Aubergine at L'Auberge Carmel

“We came to Aubergine to celebrate our anniversary and walked out feeling like we’d been let in on a secret. From the moment we sat down, the night had this gentle, unhurried quality to it, the kind that reminds you why you fell in love with going out to dinner together in the first place. Every course gave us something to talk about. The bluefin tuna with nori and beet set the tone, and the crustade with black cod and smoked trout roe genuinely melted in our mouths. The abalone with heirloom asparagus and koshihikari rice was warm and quietly perfect, and the chawanmushi and bouillabaisse course filled us with this comforting, heartfelt warmth we did not expect from a tasting menu. The laminated brioche served with the diver scallop, eaten with the white dashi, was the bite we’ll be thinking about for a long time. We would happily eat it every day for the rest of our lives. The 32-day dry-aged ribeye with fava bean was beautifully balanced, the sourdough with jelly and butter alongside it was such a thoughtful touch, and the snap pea with strawberry foam and fennel ice cream was extravagant in the loveliest way. The pumpkin seed ice cream with honeycomb and sesame closed things out so well, a kind of elevated Cold Stone that made us both grin. Then the pastry team surprised us with an anniversary strawberry cake. We were not expecting it, and it caught us both a little off guard in the best way. We ended the night with lemon, chocolate, and pretzel truffles, and a few chocolate bars to take home with us. Little touches that turned a special night into one we will not forget. A note on the zero-proof pairing from the bar, because it deserves real recognition. It was the best non-alcoholic pairing either of us has ever had, with each drink built so intentionally around its dish, including a beautiful pour from the Kally and SingleThread collaboration. If you are not drinking that night, for any reason, please do not skip it. The biggest thank you goes to Katie. She was warm, genuinely funny, and made us feel like we were being looked after by a friend. After service she gifted us the abalone shells as a keepsake, which we will treasure, and she took the time to write out a personal list of her favorite spots around Carmel and Monterey for us to explore the rest of the weekend. That kind of care is rare, and we are so grateful. A few things that really set this place apart. The plating quietly defies the old rule about only putting edible things on the plate, and the food is more beautiful for it. Every course feels like a small landscape that ties you back to the coast and the local farms. The plates carry meaning, the cutlery is gorgeous, and because there are only five tables in the main dining room, the whole evening feels intimate and personal. Both the chef de cuisine and Justin Cogley came by to talk us through the dishes and the inspiration behind them, and that kind of conversation is something you almost never get at this level. We’ve been lucky enough to dine at quite a few Michelin-starred restaurants over the years, and Aubergine is genuinely one of the most memorable. We would come back to Carmel for this restaurant alone. Thank you to Katie, the entire service team, the bar, the pastry team, and Justin Cogley and his chefs for giving us a night we will hold onto for a long time.”

“Just had the most spectacular meal at Aubergine! Lots of Asian and some Latin American influences in the courses. The food is fun, inspired while the service and techniques combine old world fine dining with warmth and a sense of familiarity. Some courses that do this phenomenally are their squid ink tart with carmelized onions. They also serve a duck in a Oaxacan mole sauce. As well as a Kinmedai lettuce wrap with chawanmushi and a broth. Chef Justin does all this with a sense of rhythm and intention. Staff is awesome. Huge thanks to John, Joachin, Danny and Katie.”

“From start to finish, perfection. We opted to share their vintage and regular wine pairings, I highly recommend both! I was blown away by their selections. Perfectly paired with the food and I Ioved how knowledgable the sommeliers were. They weren’t just “serving wine with food”, it was truly a journey. Chef Justin is so mild mannered and polite, it was a treat that he came out to personally serve some of our dishes. His entire staff are an extension of him, they are all warm, welcoming and accommodating. Chef Justin’s genius and knowledge of flavors were showcased in every bite. My husband notoriously despises seafood, but he LOVED everything. The food is not just cooked, it’s transformed and elevated in ways I’ve never experienced. I’m am not adding pictures of all the wine or food we had so you can experience it for yourself.”

“Celebrated my birthday this past weekend at the prestigious Aubergine in Carmel by the Sea. Vivid and creative presentation with French and Japanese-influenced seafood tasting menu reminiscent of Singlethread in Healdsburg. For instance, the waiter lifted a lid to preview a seared scallop inside a donabe pot then plated the quartered scallop with a sauce poured over it. There were also duck and ribeye steak dishes. Oddly enough, one of my favorite courses was the fresh rustic bread with a unique clarified tallow and mushroom gelee on butter. Tons of flavor and delicious on the bread. The first cocktail I ordered was called the Bloody Good which incorporates tomato, vodka, shiro dashi, campari, ancho. I was a bit wary of getting something that tasted like the Bloody Mary I had in the morning, but the flavor was really nicely balanced and smooth. The bartender also made two tasty mocktails for my non-drinking partner. Was a very memorable experience, a fitting conclusion to an enjoyable weekend. It would have been nice if Chef Cogley had stopped by to greet us but he only seemed to selectively visit two tables that ordered the pricy wine pairing. We have been invited into the kitchen at French Laundry, Manresa, Singlethread and Addison. So it was somewhat of a surprise not to even get a brief visit from the chef to ask how our meal went. And there was no host to bid us farewell when we left, which was also a Michelin first for me.”

“Came her for a special Valentines dinner and was a bit disappointed, but overall really enjoyed trying this new spot and adding another Michelin Star restaurant to our list. My husband reserved us a spot in the Salon since the main room was full. We did not have any waiter come over to us for at least 10-15 minutes after we sat down. Finally, we were able to order the tuna tartar with its respective pairings which was incredible, but be prepared that its $46 for not much food. I ordered the paella for my main dish and it was so delicious. Sadly, my husband ordered the steak and it didn't come out til about 20 minutes after I received my meal, so my paella got cold by the time I got to eat. His steak frites was truly disappointing. The steak was super chewy and tasted burnt. The fries were nothing special and were actually quite bland. For dessert, we had the Baked Alaska and sesame milkshake. Both were pretty good. Overall, we were disappointed in the service, food, timing of meals brought out. We have no issue paying high prices for Michelin-star food, but didn't appreciate paying that much when we were let down.”