Four friends—Fah, Poppy, Yokky, and Amy—whose experience spans every corner of the hospitality industry and who share a passion for French cuisine, recently opened a charming daytime café in the former Auryn Thai space in downtown San Anselmo.
Open since late May, the restaurant is named after the beautiful plates the friends admired while traveling in Marseille, France. The menu offers an American-French take on breakfast, brunch, and lunch, with dishes such as Steak Frites au Poivre, Branzino with Beurre Blanc and a crisp salad, and a Croque Monsieur layered with Gruyère on sweet milk bread.
Early standouts include the Hot Honey Chicken & Waffle, Bacon Japanese Scramble, and Dutch Pancakes. The team sources fresh produce from around the Bay Area, including stone fruit from Brentwood's Canciamilla Ranch and berries and broccolini from Chan Strawberry Stand. Pair your meal with a Yuzu Margarita, a mimosa flight, selections from the thoughtfully curated tea menu, or an Equator Coffee drink.
Dinner service and a small outdoor patio are both in the works, giving locals even more reasons to return.
Starting Tuesday, June 23, Marin Community Farm Stands will bring a vibrant weekly farmers market experience to Downtown Larkspur every Tuesday from 11am–7pm (rain or shine). Located in the downtown parking lot between Left Bank Brasserie and the American Legion, the market is curated by local food advocate Jim Baum and features an incredible selection of seasonal fruits and vegetables, sustainably raised meats, fresh seafood, artisan cheeses, breads, oysters, honey, olive oil, and other locally crafted specialties.
More than just a farm stand, Marin Community Farm Stands is dedicated to strengthening connections between local farmers and local tables. The focus is on showcasing Marin County's agricultural bounty, while supporting neighboring farms and producers throughout the region when certain products aren't available locally.
Shoppers can browse offerings from many of Northern California's most respected producers, including Star Route Farms, Paradise Valley Produce, Chileno Valley Ranch, Cowgirl Creamery, Nicasio Valley Cheese Company, McEvoy Ranch, Brickmaiden Breads, Hog Island Oyster Co., Drakes Bay Oyster Company, Marin Roots Farm, County Line Harvest, and dozens more.
Whether you're stocking up for the week or planning a dinner party, Marin Community Farm Stands offers a one-stop shop for the season's freshest ingredients.
Community vibes, a welcoming atmosphere, and simple, honest food done right are at the heart of the restaurant at Olema House.
Chef Josh Ladd recently revamped the menu to focus more closely on the bounty of West Marin while introducing weekday Blue Plate Specials. Priced at $29.95 and including a green salad and a glass of house wine, the Blue Plate offerings include: Fried Chicken with potato salad and fennel slaw (Tuesdays), and Bucatini Bolognese with tomato ragu and fresh herbs (Fridays).
The menu opens with raw and baked Tomales Bay oysters and Brickmaiden bread with Straus butter before moving on to favorites like the Pt. Reyes Wedge Salad and the Tavern Smashburger. Another recent addition is the Steak Frites, served with an arugula and fennel salad.
The spacious bar features comfortable backed stools and 12 taps, all pouring Northern California brews—from Old Rasputin Imperial Russian Stout to KSA Kölsch and Valle Mexican Lager. Signature cocktails, such as the Treat Yourself with local chamomile-infused vodka and honey, continue the local-first theme. The wine list leans heavily toward California producers + handful of French selections.
The owners are also adding a few thoughtful touches to elevate the tavern's relaxed atmosphere, including artwork from Sean Thackrey and Manka's, bringing new life to the warm wood interiors, Delft blue walls, and adjacent patio. Looking ahead, guests can enjoy live local music on Wednesdays and holidays.
Out of the Stinson Beach space where Rachel DiPaolo has operated Debonair Events for the past 18 years, a seasonal pop-up is creating opportunities for young adults to gain hands-on experience in food, hospitality, and community building. Staffed by high school and college students from across Marin, Saltbloom Kitchen has set up shop beneath a ruffled pink umbrella in the catering company's parking lot.
A concise menu of rotating specials complements a selection of sandwiches, salads, and wraps. Popular offerings have included an Ahi Poke Bowl and Hawaiian-Style Pulled Pork. The Black Cod Po'Boy features Bodega Bay-caught cod, sriracha-dill tartar sauce, and Star Route Farms lettuce served on Bordenave Bakery bread. Produce is sourced from local farms, including Gospel Flat Farm in Bolinas, while Dungeness crab comes from Mendocino. Beverage options include a daily green juice ($10/12 oz.), fresh fruit agua frescas, coconut water, and house-made lemonade. Guests can enjoy their meal at the shaded picnic table beside the ordering stand.
