For over 90 years. Nick's Cove has been a West Marin institution. Nestled on the shores of Tomales Bay, this coastal sanctuary is a favorite spot for day trippers and world travelers alike. Palm House Hospitality (which operates the Flamingo Resort, Bergerac, and other popular venues) recently took over the reins of this majestic place and have made some exciting upgrades to both the culinary program and property.
Chef Chris Cosentino is now overseeing the culinary program at Nick's Cove. In addition to helming beloved Bay Area restaurants like Incanto and Cockscomb, Cosentino is well-known for winning Top Chef Masters, and hosting, judging and competing on numerous national food television shows. Cosentino channeled his seaside New England upbringing to revamp the menu at Nick's Cove. The end result is a delightful blend of East and West Coast fish houses.
From the Cioppino, to the cocktail sauce, to the remoulade on the Halibut Sandwich, to the “Fries with Eyes,” each item on the menu adds a sense of time and place within American coastal culture. Menu favorites include the Black Cod Dip, gluten-free Tomales Bay Clam Chowder, and Nduja Baked Oysters.
The restaurant offers a casual, come-as-you-are atmosphere. There are no reservations, and no traditional "servers" taking orders. Diners simply walk in and choose a table, place their order via the QR code on the table, and have the food and drinks delivered to them when it's ready. Diners can choose to sit in either of their two dining rooms, at the bar, or outside at one of their dog-friendly tables on the dock or deck.
Sam Levy, owner of the award-winning Fern Bar in Sebastopol and former bar manager at The Restaurant at Meadowood, has been brought in to consult on the bar program.
Cocktail highlights include the Watermelon Margarita, the Eastside (Benham's gin, fresh cucumber juice, mint, lime), and the Phantom of the Guava (Herradura blanco tequila, pink guava puree, kina l’aero d’or, key lime, rosemary). You can also enjoy classic libations like the Barrel-aged Boulevardier, the Marshall Manhattan, or a good ol' Bloody Mary.
Levy's bar team is also bring the same attention to detail, balance, and quality of ingredients to the non-alcoholic menu options.
The multi-phase restoration project, which was completed by SF-based design firm IDF Studio, has given the property a fresh look and feel while evoking the historic inn’s classic spirit and character. The cottages have been outfitted with new wallpaper/paint, mattresses, furniture, décor, window treatments and amenities. The bar and restaurant were also given a facelift with dark ultramarine blue tile surrounding the bar, a bright new paint job and aquamarine beadboard accents in the dining room. New light fixtures, tables, chairs and dishes complete the space to make the feel more bright and inviting.
In addition to finding comfort, enjoying delicious food and having fun, the team at Nick’s Cove hopes to encourage visitors to use the property as a jumping off point for getting outside to explore all that Tomales Bay and West Marin have to offer. Kayaks and paddleboards are available for restaurant and cottage guests, and sailing and fishing charters are also available with advance notice, as are in-room massages. Many of the cottages are dog-friendly, and there are also nightly beach bonfires and two bocce ball courts in the garden for guests to enjoy.
