6/20/2023 0 Comments Madcap restaurant in marin![]() ![]() ![]() ![]() This Bay Area woman is on a crusade to prove Yelp reviews can’t be trusted.Highly acclaimed Berkeley pizzeria is closing, owners leaving California.Anchor Brewing Company ends national distribution, kills beloved beer.Open continuously for breakfast, lunch and dinner daily. Seats: 130 (plus 12 at the bar and 40 outside) private rooms for up to 120 Specialties: Wood-fired meatballs Dungeness crab salad house-made pasta pizza oak-grilled whole fish grilled chicken tomato-braised meat loaf lemon mousse. Some of the best items come from the rotisserie and wood oven. Balesteri makes his own prosciutto, burrata and pasta, which might be tossed with shellfish and topped with crab and lemon butter. Chef Ben Balesteri does Mindel proud, creating a nearly 50-item menu inspired by the restaurant’s garden. ![]() The sophisticated decor features an open kitchen, mahogany arches and windows that overlook the dining patio. The founder of the Il Fornaio chain, he craved a place to eat where he lived, so he created Poggio. Reservations and credit cards accepted.Įvery aspect of this Sausalito restaurant shows owner Larry Mindel’s deep background in the business. Seats: 90 (plus 12 at the bar eight on patio) private rooms for 12 and 28 Specialties: Risotto made on the half hour gnocchi with house-made fennel sausage ahi tuna tartare three mini burgers wood-grilled pork chop with soft polenta quail stuffed with farro house-made churros fruit galette. The pizzeria next door offers first-rate pies. The interior has an airy feel, with a wooden cathedral ceiling, brick walls and windows that open onto a front patio. Risotto is among the best to be found it’s made every half hour, so it’s always perfect. The menu features many small plates and vegetable items, such as wood-grilled eggplant Parmesan with smoked mozzarella, and wok-roasted broccoli di ciccio with toasted garlic, chile and preserved lemon. Opened a decade ago by Bruce Hill, who also presides over the kitchens at Zero Zero, Bix and Fog City, the restaurant seems as fresh as the products it serves. Friday feels like date night, Sunday is family time and in between are a wide range of discriminating folks who come for Jared Rogers’ and pastry chef Jeannette Taylor’s well-executed menu. Reservations and credit cards accepted.įew restaurants capture the Marin vibe better than this Larkspur restaurant. (near Throckmorton Avenue), Mill Valley (415) 383-4200. Seats: 34 (plus eight at the chef’s counter and 10 on the patio). Specialties: Menu changes daily, but usually includes rib eye cooked in a cast-iron skillet and appetizers, such as charred broccoli with pork belly and a soft egg. Shoberg sources Dungeness crab from the Marin coast and mussels from Tomales Bay. Just about every dish is cooked in the wood oven, whether it’s Fort Bragg black cod with clams, confit marble potatoes and Douglas fir miso or game hen with feta, black olives, charred red onions, the Italian herb nepitella and lemon. His menu lists nine appetizers and five main courses on one side, and “tonight’s playlist” on the other - it could be Talking Heads, Bob Marley, Fujiya & Miyagi or Miles Davis. It looks like a 21st century ballet when Todd Shoberg places a pork chop in the wood oven, turns to salt a thick rib eye in a cast-iron skillet and pirouettes to put an LP on the turntable. Open continuously for lunch and dinner daily. Vitals: 2233 Larkspur Landing Circle (near Sir Francis Drake), Larkspur (415) 755-6700. Seats: 70 (plus 80 in the lounge and 60 on the patio) private room for 60-80. Specialties: Avocado hummus pizza roasted jidori chicken sides such as smashed potatoes with shishito peppers harissa-roasted carrots with cumin yogurt. ![]()
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