It’s entirely possible when you walk into this Irish pub on Fourth Street in San Rafael to hear the twang of an Irish brogue and discussion of which county said accent originates. In the case of founder and long-time Marin resident Alan Hynes, the answer is Ballinderren, in the Burren district of County Galway. Hynes leaned into creating a traditional pub in his new home, hiring Irish artisans to craft everything from the bar and furniture to art, fabrics and finishes. Local pub colors – interior gold and green and exterior deep red – hearken back to the old country. Even the paving stones at the doorway are Irish.
Of course there is Guinness on tap as well as Smithwick’s and Harp. Yes, you can get a Black & Tan or a Snakebite here, too. (IYKYK) And while Hynes created a clear sense of place, local beers, like Pond Farm and Fort Point KSA are on tap, as well as bottled beer, wine and cocktails.
The same Irish-American approach carries over to the food menus. At brunch, eggs Benedict sits alongside Irish coffee with whiskey and fresh cream. The beefiest breakfast prize goes to their Traditional Irish Breakfast. With eggs, griddled ham, sausage, black and white pudding, plus mushrooms, griddled tomato and beans, it is enough for two, or even one hungry teenager. The lunch and dinner menus are similarly multi-culti. Traditional fare (Irish stew, Shepard’s pie, chicken curry, Irish potato cakes) are balanced with burgers, wings, and a corned beef Reuben. Bring an appetite and good Irish cheer.
In the spare space which Caribbean Spices formerly called home in downtown San Rafael comes a 100% plant-based burger offering. On a brioche bun slathered with Mama’s spread (it’s addictive), a crisp-edged burger meets caramelized onions (also addictive) and the more banal lettuce and tomato. No ketchup necessary!
Variations are many – there’s a traditional sesame seed bun, pretzel bun, gluten-free bun, bacon, cheese and pickles for example – as well as fries and tots to which above-mentioned addictive items may be added. And while the Bay Area chain has fans for its’ chick’n sandwich and lizard salad (perhaps so-named for the way the dressing criss-crosses the greens?), most fans line up for the burgers.
The space is spare – there’s a few tables and chairs in the minimally furnished space – and the drinks menu just features Jarritos, Coke, and water (beer and wine coming soon). No matter. That leaves room for more burger in your belly.
Koi Palace, the iconic, long-running Cantonese restaurant in Daly City, launched a partnership with Local Kitchens to bring award-winning dim sum to the North Bay.
The limited menu includes fan-favorites like their mouthwatering pork and veggie pot stickers, crispy vegetarian spring rolls and lava buns, a.k.a. egg yolk lava buns. Pierce the sweet bun with a knife and watch molten yellow salted egg custard emerge. Crispy shrimp dumplings and shrimp tempura round out the offerings.
All items are available at Local Kitchens’ Mill Valley and Novato locations.
Are you familiar with the term “desi cuisine?”
Used to capture the idea of Indian food influenced by other South Asian regions such as Bangladesh, Pakistan, Sri Lanka and elsewhere, desi cuisine is an inclusive description reflective of the Indian diaspora.
“Suvai,” meaning flavor or taste in Tamil (one of the many languages of southeastern India) captures this idea in its food. Mutton Piratal is seasoned with southeastern-style Chettinad curry while the Indo-Chinese menu includes chow mein and fried rice.
There’s plentiful curry options, and an abundance of breads, like garlic naan, chappathi with chicken, and tandoori roti. There’s even idiyappam, a steamed rice noodle dish endemic to southeastern India, now widely found in Malaysia and Indonesia. But we’re most excited about the return of dosa to San Rafael. A classic masala dosa is filled with spiced potatoes and onion and there’s butter and spinach varieties, too. Why not try regional variations such as Mysore, Kari, and Guntur Andhra Kara? This feels new & exciting, and is a welcome addition to the Marin food scene.
After posting on Instagram of their imminent shutdown in December, the long-running Mexican restaurant on Sir Francis Drake Boulevard was resuscitated when new owners swooped in, keeping the doors open and the margaritas flowing. The house made chips and guacamole remain a perfect pairing with the mezcal tastings and extensive tequila and margarita menus. And while many like the enchiladas (vegetarian or chicken), we’re all in on the carnitas with fresh tortilla and picante salsa fresca, chile relleno, and must-have tres leches cake.
The high-ceilinged, moodily lighted interior still has all the hacienda vibes and the bar remains a see-and-be-seen sort of place where friends wait for a table on a busy Friday night and the bartender knows his añejo from his blanco. And if that wasn't enough to whet your palette, their Happy Hour menu is back, too!
