Marin Magazine January 2022

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FEATURES

32

Fit & Fab

Get motivated to get in shape by following these inspiring Bay Area fitness influencers on Instagram.

38

Purge. Organize. Give Back. Local experts help you declutter your home, and share where to donate and recycle items that you no longer have a need for.

42

Micro Weddings, Macro Memories

Small ceremonies allow couples to celebrate and connect with an intimate circle of family and friends; local pros help you plan.

IN MARIN

23

Currents

This month, we toast a healthy New Year with nonalcoholic sips; herald the return of the community-building Marin Youth Poster Contest; take inspiration from local residents who are following their professional passions; and tap into the healing power of essential oils.

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Shop Local: Refresh Your Beauty Routine

Take home must-have products from Bay Area beauty companies and shops.

29

Author Talk: Stories of Survival

Isabel Allende gets personal about her latest novel, life in Marin and how the pandemic has inspired her to write a flurry of new books.

30 GettingConversations:HerJam On

PowerBar founder and Marin local Jennifer Maxwell is back in the energy bar business with her new musicinspired JAMBAR.

For tips, trends and things to do, follow our social accounts at @marinmagazine or subscribe to our Better Letter.

"Micro Wedding, Macro Memories"

Novato-based photographer Jeff Lewis of landESCAPE visuals photographed the cover in the open space above San Rafael's Terra Linda neighborhood.

FOUNDER & CHIEF VISIONARY OFFICER MAKE IT BETTER MEDIA GROUP

Susan B. Noyes

Editorial

EDITOR IN CHIEF

Lotus Abrams

EDITOR AT LARGE

Mimi Towle

DIGITAL CONTENT DIRECTOR

Brooke Geiger McDonald

SENIOR CONTENT MANAGER & DIGITAL EDITOR

Jessica Gliddon

SPACES EDITOR IN CHIEF

Liz Logan

DIGITAL MARKETING ASSISTANT

Jessica Dlugosz

DINING AND CALENDAR EDITOR

Christina Mueller

PHILANTHROPY EDITOR

Donna Berry Glass

FEATURE WRITER

Kirsten Jones Neff

SENIOR WRITER

Richard Wright

CONTRIBUTING WRITERS

Jeanne Cooper, Laura Hine, Ellen Holland, Chloe Williams

Art

ART DIRECTOR

Lisa Hilgers

PRODUCTION DIRECTOR

Alex French

CONTRIBUTING PHOTOGRAPHERS

Jean Bai, Jeff ewis, Debra Tarrant

Administration

CIVIC DEVELOPMENT Sharon Krone

CONTROLLER Maeve Walsh

TECHNICAL OPERATIONS DIRECTOR Jennifer Speaker

Volume 18, Issue 1. Marin Magazine is published in Marin County by Marin Magazine Inc. owned by Make It Better Media LLC. All rights reserved. Copyright©2021. Reproduction of Marin Magazine content is prohibited without the expressed, written consent of Marin Magazine Inc. Unsolicited materials cannot be returned. Marin Magazine reserves the right to refuse to publish any advertisement deemed detrimental to the best interests of the community or that is in questionable taste. Marin Magazine is mailed monthly to homes and businesses in Marin County. Marin (USPS 024-898) is published monthly by Marin Magazine Inc., One Harbor Drive, Suite 208, Sausalito, CA 94965. Periodicals Postage Paid at Sausalito, CA, and at additional mailing offices. POSTMASTER: Send address changes to Marin Magazine, One Harbor Drive, Suite 208, Sausalito, CA 94965.

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Media

PUBLISHER

Leah Bronson | lbronson@makeitbetter.com

MEDIA DIRECTOR

Lesley Cesare | lcesare@makeitbetter.com

SENIOR MEDIA CONSULTANT

Sharon Coleman | scoleman@makeitbetter.com

MEDIA CONSULTANT

Jessica Hamilton | jhamilton@makeitbetter.com

STRATEGIC EVENTS AND MEDIA CONSULTANT

Jennifer Woolford | jwoolford@makeitbetter.com

MARKETING COORDINATOR

Domenica DiVietro | ddivietro@makeitbetter.com

MEDIA ART MANAGER Alex French

Regional Sales O ffices

SONOMA COUNTY / SOUTHERN CALIFORNIA / TAHOE

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It's a New Dawn, It's a New Day, It's a New Life…

… And — like Nina Simone, George Michael, Lauren Hill and the many other talented artists who have sung these inspiring lyrics before us have attested — we’re feeling good. As we welcome 2022, we’ve got a lot to feel positive about, especially when it comes to the progress we’ve made in our response to the pan demic this past year: About 60% of the population in the United States has now been vaccinated against Covid-19, and an increasing number of children ages 5 and older have been vaccinated as well.

So, what more could we wish for? On a personal level, from exercising more frequently and prioritiz ing self-care to getting organized or jumpstarting a new career, come Dec. 31 many of us make ambitious goals for the year ahead. While plenty of surveys suggest we can’t keep our New Year’s resolutions, there are strategies we can use to make our goals achievable, others say. One is to make approachoriented goals rather than avoidance-based goals — that means instead of vowing to cut out refined sugar altogether from our diets, we might want to reframe our resolution instead to replace sugar with natural sweeteners like agave or date syrup whenever pos sible, for example. This positive, proactive approach to goal-setting really resonates with us, too, here at Make It Better Media Group and Marin Magazine.

We're still riding high after celebrating our first-ever Make It Better Foundation Bay Area Philanthropy Awards winners (marinmagazine.com/ philanthropy-awards) in November, when one of our anonymous judges even donated $20,000 to semifinalist Conservation Corps North Bay (ccnorth bay.org), so our collective resolution is to strive to help our communities even more in 2022. Our team is already digging into this mission. Here’s just a sampling of how staff members gave back during the month of December.

Lesley Cesare volunteered at Milo Foundation (milofoundation.org), spending time with dogs and cats who have yet to be matched to their forever home; Lotus Abrams and her daughters (Zoe, 10, and Charlotte, 8) gathered outgrown toys and clothing to donate to Partners & Advocates for Remarkable Children & Adults (PARCA) (parca.org), which works with Bay Area residents who have developmental dis abilities. Alex French became a “sighted volunteer” through the Be My Eyes app (bemyeyes.com), offering visual assistance to blind and low-vision individuals. Sharon Coleman, who is a cancer survivor, continues to serve as a peer support person, speaking weekly with cancer patients at the UCSF Helen Diller Family Comprehensive Cancer Center (cancer.ucsf.edu) to help them navigate their treatment process. And Jessica Gliddon is an ongoing harbor seal crew volun teer at the Marine Mammal Center, which rescues, rehabilitates and releases injured, ill and abandoned marine mammals (marinemammalcenter.org).

Looking to make giving back one of your resolu tions for 2022? You’ll find so many ways to give at marinmagazine.com/nonprofit-guide. For more inspira tion, subscribe to our Better Letter e-newsletter and follow us on social media @marinmagazine.

Now, let’s dive into this new year. There’s never been a better time to focus on achieving our goals, so we can be our best selves and live our best lives. From our family to yours: Happy New Year!

Susan B. Noyes, Founder & Chief Visionary Officer

Lotus Abrams, Editor in Chief

Leah Bronson, Publisher

Susan B. Noyes

Founder & Chief Visionary

SAM FRANCIS

GO WILD

Januaryin Marin. Here we go again, all togeth er now. Our county’s collective yo-yo, stopstart approach to self-improvement is in full swing, and the personal issues we’ll be tackling range from weight loss and cutting out carbs to mastering meditation, finances and more. If you think about it, these intentions could actually be an evolved human behavior — we tend to tweak and adjust at this time of year.

of fleece to try to catch a glimpse of our animal friends. Not only was it a thrill to catch sight of a migrating whale, but also getting out in nature is a good reminder that there is something vastly bigger happening in our world besides carbs versus keto. If you are new to Marin, here are some pro tips from an old timer. Head west! First stop: Point Reyes Lighthouse, where you can look for the distant splashes of one or two of the thousands of California gray whales that pass by and frolic along our coast en route to the warm waters of Baja.

after eight to 10 months of a solo existence in the depths of the Pacific, they return to sleep for up to 30 days. “They don’t eat or drink so there’s no… smell.” Wow! And I thought my five-day ProLon fast was a challenge. My suggestion that they were snuggling because they were lonely, resulted in a sharp eye roll, “Doubt it,” she said, “the pileup is actually called ‘thigmotaxis,’ and researchers aren’t sure why this happens, but it’s notAnothersnuggling.”awesome (as in you’ll be in awe once you see them) attraction is the tule elk, found only in California. This particular herd is all descended from 10 individuals reinstated here in the late 1970s. Since then, the population has grown, (however this was a devastating summer for them, where many died due to lack of water). Controversy aside, there are various efforts underway working to protect these grand grazers. Let’s hope they will continue to thrive

Speaking of species-specific qualities (and a way to get away from the fridge), might I suggest checking in with our local wildlife this year. January in Marin can mean brilliant blue skies, and with a day to fill, head to West Marin. When we were raising our kids, my husband and I would pack up the car with snacks, a change of shoes (mud is inevitable) and ample amounts

While you’re out there, check in on the nearby elephant seals, which have experienced a beautiful resurgence in the past few decades. Starting in December, you can spot huge males staking claim on south-facing beaches of the Point Reyes Headlands. The females will show up next to birth their pups, which are about the size of an adult German shepherd. Within seven years, they can grow (if they don’t become a meal to a shark or killer whale) to be the size of a minivan. Do they care about their carbs? Not a chance. Blubber equals survival, and they strut their beach bodies con gusto!

On an adventure this fall with my daughter, a former volunteer at the Marine Mammal Center, she informed me that the clump of seals we were looking at were born here at these beaches, and

Speakingindefinitely.ofbouncing back, our native Coho salmon are another attraction to add to your list. It’s thanks to local groups like SPAWN, which has been actively involving the community for over 20 years to help restore watershed habitat and bring these beautiful fish back to their spawning grounds, including the Leo T Cronin Fish Viewing Area, Samuel P. Taylor State Park, Roy’s Riffles (Roy’s Dam) and Redwood Creek, just south of the Muir Woods Park entrance. (Visit seaturtles. org for myriad volunteer opportunities.)

Did I miss one of your wildlife viewing favor ites? Please let us know and we can add it to our list. Better yet, if you’re involved with a group that helps protect any of our creatures here in Marin and needs volunteers, please send us a letter and we’ll print it in a future issue.

Mimi Towle Editor at Large

RAISE MORE MONEY

Marin Magazine and Make It Better Media Group create connections for local non-profits to raise more money from our engaged audience.

The Make It Better Foundation carefully vets non-profits and gives annual Philanthropy Awards to those worthy of support.

If you are a local non-profit, please consider adding our powerful, positive connectors to your fundraising strategy: Visit marinmagazine.com to learn more

EMAIL

“I’ve been receiving a hard copy of Marin Magazine and decided to write to express my disappointment that the ‘paper’ that is used appears not to be recyclable. While you purport to promote quality-of-life issues, it is incongruent to do so while adding to our landfill and carbon footprint.” — Stephen Kaplan

Editor’s Note: We agree! We’re currently in the process of making the switch to recycled paper this year for that very reason.

“Lasting Legacy” by Mark Anthony Wilson

“I was very troubled by Mark Wilson's article, 'Lasting Legacy,' in the November issue of the magazine. I was initially delighted to see you highlighting Marin's Indigenous heritage, but as I settled in to read the article, I found myself increasingly bothered by Mr. Wilson's portrayal of the Miwok tribe’s treatment by the Spanish missionaries. His version of events was whitewashed beyond all recognition, with only the most glancing references to the horrible treatment to which the Miwok people were subjected. I hope you will consider running a counterpoint story in a future issue — perhaps Marin Magazine could hire an Indigenous writer to share the version of the Miwok tribe’s history they understand to be true."

— Becki Singer

Editor’s Note: Thank you for your feedback. We, too, feel it would be valuable to include more Indigenous voices in the publication and website, and welcome contributions from local Native American writers.

SOCIAL MEDIA

“Novato’s Dirty Cello Plays Iceland, Touring the Country’s Most Unusual Venues” by Lotus Abrams “I’m from Marin and living in Iceland. I loved your piece on Dirty Cello! Hope to see more of home here, and vice versa.”

— Michelle Bird (via Facebook)

“San Rafael’s Huckleberry Youth Programs Surpasses Fundraising Goals With Roaring ’20s Benefit” by Donna Berry Glass “Thank you to Marin Magazine for featuring our Roaring ’20s event in the ‘Better Makers’ section! We’re so thrilled to be featured and extend a heartfelt thank you to all who attended the event, sponsored and donated.”

— Huckleberry Youth Programs (via Facebook)

“Lasting Legacy” by Mark Anthony Wilson “I wanted to get a message to Mark Anthony Wilson with regard to the article ‘Lasting Legacy.’ In it, he wrote that the Coast Miwok lived at Olompali until the early 1850s. I just want to point out a correction, in that there were Coast Miwok people living there in the 1860s as well. I’ve seen the census for the Olompali area, and in fact my ancestor was living there in 1860 along with other Coast Miwok people.”

— Chelsea Nic Cormaic (via Facebook)

“Brit Morin is on a Mission to Help Women Realize Their Potential — the Founder, Columnist and Podcaster Shares How With her Latest Venture, Selfmade” by Jakhongir Azimov “Beauty & Brains… you may know Brit from her media company, Brit & Co, where she teaches creativity to millions of women. She also leads an entrepreneurial program called Selfmade and a podcast called Teach Me Something New. What you may not know is that she’s also a venture capitalist who has a $100 mil lion fund called Offline Ventures (we might be a little biased because Offline most recently backed this very company). But I think we can all agree this woman is a force of nature. Brit wears our Jovie and Lana Dresses in her @marinmagazine cover story.” #AALovesBrit �� — Autumn Adeigbo (@autumn_adeigbo on Instagram)

Correction: In the Keto-Friendly Fruit Crisp recipe in “Thanksgiving for All” in the November issue, the topping should contain 1/2 teaspoon cinnamon.

Huckleberry Youth Programs board members Leon Metz and Jerry Peters

Dirty Cello

Brit Morin

marinmagazine.com engage Point iconic decay perfect shot. “After moving around the

Expert Fitness Tips to Become Your Best Self

As we kick off the new year, take this opportunity to start fresh and set goals. We will be joined by a group of fitness influencers giving their expert fitness advice on becoming your best self.

Celebrating Our Winners

Make It Better Foundation and Marin Magazine recognized the winners of the first annual 2021 Bay Area Philanthropy Awards at a ceremony at Casa Madrona Hotel and Spa in Sausalito.

Date: TBD

Register now at marinmagazine.com/webinars

What’s on Replay Philanthropy Awards

On behalf of the Make It Better Foundation, we hosted the first annual Bay Area 2021 Philanthropy Awards Celebration to honor the recipients of the Bay Area 2021 Philanthropy Awards — nonprofits that are making a difference and making the community better. Watch our virtual event, which was broadcasted live from Casa Madrona in Sausalito and celebrated the inspirational and innovative winners, dedicated employees and volunteers who keep these nonprofits going strong.

Modern Eco Warriors

An esteemed panel took to the Make It Better Media Group virtual stage to discuss intersectional environmentalism, myths of greenwashing,conservation,andsynergy of art and conservation.

WinSweepstakesaFreeMembership at Club Evexia

A fitness and wellness experience like no other, Club Evexia is much more than a health club/gym. With everything you could ask for from a fitness center under one roof, the club integrates mind and body with yoga, pilates, meditation and breathwork. Visit marinmagazine.com/club-evexia for a chance to win a free one-year membership, valued at $3,348.

