Sunday – Wednesday: 5pm-9pm
Thursday – Saturday: 5pm-9:30pm
In downtown San Anselmo, a small street-side parklet edged with bamboo is the first hint that the food, from Chef Justine Kelly, is Vietnamese. Tu Tap, or “gathering” in Viet, seats upwards of 160 on its two floors and Mount Tamalpais-facing rooftop. Pick a vibe – long bar and indigo velvet-lined banquettes on the first floor, walnut and woven vinyl seating at the Chef’s Counter facing an open-fire kitchen or the etched wood and dark metals and cocktail table seating plus bar of the rooftop.
Amidst these swish surroundings, Chef Kelly, who you might know from her years cooking at Charles Phan’s Slanted Door Group or from her childhood in San Anselmo, focuses the Southeast Asian menu most closely on Viet flavors. There’s small plates of puffy mochi and banh mi-adjacent pork liver and five spice paté. Leaf-wrapped bundles of fish sauce-infused rib eye is served with nuoc cham. Grilled fish is marinated in turmeric and garlic or served as a crudo with Thai basil and citrus. And, since the restaurant is in Marin, there’s a rotisserie chicken salad seasoned with fried shallots and nuoc cham.
To drink at either bar, try one of Steven Singleton’s (Left Bank) creations such as a Bee’s Knees with local honey and gin or an Aperol spritz infused with local stone fruit. The wine list focuses on terroir-driven, sustainably farmed wines from around the world.
