A pizzeria/cocktail bar/arcade has slipped into the slender space where the Ghiringhelli family once ran a trattoria in Novato. Pizza style is New York so expect a slightly thicker crust that holds up to folding (it’ll bend but never break).
The idea is traditional, large pizzas in classic combinations like Roasted Garden Medley, The Aloha with ham, pineapple and bacon, and an OG Combo with salami, pepperoni, sausage and meatballs. Smaller artisan pizzas (burrata, margherita) and a wheat-free crust are available, or go for one of the sandwiches served on garlic French bread or a meal-size salad (boost a Caesar or Chop with avocado, grilled chicken or smoked bacon).
In addition to a rotating menu of beer and wine, an extensive cocktail menu includes familiar pours like an Aperol Spritz, Cosmo and Dirty Martini balanced with swashbuckling fun such as Captain’s Daughter (cachaça, elderflower), 35¢ Fizz (gin, pineapple, allspice) and Don the Beachcomber Planter Punch.
With six flatscreen TVs streaming your favorite sports, and an old-school arcade, Vinnie G's has something fun for everyone.
Sean Saylor is officially retired and Saylor’s in Sausalito is closed, but the restaurant's beloved chef José has found a new home just a few doors down. Now you can savor Saylor's famous grilled fish tacos and tostadas at Fred’s, the long-running breakfast and lunch cafe.
From Tuesday through Saturday, Saylor’s menu steps into the Fred’s space for dinner, including grilled Crab Cakes with chipotle tartar sauce, Chili Verde con Puerco and sauteed prawns with tequila sauce.
The diner vibe is pure Fred’s; a few tables and straight-backed chairs and a few seats at the counter – ahem! – bar are comfortable enough for enjoying guacamole or nachos with a Modelo. Happy Hour runs from 4pm - 6pm without margaritas (barkeep Guillermo, you are missed), but there is Popcorn Shrimp, mini-cheeseburgers and pizza and a cheese quesadilla with pico de gallo.
Pinsa Romana, an ovoid pizza style, popular in Rome and made with wheat and rice flour for a lighter texture, are at the heart of this restaurant that stepped into the former Perry’s space in San Rafael.
Graced with little more than fior di latte, basil, and tomato sauce, Pinsa Margherita is a great introduction to the nimble-textured crust. Pizzas run modern, too, with mascarpone and smoked salmon atop a Magnini and a double funghi whammy of fresh mushrooms & truffle oil on a Fiori. And coming soon... a Cuppone Italian pizza oven for all you thin crust pizza lovers!
Panini (slow-roasted porchetta with broccoli rabe and provolone is calling to us), a few salads, and classic focaccia and bresaola can be appetizers or smaller-sized meals. For those days when more is more, there’s three styles of lasagna (ragú, mushroom, and salmon) and a rondelet of house made gelato flavors that range from pistachio and stracciatella to vegan dark chocolate and mango.
Head toward the pizzeria’s cute backyard for daily Happy Hour and enjoy $8 Mimosas and Bellinis + $5 draft beers. If you can snag a seat at one of the picnic tables, a vermouth spritz and a plate of bruschetta mista can restore a sense of calm at first bite.
Sexy burritos? Ok, how about elegant ones? At San Anslemo’s Voyage wine bar, a permanent collab with Sam’s Sonoran means sleek renditions of the bulked-up bean bombs. The slinky silhouettes match the wine bar’s just-so vibes and are filling without crashing your metabolism.
Refried black beans and velvety jack cheese are wrapped in the traditional borderlands flour tortilla, then given a crisp sheen from a moment in the skillet. Chile Verde Pork is dressed for a party with ribbons of tomatillo, chipotle, and poblano sauces and crema. Though we can’t confirm its Tex-Mex cred, there is queso served with handmade chips. Let the hot cheesy dip discussions begin!
We'll admit - burritos and wine might sound like an odd pairing. But maybe chile verde and chardonnay is the next big thing. And if that's the case, we'll drink to that!
Mijo, the latest venture from the dynamic duo behind Guesthouse, has opened in Corte Madera in the space that previously housed Moseley's and Brick & Bottle. It's a contemporary Spanish-inspired bar & restaurant with California influences, showcasing coastal flavors, creative cocktails, and a wine list that celebrates some of the world's most renowned producers.
Chef Jared Rogers, in partnership with Mijo Executive Chef Chris Loberg, has crafted a menu that highlights the best of local ingredients while offering fresh, playful takes on Spanish and Californian cuisine. The menu features classic wood-fired preparations alongside cutting-edge California small plates. Guests can indulge in Spanish classics such as cold and hot tapas, seafood towers, and paella, all complemented by farm-inspired small plates.
The Mijo space evokes the charm and coastal vibe of Mediterranean towns. The interior showcases a dynamic palette of warm and cool hues, layered textures, and accents of aged brass and mixed plants, creating an inviting atmosphere that calls to mind both old-world living and modern refinement. The indoor-outdoor space includes a stunning mural as the focal point, exuding the spirit of an old cantina - sophisticated, and just the right amount of rebellious.
After a career at Cavallo Point, Fedric D’Costa, a Level One-certified Sommelier, opened at Tiburon’s The Cove shopping center in late February. “Mog asu,” or “let there be love” in the Goan Konkani patois of D’Costa’s roots, runs the internationally-focused wine bar with his wife and business partner, Emily Lund.
Fyrn chairs and tobacco-colored banquettes lean into teal wainscotting beneath printed wallpaper and gold-framed mirrors. Behind a small bar, D’Costa whips up spritzes, like a Bottlerocket with rosé, blood orange juice and botanicals. Lund’s design includes a curtain to separate the space into cozy nooks where couples can canoodle over Roderer Estate Brut and a plate of antipasto skewers or caviar with all the fixings, and ladies who lunch can gab over a Wolfer Estate Hibiscus Cider or mocktail and a house-tossed apple and white cheddar chop salad.
The all-day vibes run from lunch to after-dinner, the perfect time for a glass of Disznoko Tokaji Late Harvest or Da Silva Colheita port. Though the couple plans flights and other tastings, for now, it’s by the glass or bottle for an expansive range of sake, wine, beer, vermouth and other beverages, with options for non-alcoholic wine, gluten-free and non-alcoholic beer.