“Effectiveness, leadership, excellence, scal ability — but most of all it is about lives made better.” These inspirational words flashed on the screen in the impactful and emotional video montage that kicked off the Make It Better Foundation 2021 Bay Area Philanthropy Awards. The inaugural celebration, presented by the Make It Better Foundation and Make It Better Media Group’s Marin Magazine, and sponsored by the Marin Community Founda tion, honored three Bay Area nonprofits whose work has made a tremendous impact: Clinic by the Bay, The Assistance League of Diablo Valley and Amazon Watch.

Speaking from the Alexandrite Suite at the Casa Madrona Hotel and Spa in Sausalito, where the event was broadcasted live, Make It Better Media founder and Chief Visionary Officer Susan Noyes got the proceedings underway. “Make It Better Foun dation’s mission is to identify and amplify the work of outstanding nonprofits, while growing a network of well-informed engaged philanthropists and social entrepreneurs and sponsors,” she said.

After the semifinalist nonprofits in the Bay Area were announced — the Conservation Corps North Bay, Enriching Lives through Music, George Mark Children’s House, Giants Community Fund, Halleck Creek Ranch, Ocean Voyages Institute and The Climate Center — each winner was presented with an award. The award package included a cash gift, a professionally produced webinar promotion package and other resources for the nonprofit recipients. Read about the winners below, and watch the event at better.net/bettertv

Health and Wellness Award: Clinic by the Bay Clinic by the foundedBay, in 2010, provides free, volunteerdriven healthcare to those without insurance. Simply put, their mission is “to understand and serve, with dignity and respect, the health and wellness needs of the medically underserved in the San Francisco Bay Area.”

“We call ourselves the safety net of the safety net system, as our patients are the individuals who truly fall through the cracks,” said Clinic by the Bay Executive Director Sarah Gordon in her acceptance speech. “We’re truly grateful for this amazing gift from the Make It Better Foundation. It will go incredibly far to help serve our patients in need.”

Social Services Award: Assistance League of Diablo Valley

Founded in 1967, Valley’sLeagueAssistanceofDiablomission

is to improve the lives of residents in Bay Area commu nities through their hands-on program Operation School Bell, funding scholarships and directly addressing community needs. Their main fundraising is done through the Assistance League Thrift Shop at the Way Side Inn in Lafayette.

“I can’t thank the Make It Better Foundation enough,” said Assistance League of Diablo Valley President Suzy Geldan. “We’re excited and thrilled to accept this award. We look forward to working with the Make It Better Foundation to help spread the word about what we do.”

Environment Award: Amazon Watch

Improving the lives of AmazonpeoplesIndigenousoftheBasinis

the mission of Amazon Watch, founded in 1996. The nonprofit partners with Indigenous and environmental organizations to promote corporate accountability and preserve the ecological systems and beauty of the Amazon

“Thankrainforest.youtothe Make It Better Foundation for this recognition,” said Amazon Watch Executive Director Leila Salazar-López. “Indigenous peoples are the best protectors of the rainforest, and that’s why we work together with them to protect and defend Indigenous rights, lives and territories. The Amazon rainforest is the largest and most biodiverse tropical rainforest on our planet. It is life, and it is also critical for our global climate.” RICHARD WRIGHT

From left: Leila Salazar-López, Make It Better Foundation's Sharon Krone, Suzy Geldan, event host MetWest's Jim Gerney (also an awards judge), Make It Better Media Group's Susan Noyes, Marin Magazine's Leah Bronson and Sarah Gordon

Bill Kurtis and Donna LaPietra

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Wine, Sweets MediterraneanandEats

A new wine bar in Tiburon adds to the town’s energy as an emerging food and drink destination, F3 pivots to Mediterranean in Sausalito, a plant-forward restaurant lands in Novato and other newsy bits from around Marin and the Bay Area. BY CHRISTINA MUELLER

Squalo Vino Wine Bar

Fifteen wines by the glass, 90 by the bottle and a handful of local beers are available at this intimate wine bar and shop in downtown Tiburon from Tiburon Tasting Trio partners S.G. Ellison, John Hoffman and Peter Wholfeiler. Look for rare and hard-to-find bottles to enjoy onsite at one of the bistro tables or from a comfy, velvet-lined club chair or to go. Plans are in the works for chef-prepared plates from The Bungalow Kitchen by Michael Mina, but for now, there are cheese boards featuring Rustic Bakery crackers and Cowgirl Creamery Mt Tam and a “fish and chips’ plate featuring caviar from nearby The Caviar Company on hand. 34 Main St, Tiburon; 415.889.5585; squalovino.com

EAT & DRINK Zalta Olivier Souvestre is back as executive chef at a new venture in his former F3 space, which opened in October. At the Sausalito;bar?theSouvestre.co-ownerialistoaontzatzikia(anmara,platemenuEastItaly,influencerestaurant,MediterraneanwhichtakesfromGreece,Spain,theMiddleandyes,France,theincludesamezzewithmuham-dolmas,mutabaleggplantdip),andkoftaburgerwithandgreenzhugafocacciabun—andwineandcocktaillistmatch.“Ourcuisinemeanttobeconviv-andshared,”saysSusannahWhynotatbrightblueandwhite39CaledoniaSt,415.887.9047; zalta.us

Active Culture Café

A West Coast brand of plant-forward cafés set roots in Novato in late October. A lentil burger with slaw and barbecue beet sauce is right at

home alongside whole some bowls of quinoa and veggies and a breakfast burrito stuffed with eggs, potatoes and cheese. All menu items can be customized to suit dietary needs — just be sure to state your preference when order ing at the counter. 464 Ignacio Blvd, 415.475.1128;Novato;

activeculturecafe.com

Center Depot Street Food & Drinks

Owner Tammy Parr raised her three children in San Anselmo and

found it the perfect place to launch a mobile coffee shop in a vintage camper last summer. Situated at Yolanda Station, halfway between San Anselmo and Fairfax, Parr’s tiny café sports a menu of macchiatos and espressos pulled from an authentic Italian espresso machine, but the sweet and savory bubble waffles (from a Hong Kong trend) and doughnuts are not to be missed. 1119 San Anselmo Ave, San Anselmo; 415.450.1100; centerdepotca.com

Zalta

Squalo Vino Wine Bar

TRUSS Restaurant + Bar Living Room

Calistoga welcomed a Four Seasons Hotel and its onsite restaurant this fall, where executive chef Erik Anderson (two Michelin-starred Coi) works with a delicate hand to turn out share able plates of duck ham with espelette and orange confiture or caviar with sourdough blinis, and larger plates of steelhead trout with radish and black garlic or a signature pressed chicken with butternut squash, fresno pep pers and popped black rice. Sweeping views from the terrace, bar and dining room of rolling hills studded with vines reinforce the wine list that pays homage to Calistoga. 400 Silverado Trail, 707.709.2100;Calistoga; trussrestaurantandbar.com

WELLNESS Club Evexia

With an emphasis on integrating mind and body, this full-service fitness experience cen ter from Marin native Warren Gendel and Scott Raymond plans to open mid-month in Mill Valley’s Manzanita district. The spacious facility, which boasts stunning views of Richardson Bay, offers plenty of room for a gym, cycling, yoga and Pilates; ample space for medita tion and breathwork; and an outdoor lounge for socializing, making it an epic destination for “working out and chill ing out.” 100 Shoreline Hw y, Bldg A, Mill Valley; 415.729.0046; clubevexia.com

Christina Mueller has been in food media for over 10 years. Her work has appeared in many print and online publications including Sunset magazine, Edible Communities and Eater, among others.

Club Evexia

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COLOMBIAN COOLER juice and ice; shake until ice cold.

2 Add the soda water to the shaker. Use both a Hawthorne strainer and a cocktail/tea strainer to double-strain the drink while pouring it into a tall glass over ice.

CELEBRATING THE PEOPLE, PLACES AND CAUSES OF THIS UNIQUE COUNTY BY CHRISTINA MUELLER Rafael’s California Gold Bar proprietor Isaac Shumway on a refresher updated nonalcoholic cocktail recipe. surprising warmth a drink that is refresha cool winter day. Shumway Topo Chico sparkling mineral water for the brand’s round, juicy “incomparable mouthfeel,” but any bubbly water will do. shaker.

3 Stud a lime peel with cloves, and add the garnish to the drink. Syrup saucepan bring a simmer. Immediately turn off he heat and let cool overnight. Strain off syrup

LivingCURRENTSanalcohol-free,

FOOD DRINKS& Sober Sips

or “dry life,” is the norm for many people, including Muslims, Mormons and anyone who has earned a sobriety chip. But it’s also becoming a growing trend during the month of January, when as much as 15% of the U.S. pop ulation goes dry, according to recent surveys. “Dry January” began as a public health campaign in the United Kingdom almost a decade ago, and the one-month sobriety challenge has gained traction with Americans,

too, who are interested in starting the year in a healthier way.

With a nod to the industry that helps drive our region, Bay Area makers have found ways to craft ABV-free spirits, wine and cocktails for those seeking lively alternatives to alcoholic drinks. Here are a few to look for on the shelves at local supermarkets and liquor shops, plus an alcohol-free, soul-warming winter refresher recipe (see previous page) from San Rafael’s California Gold bar owner Isaac Shumway.

• Sovi Wine Co

Packaged in perky 8-ounce cans, this nonalcoholic wine from two Napa sommeliers was born from an idea of inclusivity for all, a way for everyone to enjoy wine. Available in Sparkling Rosé and Red Blend, the beverages boast real, dealcoholized wine and no added sugars, plus a mouthfeel that is familiar to the grape style — light and refreshing rosé and a fuller-bodied, richly textured red. drinksovi.com

• Seedlip

Con fidently billing themselves as “the world’s fi rst distilled nonalcoholic spirits,” this brand, built on the prac tices of ancient alchemy and European copper-distilled herbal remedies, fi rst found a foothold among Bay Area bar tenders, who found the savory profi les exhilarating to work with. Aromatic Spice 94, herbal Garden 108, and citrusy Grove 42 can seem bitter when sampled solo, but blend beautifully with other elixirs for qua ff able, palate-refreshing nonalcoholic drinks for any season. seedlipdrinks.com

• Spirity Cocktails

Crafted in San Francisco by Master Distiller and creator Eric Knight to resemble real cocktails, this line of tea-based, nonalco holic cocktails launched in 2020. Fermented and aged pu’er tea adds bitterness and complexity to the Mindful Negroni, minus Campari’s cloying sweetness. Mindful Margarita, Mindful Mule and Mindful Apricot Sour round out the refreshing offerings. spiritycocktails.com

The Youth Poster Contest Returns!

After a one-year hiatus due to the pandemic, the Marin Youth Poster Contest, open to all Marin County middle and high school students, is back. Students are invited to apply their artis tic expression to create posters on any topic that is meaningful to them. “Our mission is to provide an inclusive and unique messaging platform for youth to express their hopes and concerns about social justice, health, climate change, women’s rights, firearms regulation, immigration, discrimination and other vital issues,” says Bruce W. Burtch, who has been producing the competition pro bono since 2017.

The contest, which is supported by the Marin County Board of Supervisors and other leading nonprofit, for-profit, educational and governmental agencies, provides over $2,500 in art supplies and cash awards, and each student award is matched with an equal value of art supplies for their school. The College of Marin is also offering $1,400 in scholarship funding to the high school contest winners this year that can be used for any College of Marin art or design course, including registration and course fees, plus art supplies and textbooks from the school’s bookstore.

In addition, the competition sponsors free poster workshops and art supplies for participating schools and students at several Title I schools that serve Marin County’s most at-risk students. Poster submission opens on Jan. 3 and closes on May 6. Visit youthpostercontest.org for more information and to view the winning posters from previous years’ contests. “The messaging and art are truly amazing!” Burtch says.LOTUS

WANT MORE? See more local talent at marinmagazine.com/community.

Tika

New Year, New Career?

WORK

KATE MARTIN: Substance Abuse and Addiction Recovery Coach Kate Martin wasn’t daunted by the challenge of taking on a whole new career later in life. At age 68, she became certified as a substance abuse and addiction recovery coach, and now works for Bay Area Community Resources, where she counsels incarcerated individuals at the Marin County Jail.

Previously, Martin worked for many years in the nonprofit world, most notably with the Dominican Sisters of San Rafael as its director of development. Her inspiration to pursue a career in addiction recovery originated from witnessing the struggles of several family members facing compulsions and mental illness, her years of volunteering with groups of incarcerated women, and her own experience with an eating disorder. She enrolled in a certification course at UC Berkeley, and after completing an internship at Bay Area Community Resources, was offered a full-time job where she now works with inmates.“I’m70 and still going strong,” says Martin. “There are people who don’t understand why I want to do this. But when I walk into the jail, I see inmates as humans with infinite possibilities. With addicts and alcoholics, there is a moment when they realize that they have a path to choose — either go down the bad road or the good. When you’re present with someone who decides to take the better path, it’s a sacred moment.” DONNA BERRY GLASS

THERESA FORTUNE: Filmmaker and Community Advocate Before Covid-19 hit, Oakland-based Theresa Fortune owned a drama therapy production company called Communion with the Community, but when the pandemic drastically impacted her income, she decided to focus on telling her own story. She started working on a documentary film, From the Ashes , following a single Black woman’s journey from depression to a spiritual rebirth, generating discus sion on mental health and suicide. “I have been very intentional around capturing my experience having undiagnosed postpartum depression shortly after having my beautiful daughter,” Fortune says. “This later turned into a deep, debilitating depression that was amplified during my divorce back in 2014.” Fortune's empowering journey came with other setbacks. “I don’t have any ‘formal’ training behind me in theater, film or public speaking, nor have I ever gone to college,” she says. Searching for resources to help her kickstart her project, Fortune decided to enroll in Selfmade, an online business accelerator program from Brit + Co founder and Mill Valley resident Brit Morin. By connecting with other women, and through personal coaching by Melissa & Doug founder Melissa Bernstein, Fortune built and practiced her pitch deck. “By the time class wrapped up, my original development plan had expanded tremendously… Selfmade has impacted my trajectory in such a powerful way.” CHLOE WILLIAMS

JIM BOSTWICK: Trial Lawyer, Book Author and Aspiring Film Producer As a personal injury attorney practicing law for more than 50 years, Tiburonbased Jim Bostwick has spent many hours inside of courtrooms. This insider knowledge, plus Bostwick’s deep love of a good story, eventually led him to write his own book, Acts of Omissio n, based on a real-life lawsuit he filed against another lawyer, famous San Francisco attorney Melvin Belli.

Bostwick had contemplated writing a book for years, but it wasn’t until his wife signed them both up for a creative writing course at the University of San Francisco that he got the push he needed. Recently, a friend of his put the book’s manuscript in the hands of an influential Hollywood producer, Jeff Apple. Now Bostwick is working alongside Apple and screenwriter Michael Schiffer to help bring Acts of Omission to the silver screen.

Bostwick still practices law alongside his son in Mill Valley, but he is contemplating a follow up act to his first book. “Actual lawsuits that tell the truth about what happens can be the basis of an excellent novel,” Bostwick says. DONNA BERRY GLASS

FortuneTheresa

MartinKate BostwickJim

Healing With Essential Oils

WELLNESS

Practiced for centuries by cultures around the world, aromatherapy is revered for its ability to enhance emotional, physical and spiritual well-being. “Using essential oil blends helps relax the body, clear the mind and release emotional trauma,” explains Ellie Dominguez, owner of Ellie's Essential Blends in San Rafael. “Aromatherapy works through the sense of smell and skin absorption. The oils work on the limbic system, which is the part of the brain where emotions are stored. Among all the fi ve senses, we use our sense of smell all day long, and it becomes very important to activate and use our olfactory senses to help heal ourselves.”

