Lazy Bear

“Lazy Bear might have been the best dining experience I’ve ever had. The ambiance is beautiful and unpretentious, with lots of natural materials and a subtle smoky aroma (coming from the hearth in the kitchen) that feels nostalgic, like a campfire but more refined. The service was exceptional. I’ve never had a restaurant be so attentive to my tree nut allergy! They adjusted the entire menu seamlessly. At the start, they give you a custom printed field guide with every dish listed, tailored to your restrictions, along with space for notes, which is such a thoughtful touch. Nearly every course is introduced by a different staff member, all warm, knowledgeable, and genuinely personable. The meal itself was just as impressive. We started with a Spring Foragers tisane that tasted like drinking the essence of a pine forest. The whipped scrambled egg, served in an eggshell, was rich and indulgent with a maple laced hot sauce at the bottom. The snack trio was a standout, especially the beet tartlet, which I could have eaten 50 of, and a honey nut squash flan with caramel and Ossetra caviar, one of my favorite bites of the night. A smoked carrot dish with preserved peppers, egg yolk jam, and Wagyu bacon was incredible, deeply flavorful from being smoked and then rehydrated in its own juices. The Hog Island oysterswith white asparagus and buttermilk was bright and fresh. The Mount Lassen trout, with crispy skin and allium cream, was another highlight, and I appreciated their commitment to using most of the fish. One of the best bites of the night was the cultured butter with brown buttermilk bread, deeply tangy and so good I asked for seconds without hesitation. The spring fondue with fava beans and mushrooms was rich and balanced, and the squab à l’orange, served as both fillet and meatball, was beautifully executed, with a fresh fennel salad to cut through the richness. The coal roasted A5 Miyazaki Wagyu ribeye was the best beef I’ve ever had, perfectly cooked and incredibly rich. For dessert, the winter citrus bar with bergamot, mandarin, and Earl Grey foam was another top three bite, like a hyper elevated sweet tart rope lol. The Mission hot chocolate with preserved chilies was deeply rich with a subtle warming spice. They finished with a playful final surprise, a tart, fruity donut and soda, possibly pomelo, which was a refreshing end to the meal. I would absolutely come back to Lazy Bear again.”

“A fine dining that won’t leave you hungry. Very reasonable price for what you get. We got three mains which are lobster, Duck Breast and Wagyu. You don’t typically get all three without an add on. The wine pairing was also great. The staff is friendly and attentive. Food was delicious but may not have an unexpected twist.”

“Cute restaurant! They print the date and what you’re celebrating on the menu booklet, so great to go on birthdays, anniversaries, etc. Crab is in season for Jan so there’s a crab toast course - while it’s innovative with a layer of fat on top, I did not like it as much and feel there’s a lack of flavor. My favorites were the scallop (very fresh!) and the wagyu (melts in your mouth!). The pumpkin soup looking dish actually has a whole layer of caviar at the bottom, surprise! Overall really liked it and will definitely visit again.”

“Overall the dinner was enjoyable. I loved the concept, but the food turned out not as spectacular as the servers sang praise to. + Good creativity and range in the menu. High quality ingredients. Highlights were the trout, butter, chicken, and mandarin financier - Personally I need a bit more balance. Some of the dishes were overly salted to my taste, with the fondue dishes being too salty to finish (and I was salty about this because it smelled incredible and had morels my absolute favorite). The wagyu ribeye was beautifully marbled and quite high in fat content already. So I didn’t understand why they served it with the fat cap, upping the fat content even more and making me feel gross after finishing the dish + Beautiful dining room +/- Friendly service, but lowk deteriorated as they got busier. Also not a fan of how they went on about some of dishes being the best you could ever have (most of those were not)”

“The first half was good, innovative but too salty (especially the black mushroom, I can’t finish the bottom - just too too salty. My partner usually like salty food also think couple dishes are overwhelming salty). The crab toast was good, but can’t taste much of crab flavor. The second half (starting from duck, then steak, and dessert) was not memorable, especially dessert was quite mediocre - sorry for saying that, but there is really nothing to highlight in dessert section, no pastry… just diff ways to serve fruits, no cake, no interesting finishings. As Michelin 2 stars, service is ok, food is well paced, def not as impressive as other 2 stars we have been. Hope this feedback can be helpful!”