Franch Lessons With Chef Daisy Ryan of of Bell's Restaurant Los Alamos

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This week, I have the pleasure of chatting with chef Daisy Ryan, chef/owner of Bell’s in Los Alamos. Bell's reminds me of some of the great destination dining in Europe, where the journey to the Michelin-level meal is part of the experience itself, and the sense of place is just as important as the food. And folks are taking note: Bell’s won Esquire’s Best New Restaurant and Food & Wine’s Best New Chef for 2020 for their crave worthy culinary experience, which is inspired by casual French bistros and a style that they like to call “Franch."

Their wine-friendly menu is all the things you want to eat — think chicken liver mouse, egg salad sandos, and the perfect steak tartare — but they're not just making delicious food. Daisy and Greg are also using their success for good, providing healthful meals to families in need through their program Feed the Valley. In our interview Daisy gives me the scoop on their new restaurants coming down the pike and so much more.

You can follow along to check out video of the episode @kristasimmons on Instagram and YouTube. 

food, travelKrista Simmonsdaisy ryan, bell's los alamos, bell's restaurant, santa ynez, esquire best new restaurant, food and wine best new restaurant, lo fi wines, la weekender, la staycations, best la road trips, greg ryanComment