Dominguez founded her business in January of 2021 after having taken a class on aromatherapy a few years prior — and experiencing the benefit s fi rsthand. “It was during the onset of the pandemic that I began to rely on essential oils as a coping mechanism to help with the constantly changing circumstances,” she says. Now, Ellie’s Essential Blends partners with Nisarga Farms in India, run by more than 50 yogis, to source the oils for the business’s signature blends. Each blend also contains a crystal that is aligned with the intention of the oils. Here, Dominguez shares the healing properties of five of her favorite essential oils. LOTUS ABRAMS

Davana (Artemisia pallens) This essential oil from a plant native to India is lauded for its ability to soothe nerves; restore emotional calm; quiet the mind; and relieve insomnia, depression and high blood pressure. It’s also used to treat premenstrual syndrome (PMS) and menopausal symptoms.

East Indian sandalwood A sacred oil in many traditions, East Indian sandalwood functions as a natural antidepressant that helps aromatherapy practitioners feel calm and grounded. “It’s a great balancing oil that enhances other oils that it’s blended with,” Dominguez says.

Jasminum sambac Di fferent from Jasmine grandi florum, which ha s a floral scent and is commonly used in perfumes, this calming, balancing varietal has an earthier aroma and helps to release repressed emotions.

Rose geranium “I refer to this one as the ‘female oil,’” Dominguez says. “It’s balancing, regulates hormonal function and skin, is an antidepressant, opens the heart chakra and helps with anxiety.”

Tuberose (absolute oil) Extracted from the ivory night-blooming flowers of Polianthes tuberosa, absolute oil is known for its nervebalancing qualities and is used to treat repressed anger. “It provides a complete body balance and blends well with other oils to bring out their healing properties,” Dominguez says.

WANT MORE? There are a lot of amazing natural and holistic ways to take care of yourself — see more at marinmagazine.com/wellness.

REFRESH YOUR BEAUTY ROUTINE

These must-have products from Bay Area brands and shops will keep you looking good from head to toe.

BY LOTUS ABRAMS

Sexy Glow Shimmer Powder; $36 Margarita Cosmetics, margaritacosmetics.comTiburon;

This versatile shimmer powder from Moscow- and Marin County-trained beauty and skincare expert Margo Martynko can be used on its own or mixed with lotion.

Helix AM/PM Eye Gel; $52 Volition, Sausalito; volitionbeauty.com

Formulated with an age-defying combination of peptides and allantoin, this hybrid eye gel-cream smooths skin and acts as a primer for under-eye concealer application.

Stem Cellular Anti-Wrinkle Retinol Overnight Serum; $72 Juice Beauty, juicebeauty.comPetaluma;

Boasting a powerful primrose-encapsulatedeveningretinol + bio-retinol formula, this serum combats the appearance of fine lines and wrinkles while you sleep.

California Kissin’ ColorBalm; $21 Benefit Cosmetics, San benefitcosmetics.comFrancisco;

Available in 16 vivid shades, this tinted lip balm provides up to eight hours of wear while moisturizing and smoothing lips with wild mango butter and hyaluronic acid.

Detox Hair Mask; $30 Innersense Organic Beauty, innersensebeauty.comConcord;

Remove buildup and residue from hair with this clarifying detox mask that contains charcoal, kaolin clay and certified-organic white vinegar to draw microparticles to the surface without removing natural oils.

Bkind Sensitive Skin Algae Peel-Off Mask; $27 Papaia, San Rafael; papaia.co Calm, soothe and moisturize sensitive skin with this peel-off face mask containing natural ingredients including algae, hibiscus and pink clay.

Bare Hands Dry Gloss Manicure Kit; $39 Ayla Beauty, San Francisco; aylabeauty.com

A simple, chic way to achieve a beautiful manicure sans polish, this little kit includes a polisher to buff nails to a high shine, plus nourishing cuticle oil.

French Lavender Hand Cream; $9 EO, San Rafael; eoproducts.com

A perennial best-seller, local company EO’s hydrating hand cream is enriched with nourishing botanical butters and oils to moisturize and soften dry skin.

Stories of Survival

Beloved best-selling Chilean author Isabel Allende discusses her life in Marin County and her drive to write novels in, and about, challenging times BY ELLEN HOLLAND

book will dance across the recesses of memory and time, like all of her works. “All fiction is ultimately autobiographical,” Allende writes. “I write about love and violence, about death and redemption, about strong women and absent fathers, about survival.”

Allende is one of the most beloved authors of all time. She was awarded the Chilean National Prize for Literature and the Library of Congress Creative Achievement Award for Fiction in 2010. In 2014, President Barack Obama presented her with the highest civilian honor, the Presidential Medal of Freedom.

Spending more time close to home during the pandemic has caused many people to rediscover their local communities. What spaces of refuge have you found in Marin?

IA: I love my neighborhood. We all know each other — it’s like living in a small village in another time. Now that most of us are vaccinated, we get together often. We have had street parties with Mexican or Mediterranean food trucks, with all the kids and dogs running around. The pandemic brought us closer.

When Isabel Allende learned her grandfather was dying on January 8, 1981, she began to pen a spiritual letter addressed to him, assuming he would not live to read it. Allende says she wrote the fi rst words in a trance, “Barrabas came to us by sea,” not knowing what they meant. In political exile from her home country of Chile, she continued writing each night and, after a year, had 500 pages of what turned out to be one of today’s most astonishing novels. The House of the Spirits is an epic family saga that floats in ethereal spaces between fantasy and reality, love and hatred, passion and struggle. Allende’s debut novel established her as a powerful storyteller, leading readers on an emotional journey spanning generations.Allende’s newest work, Violeta, opens with a letter written in 2020, and then immediately jumps back to a time with haunting simi larities, the first day of the 1918 Spanish Flu in fluenza epidemic. “Dear Camilo, My inten tion with these pages is to leave you a testimony of my life,” Violeta begins. “I imag ine someday, when you are old and less busy, you might want to stop and remember me.” With this opening, Allende indicates how the

Allende lives in Marin County and often writes about her favorite bookstore, Book Passage in Corte Madera. Here, she discusses her writing and life in Marin.

Did you make any adjustments to your writing process for Violeta due to the pandemic?

Isabel Allende (IA): This terrible virus, which has caused havoc in so many lives and commu nities, has given me time, silence and solitude to write. I have not done book tours, traveling of any kind, speaking engagements, or had any social life. I have been in the perfect writing retreat. In the last year and a half, I wrote The Soul of a Woman, Violeta, and I just fi nished another novel. It seems that the muse of inspi ration is sheltering at home with me.

You’ve said in your memoirs that Book Passage is one of your most beloved spaces. What has been your experience connecting with the community during the pandemic?

IA: Book Passage, like all other independent bookstores, has su ffered a lot. While it was closed, I did some events online that (Book Passage owner) Elaine Petrocelli organized and were very successful. I particularly enjoyed my conversations online with Don George and interviewing Elizabeth Lesser. Before, I had to order books on the phone; now I can go back and browse — but I miss my daily routine: coffee at Book Passage after walking the dogs.

More Great New Reads

Something to Hide by Elizabeth George

Detective Sergeant Barbara Havers and Detective Inspector Thomas Lynley are back in the next novel from #1 New York Times bestselling author Elizabeth George. When a police detective is taken off life support after falling into a coma, an autopsy reveals the murderous act that precipitated her death. Detective Lynley is on the case. See George online Jan. 11 at 6:00 p.m.

The Writers Grotto

Preeti Vangani is a poet and writer from Mumbai, writing and teach ing in the Bay Area. She is the author of Mother Tongue Apologize (2019) and winner of the RL India Poetry Prize. Vangani will be in conversation with Maw Shein Win, whose collections include Ruins of a Glittering Palace and Score and Bone Win is the first poet laureate of El Cerrito. See Vangani and Win Jan. 29 at 3:00 p.m. at the San Francisco Ferry Building.

Reviews by Paula Farmer of Book Passage.

WANT MORE? Discover more essential books to read at marinmagazine.com/books .

Getting Her Jam On

PowerBar founder Jennifer Maxwell’s new JAMBAR energy bars take inspiration from her love of music.

BY CHRISTINA MUELLER

Since 1987, Jennifer Maxwell has been powering the fitness world with energy bars. Maxwell, who founded PowerBar with her late husband, Brian Maxwell, sold the company in 2000 to Nestle. When her husband passed away suddenly in 2004, she took some time to heal and to raise her six children, but soon set about crafting an energy bar for a new generation. Headquartered in San Rafael not far from Maxwell’s home in Ross, JAMBAR, whose name is inspired by Maxwell’s passion for music, makes organic, naturally sweetened energy bars crafted with high-quality protein and fiber. JAMBARs are now available in four flavors at Good Earth, United Market, Scotty’s Market and on the company’s website, jambar. com. We recently chatted with Maxwell about how she got her start in the energy bar market, what motivated her to launch her new com pany and how she gives back.

How did you first get into fitness and nutrition?

Jennifer Maxwell (JM): I had a pretty unconventional childhood in Bolinas. Mom was teaching in Tiburon, so we commuted over the hill every day. I started running at a young age with my mom. I actually ran my first marathon at 13; I ran it in 3:25 — that’s crazy!

I ran track and cross country at Tamalpais High School. In the process, as I learned that my body could actually do this, I became interested in sports performance, especially the element of food. When I met Brian at UC Berkeley, I was already studying food science and nutrition, how to get the best out of your body physiologically using food.

You first became known for launching PowerBar; can you share the origin story of the bar?

JM: I took a lot of exercise physiology classes at

Cal. I worked with George Brooks (a professor of integrative biology who studies metabolic adjustments to exercise) in the mid-1980s in his lab, and graduated in 1988. I basically earned a minor in exercise physiology. I was competing in running, and that was how Brian and I met in 1985. I started building the business that year. Early in 1987, we were selling products from our little apartment. Brian and I would go to running events and stick flyers on car windows with an order form that people could mail in. We got thousands of orders that way and built the business. Our first account was a biking store in Berkeley on Martin Luther King Jr. Way, two blocks from our house.

Do you recall what the goals of the bar were when you launched?

JM: Digestibility, no fat, no hydrogenated oils. We broke the palm kernel oil mold and used gel with oat bran to hold our bars together. Our system of formulation was groundbreaking, and it didn’t melt because there was virtually no fat — it was less than 3 grams a bar.

PowerBar was not known to be nutritionally well-rounded or have clean ingredients. Do you have a sense of why people loved it?

JM: They liked the functionality of the product. People loved being able to grab it when out riding and felt like they were about to bonk. It’s legendary. It will always hold an important part of my heart and my soul.

What are your biggest takeaways from building a company from zero to $375 million?

JM: I feel proud that PowerBar was innovative in the sports energy world, and also that we were innovative in our business model. We had a stock ownership plan so that our employees owned the business, and we had a profit-sharing program. It wasn’t just us.

MaxwellJennifer

People felt invested to do a good job, that their hard work benefitted them.

What has changed in bar nutrition since 1987?

JM: When JAMBAR started, I was talking about the industry of energy bars with my daughter, and how I didn’t like anything out there. The bars on the market aren’t bad, but there weren’t any that I wanted to eat. I wanted more natural sweeteners — no brown rice syrup or tapioca syrup. And dates are too sweet. I wanted more whole foods, not just dried fruit, and I wanted to eat organic.

With your nutrition and entrepreneurial background, did you start again from scratch?

JM: I started off slowly, putting stuff together in my kitchen, just like I did in 1985. The first couple of years — 2015–2016 — I just played with it. I went in all different directions with protein sources, flavors, fruits, grains. And I settled on my sweetener sources – maple syrup, grape syrup and date syrup. I don’t use oils or anything that isn’t real food. Most bars use brown rice protein. I didn’t want to use that because of the oil in it. You have to consider the digestibility and the solubility and extraction process. After a couple of years, I made some good progress. I felt good about putting this on the market. My reputation was at stake — I wanted to feel great about it.

You’re also a drummer. How did drumming enter your life?

JM: Music was transformative for me. Brian passed away in 2004, and I was raising the kids — my youngest was 7 months old in 2004, and my other children were 4, 7, 9, 12 and 14. In the beginning, it was a struggle. I had always had athletics, but after Brian died, that part of me died. I still ran, but not like I did before. Music came into my life. It just appeared, particularly

the drums. Drums are all about rhythm and timing. It was a continuation of the cadence, of the pulse of ru nning. I started drum lessons, and it took 10 years to get good with practicing several hours a day. Drumming is veryNowathletic.I’min two bands, and I play live.

I’ve been playing for 15 years. I play at the California Jazz Conservatory at Cal and with the band Good Karma. We play local gigs, like at Blue Barn in Novato. We do some originals, some covers, Latin jazz, light rock and funk.

Now I understand where the bar name comes from.

JM: Our slogan is “Get your jam on,” and music is a huge emphasis of the product. Another caveat — JAM is also my initials, but that’s a 5% factor.

A lot of brands have stepped into the category in recent years. How does JAMBAR stand apart from the pack?

JM: It’s the quality: No one has an organic and artisan bar, and nutritionally, how comprehensive it is. It’s real food with complex carbohydrates and fiber, 10 grams of protein per bar and 20 percent real fruit. We built our production facility locally, in San Rafael. It was once a music studio for the Grateful Dead. We gutted it and installed everything.

You’ve lived in Ross for a long time. What inspires you about living here?

JM: It’s a lot of things: the natural beauty, of course; the like-minded spirit that people

have here about enjoying the outdoors; the quality of education; and the availability of intellectual stimulation.

You’re a tremendous benefactor — for example, JAMBAR donates 50% of net profits to music and active living programs — what inspires you to support your community?

JM: It must be inside me somewhere, but also I think it is that Brian and I felt so supported by our community when we started. We started from nothing. And the support we felt as we grew, not just from consumers but employees as well — we felt a lot of love around us. It must emanate from that.

Any shout-outs to your favorite organizations?

JM: Tamalpa Runners, the Marin County Bicycle Coalition and One Tam for active living; Enriching Lives Through Music in the San Rafael Canal District, Jazz in the Neighborhood, and Bread and Roses for music and the performing arts. We’re also donating thousands of bars to Haiti through Sticking Up for Children.

Do you have a favorite bar?

JM: The chocolate flavor. It’s a little bit firmer, more like a chocolate oatcake. It’s a shelf-stable bar and a really good emergency food item.

Christina Mueller has been in food media for over 10 years. Her work has appeared in many print and online publications including Sunset magazine, Edible Communities and Eater, among others.

Jennifer and Brian Maxwell, Houlihan’s to Houlihan’s Race, San Francisco, 1987

Maxwell jammin’ on the drums

Find your motivation to get moving by following these top Bay Area Instagram fitness influencers.

BY RICHARD WRIGHT

Shauna Harrison

exercising, working out, practice, training — whatever your go-to term is for setting your body, mind and soul on a more health-conscious trajectory — getting active has taken on an even higher value since a certain pandemic altered how we pursue betterment. Here, eight Bay Area Instagram fitness influencers share advice and inspiration to help you kickstart an active, healthy year.

“The message I hope to continually share is that you’re not alone in whatever challenges you’re facing,” says yogi-extraordinaire, mom and fi refighter wife Erika Fischer, who’s based in San Rafael. Her practice consists of classes for every level of yoga practitioner, as well as private instruction and workshops.