Beyond serving great food, DiPaolo hopes to teach participants the fundamentals of entrepreneurship, teamwork, and community engagement. Any food that won't make it to the following week is donated to the Bolinas Community Center.
The pop-up is currently slated to run through mid-September, but if business remains strong, Saltbloom Kitchen may continue serving through the warmer autumn months.
Informally known as the Bayside Lounge, the restaurant at Tomales Bay Resort & Marina in Inverness opened in May, serving what manager James Tolbert describes as "coastal comfort food."
The menu showcases the flavors of West Marin with an emphasis on local sourcing. The Fish & Chips features locally caught cod from fisherman Danny Speirn and his boat, Wanderer. "We get the cod from Danny Speirn, one of our local fishermen, and smoke it on the premises," says Tolbert. The Smoked Black Cod Dip, infused with oak and madrone from the smoker, captures the essence of West Marin. The Cut of the Day is always a steakhouse-style cut served with steak fries, chosen because they hold their heat better than thinner fries—a welcome feature on a foggy coastal afternoon. Tolbert, whose daughter Sophia manages the resort, has created a menu that includes fresh local oysters, tacos (with shrimp, fish, chicken, and vegetarian options), and hearty sandwiches. The Fried Chicken Sandwich with spicy mayo and slaw has quickly become a customer favorite, whether enjoyed alongside views of Tomales Bay through the floor-to-ceiling windows or packed up for a beach picnic.
The intimate bar features five rotating taps pouring favorites such as Faction 1970s Lager, Drake's Pilsner, Bear Republic Racer 5 IPA, Moonlight Death & Taxes Black Lager, and a rotating HenHouse IPA selection. Classic cocktails and wine are also available.
Looking ahead, plans are underway for a grab-and-go cooler stocked with beverages and snacks, as well as barbecue nights on Tuesdays and Wednesdays featuring BBQ oysters, grilled fish, and seasonal vegetables.
Silverado Resort has officially unveiled Matchplay Kitchen + Bar, a stylish new dining destination that transforms the former Grill at Silverado into a vibrant gathering place for golfers, locals, and Napa Valley visitors alike.
Led by Executive Chef Patrick Prager, the all-day menu celebrates seasonal California cuisine with ingredients sourced from within 100 miles of the resort. Guests can enjoy everything from indulgent brunch favorites like Strawberry Shortcake French Toast and Lemon Ricotta Waffles to refined dinner offerings such as Pan-Seared Scallops, Dungeness Crab Cakes, handmade pastas, and a Double-Cut Pork Chop with brown butter-lemon glaze.
The beverage program puts a Napa spin on classic cocktails, featuring creations like the Blueberry Lavender Spritz, Limoncello Collins made with resort-grown Meyer lemons, and a barrel-aged Pecan Old Fashioned.
Inspired by vintage sport and country club nostalgia, the newly renovated space features a lively social bar, shuffleboard, darts, cozy fire pits, and sweeping views of the North Course. With its elevated cuisine, playful atmosphere, and stunning resort setting, Matchplay Kitchen + Bar is poised to become Napa Valley's newest must-visit dining destination.
With a slight tweak to the name, the beloved wine shop on Tiburon's Ark Row is officially under new ownership. Mill Valley resident Linda Grenz took the reins in April.
"I come from a long line of small business owners and am at a point in my life where I can pursue my passion," says Grenz. Her vision is to preserve the shop's intimate, welcoming wine bar atmosphere—a place where guests can sip a glass of wine, watch the world go by, chat with the staff, or discover their next favorite hidden gem.
Grenz plans to stock an appealing mix of boutique wines for enthusiasts alongside recognizable selections from California, Europe, and other renowned wine regions around the world. "I'm keeping the tradition of a well-stocked Champagne bar," she says.
A few thoughtful updates have given the space more of a lounge-like feel, including outdoor bistro tables and chairs, plus comfortable seating inside. Guests can choose from two dozen wines by the glass, priced from $10–$25, as well as a $10 house white, rosé, or mimosa. To complement the wine selection, the menu now includes expanded snack offerings such as charcuterie boards, dips, and other shareable bites.
Looking ahead, Grenz plans to introduce special events, a wine club membership program, and online retail offerings.
