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Lilo

Name: Lilo
Address: 2571 Roosevelt Street, Carlsbad, CA, 92008, US
Telephone: +14423038245

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Lilo, Restaurant, 2571 Roosevelt Street, Carlsbad, CA.

05/31/2026

Fresh apricot and sweet apricot jam rest atop our brown butter mochi cake, bringing together the brightness of lemon thyme and the richness of toasted walnuts in sweet and savory mignardise.

The cake begins with cream and milk, gently infused overnight with lemon thyme, folded into a batter of whipped eggs, sugar, brown butter, and mochiko rice flour, before being baked until deeply caramelized. Once cooled, each piece is coated in a delicate shell of Valrhona Dulcey chocolate and cocoa butter, then finished with toasted walnuts. A simple bite that layers fragrance, richness, and the fleeting sweetness of the season.

05/28/2026

At Lilo, hospitality starts before you even walk through the door. From the subtle lines of the building to the energy of service, everything is designed to feel warm, intentional, relaxed — and deeply Californian.

05/24/2026

This dish celebrates abalone, highlighting its beautiful texture and natural umami.

They are received live, gently poached in roasted kombu oil, and cold-smoked over almond wood embers. It’s then thinly sliced and rests over a silky chawanmushi steeped with roasted mushrooms and charred kombu. The dish is finished with a warm glaze of roasted chicken and bone marrow broth, alongside confit porcini mushrooms, fresh menegi, and sansho leaf for brightness and aroma. As a final touch, an oil made from charred ramps.

05/21/2026

For the final course, an entremet of black tea mousse, layered with strawberry and almond dacquoise.

It’s surrounded by ‘chewy’ peaches, black tea crémeux, and a dukkah of toasted dragée almonds, green cardamom, and fennel.

Alongside, you have frozen pearls of toasted milk ice cream and strawberry sorbet, and a peach-filled doughnut, fried à la minute and dusted with strawberry sugar. To finish, a chilled strawberry consommé.

05/17/2026

Pain perdue, made with croissants from our Wildland bakery, layered with parmesan, soaked in custard, and roasted until deeply golden. Brushed with a glaze of black garlic, shiro dashi, and browned butter, it’s then topped with grilled Salt Spring mussels, charred Iberico lardo, Kaluga caviar, and onion flowers. A final warm bite to finish the canapé in the garden.

05/07/2026

One of the drinks featured in our non-alcoholic pairing.

Inspired by the natural sweetness and soft earthiness of Badger Flame Beet, the drink builds around roasted, caramelized beet flavors with a subtle minerality and vivid vegetal depth.

We add Lapsang tea to bring smoky complexity, while dulse brings an oceanic salinity. Lastly, wormwood and tonic lend a refined bitterness, creating a sophisticated twist on a traditional aperitif.

05/04/2026

A welcoming bite in the garden. A tartlette of locally caught spot prawns, lightly steamed and dressed with mandarin blossom oil, shiso, and grilled strawberry juice, then wrapped in pickled magnolia flowers.

Alongside, embered strawberries, slowly dried over the hearth until their flavor deepens and concentrates, and finished with a strawberry gelée, umeboshi, myoga, and pinot sorrel.

A vibrant dialogue between the ocean and the garden.

04/30/2026

A couple of weeks ago, we celebrated our first birthday with an unforgettable night filled with collaboration, energy, and community.

We’re beyond grateful to our dear friends Tara Monsod, Travis Swikard, and Jason McLeod for sharing their time and incredible talent—and to all the amazing guests who showed up to celebrate with us.

Our hearts are full!

04/26/2026

Inspired by the first signs of early summer produce in San Diego, this dish celebrates the crispness and subtle vibrancy of the shift in seasons.

At its center, a cucumber sorbet—cooling, and quietly expressive. Lemon verbena granité brings lift and texture, layering citrus and green herbal notes.

A delicate toasted avocado marshmallow mousse adds a soft richness, a nod to something deeply rooted in our Southern California region.

A lemon olive oil curd ties everything together. Finished with raw cucumber ribbons and blossoms for a final expression of the garden.

04/23/2026

Lilo’s cocktail program goes beyond a traditional bar menu. Unfolding as part of a carefully choreographed tasting menu experience, the drinks are seasonal, technique-driven, and thoughtfully integrated into the flow of the meal—each cocktail designed to complement specific courses.

From the opening welcome sip to the final pairing, an emphasis on balance, precision, and subtle coastal influences—citrus, herbs, and layered flavors—echoes the kitchen’s point of view, contributing to a seamless narrative that highlights both craftsmanship and a strong sense of place.

In addition, the bar team brings a personal, interactive element to the experience by crafting cocktails tableside. It’s an invitation to engage more directly with the program—where hospitality, customization, and technique come together in real time.

Address

2571 Roosevelt Street
Carlsbad, CA
92008

Telephone

+14423038245

Website

facebook.com

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