An athlete throughout high school, Fischer’s life changed dramatically due to her addiction — a part of her life she’s worked hard to overcome. “I can’t talk about my fitness journey without also touching on my recovery from substances, because the two for me are deeply related,” says Fischer. “When I got sober at 21, I quickly discovered how beneficial exercise was (and still is) for my mental health.”

Specializing in teaching vinyasa classes, as well as corporate events and private sessions for all levels and ages, Fischer stays busy with her two young boys, and tries to live by the advice she offers clients: “Some days your body is craving rest,” she says. “Just as much as movement is self-care, so is resting and recharging.” erikafischer.com ERIKA FISCHER

SHAUNA HARRISON

With her love of fitness and movement beginning in high school teaching step aerobics, Shauna Harrison has packed a lifetime of knowledge, experience, teaching and learning into her 25-year career.

A native of Sunnyvale, Harrison has taught classes in hi/lo aerobics, indoor cycling, Pilates/yoga blend, Pilates mat, indoor and outdoor bootcamps, strength training, high-intensity interval training (HIIT) and yoga, to name a few.

She currently offers Zoom classes through her website. What’s more, Harrison holds a bachelor’s degree from Stanford University; masters’ degrees in Latin American studies and public health from UCLA; and a Ph.D. in public health from Johns Hopkins University, where she teaches part time. She also writes a column for Self magazine, aptly titled “The Sweaty “MovementProfessor.”isagiftthat helps you explore who you are at your deepest core level,” says Harrison. “Find some thing you like, start there, and then remain curious.”

Currently, Harrison is most into teaching her Muscle & Flow class, as it combines so many aspects of different exercises, as well as involving music, an aspect of move ment she is passionate about. “It's a blend of yoga with strength, plyos, Pilates and a bunch of other stuff ll to hip-hop music,” says Harrison. “Music is my everything.”

JT PETERSON

JT Peterson and his brother, Jake Peterson, opened Studio Thirty in Mill Valley in 2014 and soon after, opened a second location in Larkspur. The studios specialize in cardio strength training (CST) and high-intensity interval training (HIIT), embraced by professional athletes who see increases in strength, agility and stamina over a brief time period.

You don’t have to be a professional, however, to benefit from the Studio Thirty philosophy. It applies to active lifestyles and can be adapted to many aspects of life. “The mind of an athlete is constantly seeking growth, resilience, focus and the attainment of a goal,” says JT. “Studio Thirty provides the team atmosphere and community camaraderie that is critical for the development of your inner athlete.”

JT and Jake played college football, but also have had eight surgeries between the two of them because of their dedication to sports. It’s that commitment that shines through in their business and on JT’s Instagram feed. “We’ve been athletes since the age of 4,” says JT. “And we’ve dedicated our lives to helping others keep their bodies healthy.”

WANT

With a background as a ballerina, weightlifter and competitive pole dancer, personal trainer Natalie Carey is all about fitness diversity — and about conveying a message of body positivity. “I want all bod ies to feel included i n fitness,” says Carey, who owns Barbell Blondie Personal Training and is also a trainer at Diakadi Personal Training in San Francisco. “I believe exercise is a get to, not a have to, and anyone who wants to join me is Whilewelcome!”welcoming people of all experience levels,

she works hard to make fitness training easily accessible for those who might be intimidated by the prospect of working out at a gym. “I specialize in working with folks who don’t usually feel welcome in a fitness environment or are recovering from negative relationships with food and exercise,” says Carey.

Carey also celebrates variety and choice in her views on nutri tion, championing an approach called intuitive eating. “It takes time to master, but it’s realistic, sustainable and authentically healthy,” she Flexibilitysays.in exercise and diet is a major part of Carey’s philosophy, but so is fun. “I don't play small when it comes to celebrating your fitness accomplishments,” says Carey. “If you're proud of it, it deserves to be celebrated!”

One look at San Francisco-based Kamelle Mills’ Instagram page and you can see why people are dying to get into his SoulCycle classes. Vibrant out fits and a palpable energy that almost jumps through your phone lets you know Mills is absolutely in love with the life he’s created, and rightly so.

“[I believe] that everybody can move,” says Mills. “Embrace where you are and what you can accomplish. You cannot stay still if you take a chance and move!”

From the footbal l field, Mills moved into the cycle studio eight years ago and has become a brand ambassador for SoulCycle. (When we spoke for this article, SoulCycle was jetting him off o Palm Beach, Florida, for an event.)What’s more, he’s started his own philanthropic effort called PROFOUNDations, a nonprofit that provides assis tance, workshops, scholarships, community events, and opportunities rooted in art and wellness for LGBTQIA+ people of color in the greater Bay Area. Experience one of Mills’ SoulCycle classes; if you can get a spot!

Changing careers can be a daunting prospect. Cass Walsh became a professiona l fitness trainer after working for many years as a third grade teacher. But when the pan demic suddenly shut down her very face-to-face business, she was rightly worried.

“I didn’t work a single day because everything in the fitness industry collapsed,” says Walsh. “I was jobless without any way to pay my rent.” But she wasn’t going to let her dream die that easily. Walsh immediately started running virtua l fitness classes from the San Francisco apartment she shared with three roommates.

“I started with two clients, one being my sister,” says Walsh, “But here we are a year-and-a-half later, and I have more than 700 clients a day, a staff f five and an official San Francisco headquarters.”

Her well-branded Cass Class program blends weight training, CrossFit and metabolic conditioning. And it also has a social component. “Cass Class is a mix of inspi rational Ted Talk and happy hour gossip with your best friends, all while you work out,” says Walsh. “Over a year ago, I even told dating stories during class and ended up meeting my now husband!”

What’s more, Cass Class Fitness gives back by working with New Day for Children in Alamo, California, which provides financial support and restorative care placement to children from ages 10 to 18 who have been saved from sex tra fficking.

ERICA STENZ

Before she became a fitness pro, Erica Stenz got a degree from UC Santa Barbara and joined nine-to-fivers working in marketing when she graduated ; fitness was just a hobby. But it was that hobby that brought her to Barry’s Bootcamp.“Iloved

Barry’s, and I was approached to become an instructor,” says Stenz. She was excited but had worked hard for her degree and wanted to apply her education to whatever she ended up doing. So, Stenz agreed to teach Barry’s classes, but also pitched herself as Barry’s new vice president of fitness development. She got the job and began turning boutique Barry’s into the staple of bootcamp fitness it is today.

Then, the pandemic hit. Stenz left Barry’s and found herself living with her mom in Vacaville. “I thought, ‘What am I going to do?’” she says. “I got my media kit together, made a business model, and incorporated social media into my plan. Now, I’m one of the top nutrition coaches in the Bay Area, and I love it!”

“It was my original intention to just help people and spread the knowledge I’ve gained through being a physical therapist,” says Tony Comella, a physical therapist and trainer in Lafayette, when speaking about his in fluencer status. “It just kind of snowballed, and before I knew it people were really paying attention to my posts.” Before going to school to become a physical therapist, Comella knew he wanted to help people. “I really enjoy working with people who want to take their recovery and athleticism to the next level,” he says. “I love guiding patients through the rehab process.”

Comella’s Instagram feed is a treasure trove of suggestions, guidance, and dos and don’ts. His knowledge and work as a therapist, bringing patients back from injuries and improving their strength and flexibility, shines through in every post.

His business, E3 Rehab, has an extensive menu of programs for healing and training. “I want people to understand that they aren’t weak or fragile,” says Comella. “But rather, they’re strong, resilient and capable of much more than they think.”

Richard Wright is a writer from Marin whose work has appeared in San Francisco Magazine, SOMA, 944, The Olympian and numerous online publications. He has a Master of Fine Arts degree from St. Mary’s College of California in creative writing and lives in Sausalito with his wife, Stephanie.

TONY COMELLA

GiveOrganize.Purge.Back.

When Marie Kondo, the undisputed queen of home organization and tidiness, showed up on our TV screens in 2019 with her wildly popular Net fl ix show, “Tidying Up With Marie Kondo,” her quirky yet effective KonMari Method sparked much more than joy — she created a tsunami of public interest in having a tidier home with less clutter.

As it turns out, clutter can stress us out. A study reported in the New York Times found that too much unorganized stuff an trigger stress hormones and is deeply tied to procrastination — it can even impact one’s level of life satisfaction (or the lack thereof).

Take heart, however, help is on the way. We asked three Bay Area home organization experts — Ashley

Polselli of Neat Method, Diane Woodall of Diane Woodall Organizing and Katy Congdon Williams of Sorted SF — to share their insight on how to tackle piles of paper, messy kitchen drawers and closets full of stuff ou don’t wear anymore. Thei r fi rst piece of advice: Don’t beat yourself up for a lack of motivation. “No one should be hard on themselves as to why they can’t achieve better organization on their own,” says Ashley Polselli. If you can’t a fford a home organizer, have a friend come over and help. Involving a neutral party can tamp down the emotional attachment that people often have to their belongings, so it will be easier to part with those five colanders or 10 pairs of identical black pants. Here’s how to get started.

All three experts agree, this is ground zero for a more organized living space.

n Never organize what you no longer need. “You’ll only store things that you won’t ever look at again while taking up valuable space, so think critically about what you’re keep ing and fi nd a way to make peace with letting go,” advises Congdon Williams. “I once had a client with dozens of flower vases that she didn’t need. In the end, with my encourage ment, she agreed to keep three vases, and I donated the rest for her.”

n Start your purging project by making separate piles with the end result in mind. Make one pile for recycling, one for donations, one for passing along to others and one for land fi ll if there’s just no other option.

n Next, designate categories for your donated items. “It’s hard to know where things will go until you know what you’re giving away,” says Congdon Williams. Separate items according to where you plan to donate them — books, kid’s stu ff , clothes and shoes, household

items — and then match them up with organizations that accept them. (See the side bar “Reuse, Donate, Recycle.”)

Many of us in the Bay Area live in apartments and smaller homes with limited storage space, but there are plenty of creative solutions that can help reduce clutter.

n Search out unused space. Take stock of both vertical space and space below. Space under beds can be used for storage, higher areas in closets can have shelves added, and space under stairwells can be leveraged for stowage of seasonal decorations.

Go With a Pro

n Buy furniture with a dual purpose. Look for multifunctional furniture such as coffee tables with capacity for blanket storage and television consoles with cabinets and drawers. “I think of furniture in terms of function and form and not in terms of design,” says Woodall. “Plus, there are lots of other organizational tools out there to help you maximize the space you have.”

n Opt for fewer, but better, storage solutions. Congdon Williams advises clients to think through what they need, and consolidate those smaller, less functional solutions into one bigger one. For ideas, she likes IKEA hacks on Pinterest and Ballard Designs.

n Be willing and able to take unwanted items away for you, consign items that have monetary value and avoid the landfill when possible

n Use critical thinking skills to help you purge what you no longer use or need

n Set up manageable systems in your home and provide methods to keep them up

n Offer creative and useful solutions to common storage problems

Organizers charge anywhere from $75 to upwards of $150 an hour for their time. Most will offer an initial service with the option to return on a quarterly basis for upkeep and fine-tuning. Some organizers also offer what Katy Congdon Williams of SortedSF refers to as “life project management,” which ranges from purging items before a big move to organizing a space for a specific reason, such as hosting a large event.

Sometimes, home organization is best left to a pro, especially if you feel too overwhelmed by the process, or too attached to your belongings to let anything go. Here’s what to look for when selecting a professional home organizer. A pro should: opportunity to give to the

n Streamline multifunctional work areas. “Most of us don’t have the luxury of a speci fic room in our homes dedicated to an office, so instead we use our dining rooms and bed rooms,” says Polselli. She recommends using a tote bag to store laptops, notebooks, char gers and other work essentials each day, and put it in a “drop zone” of out of sight during family time. Congdon Williams recommends a rolling fi le to store and sort paperwork.

The kitchen is the heart of the home and where families spend a lot of time, so it makes sense that kitchens are a focal point for home organization.

n Let go of unused items. When was the last time you used that platter, plastic container or odd cooking tool? If it’s been

more than a year, consider parting with it.

n Eliminate duplicate equipment. You don’t need three identical zesters or citrus squeezers.

n Find zones for things. If you always put something in the same designated spot, you’ll always know where to fi nd it. Use drawer organizers and separators for cooking tools that go together.

n Clean out your food pantry on a monthly basis. Get rid of stale food, expired goods and things you will likely never use in food prep. Food banks will be happy to take most dry goods that aren’t past an expiration date.

n Shred sparingly. Any document that contains sensitive identi fication information such as a full credit card number, social security number or full bank account number should be shredded; everything else can be recycled. Many office supply stores offer a shredding service if you don’t have your own shredder.

n Register for digital documents. This includes all bills and bank, investment and mortgage statements. Not only will it save time, but it will also save a lot of paper shu ffl ing.

Put anything that must be kept in hard copy, such as real estate documents, passports and birth certi ficates, in one fi re-safe fi le box. This also makes it easy to grab in case of an evacuation or other emergency.

Reuse, Donate, Recycle

Avoid contributing to landfill with these tips and tricks from professional organizers.

n Join a “buy nothing” group on Facebook. Take advantage of the many online groups on social media where you can find a home for almost anything you no longer need — but oth ers do — including furniture and larger objects, as well as more mundane goods such as unused paper coffee filters or cupcake holders.

All of those bills, documents and magazines can stack up and get out of control quickly. While there will always be an in flux of paper, a few simple steps can help you lessen the load and take back control.

n Create a filing system. Woodall recommends establishing three types of fi les: An active fi le is for paper that requires your near-term attention; it’s best organized vertically and visible (for example, in an upright sorter sitting in plain sight). A reference fi le is home to papers you need to access quickly, but can be kept i n a fi le drawer, clearly labeled. An archive fi le is for paperwork that you need to keep but don’t need frequent access to, such as real estate documents.

n Toss old bills, outdated papers and old reading materials. “There are a very limited number of documents that you actually need to hold onto,” says Polselli. Adds Congdon Williams, “Ask yourself if you’re honestly going to read that stack of magazines, or does that stack just remind you that you don’t have enough time to yourself?”

Getting organized is much less daunting when you strategize how — and when — to do it.

n Prioritize according to the calendar. Woodall recommends cleaning out your reference fi le every January to get ready for tax season. In June after school ends, discard your children’s accumulated schoolwork. (Expert tip: Toss art projects in a bin during the school year. At the end of the year, pick a handful of pieces that uniquely represent your child and scan or photograph them to create a photo book later on. Then, toss the rest.)

n Make an appointment with yourself. Polselli advises scheduling time on your calendar for purging and sorting. Block off he time and don’t allow any interruptions. Even 30 minutes of editing (donating and discarding) will make a di fference.

n Break it down. If you feel too overwhelmed with going through an entire room or closet at once, break it down into smaller tasks that can be accomplished in shorter, more manageable time periods.

n Consign what you can. There are a number of shops in Marin offering consignment for cloth ing, shoes and jewelry, including The RealReal (therealreal.com), Diamonds in the Rough (415. 388.7773) and Knimble (knimble.com). Or, try online consignor ThredUp (thredup.com). Play It Again Kids (playitagainkids.com) offers consign ment for kids’ clothing, bikes, toys and books.

n Give to local small businesses. Drop off hang ers at your neighborhood dry cleaner, give extra vases to your local florist, and offer holiday decorations to local churches. Check with nearby preschools and daycare centers to see if they can take toys, kids’ furniture and art supplies.

n Donate to charities or nonprofit thrift stores. Clothing, shoes and toiletries: Hospice Hodgepodge (bythebayhealth.org), Bloom Marin (bloommarin.org)

Housewares and decor: Goodwill Thrift Stores (sfgoodwill.org), Marin Humane Thrift Store (marinhumane.org) and Tiburon Thrift Shop (415.435.7605)

Books: Public library resale stores, such as Friends Books (srpubliclibrary.org), Town Books (townbooks.org) and Friends of the Mill Valley Library Bookstore (bookstore.friendsmvl.org)

Children’s Items: Salvation Army (satruck.org)

Furniture: Make It Home (makeithomebayarea. org), Salvation Army (satruck.org)

n Use eco-friendly junk removal services. Some services, such as EcoHaul (ecohaul.com) or locally owned Nixxit (nixxitjunk.com) make every attempt to find good homes for your unwanted belongings, using the landfill as a last resort. You can also drop off clothing at one of Recycle for Change’s (recycleforchange.org) green collection boxes located around Marin County.

