Thursday – Monday: 3pm–9pm
Closed Tuesday & Wednesday
Known for oysters and casual coastal fare at his other West Marin restaurants (Marshall Store, Route One Bakery & Kitchen, K&A Take Away) long-time restaurateur Shannon Gregory elevates his latest restaurant concept to something closer to fine dining. Or maybe: fine dining with fleece vest and hiking boots.
Chef Anthony Paone (Cafe Rouge, Berkeley and Campanella, Sebastopol) designed his menu to be seafood-focused and seasonal. Most dishes are cooked using the wood-fired grill and today’s Mussel Toast with vadouvan cream and Grilled Squid with fermented cayenne and basil may give way to Whole Rock Cod with Vietnamese green seafood sauce (Muối Ớt Xanh) and lime ($66). All dishes, however, slide across a counter designed by Oakland’s Wylie Price Design, upping the Point Reyes glam factor.
The beverage program brings a wine bar focus – a Negroni Sbagliato features Prosecco, and a so-called High Ball leans into vermouth swirled with umeboshi and soda water. French, Italian and German wines by the glass or bottle balance the California selections. Similarly, beers from Japan (Asahi Extra Dry) and California-made, Japanese-style Hanabi Lager reflect a global-meets-local aesthetic.
