Upland

Upland represents a sophisticated intersection of California’s seasonal bounty and the rustic soul of the Mediterranean. Chef Justin Smillie’s menu is a masterclass in balance, where wood-fired techniques meet the bright acidity of the West Coast. The signature whole crispy maitake mushroom is a revelation of texture, its frilled edges shattered upon contact to reveal a tender, earthy interior, all anchored by a zesty cloumage cheese. Beef tartare is elevated through the addition of a smoked egg yolk and pickled green tomatoes, offering a rich, umami-laden aroma that lingers pleasantly. Pasta courses, such as the estrella with chicken liver and sage, showcase a deep understanding of Roman tradition filtered through a modern lens. The roasted King salmon, served with braised baby artichokes and smoked mussels, demonstrates a commitment to ingredient integrity and technical precision. Every plate is a vibrant tableau of color and flavor, reflecting a philosophy that is both approachable and refined.