Donna Berry Glass is a freelance lifestyle writer who lives in Marin with her family and avidly supports the California Academy of Sciences, a world-class science museum.

A micro wedding at the Outdoor Art Club, Mill Valley

MIC RO

Weddings

Intimate ceremonies offer couples the chance to celebrate their commitment to each other surrounded by a circle of their nearest and dearest loved ones.

By Lotus Abrams MACRO

When Heidi Heller Spencer got engaged in the fall of 2020, yet another pandemic shutdown was looming, thwarting the couple’s plans for a large wedding. Rather than wait for more favorable conditions, however, they opted for a smaller ceremony in May of last year, saving plans for a larger party for a later date. “Logistics were really di fficult then,” says Heller Spencer, who lives in San Francisco. “We got frustrated trying to plan something bigger, so we just decided to get married with only our immediate family attending.”

Micro weddings like Heller Spencer’s — intimate a ffairs with fewer than 50 guests — aren’t new, however they’ve become much more mainstream during the pandemic. Brides recently surveyed their Instagram followers and found that 81% felt the pandemic had changed their expectations for their wedding, and 36% reported having tied the knot during this time. These couples’ wedding day may have been unlike what they originally envisioned, but for many, including Heller Spencer and her husband, the intimate event ended up exceeding expectations.

“It wasn’t the wedding that I had thought I wanted, but ultimately, it was an amazing experience to have an intimate event and get to spend the whole weekend with our families,” she says. “Not only was it less stressful because of Covid-19, but having a small wedding put less stress on the actual Althoughday.”Covid-19 conditions have improved considerably since Heller Spencer got married, the small wedding trend, say many wedding industry experts, is likely to continue. “During the pandemic, many couples circled back to what’s truly important about a wedding — making a commitment in front of the most important people in their lives and having a celebration to commemorate the milestone,” says Stacey Dillon, founder and principal curator of Fairfaxbased 38north Design Co., which specializes in planning weddings in Marin County. “We see the smaller, more intimate wedding growing in popularity in 2022.”

Interested in tying the knot with an intimate event? Here, the experts weigh in on what you need to know about planning a micro wedding.

THE PROS AND CONS

Micro weddings generally cost less than larger weddings, are usu ally easier to plan and tend to allow more flexibility in venue choice — not to mention offering the bride and groom more time to interact with each guest. But is a micro wed ding right for you? Discuss your priorities for the day with your partner when making the decision, advises Susan Cordogan, owner and founder of Big City Bride in Chicago, which plans weddings in the Windy City, as well as in destinations around the world. “If you envision a party, then a micro wedding might not be for you, as it takes a certain number of guests to energize a dance floor,” Cordogan says. “But many people su ffer from anxiety, and some times the idea of standing in the spotlight all day in front of everyone you know is just too much. Know yourself and choose a wedding format that will allow you to be joyful through out the experience.”

For many couples, the decision is deter mined primarily by the guest list. “If you only have a few close family members and friends you would like to invite, then a micro wedding is a perfect fit for you,” says Sasha Krassovsky, weddings specialist and catering manager at the InterContinental Mark Hopkins San Francisco, which offers several micro wedding venues and packages. Just make sure to stick to your head count, cautions Dillon. “If you’re not 100% sold on a smaller wedding, you can have accidental guest count creep,” she says. “And when you bump up the count after you’ve started selecting vendors, you can end up spending a lot more.”

In the end, however, the decision should come down to identifying how you want to celebrate your commitment, stress Dennis and Jaime Viera, the husband-and-wife team who own Rohnert Park-based Viera Photographics and micro wedding planning company Our Little Wedding. “The defining factors for us include a focus on good food, good people and a beautiful location rather than tons of decora tions, ice sculptures, glass dance floors, custom wedding logos, 20 bridesmaids and ice cream carts — it can become something way beyond celebrating the love between two people,” Jaime says. “When the guest list is small, you can

A micro wedding reception at Sand Rock Farm in Aptos

spend more time with each of your guests, mak ing them feel welcome and adding a depth of connection that is hard to find at a larger event.”

MONEY MATTERS

Micro weddings tend to be less expensive than their larger counterparts. At the InterContinental Mark Hopkins San Francisco, for example, Krassovsky estimates that couples spend any where from $3,000–$10,000, depending on their decor, floral and entrée selections. “Most likely, you would be able to have everything on your wish list and still have some money left

over to put toward a down payment on a home or for your honeymoon,” she says.

There are plenty of ways for couples to save money, too, when planning a micro wedding. “We’ve had couples choose an unconventional date or time for their micro celebration, such as a weekday or Sunday morning,” Cordogan says.

Another way to save: Opt for an all-inclusive “pop-up wedding” package, with other couples getting married at the same venue on the same day. “With an intimate wedding, you still pay the same fee for the venue, ceremony, florals and DJ,” she says. “But if you shorten the length of the event and switch up the activities, you can still have the amazing Pinterest-style decor, but instead of the traditiona l flow, the

focus becomes the intimate ceremony followed by a champagne toast, small bites and cake along with a portrait session, all spanning 90 minutes to two hours.”

Create a wish list when developing your budget to establish priorities for how the money will be divvied up, advises Dillon. “Without a wish list, you may end up accidentally spending money on elements or vendors that you book first, just because you’re following a checklist,” she says. With fewer wedding guests, couples can also choose to splurge on the things that really matter to them, like a five-course meal with a private chef or a mid-week “wedcation” experience. “You get more ‘wow’ for less wallet with a small wedding,” Dillon says.

A stunning backdrop for a simple ceremony at Harbor House Inn in Elk

“

CHOOSING A VENUE

The best intimate venues are those that work without needing a ton of decor, as well as feel cozy for the smaller group,” Dillon says. “The Outdoor Art Club in Mill Valley is one of the venues that works beautifully, as the architecture and gardens are decor in themselves.”

Get creative when brainstorming where you want to celebrate your wedding day — the smaller guest count opens up many more venue options. “Why not a bowling alley, a luxury vacation rental, a café or a botanical garden?” Jaime suggests. “We get a lot of requests for redwoods in Big Sur, which is a beautiful setting, but we like to make our clients aware of the full range of possibilities. There are many locations that people don’t think about — Mendocino is one of my favorites, and there are also redwood parks in Marin, Berkeley and Sonoma that we like to suggest.”HellerSpencer and her husband chose to hold their micro wedding ceremony at Slide Ranch, located just north of Muir Beach. “We wanted to do something outdoors, a little bit for safety but also because that’s just where we would rather be,” Heller Spencer says. “We bike around that area a lot, so Slide Ranch felt the perfect spot right on the coast.”

For a truly personal experience, consider holding your wedding at your own home. “Whether it’s a transformed living room or a beautiful backyard tent, the comfortable setting of home can be perfect for a relaxed event with no end time,” Cordogan says. Regardless of where you decide to have your wedding, keep the energ y flowing by moving to di fferent spaces for each segment of the event — the ceremony, cocktails and reception, she advises.

ADDING A PERSONAL TOUCH

S mall celebrations present countless opportunities for per sonalization without much added effort or expense. For example, creating an Instagram-worthy tablescape featuring a favorite color-scheme, exotic florals, napkins embroidered with guests’ names and unique

A couple tying the knot at the InterContinental Mark Hopkins San Francisco

fl atware is easier to pull off hen planning an intimate wedding than a larger event.

“Maybe the couple likes to travel a lot and have collected memorable trinkets that they would like to add into the decor,” Krassovsky says. “Having a smaller guest list also allows the opportunity to curate a more personal ized thank you gift for each of your guests.”

Ultimately, micro weddings should incor porate what means most to each couple — however they decide to express it. “The classic format of ceremony, cocktails, dinner and dancing isn’t one siz e fits all,” Cordogan says. “If you’re choosing to have a micro wedding, it’s because you don’t want the big traditional wedding, so it’s okay to do some thing completely di fferent. Have fun with it and think out of the box!”

Lotus Abrams is the editor in chief at Marin Magazine. She lives with her husband and daughters in San Mateo, where they enjoy hiking the area’s many open spaces protected by her favorite local nonprofit, the Peninsula Open Space Trust.

WANT MORE? From ideas for pretty decor to picturesque venues perfect for your big day, see some of the most inspiring and stunning weddings at marinmagazine.com/weddings.

InterContinental Mark Hopkins San Francisco micro

Lakeside Living on Nevada’s coveted East Shore from $1.9 Million

The best of Tahoe is outside your door.

Destinations

Destinations

THE BEST LOCAL GETAWAYS PLUS JOURNEYS AROUND THE GLOBE THE

BY JEANNE COOPER

Elephants in the wild in Zimbabwe

While vaccinated travelers can choose nearly any itinerary these days, the outdoors is looking better than ever. A surge in photo safari bookings for 2022 and beyond, for example, comes from “a real strong sense of prioritizing experiences in nature,” says Kili McGowan of Next Adventure, an African safari company based in Berkeley. “There’s a real yearning for not only seeing the experience of wildlife and being immersed in some of the most iconic natural areas, but also knowing the tremendous positive impact this has on local com munities.” Here are four trending destinations with new ways to explore — and in some cases restore — dazzling environments.

LORETO, MEXICO

Alaska Airlines now fl ies nonstop from San Francisco to this uncrowded oasis on the east side of Baja California Sur, overlooking Mexico’s largest

marine preserve. The 800-square-mile Loreto Bay National Marine Park is a UNESCO World Heritage Site, home to nearly 800 species of animals, including manta rays, whales and dolphins.

At Villa del Palmar at the Islands of Loreto, a 181-room hotel in the newly expanded Danzante Bay golf course resort, outdoor excursions include scuba, nighttime LED standup paddleboarding, kayaking, overnight island camping, whale watching, spor t fi shing and desert ATV tours. From $244 ($395 with all-inclusive dining). villadelpalmarloreto.com

Before you go, contact Keep Loreto Magical Foundation to volunteer for a beach cleanup, sand dune restoration, trail building or another project. keeploretomagical.org

MAUI

After sunning at the beach, head to Haleakala — “House of the Sun” — to experience Maui’s sylvan side. Skyline Hawaii, which operates a five-line zipline tour ($130) through a forest on Haleakala, has accelerated its efforts to plant native trees, such as endemic koa. Pair the exhilarating, informative zip tour with a guided trip to witness sunrise at Haleakala’s summit ($280) or a hike to swim at two waterfalls ($239). skylinehawaii.com/maui

Prefer to stay by the shore? The 450-room Fairmont Kea Lani in Wailea recently planted a grove of native trees on its lawn and created a native plant display in its lobby as part of its Rooted in Aloha program. Guests can also sponsor tree planting or plant seedlings in the resort’s greenhouse that are later transplanted into the Haleakala forest. From $873, including $50 resort fee. fairmont.com/kea-lani-maui/ activities/rooted-in-aloha

SCOTTSDALE, ARIZONA

Stargazing in the Sonoran Desert reaches new heights at the Adero Scottsdale, thanks to the “Star Dudes,” who bring professional-grade telescopes to share their observations with guests at its 2,200-foot-elevation Cielo restaurant and al fresco Skytop Lounge. All 177 rooms at

Kayaking in Loreto Bay National Marine Park, Mexico

Villa del Palmar, Loreto, Mexico

WANT MORE? Get inspired for your 2022 getaway at marinmagazine.com/travel

A gorilla encounter on a safari in Rwanda

the region’s only certi fied Dark Sky Zone resort include large balconies, but astronomy a ficionados should book a Signature Dark Sky Corner Suite, which has a wraparound balcony, telescope and QR code for a night sky chart. Look for the double cluster of stars in Perseus, some 7,500 light years away.

For daytime diversions, the Adventure Concierge can advise guests on Adero Canyon trail runs and set up mountain bike rides through the

California Dreamin’

Tranquility is just a stone’s throw from the gates of the “Happiest Place on Earth” at new Tenaya Stone Spa.

Inner peace and balance may not be you r fi rst associations with a theme park vacation, but spend a few moments inside the new Tenaya Stone Spa at Disney’s Grand Californian Hotel & Spa at the Disneyland Resort and you’ll feel miles away from the hustle and bustle of the parks. The new 6,000-square-foot spa offers indulgent treatments within a serene retreat that takes inspiration from the Indigenous cultures of California.

The spa’s design is structured around the natural order of four, a concept that plays an important role in many Indigenous cultures. “There are four directions, four colors, four elements, four points of wellness,” says Katrina Mosher, art director with Walt Disney Imagineering. “These bring balance and harmony to the mind, body and spirit.”

Before enjoying services, guests are invited into the “brush arbor,” a space inspired by the ceremonial arbors of Indigenous cultures, to choose one of four types of stones to set their intentions for their experience. The obsidian Tenaya stone in the space was a gift from a Miwok family who are descendants of Chief Tenaya of the Ahwahnechee people in the Yosemite Valley.

SUB-SAHARAN AFRICA

Kenya, Rwanda, Botswana and Zambia are some of Africa’s prime photo safari destinations that su ffered from a collapse in international tourism during the pandemic. There were some positives to come from that crisis, however, according to McGowan, including renovations and new anti-poaching efforts. Now that guests are returning, “they’re walking into camps that have teams that are deeply appreciative of the effort travelers made to get there,” she notes.

In order to develop long-term support and fi nancial assistance for conservation efforts by guests, McGowan connects them with animal researchers and veterinarians such as Rwanda’s Gorilla Doctors. “We learn how they’re not only protecting the gorillas through veterinary services but also the health of the community around them, since healthy human populations correlate with healthy animal populations,” she says. Prices vary by destination. nextadventure.com

For current Covid-19 travel advisories, check travel.state.gov and cdc.gov.

Services range from the Tenaya River Stone Massage and Wild Honey and Mud Body Renewal treatment to the Mindful Traveler Foot Treatment, which gives theme-park weary feet a tune-up after pounding the pavement. BROOKE GEIGER MCDONALD

Travel writer and guidebook author Jeanne Cooper lives in Hawaii, where she volunteers with the Hawaii Island Humane Society and St. James’ Community Meal.

Adero Scottsdale, Arizona

30,500-acre, saguaro-lined McDowell Sonoran Preserve. From $519, including $35 resort fee. aderoscottsdale.com

WANT MORE? Read more about Tenaya Stone Spa, plus get expert tips for visiting Disneyland, at marinmagazine.com/tenaya .

