How Ojai Became America’s New Culinary Hotspot | Vogue

"Named for the massive California bird that nearly went extinct, the marquee restaurant at Hotel El Roblar delivers what chef Brandon Boudet calls “California‑Mexico modern”: a massive, accidentally vegan king oyster mushroom in green mole co‑created with Chef Jesus Duron (formerly of two‑Michelin‑starred Pujol) that’s rich without being gloppy; a goblet of jumbo shrimp cocktail; tacos of butter‑tender smoked ribs with miso pineapple butter; and a salad of melon, tomato, and Chicatana ants—“my version of prosciutto and melon”—all capped by piping‑hot churros with a fudgy sauce whose bitter, smoky edge perfectly reins in the sugar." - Lauren Mechling