Bell’s

Bell’s French inspired California bistro in Los Alamos, CA by Daisy and Greg Ryan.
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Last year we had the distinct pleasure of working with and for a event here in California with so many great chefs an...
06/02/2026

Last year we had the distinct pleasure of working with and for a event here in California with so many great chefs and winemakers. This year we are excited to be an apart of the event in Houston!

2026 presented by is the ultimate celebration of food, drink, and community, featuring over 80 phenomenal chefs and beverage professionals bringing their best to Discovery Green in Houston, TX on October 3. But this isn’t just about flavor–each ticket supports Southern Smoke Foundation, a safety net for the food and beverage industry, offering emergency relief and free mental health services through their Behind You program. 

Tickets are on sale now at southernsmoke.org—grab yours today and help fuel the mission. I’ll see you there!

Reservations for July are live on for both our Chef’s Dinner Prix - Fixe and Lunch à la Carte.To celebrate here are som...
05/01/2026

Reservations for July are live on for both our Chef’s Dinner Prix - Fixe and Lunch à la Carte.
To celebrate here are some highlights from April!
See y’all soon.

Another unforgettable Carte Blanche in the books!We had the pleasure of hosting Chefs .mcgaughey and of .bread for a ni...
04/28/2026

Another unforgettable Carte Blanche in the books!

We had the pleasure of hosting Chefs .mcgaughey and of .bread for a night rooted in “très classified” French cuisine, approached with our perspective of Troubadour and Bell’s.
That “Snail Bread” will live in infamy. 😂

Big thank you to the team at for hosting and the following day in Buellton - carrying the momentum into something equally special.

Make sure you’re subscribed to our newsletter (link in profile) to be the first to see who’s joining us next for Carte Blanche!

Thank you to the ever talented for hanging out and capturing this special night.

Full disclosure has been with us since the first of the year but I am finally getting my act together to introduce her....
04/15/2026

Full disclosure has been with us since the first of the year but I am finally getting my act together to introduce her.
Bell’s is tremendously grateful to welcome Jessica Beasler as our new General Manager. Jessica grew up in a town outside Portland, Oregon, where an early love of gardens and weekend cooking took hold. After earning her degree in public health and studying agriculture, she moved to New York City, where her curiosity around food, travel, and the people behind it all led her to hospitality — not just as a job, but as an ongoing opportunity to learn, create meaningful experiences, and grow as a leader. During that time, she met and worked alongside at several restaurants in NYC, and later crossed paths with beverage director working together in Portland. It’s especially meaningful to have them all back together, bringing their shared perspective on hospitality to the Central Coast. Jess is passionate about building teams, shaping experiences, and guiding every detail with care. She also remains a partner in an amazing cocktail bar in Portland called which is absolutely amazing and a must go the next time your are in the Rose City.
So excited to have Jess on board for our next chapter of leadership here at Bell’s - make sure to say hello to her the next time you are in!

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Honored and excited to have named one of the five nominees for this year’s for Best Chef: California.Recognition like ...
04/02/2026

Honored and excited to have named one of the five nominees for this year’s for Best Chef: California.

Recognition like this may carry one name, but it is never about one person. It reflects our team that shows up every single day with care, consistency, and intention to create what Bell’s has become. We are incredibly proud of the people and community who make this place what it is, and grateful to be able to do it together in a town that continues to support us in ways we do not take for granted.

It is a true privilege to be considered alongside so many incredible chefs across this amazing state, , , , .hsu, - to be included in this group is both humbling and inspiring.

See you in Chicago!