Relaxation Room, Tenaya Stone Spa

A Weekend in Wine Country

BY CHRISTINA MUELLER

Visit Ackerman Family Vineyards (ackermanfamilyvineyards.com) to taste distinct wines with Coombsville-sourced grapes. The superTuscan, sauvignon blanc and cabernet sauvignon of this famed house aptly represent the varietals and flavors of the AVA. Tastings, held at the family’s restored 1888 Victorian a few blocks from downtown Napa, include a house tour. The soaring ceilings, inlaid glasswork and period furniture serve as a reminder of Napa’s relative “New World” youth, while the more modern tasting room in the backyard opens onto a privateHopcourtyard.inthecar and head east to explore Coombsville’s northern side. First, make a pitstop at Oxbow Market (oxbowpublicmarket.com), the AVA’s beating heart, to grab picnic provisions or slurp up a few Hog Island oysters with a glass of bubbly. Due east from Oxbow lies Shadybrook Estate (shadybrookestate.com) with an expansive patio suitable for socially distanced tastings. Horse lovers take note: The property incorporates the former Rapp Quarter Horse Ranch, and vineyard tours by horseback are followed by a tasting of wines sourced from the vineyards you recently passed through. The rosé is a standout.

With 30 miles and 16 American Viticultural Areas (AVA)s stretched north to south along Highway 29, its main artery, Napa Valley is renowned for its legendary wines, luxurious resorts and Michelinstarred restaurants, yet at its southern end lies a region many visitors have yet to explore. Named for Napa’s founder, Coombsville is a relatively compact AVA that is not as well-known as its neighbors to the north. Its dense geographic area — downtown Napa hems it in to the northwest and American Canyon to the south — makes it more intimate than Yountville or Calistoga, and the slower pace of development here means a mellower vibe and a mere sprinkling of up-valley’s glitz. With its small farms and neighborhood feel, think of Coombsville as a nature hike with wine.

Shaped like a caldera, a large cauldronlike hollow that forms shortly after the emptying of a magma chamber in a volcanic eruption, Coombsville benefits from pockets of cool breeze and fog that don’t make it up-valley. The cooler temperatures are expressed in the region’s wines — sauvignon blanc speaks of grapefruit, not grass, which is typical of other regions in Napa and abroad. In cabernet sauvignon, soft, approachable tannins are the norm, but Coombsville cabernet sauvignon expresses itself most distinctly wit h flavors of blueberry and violet that are signatures of this southerly region.

For dinner, The Grove at Copia (ciaatcopia.com/grove) embraces the chill Coombsville vibe. The onsite restaurant, helmed by chef Sayat Ozyilmaz, offers a menu of small plates and family-sized platters perfect for celebrating the day, the weather or good health, all with a Middle Eastern twist. Look for whole fried quail with sumac and

Experience Napa Valley as it once was in the lesser-known Coombsville region.

Vista Collina

mango amba or heirloom beets from the garden spiked with Calabrian chili. The outdoor tables are wreathed in sparkling bulbs with views overlooking Copia’s edible gardens.

Until Auberge Resort Collection’s Stanly Ranch (aubergeresorts. com/stanlyranch) opens in February, offering 133 suites and cottages wit h fi re pits, outdoor showers and spacious terraces, the only resorts currently located within the Coombsville AVA are Vista Collina and Meritage Resort (meritagecollection.com). It would be easy to spend an entire day on the adjacent properties: Meritage's spa is built into a former wine cave; Trinitas Cellars (trinitascellars.com) has a tasting room right next to the family-friendly resorts; and the property’s restaurant, Oak & Hay, serves up a fresh yet approachable menu of familiar Italian fare with local style (pizza with mozzarella di bufala and honey, spaghetti with house made Calabrese sausage, Brussels sprouts with maple agrodolce) on the covered patio overlooking the pool and the vineyards beyond.

The next day, explore more of Napa’s heritage vineyards with a visit to Palmaz Vineyards ( palmazvineyards.com). Originally built by Henry Hagan, one of Napa’s early founders, the property’s buildings were resurrected by the Palmaz family, who have roots in Argentina. It follows, then, to try the family’s homage to their Argentinian fatherland, Brasas. The blend of cabernet sauvignon and malbec is perfect to savor on their broad terrace.

Even smaller vineyards abound in Coombsville, but are worth seeking out for their personal touch. The vineyard dog, Maggie, is on

hand to greet guests with appointments at Localism (localismwines. com). Recognized for their Coombsville-sourced cabernet sauvignon, Localism produces small lots of sauvignon blanc and an eponymous blended white. Italics (italicswinegrowers.com), too, hosts visitors by appointment only. Guests can sip on the terrace, but sipping wines while walking amongst the vines is just about as Napa Valley as it gets.

Christina Mueller has been in food media for over 10 years. Her work has appeared in Sunset magazine, Edible Communities and Eater, among other print and online publications.

Oxbow Market

Shadybrook Estate

Meritage Resort

Eat & Drink

Plant Power

What does eating right mean in 2022? With interest growing in eating well while also supporting initiatives like climate cooling, restaurants are adapting their menus to suit plant-centric eating — and we’re betting you won’t miss the meat.

BY CHRISTINA MUELLER

new generation of hippie Marinites. A large menu of salads and bowls to which organic chicken can be added attract a certain crowd, but the 100% plant-based The Plant Burger made of beets, lentils and lots of spices changed many minds about eating meat-free. Cofounder and CEO Matthew Guelke leans away from meat alternatives, but found a plant-based bacon that met his organic and minimally processed standards, adding it to the bestselling BLTA. “We are not out to convert veg ans,” says Guelke who has sold nearly a million burgers already. “If you want to eat meat, choose sustainable kinds with a low-carbon footprint.” 2335 Third St, San Francisco; 415.801.5089; theplantcafe.com

stretchy texture while parmesan and crimini mushrooms add funk and a certain pesto sauc iness that takes vegan pizza to a new place. 2000 Union St, San Francisco; 415.872.7350; wildseedsf.com

Greens

The OG vegetarian res taurant celebrates 42 years in San Francisco’s Fort Mason serving inspired and locally sourced fare. Executive chef Katie Reicher has once again reimagined the menu, giving it a hyper-seasonal focus that showcases local produce. That means vegetable jambalaya with braised collards and root vegetable griddle cakes with per simmon chutney and black-lime cashew cream, with or without their famous cornbread.

Cozy Plum

Active Culture Café

Novato’s hottest new eatery might be tucked into Pacheco Plaza, but it has Theandfordevelopedalreadyafollowingitsfreshaçaíbowlsbagelsandwiches.menucallsoutraw and vegan items, like a hitsandmagingandareshake.kombucha-mojitoBreakfasttacostoppedwithslawfalafelsauce,areiofthebasiceggpotatotacothatalltherightnotes464IgnacioBlvd;

415.475.1128; activeculturecafe.com

The Plant Café Organic

Though they no longer boast a Marin location, the local chain deserves credit for plant-basedupdatingeating for a

Wildseed Impeccably sourced cocktails and beet poke with macadamias put this San Francisco plantbased restaurant on the map when it opened in 2019. More recently, the demand for pizza led chef Alejandro Morgan to reimagine the res taurant’s Green Forest Pizza. Proofed twice over 48 hours, the crust rises in the oven before emerging burnished gold from the stone oven. A mix of vegan cheeses — shredded and smoked mozzarella — add

2 Marina Blvd, San Francisco; 415.771.6222; greensrestaurant.com

“I want you to say ‘holy sh**, this is vegan?’” says chef and coowner Charles White III of Santa Rosa;MendocinoeadevensubbeingthesaucerellaisherbycallssostripssauteedFarWhitestoponeandsatisfiedcheddarWhiteouteffortrestaurant.unapologeticallyRosa’sveganInantogetthemachoofmeateating,craftedabaconburgerthathistastebudsseeminglyeveryelse’s.Butwhywithaburger?designedaEastPhillywithgluten-basedwithatextureclosetomeat,heitspooky.Anbechamelsauceblendedwithmozzaforaboldcheesethatslidesover“meat”beforecapturedbyaroll.It’sadishaPhillycheesehwouldlove.1899Ave,Santa707.526.3333; cozyplum.com

AN INSIDER’S GUIDE TO RESTAURANTS AND GOOD FOOD IN THE BAY AREA EDITED BY CHRISTINA MUELLER

Christina Mueller is Marin Magazine’s dining editor. Her work has appeared in Sunset magazine, Edible Communities, Eater and others. She volunteers with California State Parks and at her childrens’ schools.

Dine

AN INSIDER’S GUIDE TO RESTAURANTS IN MARIN EDITED BY CHRISTINA MUELLER

THE START OF A NEW YEAR IS A GREAT TIME TO EXPERIENCE NEW RESTAURANTS AND FLAVORS — TIBURON IS HOPPING WITH FRESH PLACES — OR ENJOY A COCKTAIL OR MEAL AT THE RESTAURANTS THAT HAVE CALLED MARIN HOME FOR A WHILE — INSALATA’S IS CELEBRATING 25 YEARS IN SAN ANSELMO. ¡SALUD!

MADERACORTE

Amy's Drive Thru American Known for salads, veggie burgers and grilled cheese sandwiches, the organic fast food concept that originated in Santa Rosa is best experienced via the namesake drive-through, but is just as fun to eat on the colorful, shaded patio. The burrito is even available gluten-free. 5839 Paradise Drive, 415.737.0655

Blue Barn Gourmet American The first Marin outpost of the S.F.-based eatery has proven very popular. The menu includes custom izable salads, toasted sandwiches, soups and more, prepared with locally harvested produce and proteins. A group order takeout menu is available. 335 Corte Madera Town Center, 415.927.1104

Boca Pizzeria Italian

The pizzasandandlocalwhenadsincludesvarietals.winemicrobreweriesandseasonalCalifornia’sVillageoutdoorpizzeriaItalian-inspiredwithacoveredpatioatTheutilizesNorthernbountyofingredientsshowcaseslocalandcountry’sboutiqueThemenuappetizers,saloforganicproduceavailable,pastas,free-rangepoultrymeats,desserts,Neapolitan-stylewithhouse-made

mozzarella. 1544 Redwood 415.924.3021Hwy,

Burmatown Asian The small home-style Asianfusion restaurant offers fresh, light meals like tea leaf salad and basil shrimp stir-fry, as well as curries, coconut rice and chili-garlic green beans. Extra heat optional. Place takeout orders by 1 p.m. via phone or text 415.985.5060 to ensure item availability.

60 Corte Madera Ave, 415.945.9096

Cafe Verde Californian

This revamped cafe offers Neapolitan pizza, pasta, risotto and salads nearly all day long. Enjoy any of these items inside or out on the patio along with local and international wines and beers.

502 Tamalpais Drive, 415.927.1060

Fieldwork Brewing Pizza The outpost of the original Berkeley draft house features pizzas, salads and shareable bites (think crispy Brussels sprouts and meatballs) to round out the day’s list of fresh IPAs, pilsners and more.

107 Corte Madera Town Center, 415.891.8273

Flores Mexican With an emphasis on regional Mexican dishes and flavors sourced from family recipes, the menu is based on California seasonality and revolves around

gluten-free masa. The daily-made tortillas are featured in dishes such as duck confit enchiladas, Dungeness crab tostadas and chilibraised beef short ribs. There’s a full bar to boot and everything is easily enjoyed on their large, heated patio. 301 Corte Madera Town Center, 415.500.5145

Il Fornaio Italian Aside from pizzas and pastas, this upscale Italian fran chise serves a variety of salads and carb-free entrées. 223 Corte Madera Town Center, 415.927.4400

La Maison De La Reine Vietnamese Dine on family-style Vietnamese fare in the Town Center.

The crunchy cabbage chicken salad with peanuts, fresh spring rolls and pho options are popular picks. 346 Corte Madera Town Center, 415.927.0288

Marin Joe’s Italian A Marin mainstay for over 50 years, with a menu of soups, salads, seafood, mesquite-grilled or sautéed meats and a plethora of pasta options. To add to your dining experience, order the table-side prepared Caesar salad. Not looking for a meal? Enjoy a drink and hear local musicians at the well-known piano bar. 1585 Casa Buena Drive, 415.924.2081

Pacific Catch Seafood The Pacific Rim–inspired restaurant has a familyfriendly atmosphere. The menu, showcasing freshly caught seafood, includes tacos, poke, ceviche, sandwiches, salads, rice bowls, seasonal cocktails and daily specials. 133 Corte Madera Town Center, 415.927.3474

Pig In a Pickle American Fresh and locally sourced brisket, pork, ribs and chicken get star billing at this Town Center eatery. Sauces are crafted to represent various American bar becue regions, including Memphis and South Carolina. House-made pickles, buns and sausages will keep you coming back. 341 Corte Madera Town Center, 415.891.3265

RH Marin American Ride up the golden-hued elevator to the top floor to a restaurant bedecked in RH style and linger over a shaved vegetable salad, a truffled grilled cheese sandwich on Panorama Bakery sour dough or a namesake RH Burger. This rooftop sunroom and outdoor lounge boasts glass ceilings and walls for an epic view of Mt. Tam and a feeling of floating above it all. 1750 Redwood Highway at The Village, 628.266.2040

The Counter Californian Create your own salads and burgers using all-natural pro teins including Angus beef, turkey, chicken, mahimahi, bison or the latest addition, the Impossible Burger. Additional gluten-free options (buns!) and a vegan veggie burger are available. The restaurant has patio seating, a kicked-back vibe and a popular happy hour. Give the spiked milkshake a try. 201 Corte Madera Town Center, 415.924.7000

Veggie Grill Vegan/ Vegetarian A fastcasual restaurant chain that celebrates all things veg by offering a variety of hot sandwiches and burgers, entree salads, bowls, home-style plates, shareable sides, organic teas and housemade desserts prepared only with vegetables, fruits, grains and nuts.

147 Corte Madera Town Center, 415.945.8954

World Wrapps

Californian Owners Keith Cox and Matt Blair have revamped this “fast food” joint to feature healthy and flavorful items like a Hawaiian poke wrap and a tahini tofu summer roll that’s vegan-friendly. Tropicalstyle beverageshouse-madeinclude boba tea, mango lassi and Vietnamese iced coffee.

208 Corte Madera Town Center, 415.927.3663

Zinz Wine Bar

Californian Locals pop by the petite wine bar for its cozy, sophisticated atmosphere and an eclectic array of boutique wines, craft beer and light appetizers. An expansive outdoor seating area is partially covered and heat lamps warm the quaint neighborhood space. They also host events and happy hours. 207 Corte Madera Ave, 415.927.9466

FAIRFAX

Amelie French Stop in for a quintessential French breakfast of coffee and a croissant at this outpost of the origi nal San Francisco wine bar. Stay to enjoy plates of Cal-French escargot with garlic butter, salad Niçoise with pickled egg or slow-baked steelhead with persillade and radishes at lunch and dinner and an extensive French wine list. A petite street-side patio features dining atop wine barrels. 71 628.253.5161Broadway,

Barefoot Cafe American Tony Senehi prepares fresh California dishes with local organic ingredients from sustainable sources. A popular brunch spot, this quaint restaurant in the heart of Fairfax serves locals and tourists everything from eggs Benedict to panna cotta. 1900 Sir Francis Drake Blvd, 415.460.2160

Fradelizio's Italian Fradelizio’s blends

Northern Italian rangenaturalhealthyCalifornia-inspiredwithfare,featuringbeefandfree-chickendishes.

35 Broadway, 415.459.1618

Mas Masa Mexican Chef and owner Patrick Sheehy focuses on the ancient technique of corn patio.towineries.microbrewerieshighlightThehandmadeblueusingnixtamalization,organic,non-GMOcorntomakeitstortillas.beerandwinelistslocalCaliforniaandIt’sallavailableenjoyontheshaded

31 Bolinas Rd, 415.529.5444

Sorella Caffe Italian

Run by sisters Sonia and Soyara, Sorella, which means “sister” in Italian, serves fresh Italian with a northern influence.

