The wait for the annual fall Michelin awards can be exhausting for restaurateurs, so the restaurant guide is throwing in a few carrots in previous months, including ‘discoveries’ being considered for a star or a Bib Gourmand. .

Matheson’s restaurant in Healdsburg was one of 17 newly opened restaurants in California selected for the honor this week and featured on guide.michelin.com. The Matheson, a multi-year project by chef Dustin Valette, opened in fall 2021 with a fine-dining restaurant, private mezzanine, and upstairs lounge called Roof 106.

“Chef Dustin Valette’s latest venture is in a burgeoning resort, but that never distracts from the menu that weaves seasonal produce with California flair and Mediterranean elements,” inspectors said “Famous Anonymous of the Guide in a press release. It’s the first nod to Chef Valette, whose eponymous restaurant, Valette, has never received a Michelin star despite its popularity and creative, local menu.

Highlighting remarkable new restaurants allows foodies to “make new discoveries” and rate “culinary gems,” according to the editors of the Michelin Guide to California. It’s also a chance for curious diners to avoid the crowds after restaurants are starred.

The Matheson is at 106 Matheson St. in Healdsburg, thematheson.com. Reservations are strongly recommended.

Also included in the California restaurant “new finds” list (along with inspector ratings):

Abaca, San Francisco: Chef Francis Ang, along with his wife and co-owner Dian, produced this ode to Filipino cuisine in the lush Kimpton Alton Hotel.

Be.Steak.à, Campbell: An elegant ambience complements an elevated menu of exceptional steaks and an array of dishes at Chef Jeffrey Stout’s brand new restaurant.

Birch and Rye, San Francisco: In this cozy corner, Chef Anya El-Wattar combines her education and restaurant skills to deliver a unique, ingredient-driven take on Russian cuisine that is both indulgent and fresh.

Dela Curo, Oakland: Located at Swan’s Market in downtown Oakland, this style of counter ordering is brought to diners by Chikara Ono.

Donaji, San Francisco: Chef Isai Cuevas, who made a name for himself selling his excellent tamales at farmers markets all over town, now has a cheerful brick-and-mortar neighborhood.

Ernest, San Francisco: Chef Brandon Rice’s hip and irreverent style of cooking sets the tone, exemplified by refined yet comforting combos like Kaluga caviar with fresh cream and tater tots.

Bon Bon Culture Club, San Francisco: Here, the vibrant and savory cuisine showcases Southeast Asian flavors and unique Californian expressions in dishes like an adobo-glazed fried chicken wing stuffed with garlic rice.

Hawks, Granite Bay: The simple menu reflects the seasons, offering a small selection of familiar dishes with a hint of punch.

Lane 33 Cafe, Napa: In the bowling alley category, moles and quesadillas probably don’t come to mind, but chef Alex Soto’s savory and savory Mexican cuisine, served Wednesday through Sunday, will change your outlook.

The Fantastic, San Francisco: Creativity and finesse are integral to the cuisine, and the oh-so-cool vibe and vinyl soundtrack are matched by gracious hospitality.

Miller & Lux, San Francisco: Fine dining might seem like an unlikely find in the shadow of the towering Chase Center arena, but chef Tyler Florence’s superb hideaway is worth a splurge.

Nisei, San Francisco:“Nisei” refers to children born in the United States to Japanese immigrants, including leader David Yoshimura; the synthesis of this heritage forms the basis of his cuisine.

San Ho Won, San Francisco:Combining the talents of chefs Corey Lee and protege Jeong-In Hwang, here you can expect the exceptional. The refined cooking technique skillfully combines traditional Korean tastes with a sense of novelty.

Sato Omakase, San Francisco:This stylish counter offers an ambience of restful tranquility, but more importantly, it serves up an indulgent tasting that showcases carefully selected ingredients.

Sorella, San Francisco:The feisty younger sister of the great lady Acquerello; the family resemblance is no less apparent in the thoughtful cuisine, which ranges from Californian to Northern Italian.

Stokes Adobe, Monterey:The small, ingredient-driven menu draws on French and Italian elements, seen in hearty and satisfying dishes like maltagliati pasta in a prosciutto-Parmesan broth.