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Some might call this cheating (or lazy), or the fact that you are both Aries that you would say I am not giving enough “...
04/01/2026

Some might call this cheating (or lazy), or the fact that you are both Aries that you would say I am not giving enough “space” for the two of you individually 🙄. I disagree as there is something deeply cosmic about the two of you sharing this moment one day apart because in so many ways you are two halves of a whole.
To Daisy and Henry - you both are just good at living it usually pi**es me off. You both have the biggest hearts, love your people deeply and I will admit are two of the most stylish people I know.
Getting to see you both grow and change and evolve and thrive makes me so grateful that you both have allowed me to be a part of your world. Though I wish that your ADHD wouldn’t sync up as perfectly as it can - which would allow me to be a bit more more “chill” and not so “serious” as you both like to remind me.
To Henry, happy 9th birthday, your last in single digits - please don’t take how amazing this time is in your life and DO NOT take your mother for granted. You are so lucky to have her as a mom, someone to truly look up to. I feel the same way, i just want to grow up to be like
To Daisy, Happy 40th birthday, it looks amazing on you - and the best part, with both of you, is that the best is yet to come.

Happy Birthday D & H.

We’re excited to welcome fellow 101 Best restaurants in California, .bread to Bell’s for our next Carte Blanche dinner ...
03/23/2026

We’re excited to welcome fellow 101 Best restaurants in California, .bread to Bell’s for our next Carte Blanche dinner on Tuesday, April 22. Based in Sonoma, Troubadour is a bakery and bistro rooted in French tradition and shaped by the seasons. By morning, .mcgaughey and are baking long-fermented sourdough and pastries; by night, the space shifts into an intimate dining room (Le Diner) focused on thoughtful, expressive cooking. Their work is guided by close relationships with local farmers and winemakers, a deep respect for craft, and a quiet attention to detail we’ve long admired.
Dinner will be a collaborative 6 course dinner and wine pairing.
Reservations are now live on !

And because one night never feels like quite enough, the next morning their bakery, , will pop up with our friends at in Buellton. Pastries and coffee feel like a pretty good reason to get out of bed.

It’s the evolution…the organic evolution that’s hard to explain and impossible to plan.I remember walking into new resta...
03/15/2026

It’s the evolution…the organic evolution that’s hard to explain and impossible to plan.

I remember walking into new restaurant jobs and thinking the restaurant, the idea was fully formed. That the people who built it had a complete vision, that what you were stepping into had always been exactly what it was.

That’s never true.

Restaurants grow slowly. Through small changes. Through earning the sconces, the new reach-in (or tastefully refurbished), the tableware. Piece by piece, service by service. You don’t really see that until it’s yours. And maybe you shouldn’t — whether you’re passing through for a short time or staying long enough to become part of the story - maybe it’s too much to comprehend that the path is a complete and utter crapshoot, built on hardwork and ignorance.

We were fortunate this week stop by during his California tour and spend a day photographing our “jewel box”. The same four walls we’ve always had, but alive in such a different and meaningful way than they were eight years ago.
Thought it would nice with yesterdays post of some of the first photos to have our most recents.

So many people have touched it, influenced it, and shaped what Bell’s has become.

Happy Birthday Bell’s. Thanks for giving more than you sometimes get.

We’re working on that.

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On the eve of our 8th birthday at Bell’s I found myself looking back at some of the first photos taken here by As many ...
03/14/2026

On the eve of our 8th birthday at Bell’s I found myself looking back at some of the first photos taken here by
As many in this profession (and those not in it) the work can feel like a thousand small victories, a thousand small losses…when you are in the middle of it you rarely stop to see the progress that has been made by the entire ecosystem.

Looking back now, it’s striking to see how far we’ve come and how far we still have to go. So we keep going. Thanks to all who have been on the ride and who continue to be.

Never Change.

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Thank you to and of for joining us in .ca for our Carte Blanche Series. It was an incredible evening sharing a taste ...
03/06/2026

Thank you to and of for joining us in .ca for our Carte Blanche Series. It was an incredible evening sharing a taste of Point Arena with our community and highlighting the thoughtful cooking and hospitality that makes Gama such a special place to us! A big thank you as well to and for providing some beautiful products for our guests to take with them.

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Address

406 Bell Street
Los Alamos, CA
93440

Opening Hours

Monday 11am - 3pm
5pm - 8:30pm
Thursday 11am - 3pm
5pm - 8:30pm
Friday 11am - 3pm
5pm - 8:30pm
Saturday 11am - 3pm
5pm - 8:30pm
Sunday 11am - 3pm
5pm - 8:30pm

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