It’s only fitting that Playa, Mill Valley’s popular Baja-inspired restaurant, is celebrating its tenth anniversary with a party. The festivities kick off September 15 and run through September 20, giving diners plenty of opportunities to toast a decade of great food, good times and memorable moments.
Since opening in 2016, Playa has become a North Bay favorite, earning accolades including a three-star review from the San Francisco Chronicle and a spot on the Michelin Guide’s Bib Gourmand list in 2024. Backed by the culinary pedigree of Real Restaurants — the team behind Buckeye Roadhouse, Bar Bocce and Bungalow 44 — Playa has cemented its reputation as one of Marin’s standout dining destinations. Ten years in, the downtown Mill Valley favorite is well on its way to joining its sister restaurants as a local institution.
When Playa opened its doors in 2016, Real Restaurants partners Peter Schumacher and Bill Higgins teamed up with opening chef Omar Huerta to bring the Baja-inspired concept to downtown Mill Valley. Under Huerta’s culinary leadership, Playa earned a glowing three-star review from the San Francisco Chronicle just months after opening. With its lively atmosphere, inviting patio and inspired Mexican cuisine, it was clear Playa had struck a chord.
“The first couple of years were really fun — we started as a late-night bar, and we became known for our signature margarita, Kill Bill,” recalls General Manager and Bar Director Manfred Mendez. Over the years, Playa has evolved into a gathering spot for families, date nights, private parties and celebrations of all kinds.
Colorful tiles, chunky wood tables and distinctive hanging light fixtures give the welcoming space a casual, resort-like vibe, especially on the patio, which was much smaller when Playa first opened. Today, a pergola has replaced the original umbrellas, while fire pits and communal tables give the light-filled patio a relaxed, tropical indoor-outdoor feel that’s inviting year-round.
In 2022, chef Michael Siegel came on board, bringing an impressive résumé that includes Betelnut and Bix. He admits the evolution was gradual. “When you take over a well-established restaurant, it’s like turning an aircraft carrier — not a speedboat. You need to be careful and thoughtful, and get the team up for it too,” he explains.
In 2024, Siegel relaunched the menu, preserving Playa’s longtime favorites while pushing the food forward with bold, memorable Latin flavors. Passion and heart — or comida con corazón — became guiding principles, along with a renewed focus on the Mexican tradition of gathering around the table and sharing a meal.
Alongside signature tacos and other tried-and-true favorites, the Platos Grandes section features dishes designed for sharing. The popular Molcajete arrives sizzling in a volcanic rock bowl with bistro filet, prawns and chicken, topped with panela cheese, nopales and roasted tomato-chipotle salsa. Pollo al Carbón and Plato de Carnes are equally hearty, made-to-share dishes served with piping-hot handmade tortillas.
Other standouts include Hamachi Crudo, Ahi Tostadas and Jumbo Shrimp with grilled jalapeños and lime butter. Don’t miss the spicy Albondigas, made with pork and beef meatballs in chipotle-tomato salsa, or the vegetarian Chile Relleno, filled with potato, plantain and tofu “chorizo” and served with black beans and cashew crema.
And Siegel isn’t done yet: a new Surf & Turf platter is in the works for Playa’s upcoming fall menu.
In keeping with Playa’s adventurous spirit, Mendez’s vibrant cocktail program is constantly evolving, with inventive creations designed to complement Siegel’s bold, earthy flavors. The current Cocteles de Autor (house cocktails) include the Watermelon Fog, a refreshing mix of tequila, Ancho Reyes, watermelon and chile-agave. The whimsically named Smokin’ Mirror takes its cue from a classic Manhattan, but adds a decidedly Mexican twist with tequila, mezcal and port.
Margaritas, of course, remain a mainstay. The enduring Kill Bill — named after owner Bill Higgins and made with Espolòn Blanco tequila, Cointreau and lime — has been a Playa signature since day one and isn’t going anywhere. Classic margaritas, Palomas and cocktails featuring Chihuahuan sotol round out the menu, along with a selection of creative non-alcoholic options.
Playa recently put its own festive spin on happy hour with Club Cuatro, a midweek excuse to sip, snack and soak up the restaurant’s Baja-inspired vibes without breaking the bank.
The menu features plenty of reasons to clock out early, including $3 street tacos, $5 carnitas sliders and $5 flautas, along with $9 house margaritas, Palomas and Café Martinis.
Both Siegel and Mendez are excited about Playa’s next chapter, with no shortage of ideas — from tequila-pairing dinners and lesser-known Mexican wines to crispy-skin chicharrónes and house-made masa.
One thing is certain: Playa has no plans to rest on its laurels. Siegel sums up the restaurant’s ambitions best: “We’ve gotten through our adolescent phase as a restaurant. Now our goal is to get to 20 years and hopefully become one of those legacy restaurants that everybody looks to for generations, and they come back to for celebrations.”
Located at 41 Throckmorton Avenue in downtown Mill Valley, Playa serves lunch, dinner, cocktails and weekend brunch. For more information, visit playamv.com or call (415) 384-8871.
Follow Playa on Instagram.
Check out more Playa photos by (Prismic Photography).
