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 ($34), Branzino with Beurre Blanc and a crisp salad ($38), and a Croque Monsieur layered with Gruyère on sweet milk bread ($21).
Early standouts include the Hot Honey Chicken & Waffle ($20), 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 ($14), a mimosa flight, selections from the thoughtfully curated tea menu (don't miss the oolong), or an Equator Coffee drink.
Dinner service and a small outdoor patio are both in the works, giving locals even more reasons to return.
With a slight tweak to the name, the wine shop on Tiburon’s Ark Row is
officially in the hands of Mill Valley resident Linda Grenz, as of April. “I
come from a line of small business owners and am at a point in my life
where I can pursue my passion,” Grenz says. Grenz plays to maintain the
small, welcoming wine bar vibes, making her version of a wine bar as a
place where you can sit and watch the world go by, have a chat with the
staff, or browse for your next favorite hidden gem.
Grenz plans to stock plenty of boutique wines that spark joy for wine
enthusiasts as well as recognizable wines from California, Europe, and
other wine regions around the globe. “I’m keeping the tradition of a well-
stocked Champagne bar,” Grenz says. A few tweaks to the space ensure
more of a lounge feel, including bistro tables and chairs outside and comfy chairs inside. Two dozen wines by the glass, priced from $10-25 are on offer, as well as a $10 house white, rosé, or mimosa. More snacks, too, such as charcuterie and dips, to nibble while you sip.
Events, a membership club, and online retail coming soon.
Community vibes with a welcoming atmosphere and simple, honest food
done right are at the heart of the restaurant at Olema House.
Chef Josh Ladd revamped the menu to focus more closely on the bounty of West Marin while adding weekday Blue Plate specials. Priced at $29.95
and including a green salad and glass of house wine, Blue Plates include
Tuesdays’ Fried Chicken with potato salad and fennel slaw and Fridays’
Bucatini Bolognese with tomato ragu and fresh herbs.
The menu opens with raw and baked Tomales Bay Oysters and
Brickmaiden Bread served with Straus butter before moving on to a Pt.
Reyes Wedge Salad ($15) and a Tavern Smashburger ($22). Another new
addition? Steak Frites ($38), served with arugula and fennel salad. “The
closer to West Marin I can get and ingredient, the more I want to use it”
says General Manager Frank Caiazzo.
The wide bar features bar stools with backs and 12 taps, all of which – from Old Rasputin Imperial Russian Stout to KSA Kolsch and Valle Mexican Lager – are sourced from Northern California. Cocktails ($16), like Treat Yourself with local chamomile-infused vodka and honey, lean further into local. Wines, too, are mostly local with a few French selections to keep things interesting. Caiazzo is looking to zhush up the low-key tavern vibes, bringing in art pieces from Sean Thackery and Manka’s to brighten the warm wood and Delft blue-walled room and adjacent patio. Local music is planned for Wednesdays and holidays. And next door’s Market offers smashburgers, chicken sandwiches, and oysters with more food on the way.
Out of the Stinson Beach space where Rachel DiPaolo has run Debonair
Events for 18 years, a seasonal pop-up is designed to bring young adults
into the conversation around food and community. “The idea is that the kids have a pivotal role in every part of the biz, from menu planning and
sourcing to pricing and sales,” says DiPaolo. “They are coming up with
ideas they think will work.”
Staffed by high school and college students from all over Marin, Saltbloom set up shop under a ruffled pink umbrella in the business’ parking lot. A short menu of three rotating specials – Ahi Poke Bowl ($18) and Hawaiian-style Pulled Pork ($180 have been especially popular – balances a menu of sandwiches, salads and wraps. Black Cod Po’Boy ($27) features Bodega Bay-caught cod and sriracha-dill tartar sauce and Star Route Farms’ lettuces cradled on Bordenave Bakery bread. Other produce is sourced from Bolinas’ Gospel Flat Farms and Dungeness crab comes from Mendocino. Drinks include a daily green juice ($10 for 12 oz), fresh fruit juice Fresca, and coconut water and lemonade. All can be enjoyed at theshaded table next to the ordering stand.
While DiPaolo works to teach fundamentals of being part of the community and how to make it from the ground up, she donates any food items that won’t make it to next week to the Bolinas Community Center. The plan is to run through mid-September, but if business stays steady, Saltbloom Kitchen will stay open through the warmer autumn months.
Informally known as the Bayside Lounge, the restaurant at Tomales Bay
Resort & Marina in Inverness opened in May with what manager James
Tolbert calls coastal comfort food.
Fish &; Chips is locally sourced and glutenfull. “We get the cod from Danny Speirn, one of our local fisherman and his boat, Wanderer, and smoke on the premises,” Tolbert says. Smoked Black Cod Dip infused with the smoker’s oak and madrone flavors, is the essence of West Marin. Cut of the Day is always a steakhouse cut served with steak fries, which hold their heat better than skinny fries, a boon on a fog-blown afternoon. Tolbert, whose daughter, Sophia, is the resort manager, designed a menu of fresh local oysters, tacos (including shrimp, fish, chicken and veggie options), and sandwiches. Fried Chicken Sandwich with spicy mayo and slaw is a hot seller, ideal for eating onsite with views of Tomales Bay through the floor-to-ceiling windows or to take to the beach.
Five taps at the small bar pour Faction 1970’s Lager, Drakes Pilsner, Racer
5 IPA, Death & Taxes Black Lager, and weekly Henhouse IPA selection (currently Reverse Funnel System). Classic cocktails and wine are also available. Plans are in the works for a grab-n-go beverage and bites cooler as well as barbecue nights on Tuesdays and Wednesdays – BBQ oysters and grilled fish, plus grilled veggies on their own part of the grill – and Tolbert hopes to open soon for brunch.
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. Whether you're gathering for brunch, cocktails after a round of golf, or a leisurely dinner, Matchplay Kitchen + Bar is designed to be Silverado Resort's new social hub.
With its elevated cuisine, playful atmosphere, and stunning resort setting, Matchplay Kitchen + Bar is poised to become one of Napa Valley's newest must-visit dining destinations.
