Michelin's California update

The MICHELIN Guide notes new restaurants are added to its Selection twice a year, while distinctions such as Stars and Bib Gourmands are reserved for the annual awards and newly spotted kitchens are marked with a “New” symbol on the Guide’s website and mobile app. (guide.michelin.com) Corridor 109 is described in the Guide as an 11-seat counter tucked behind Bar 109 that focuses on fish largely sourced from Japan, with much of the menu served raw. (guide.michelin.com) The Guide highlights Lapaba’s Italian classics reimagined with Korean influences — menu examples include bulgogi meatballs in a truffle tomato sauce and a radiatore with short-rib ragù — while Firstborn is led by chef-owner Anthony Wang and presents Chinese‑American dishes intended for sharing. (guide.michelin.com) Michelin describes Little Fish’s Melrose Hill location as a full sit-down iteration emphasizing sustainably sourced seafood and seasonal California produce, and local reporting names chefs Anna Sonenshein and Niki Vahle as leaders of that outpost. (guide.michelin.com; nbclosangeles.com) Menlo Park’s Yeobo is credited by Michelin to chefs Meichih and Michael Kim and is presented as a menu divided into canapés, appetizers and small-share mains. (guide.michelin.com) Wolfsbane’s launch followed the closure of Lord Stanley and is led by chefs Rupert and Carrie Blease in a tasting‑menu format. (foodgal.com) Naides is the debut Filipino fine-dining project from Patrick Gabon and Celine Wuu featuring an 11–15-course tasting approach. (hoodline.com) Dingles Public House was opened by spouses Anissa and George Dingle in November and operates as a British‑style pub concept in San Francisco. (sf.gazetteer.co) Little Mountain in Montecito is helmed by Chilean-born chef Diego Moya, centers on a wood‑fired, seasonal menu rooted in Central California coast ingredients, and debuted in Montecito’s Upper Village in late 2025. (guide.michelin.com; littlemountainsb.com)