Bell's
Los Alamos, USA
⭐1 Star
The Experience
From Michelin Guide
After cutting their teeth at top NYC kitchens, Daisy and Greg Ryan settled in the Santa Ynez Valley. Their particular skill lies in blending phenomenal product (90% of products are sourced from within 20 miles), focused flavors and methods. This is cooking that tastes as good as it looks, and crowds keep coming for their unpretentious dishes. Wild snails drip with luscious garlic and parsley butter, while the Santa Barbara uni crêpe cake is layered with crème fraîche and caviar. Lamb en croûte may be next, served over Calabrian chili aïoli with asparagus. The meat is tender and the aïoli perfectly cuts through the rich, savory elements.Desserts are equally worthy—from a buttery gâteau Breton to black pepper cookies laced with dark chocolate.
Unique Things
From Visitor Experiences
Here are three unique or unconventional things about Bell's, the Michelin star restaurant in Los Alamos:
1. Prix-Fixe Dinner with Caviar and Uni Canapé
Bell's offers a prix-fixe dinner menu priced at $110 that includes a luxurious start with caviar paired with a uni canapé. This fixed menu approach emphasizes a curated dining experience with high-end ingredients, setting it apart from typical à la carte options.
2. Local Sourcing with 90% Ingredients Within 20 Miles
The restaurant prides itself on sourcing about 90% of its products from within a 20-mile radius, showcasing a strong commitment to local, sustainable ingredients that support nearby farmers and producers. This hyper-local sourcing is integral to their farm-to-table French cuisine style.
3. A "Cheers"-Like Atmosphere in a Tiny Town
Despite being located in the very small town of Los Alamos, Bell's has cultivated a warm, welcoming vibe where regular guests are quickly recognized, creating a community feel reminiscent of the TV show "Cheers." This personal touch adds to the charm beyond just the food.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Bell's in Los Alamos include:
Veal bones: Used to make a rich veal stock that is reduced over many hours to create a deeply flavorful base for sauces, such as the au poivre sauce served with their steak dish. This stock is a cornerstone of their signature preparations, contributing luxurious taste and texture.
Peppercorns (black, pink, green): Integral to their famous Steak au Poivre, these peppercorns provide the characteristic spicy crust and flavor complexity that defines the dish.
Brandy and cream: Used to deglaze and finish the au poivre sauce, adding depth, richness, and a smooth, luxurious mouthfeel to the sauce.
Santa Barbara sea urchin with caviar: Featured as a delicate, refined appetizer on a small crepe, highlighting local seafood and elevating the dish with luxurious, fresh ingredients.
These ingredients reflect Bell's focus on locally sourced, high-quality components combined with classic French techniques to create dishes that are both approachable and refined, earning them their Michelin star.
In The Media
This French Bistro Is the Reason You Should Visit Los Alamos ...
Sep 4, 2019 ... ... Bell's. Plus, thanks to other spots like natural wine bar Bodega and renovated motel Skyview Los Alamos, the area is quickly becoming a ...
bonappetit.com
Bell's - Review - Los Alamos - Los Angeles - The Infatuation
... Bell's in Los Alamos. Combining incredible food with a bucolic setting ripped out of a Danielle Steel novel, this tiny French restaurant (and the town ...
theinfatuation.com