is indeed the must order.

Hatchet Hall (Los Angeles):
This is open-flame cooking, rendered with a Southern twang and seasonal focus thanks to an abundance of local product.

Hi Felicia (Oakland): The transformation of a popular underground supper club into a fully formed brick and mortar may sound like a familiar tale, but rest assured that there’s nothing formulaic about this East Bay iconoclast, whose name is a clue to the kind of exuberant irreverence diners should expect.

in bloom (Paso Robles):
Executive Chef Kenny Seliger and Executive Sous Chef Ron Frazier take the now-classic Californian menu and give it a clever update (sweet parsnip cannoli, anyone?) at in bloom. Their cooking is confident, and their dishes really come alive.

Itria (San Francisco):
This welcoming, easygoing retreat draws in a lively crowd with Italian cooking that’s appealingly modern. Chef Daniel Evers employs a confidently uncomplicated approach, bringing a light touch to classic flavors and allowing simplicity to shine.

Ken (San Francisco): The city has its share of intimate omakase counters, but few offer quite as much cozy charm as this six-seat gem in the Lower Haight.

Kingfisher (San Diego): A striking central bar provides the perfect perch for thirsty guests to wet their beaks with a terrific assortment of inventive cocktails, which serve as excellent complements to the mouth-watering menu of inspired Vietnamese cooking.

Kinn (Los Angeles): Chef Ki Kim delivers something special with Kinn and his experience in upscale restaurants informs the menu, which features dishes retooled with a Korean bent.

Kodō (Los Angeles): Off-menu specials, such as the Japanese sea snail, are especially memorable, while sea bream and octopus are impeccable. A steaming bowl of little neck clams, garlic and butter is dreamy.

LA Cha Cha Chá (Los Angeles): This sister spot to Mexico City’s Terraza Cha Cha Chá delivers on its name with its upbeat atmosphere. The menu is refreshingly uncomplicated yet inventive with a round-up of botanas, platos principales and well-crafted desserts.

Les Petites Canailles (Paso Robles): Meals begin with a warm gougère before moving on to a selection of hearty appetizers. The menu features several entrées, though most eyes land on the perfectly cooked steaks.

Matū (Beverly Hills): The inviting ambience is elevated by a visible kitchen with views of the action, and the warm, courteous wait staff rounds out the experience.

Meteora (Los Angeles): Chef Jordan Kahn means to cast a spell with his highly inventive cuisine, which defies neat categorization, making use of ancient cooking techniques like hot stones and live fire while utilizing a uniquely modern tapestry of eclectic, global ingredients.

Nate’s on Marsh (San Luis Obispo): Nate Long is the consummate host and the service is exceptionally warm, though it certainly doesn’t hurt that the menu is loaded with classics and riffs on favorites that will have you coming back for more.

Osito (San Francisco): Chef Seth Stowaway puts his heart, soul, and even his nickname (osito means “little bear”) into this rustic, lodge-like spot where live fire cooking takes center stage. Warmth radiates from the central hearth and from the supremely hospitable staff.

Peasants FEAST (Solvang): It may seem impossible to be even more charming than its Solvang surroundings, but peasants FEAST doubles down, and delivers. This daytime-only café from Michael and Sarah Cherney spotlights the seasons on its sandwich-driven menu.

Pizzeria Bianco (Los Angeles): Those who think Los Angeles can’t compete with New York when it comes to pizza obviously haven’t been to Pizzeria Bianco. There is a reason long lines snake through ROW DTLA and queue up at the takeout window with diners hankering for a taste of Chef Chris Bianco’s pizza.

Ramen & Tsukemen TAO (Buena Park): This unassuming spot in an easy-to-miss location in an open-air mall belies the wondrous steaming bowls found within.

Rebel Omakase (Laguna Beach): As its name suggests, omakase is indeed the name of the game here, and with its seasonal, ever-changing fish selection, you’re sure to have a unique experience at each visit.

Saffy’s (Los Angeles): From the hitmakers behind Bavel and Bestia comes this breezy space awash in shades of Starburst pink and orange marmalade. Lamb and pork kebabs cooked on long metal skewers are the main event, but appetizers easily hold their own.

San Laurel (Los Angeles): Expect modern Californian dishes with Spanish leanings from a talented team put together by visionary chef, José Andrés.

Sushi Kaneyoshi (Los Angeles): Great care is taken with every detail, whether it’s the quality of ingredients or the artful plating — some of the dishes are handmade by Chef Yoshiyuki Inoue.

Valle (Oceanside): The name is a reference to the Guadalupe Valley of Baja California, Mexico’s premier viticultural region, which furnishes the restaurant’s wine list, and serves as inspiration for Chef Roberto Alcocer’s refined, modern expression of Mexican cuisine.

Yangban Society (Los Angeles): Katianna and John Hong are behind Yangban Society, a DTLA multihyphenate that is equal parts deli, mini-mart and restaurant offering a multicourse prix fixe featuring straight-up comfort food with Korean flair.

Yuji (San Francisco): Specializing in kappo cuisine, the 12-course menu similarly reflects the seasons, featuring a progression of dishes spanning a series of delicate bites, both hot and cold, and culminating in a hearty dish of steamed rice (which might be enriched with hairy crab or a similar delicacy), paired with pickled and savory miso soup.

Yunomi Handroll Bar (Los Angeles): Chef David Movsisian’s Yunomi Handroll is located on a stretch of East 3rd Street that has become a hotbed of terrific restaurants and nightlife, and this cool, inviting spot is certainly keeping up with its neighbors.

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