The sixth restaurant from Redwood High grad Josh Spiegelman and partner Lynn Gorfinkle, is known for carefully sourced burgers, sides, shakes and house-made sodas. Beginning this month, Roam is coming home to Corte Madera Town Center!
Known for its highly customizable menu, the restaurant has the ability to accommodate a range of eating plans and preferences, including gluten-free and keto and is transparent about ingredients and the origin of every item on the menu. 100% grass-fed and finished beef from regenerative 4K Ranch in Montana, sustainably-raised bison, a Diestel Family Ranch turkey blend created exclusively for the restaurant, a house-made organic veggie burger, and organic Straus Family Creamery shakes. A brand-new soft-serve ice cream window is exclusive to Marin and features Guittard chocolate-dipped cones sourced from Italy, filled with Straus Family Creamery organic ice cream, and plentiful toppings.
After a multi-year closure, Sausalito’s petite, caviar-focused restaurant by the California Caviar Company reopened this summer. Chef Lance Dillard (Hokusai in Portland, Ore., Madcap, Sushi Ran) revamped the menu to allow guests to curate their caviar experience. That might mean stopping in for a “bump” and a glass of Champagne from the extensive bubbles menu, enjoying the 10-course tasting menu (Saturdays only), or enjoying a dish or two from the day’s a la carte menu. “I like to say it’s West Coast style but my background is Japanese,” says Dillard.
Chef Dillard preps all dishes, such as kelp-cured local halibut with chocolate mint, Tokyo turnips, and house made soy milk or summer courgettes with Sungold tomato puree, bronzed fennel, purple basil, and Jimmy Nardello peppers, in front of you, sourcing as local and seasonal as possible. Yo Kanagawa handles service for the intimate and unique space.
With just 12 seats a night, The Bungalow Kitchen’s new Secret Sushi menu is secret mostly because of its locale. Tucked upstairs with tables semi-hidden behind the bar, Chef Yukinori Yama’s (PABU Izakaya) omakase menu deserves to be out in the sunshine for its 13 expertly curated dishes. Playful dishes of salmon and poached oyster with ponzu gelée and chawanmushi with ikura pops give way to a Yakimono or Miyazaki A5 Wagyu atop eggplant purée and beautifully presented nigiri like marinated chu-toro, anago, and the freshest Hokkaido uni you'll experience on this side of the Pacific.
There’s also a full sushi menu in the dining room during brunch and dinner, too, where the thrill of chef Yama’s handiwork is just as exciting.
After months running de Havilland, his Petaluma pop-up in the Tea Room Cafe, chef Mark Malicki was lured back to Tomales by Shannon Gregory (Route One Bakery, The Marshall Store), to open a pop-up in a nook of space where K&A Take Away once held sway.
Malicki, who had not done tacos before, brought in Nancy Sanchez of Oaxaca to handle the masa, focusing his energy on the fillings. Open since mid-June, the restaurant features The Marshall Store chowder in big and little portions. The menu typically includes four tacos. Suadero, braised beef brisket, is most Mexican with cascabel salsa and guacamole; veggie might be sweet potato topped with kimchi and scallion oil, while BBQ chicken is lemongrass-scented with hints of black pepper and lime amidst the minty salsa verde. There’s a dessert or two and maybe a ceviche, if the fish looks good.
All can be enjoyed on one of the benches outside or at Route One, if you’d like a glass of wine or beer with your meal. As summer gives way to fall, Malicki might shift the menu to focus more on composed plates. That, as of this writing, is TBD.