Customer favorites include the cioppino, butternut squash ravioli and Pollo alla Sorella. Another highlight is the giant wheel of Grana Padano cheese. 107 Bolinas Rd, 415.258.4520

Split Rock Tap & Wheel

American The former Fairfax Cyclery space, which had been operating as just a bike shop, has been reconfigured and now also serves food and an assortment of beers. Menu items include pizzas and sandwiches, as well as snacks like localalmostpickles.olivescitrus-marinatedorhouse-madeBeersontapareallexclusivelyfavorites.

2020 Sir Francis Drake Blvd, 415.721.7644

Stillwater Californian Fairfax native Margaret Ruiz and her life and

business partner, David, joined forces with chef Cameron Myers to bring the bounty of the county to the table. Appetizers and salads feature local cheeses, oysters and produce, while the cheeseburger with Stemple Creek beef topped house-curedwithpork belly has already developed a cult following. Two patios provide ample outdoor eating space. 23 Broadway, 415.524.8478

The Hummingbird American This New Orleans–style restaurant serves up Creole staples like fried chicken and waffles, shrimp and grits, po’boys, gumbo and beignets. Opt for the spicy syrup or homemade hot sauce to get that Cajun kick. Cash only. 57 Broadway, 415.457.9866

The Lodge American The menu is designed to power up the many riders who swing by, featuring all-American eats like a breakfast burrito stuffed with eggs, spinach and salsa; share plates like a sausage board served with Lodge tots and slaw; and pour-over coffee and draft beer for riders and hikers alike. Beer, cider and wine are available to go in growlers and cans and can be sipped in the backyard where shaded picnic tables await. 1573 Sir Francis Drake Blvd, 415.456.8084

Village Sake Japanese Lucky for Fairfax, beloved former Sushi Ran chef Scott Whitman opened an izakaya, a Japanese-style commu nity pub. In the compact space with six outdoor tables, you’ll find sushi and skewers, salads and small plates, plus great sake and craft beers. The daily waitlist opens online at 5 p.m. The adjoining sake bar, Sake Bin, has a separate menu and is currently closed, but takeout bento boxes are available. 19 Bolinas Rd, 415.521.5790

Way Station American Barbecue from a trailer embedded into the wall is the main attraction at this mechanic’s shopturned-eatery, where tall sliding windows frame washed concrete floors and a craft beer garden with fire pit. The ‘cue gets all the love but salads, flatbread pizzas and a wide selection of tapped and bottled beers plus wines round out the menu. It’s also kid- and dog-friendly with outdoor seating.

2001 Sir Francis Drake Blvd, 415.300.3099

GREENBRAEANDKENTFIELD

Gott’s Roadside American The Bay Area chain’sonly Marin outpost features the signature Californiainspired dishes Gott’s is known for (burgers — regular, ahi and Impossible — shakes, salads and fries) as well as a 30-foot-long pine table for communitystyle eating and an expansive patio out front. 302 Bon Air Center, Greenbrae, 415.785.4233

Guesthouse Californian Jared Rogers, the former executive chef of Picco, heads up the kitchen, partnering with mixolo gist Dustin Sullivan on this 110-seat space. Look for theorwithkurobutaasCaliforniawell-executedcuisine,suchminilobsterrollsorporkchopscrispypotatoes,savoraSlingshotatbustlingbar.

850 College Ave, Kentfield, 415.419.5101

Half Day Cafe American Tucked away in a setting of intertwining ivy and large open windows, this cafe is the quintessential breakfast nook and is also open for brunch and lunch, including coffee drinks, pastries and much more. Enjoy a casual daytime meal inside or out on the patio. 848 College Ave, Kentfield, 415.459.0291

LARKSPUR

Backstage Californian

The U-shaped bar makes a comfortable, sociable setting for wine tasting, light appetiz ers (warmed nuts, artichoke dip) and small plates (avocado toast, charcuterie boards) in downtown Larkspur. Or, nab a seat on the

patio to enjoy flights of exclusive picks from small-scale California vineyards on a sunny day. 295 Magnolia Ave, 415.898.6778

DJ's Chinese Cuisine Chinese A great place to satisfy a craving for wonton soup before a show at the Lark Theater; the outdoor patio is a scene-stealer in itself. Lunch is popular here, too. 435 Magnolia Ave, 415.924.0717

Don Antonio Italian Antonio Volpicelli, of the former Don Antonio in Tiburon, runs this location in Larkspur. Choose from standbys like gorgonzola gnocchi, veal parmesan and carbonara and an extensive wine list, all served either inside or out on the spacious patio. Look for the Maine lobster special on Tuesdays. 455 Magnolia Ave, 415.924.3332

El Huarache Loco Mexican The menu has gained quite a following for the authentic Mexico City dishes. From mini huaraches (filled corn masa cakes) to the footlong huarache with two salsas, crema, queso fresco and two toppings of your choice, you’re sure to get a true taste of a homemade meal with plenty of outdoor seating options at the Marin Country Mart. 1803 Larkspur Landing Circle, 415.925.1403

Emporio Rulli Italian Renowned for its Northern Italian specialties and treats, the Larkspur location (there are four others in the Bay Area) is a favored spot for lunch as well as coffee and a sweet treat. 464 Magnolia Ave, 415.924.7478

Ceviche at Barrio, San Francisco

Equator Coffees

American The downtown Larkspur location of Equator features their iconic drinks like the shakerato (coffee shaken with cream) and rotating, seasonally focused beverages. Satiate your hunger any day with a breakfast sandwich and Austin-style breakfast tacos from Mill Valleybased Early Bird Tacos and goodies from Johnny Doughnuts, Friday–Sunday. 240 Magnolia Ave, 415.720.5701

Farm House Local Californian A downtown Larkspur gem that is sure to please with simple, healthy food in a warm, cozy atmosphere, both indoors and on the covered patio. The seasonal menu, inspired by American classics, includes biscuits and gravy; a “BLAT” (with avocado) sandwich; and a daily fluffy omelet stuffed with local meats, vegetables and artisanal cheeses. 25 Ward St, 415.891.8577

Farmshop American Located in the Marin Country Mart, Farmshop Marin is a top spot for people watching and earns raves for its avocado hummus and Neapolitan-style pizzas pulled from the beehive oven. Indoor and outdoor seating available. 2233 Larkspur Landing Circle, 415.755.6700

Hog Island Oyster Co. Seafood The full-service Marin Country Mart location features a full bar with seasonal cocktails, beer and wine and the same bay-to-bar philosophy as the Tomales Bay original. Sit inside or at one of the picnic tables facing the Bay before satiating that oys ter craving; then, check the day’s menu to see

what was most recently pulled from Marin’s waters before deciding what else to eat. 2401 Larkspur Landing Circle, 628.253.5905

La Meza Mediterranean

The restaurant inside the Mt. Tam Racquet Club is open to the public. A menu of fresh toavailablekillerhousewrapsfoods–riceMediterraneanbowls,pitaandkebabswithmadegyroandafalafelburger–areinadditiontheCal-Mexmenu.

1 Larkspur Plaza Drive, 415.301.5367

Left Bank Restaurant French This authenti cally classic brasserie has been serving the Larkspur community for more than two decades. Whether on the patio, at the European-style bar or in the casually elegant main dining room with a huge fireplace, it’s a fun and French downtown experience. The restaurant is also hosting two "virtual" restaurant concepts for takeout and delivery only, Kebabery by Meso (Mediterranean) and Lito's Cocina (Spanish/Mexican).Hispana

507 Magnolia Ave, 415.927.3331

Marin Brewing Co. American Grab a cold beer made on-site and pair it with fish and chips — in this case, fresh cod dipped in Mt. Tam pale ale batter, served with steak fries and home made tartar sauce — or anything from the allAmerican menu, then grab a seat at one of outdoor tables at the Marin Country Mart. 1 809 Larkspur Landing Circle, 415.461.4677

Perry's American Perry's on Magnolia has the quintessentially

American fare, bustling bar and warm personal ity the San Francisco original has always been famous for. Along with three separate din ing rooms in a historic building, there’s outdoor dining under the twin kling lights on the patio and in the redwood grove. 234 Magnolia Ave, 415.927.1877

Picco Californian

Popular since its inception, Picco has a seasonally driven menu featuring items such as risotto (made every half hour), mesquite octopus tostada and butterscotch pot de creme that keep attracting return visits. The warm wood and brick interior is fronted by a popular, six seat bar. 320 Magnolia Ave, 415.924.0300

Pizzeria Picco Pizza

Rustic Bakery Californian The Maringrown bakery is known and loved the world over: Pope Francis famously requested Rustic Bakery flatbread and crostini when he visited the U.S. in 2015.

Organic bread, crois sants and pastries baked fresh each morning and salads, sandwiches, and soups for lunch make Rustic a local staple. Marin Country Mart, 2017 Larkspur Landing Circle, 415.461.9900

Bootjack Wood Fired Californian A transition back to a bakery means hearth-style breads (apple walnut), breakfast sandwiches and pastries (cinna mon buns) from baker Cameron Esaryk are pulled daily from the built-in Alan Scott bread oven. Pair with barista drinks from Four Barrel Coffee and focaccia-style pizzas at lunch with the same Central Milling grains and organic approach as before. 17 Madrona St, 415.383.4200

Tam Junction and San Rafael. Once you stop in for the deliciously fresh quinoa wrap, you’ll want to return to try the chipotle rice bowl. A casual lunch spot and great for takeout, Cafe del Soul also serves smoothies and pressed juices. 247 Shoreline Hwy, 415.388.1852

The Cantina Mexican

margherita pizza cooked in the wood-fired oven at this spacious fireern.Valley/ManzanitaTamtavThepatiofeaturespits.

152 Shoreline Hwy, 415.843.4545

Flour Craft Bakery

meat in a savory sauce and signature prawns are wok-seared with scallions. Pair your pick with wine, beer or tea and be sure to check out the weekday takeout lunch special. Both the regular and to-go menus are available for takeout. 401 Strawberry Village, 415.381.5300

Hook Fish Co Seafood

able.outdoorserveandorganicthepulledFreshwood-burningpizzasinfluencedoffersinparlorfamily-friendlynextdoortoPiccodowntownLarkspurCalifornia-Neapolitancookedinaoven.mozzarellaisin-houseandmenualsofeaturessalads,antipastiStrausDairysoft-icecream.Heatedseatingisavail-

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316 Magnolia Ave, 415.945.8900

R'noh Thai Thai This cozy place with a patio by the Corte Madera Creek has a reputation for fresh flavors. It’s all here, from curries and Thai barbecue to noodle dishes and the classic tom kha (coconut lemongrass soup). For an indulgent treat, try the fried sweet potato appe tizer. 1000 Magnolia Ave, 415.925.0599

Shake Shack American Burgers and shakes are the name of the game at the second Bay Area outpost of the New York burger restaurant. Californiasourced Angus beef is amped up with white cheddar cheese, pick les and smoked garlic aioli on a potato bun and the only-in-Marin Mt Tam Graham and Larks-brr shakes are perfect for sipping on the bi-level patio. Marin Country Mart, 1401 Larkspur Landing Circle, 628.212.2050

MILL VALLEY

Boo Koo Asian This locally owned restaurant creates healthy meals that blend equal parts California fresh with Southeast Asian–inspired street food. The kids' Red Rooster bento boxes are a hit with the little ones and the vegan, GF and slimofforavailablebeeronWineswithfriendlyvegetarian-menuispopularallagegroups.andkombuchatapaswellascraftofferingsareallatthebarorenjoymentatonethetalltablesonthepatio.

25 Miller Ave, 415.888.8303

Buckeye Roadhouse American Oysters bingo, baby back ribs and chili-lime “brick” chicken are a few of the satisfying comfortfood menu items that have made this classic roadhouse a favorite since the ’30s. The warm, dark-wood bar with red leather booths is a popular spot for cocktails, conversations or a light meal. Heated patio seating offers a moment’s respite with a fresh espresso and breakfast burrito from the weekday Buckeye Joe Coffee Kiosk out front. 15 Shoreline Hwy, 415.331.2600

Bungalow 44 American

The normally bustling bar is one of Mill Valley’s hot spots, ideal for savoring a seasonal cocktail or an order for their famous kickin' fried chicken. The $1 happy hour oyster program still operates from 5-6 p.m., Monday–Thursday and the heated outdoor patio remains a town hot spot. 44 E Blithedale Ave, 415.381.2500

Cafe Del Soul Californian Healthy options become addic tive at this eatery that has locations in both

The popular family restaurant serves tra ditional Mexican fare including soups, salads, sandwiches and sizzling fajitas in dinner-size portions at lunch-size prices. An outdoor fire pit and two patios offer plenty of space for the alfresco dining scene, or take in the lively atmosphere indoors. Stop by for a margarita — they are known throughout Marin. 651 E Blithedale, 415.381.1070

Equator Coffees

American Mill Valley boasts two Equator Coffee locations. At Tam Junction's Proof Lab, look for bacon and cheddar, steak and egg and vegetarian breakfast burritos made in house. Downtown's spot, kittycorner from Depot Plaza, serves up avocado toast, breakfast sandwiches and those gluten-freefamouswaffles. Both locations feature Johnny Doughnuts, Friday–Sunday and online ordering. 244 Shoreline Hwy and 2 Miller Ave, 415.383.4200

Floodwater Californian

Sip a “Gold Rush” (Old Forester bourbon, local honey, lemon) at the room-length bar while noshing on pork belly steamed buns or dive into Shorty's Tall Reuben in the TV-free front room. Up the coziness factor in the back room as you tuck into a

American The brainchild of pastry chef Heather Hardcastle, this second location (the first loca tion is in San Anselmo) in the Lumber Yard offers not only glutenfree baked goods but fancy toast, seasonal salads, coffee and takeout to be enjoyed at one of the shaded picnic tables. 129 Miller Ave, 415.384.8244

Gravity Tavern American ingredientsWithsuited to reflect modern tastes, American classics like grilled chicken Waldorf salad with pickled grapes; lobster roll with toasted challah and veggie slaw; and a land and sea pasta with house-made egg pasta, pork belly and crab, may have also been familiar fare for passengers of the Mt. Tam gravity car for which this saloon was named. Enjoy them on the popular patio. 38 Miller Ave, 415.888.2108

Grilly’s Mexican If you’re looking for a quick, fresh meal, Grilly’s is a no-brainer. Enjoy burritos, tacos or the popular chicken taco salad at lunch or dinner on their covered deck and you have a straightforward lunch or dinner to please the whole family. 493 Miller Ave, 415.381.3278

Harmony Chinese Enjoy a lighter, fresher take on Chinese at this restaurant in Strawberry Village. The barbecue pork bun is filled with house-made roasted

The indoor, woodceilinged dining room feels like a boat’s galley, and the spot’s popular outdoor beer garden adjacent to Mill Valley’s Proof Lab at Tam Junction has 13 taps, but the draw at this jointcounter-serviceistheseafood. The transparent supply chain means you can enjoy the poke, fish and chips or fish tacos secure in the knowledge of exactly where and on what boat your meal came from. 254 Shoreline Hwy

India Palace Indian Known as “that great restaurant in the Travelodge,” India Palace is a favorite with the takeout crowd; eating on-site is also a treat for its well-regarded North Indian fare. 707 Redwood Hwy, 415.388.3350

