Sunday - Monday: 4pm-10pm
You can see the old clock from now-defunct Bubba’s hanging above the counter area from anywhere in the 35-seat dining room of the former Hilda’s and that’s just how managing partner Pat Townsley (Creekside Pizza & Taproom) likes it. The fast-casual restaurant is an ode to San Anselmo and to the whimsy of its denizens. On one wall, a hand-painted timeline mural by Stella Prichard creates a narrative history of San Anselmo. Step into the bathroom to behold tiles designed as San Anselmo vignettes, including one of Hilda’s, another of the Seminary, a third a nod to the bear that once passed through town. “We like to honor San Anselmo’s legacy while blazing a new path," Townsley says.
The room works. The high wainscoting and skylight over the bar and other retro-modern touches – vinyl 1970’s orange floral booth-backs and orange creamsicle chairs, orange and cream floors, and orange counter stools – lean into the ‘Hilda’s era’ comfort. In this chill scene, a menu of burgers, shakes, and chicken sandwiches is right at home. “We wanted a $10 burger,” says Marin native and operations manager, Jackson Palmer, who was aiming for family-friendly vibes and a meal with fries under 20 bucks. The Tasty comes in at $10 and Bubba’s with jack cheese and fresh jalapeños is $13. (Sub a black bean veggie patty for no extra charge.)
A buttermilk-brined chicken Caesar wrap carries the moniker ‘The Palmer’ - it’s Palmer’s family recipe, fried in rice bran oil and wrapped in a Sonoma Valley Foods tortilla. A plate of Little Tenders does not require you to be younger than a tween to order it. There’s two types of fries – curly Sidewinders and hand-cut, twice fried – all cooked in a gluten-free fryer with rice bran oil.
Open for dinner for now, the long-range plan is to add lunch and breakfast.
