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Lilo

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

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

10/21/2026

We’re looking for a talented and passionate pastry cook to join our wonderful little team.
Please send your résumé and a note to [email protected], and we’ll be looking forward to meeting you!

10/18/2026

Liberty Ducks from Sonoma, aged in-house for 14 days before being slowly roasted over the hearth to pick up layers of smoke, render the fat and develop a crisp, golden skin.
Served with charred baby gem lettuce marinated in a burnt onion glaze with dashi vinegar and fermented juniper honey, alongside roasted pickled pearl onions, purslane and allium blossoms.
Finished with a rich duck jus, layered with juniper, Madeira, and brown butter.

10/15/2026

A little fun before the evening comes to an end.
Inspired by a childhood memory, our take on Dippin’ Dots combines toasted milk ice cream with strawberry sorbet.
The ice cream begins with toasted milk powder, steeped in cream and milk to develop a rich, nutty depth of flavor. Alongside it, a strawberry sorbet made with North County strawberries brings a bright acidity and a delicate balance of sweetness.

10/11/2026

On November 12th, Chef Eric Bost welcomes Richard Geoffroy of IWA Sake for an immersive culinary and sake experience.

The evening will feature a collaborative eight-course menu with pairings hand-selected by IWA’s Founder and Maker, Richard Geoffroy, all in celebration of our shared ethos of sense of place, harmony and balance.

With only 24 seats available, this will be a very memorable and intimate evening with both the Lilo and IWA team. We can’t wait to welcome you!

About IWA and Richard Geoffroy

Born from the pursuit of balance, harmony, and singularity, IWA is a contemporary expression of Japanese sake, created in Toyama, Japan. Founded by Richard Geoffroy, former Chef de Cave of Dom Pérignon, IWA pairs traditional sake craftsmanship with a spirit of experimentation. Its signature approach, Assemblage, blends diverse rice varieties, yeast strains, and brews to create a sake defined by complexity, precision, and balance.

Richard’s pursuit of beauty took him to the highest reaches of his profession. Born in the heart of Ch*****ne country, he became the fifth chef de cave for Dom Pérignon and charted the course of the legendary Ch*****ne for 28 years. In 2017 he embarked on a new chapter, hoping to contribute to a story that began in Japan a thousand years ago: sake.

IWA’s signature approach is Assemblage, blending diverse rice varieties, yeast strains, and brews to create a sake defined by complexity, precision, and balance. Building upon IWA’s pioneering approach to Assemblage, in 2026 Richard and his team released IWA Reserves, their first exploration into aged sake, a captivating expression of time and depth. Richard Geoffroy and our W**e Director, Savannah Riedler, are excited to share a range of Assemblages and Reserves on November 12th.

$975++ per guest (service and tax not included)

Reservation link in bio

Please note, that due to the nature of this evenings special dinner, we are unable to accommodate any allergies or dietary restrictions.

10/08/2026

Strawberries roasted over the embers, slowly developing a deep, smoky sweetness.

10/04/2026

An evening at Lilo.

10/01/2026

Pastry Chef Madeline Biehl is a ray of light. And for a pastry chef, that seems pretty fitting.

As she often says, we don’t eat dessert because we have to, we eat dessert simply because it brings us joy.

Luckily for us, Maddie brings plenty of it. Whether it’s her pristine and delicious creations on the plate, or her random dance breaks, big smile and boundless optimism, we’re so grateful to work alongside her.

That sense of joy is matched by a thoughtful approach to her craft, shaped by time spent at SingleThread with Chefs Kyle Connaughton and Emma Horowitz, as well as Addison under Chef William Bradley. Her experience at SingleThread, where the restaurant’s cuisine is so deeply connected to its farm, was especially formative—instilling in her a lasting appreciation for seasonality, sustainability, and the relationship between what grows and what ultimately lands on the plate.

09/27/2026

Reservations for the month of November go live this Thursday, Oct. 1st. Link in bio. We look forward to welcoming you soon.

09/24/2026

Our Bar Director, Andrew Cordero, approaches our non-alcoholic program with the same thought and intricacy as our cocktails, building depth and complexity through layers of flavor.
This drink takes its inspiration from a wh**ky cocktail built around Scotch, honey, and finished with a float of whipped cream.
For its non-alcoholic counterpart, we begin with Soba Kombucha from Kettl, a toasted buckwheat ferment made with carefully sourced Japanese ingredients. Verjus is washed with miso butter, then layered with spiced rooibos, tonka bean, and honey. The buttered-washed verjus brings a savory, caramelized richness, while rooibos and tonka add warmth and aromatic depth.
Finished with burnt vanilla cream, bringing everything together with notes of toasted grain, warm spice, and miso caramel.

09/20/2026

The first bites of the evening are served outside, to welcome our guests and set the tone for what’s to come. Behind each one is the quiet work of the team: preparing and finishing each detail before the evening moves inside to the chef’s counter.

Address

2571 Roosevelt Street
Carlsbad, CA
92008

Telephone

+14423038245

Website

facebook.com

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