Michael Warring

The story

Michael Warring | Contemporary Tasting Menus in Vallejo, CA

A Chef's Vision

Michael Warring is the name above the door and the chef in the kitchen. After graduating from the Culinary Institute of America, he worked in the kitchens of Napa Valley's Auberge du Soleil and Bouchon in Beverly Hills—experiences that shaped his approach to cooking. The restaurant he opened in Vallejo, California, is the realization of a long-held dream: to create an emotional experience through food. His philosophy is simple but exacting: traditional techniques, contemporary presentation, and a relentless focus on quality.

The Menu

There is no static menu at Michael Warring. Instead, the kitchen offers two tasting formats that change with the seasons. On Thursday, Friday and Saturday, guests choose a 12-course tasting menu ($134 per person, with a wine pairing option at $86). Sunday brings a 7-course menu ($94, wine pairing $55). Both evolve regularly, but the structure remains.

A sample 7-course menu might begin with a cream of broccolini, followed by a scallop with confit leeks and sea beans, then agnolotti filled with summer corn and black truffle. A crispy duck confit with wild mushrooms and truffle jus leads into a nectarine sorbet, and the meal closes with a peach ice cream that incorporates candy cap mushroom sugar. The 12-course version adds snacks like caviar on panna cotta, shima aji with sea buckthorn, and uni with chocolate feuillatine. The kitchen accommodates dietary restrictions by omitting items, though there is no separate menu.

Recognition

What sets this restaurant apart is the quiet confidence of its cooking. The Michelin Guide recognized Michael Warring with a Recommended distinction in 2026, a nod to the precision and ambition on display. The dining room is small and unpretentious, the service attentive without formality. This is contemporary cuisine in Vallejo that demands attention—and rewards it.