Joe’s Taco Lounge

Mexican Joe’s serves up fish tacos (which it can never take off the menu), burritos and enchiladas as well as more unusual items like Mexican pizza and tofu tostada. A colorful interior and quick service make this a fun, easy stop. If you stay, grab a few of the hundreds of hot sauce bottles from the wall and find your perfect match. Cup of Joe's coffee cart, out front every morning, serves lattes, Mexican hot chocolate and burritos to go. 382 Miller Ave, 415.383.8164

Kitchen Sunnyside American This brunch stop brings some gourmet to your morning with options like Dungeness crab hash, cornflake French toast, eggs Florentine and bottomless mimosas. Lunch choices like paninis and burgers are also available for enjoying on the open-air patio. 31 Sunnyside Ave, 415.326.5159

La Ginestra Italian House made Neapolitan cuisine, a familiar wait staff, and warm hospitality have made this restaurant a fam ily favorite since 1964. While this old-school eatery is known for traditional pastas and pizzas, a daily menu of seasonal favorites attracts a hip crowd. The adjourning Sorrento Bar serves up cocktails, amari, and a selection of fine Italian wines. 127 Throckmorton Ave, 415.388.0224

Le Marais French This Parisian-style French bakery with three San Francisco locations now calls Marin home. An assortment of takeand-bake favorites like cinnamon buns, butter croissants and kouign amann; freshly baked items; and a breakfastall-day menu are popular. There is quiche and salad at lunch, but those in the know opt for avocado croissant toast, chicken paillarde with fresh herbs and the Chartreuse cappuc cino. 250 E. 415.888.3695Blithedale,

Parranga Mexican A blend of the Spanish words for “party” and “enjoy” inspired the name of this gathering spot for bitessouth-of-the-borderaffordableandbeveragesin

the heart of Strawberry Village. The menu offers standouts such as rotisserie chicken and an extensive taco selection (including quesabirria — it is served with a cup of beef broth), along with made-to-order tortillas, ceviche and churros, washed down with whole-fruit juices, aqua frescas, Mexican craft beer or a margarita. Enjoy your meal at one of the indoor tables or outside in the courtyard. 800 Redwood Hwy, Suite 801, 415.569.5009

Paseo Californian The restaurant along “el paseo” exudes the same charm as its predecessors with an updated, New American menu from chef Breazeale.BrandonLookfor seasonal takes on seafood and meaty proteins, like andinvitingsemifreddosertantheSipwithormaitakeburntoil-poachedchard-wrapped,halibutwithshallotpureeandmushroomsduckbreastaujusBrusselssprouts.aclassiccocktailinPaseobarorsavorall-Americandes-ofpeanutbutterinoneoftheexposedbrickwooddiningrooms.

17 Throckmorton Ave, 415.888.3907

Piatti Ristorante and Bar Italian A new fireplace lounge and open-concept format invites lingering over refreshed menu items, such as house-made ravioli with lemon cream and citrus gremolata, roasted mushroom pizza with taleggio fonduta and black truffle oil, and roasted salmon with artichokes and Calabrian chili in expanded indoor spaces and on the patio. 625 Redwood Hwy, 415.380.2525

Piazza D’Angelo Italian

Family owned for over 35 years, Piazza D’Angelo evokes a traditional trattoria din ing experience. Enjoy a variety of pastas, meat and seafood dishes, wood-fired pizzas and gluten-free offerings, all house-made with organic and locally sourced ingredients. A back patio and newer front patio provide ample outdoor dining space. 22 Miller Ave, 415.388.2000

Pizza Antica Italian

Besides its popular thin-crust pizzas, this Strawberry Village restaurant serves sea sonal dishes like Tuscan fried chicken with spicy honey, burrata with crushed sweet peas and toasted focaccia, and ricotta gnocchi with sun-dried tomato cream. There’s ample space to enjoy your meal in the front courtyard, too. 800 Redwood Hwy, 415.383.0600

Playa Mexican With a chef from Mexico City, Playa's food offers traditional dishes with modern flavors and presentations. A little

gem salad sparkles with tomatillo dressing and enchiladas shine from a glossy coating of house made black mole and micro greens. The bar highlights exceptional tequilas and mezcals but the “el slushie” and house margarita have legions of fans and are perfect for sipping on the large, heated back patio. Weekend lunch is available. 41 Throckmorton Ave, 415.384.8871

Prabh Indian Kitchen Indian Owned and operated by the Dhindsa family, this patio.diningAllIndianletslunch,andoptionsbasil-garlicetablechickeneatingorganic,emphasizesrestauranthealthy,sustainableinchoiceslikepakora,vegbiryaniandnaan,withforthevegangluten-free.Atthethalimenuyoutryseveraldishesatonce.ofitisavailableforontheiroutside

24 Sunnyside Ave, 415.384.8241

Robata Grill and Sushi Japanese Robata trans lates as “by the fireside”; fittingly, many dishes here are cooked on an

open fire and served in appetizer-size portions to pass around the table. Try the grilled rice balls and beef kushi to get a sense of the smoky flavors. Or, simply order your own sushi or entree from the menu to enjoy on the patio or in the traditional dining room. 591 Redwood Hwy, 415.381.8400

Shoreline Coffee Shop American Hidden behind Good Earth in a parking lot at Tam Junction, this coffee shop is a vintage diner with a small-town feel. Featuring a mix of Mexican and traditional breakfast fare hits, the comfort food spot is gussied up with organic and local goodies like eggs from Tennessee Valley neighbor Woolley Egg Ranch. Try them in the roto–soft eggs and house-made chorizo with French fries — or a classic diner dish, two eggs your way. You can get gluten-free bread from Green Gulch, too. 221 Shoreline Hwy, 415.388.9085

Sol Food Puerto Rican This Marin favorite serves up everyone’s

favorite Puerto Rican cuisine, including Creole prawns, maduros,mofongotostones and a chuleton sandwich on French bread. The line for takeout can get long, but at least its outside. 401 Miller Ave, 415.380.1986

Tamalpie Italian With views of Mt. Tamalpais from the covered, heated patio, this Cal-Italian spot known for its local sourcing also features two fireplaces and a full bar serving craft cock tails, wine and beer. The difference is in the pizza dough — small batch, house-made gluten-free and 48-hour Neapolitan — plus large salads, pastas, and vegan and vegetarian items. The Brussels sprouts are super-crispy and not to be missed. 477 Miller Ave, 415.388.7437

The Depot Café & Bookstore Californian The former railroad depot turned all-day café and bookstore at the heart of downtown Mill Valley is back with expanded outdoor seat ing and firepits. The kitchen, helmed by chef Mary Pult, offers the same counter service model as before and a veg-forward menu that tilts towards the Mediterranean with bespoke pastries from Sausalito’s Cibo Bakery. 87 415.888.3648Throckmorton,

The Junction American Owner Dez Fielder's devotion to microproduced and local beer is evident from the 30 taps and a robust can program, including Woodfour New Ridge Lager, and experimental bottlings, like Barebottle Brewing’s Tangberry Typhoon, all easy to pair with pizzas from

Pizzahacker. Grab your fleece to sip one by a fire pit on the huge backyard patio. 226 Shoreline Hwy, 415.888.3544

The Rock & Rye American Bay Area chef Rick Hackett designed the menu to feature South American and New howwas50-seatmusictributecrafttionAnMusicfocusdishesOrleans-inspiredwithaseasonalatSweetwaterHall’srestaurant.extensivecollec-ofwhiskeysandcocktailspaystoindependentvenuesandtheoutdoorpatioredonetoreflectwedinetoday.

19 Corte Madera Ave, 415.388.3850

The Whisk + Skillet

American This daytime eatery in Strawberry Village serves all-day breakfast and lunch with plenty of egg options plus pancakes and a brioche cinnamon roll French toast that is everything you'd expect it to be. Lunch options include soups, sand wiches and salads, all available for eating at one of the courtyard tables. 125 Strawberry Village, 415.380.1900

Thep Lela Thai The kee mao noodles, pad Thai, and fresh rolls stuffed with beets and herbs have a dedicated following, as does the extensive bar menu (try the Amazing mai tai) at this spot tucked away in the back of Strawberry Village. 615 Strawberry Village, 415.383.3444

Urban Remedy American This is a popular spot for organic and non-GMO coldpressed juices, snacks, ready-to-eat meals and raw deserts, with plenty of gluten-free, grain-free and low-glycemic-index

choices. Try the namesake salad or give the cashew milk with cinnamon and vanilla a shot to see what Urban Remedy is all about. Delivery and ordering only via their app. 15 E Blithedale Ave, 415.383.5300

Vasco Italian Whether at a table, the bar or the back counter, you can expect an intimate dining experience in this one-room trattoria facing Depot Plaza. Try one of the pasta dishes or thin-crust wood-fired pizzas. 106 Throckmorton Ave, 415.381.3343

Watershed Californian Gather around the fire pit in front of the restaurant at the Lumber Yard or hang out at the long bar for a pre-dinner glass of wine before sampling one of the many dishes curated to reflect the bounty of Marin. The Stemple Creek Ranch burger and fresh pastas are matched with a bevy of simply prepared, easyto-share dishes (like spicy rock cod lettuce cups or lamb riblets) that reflect chef Kyle Swain’s careful sourc ing and focus on local flavor. 129 Miller Ave, 415.888.2406

NOVATO

Active Culture Café American This all-day café serves up plantforward fare like a lentil burger with slaw and barbecue beet sauce or wholesome bowls of quinoa and veggies and a breakfast burrito stuffed with eggs, potatoes and cheese. All menu items can be customized to suit dietary needs — just be sure to state your preference when order ing at the counter. 464 Ignacio Blvd, 415.475.1128

Coffee and treats at Center Depot Street Food & Drinks, San Anselmo

Ayawaska Peruvian

This outpost of the Petaluma original fittingly fills the landmark space that once housed Hilltop 1892. A tight opening menu of regional classics includes lomo saltado and the country’s famous ceviches (try the a la Huancaina with the catch of the day) that will expand with the rollout of lunch service. Huge glass-paned doors in the front room slide open to reveal the view, and a beer garden out back is also planned.

850 Lamont 415.944.2066Ave,

Beso Bistro and Wine Bar Californian This Hamilton Field bis tro highlights locally sourced organic pro duce, fresh sustainable seafood, and pastureraised and free-range meat. Wine lovers can embrace their inner Dionysus — more than 20 selections by the glass and more than 50 by the bottle are available. The patio is naturally shaded by local oaks. 502 S Palm Drive, 415.883.6700

Boca Pizzeria Italian

Enjoy authentic pizza prepared with housepulled mozzarella and tomatoes imported from Italy, or go for a grilled rosemary chicken sand wich or the braised beef short rib pappardelle.

454 Ignacio 415.883.2302Blvd,

Chianti Cucina Italian

This cozy eatery offers an array of Italian and American dishes, includ ing a long list of pastas; try the house-made ravioli cooked up by chef Edgar DeLon. It's all available for takeout and drive-through via their app. 7416 Redwood Hwy, 415.878.0314

Crave Californian Executive chef Christian Pulido serves up seasonally driven California cuisine on the shaded terrace and in a modern dining room, replete with George Nelson bubble lamps. Char siu octopus and a soba noodle salad push the flavor boundary while a CAB burger and halibut with corn pudding are instantly famil iar. 340 Ignacio Blvd, 415.883.0901

Finnegan's Marin American The dark wood-paneled booths and high backs on bar stools mean it is easy to linger over Irish-inspired meals like corned beef and cabbage or nachos made with waffle fries instead of corn chips. They taste just as good on the heated outdoor patio. 877 Grant Ave, 415.899.1516

Ghiringhelli’s Novato Vino American The Ghiringhelli family, lifelong Marin residents who own

onsite.availabledepthandbitesthehard-to-findtaurant.totastingaVillaPizzeriaFairFixGhiringhelliTrattoriainNovato,Cafe,GhiringhelliandDeerParkinFairfax,addednewwineshopandroomadjacenttheirNovatores-Uniqueandwinesbybottleortaste,lightofcheeseboardsflatbreadsandin-dinnermenusaretogoorenjoy

1535 South Novato Blvd, 415.878.4915

Small school, big impact.

Confidence, Creativity, & Academic Excellence since 1981

Hopmonk Tavern American The beer garden-style patio and live music keep fans coming back to this Novato brewhouse tucked into the Vintage Oaks Mall. And let’s not forget the ample selection of beers on tap. 224 Vintage Way, 415.892.6200 Believe

College Prep high school with a creative approach

Go beyond the mountains of busywork and endless, repetitive homework. TMS curriculum prioritizes engagement and collaboration.

Small by Design

Small class sizes (an average of 8), allow students equal opportunities for support, challenge, and meaningful interactions with teachers and peers

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The Marin School | San Rafael, CA | www.themarinschool.org

We are vaccinated!fully

And for 35 years, The Cooperative Cleaning Company has met this need for the Southern Marin & East Bay Counties’ most discerning clients. CCC delivers exceptional service with a highly reliable, steady staff of professionals whose compensation, platinum level health, dental and vision care, and PTO benefits exceed industry average. Licensed. Bonded. Insured.

Jennie Low’s Chinese Choose from Cantonese, Mandarin, Szechuan and Hunan cuisines, and if you don’t see your favorite, let the restaurant know, they’re happy to try and prepare dishes off-menu. The potstickers are the best around. 120 Vintage Way, 415.892.8838

Jerrys Downtown BBQ American Southern flavors and plenty of smoked meats are highlights of an all-day menu that includes a classic BLT updated with too.shadedandSwedish(breakfastablechicken.platesalmonhouse-smokedorabarbecuewithtri-tipandBrunchisavail-ontheweekendssandwich,pancakestack)thereispicnic-styleseatingoutside, 7380 Redwood Blvd, 415.895.5592

Marvin’s Restaurant American This place, known for “Best Breakfast in Novato,” also serves up generous portions for lunch. The corned beef hash, Benedicts and superb service draw a consistent crowd yearround. 1112 Grant Ave, 415.892.4482

Michael’s Sourdough

American The bread is made on site and is said to have magical qualities. It better, as it is the only holder for the overstuffed wonders served at this Best of the County 2019 winner. Fans return over and over to the San Rafael and Novato locations for their faves, ordered by number, then swoon over the huge sandos piled with meat, cheese and enough shredded lettuce to ooze out the sides and onto your lap. 999 Andersen Drive, Suite 165, 415.485.0964

Rustic Bakery Californian Organic pastries, breads, salads and sandwiches are on the menu at this location downtown, including daily seasonal specials. Try the Marin melt — Cowgirl Creamery’s Mt. Tam and Point Reyes Toma cheeses grilled on honey whole wheat, served with dressed baby greens and crisp apple slices. It’s even better on the patio. 1407 Grant Ave, 415.878.4952

The Speakeasy American There’s noth ing like the comfort of a solid burger and beer when you’re kicking back and watching the game. In addition to the 10 beers on tap, cocktail inspo ranges from the 1920s to the 2020s. A new menu includes buf falo chicken lollipops and mini street tacos to savor on the patio. 504 Alameda del Prado, 415.883.7793

Toast American With outdoor dining and spa cious inside seating at Hamilton Marketplace, large parties, families and everyone else dives in on comfort food favorites. 5800 Nave Drive, 415.382.1144

SANANDANSELMOROSS

Bistro Viz Californian

After a two-year hiatus, owner-chef Soo Young Kim brought back this petite restaurant with bistro favorites and a focus on local. Though ingredients often change with the seasons, squash blossoms stuffed with makrut lime and Thai curry-infused wild salmon, vegetarian fritto misto and halibut with romesco and garliclemon yogurt inspire return visits. The lightbedecked patio is cozy,

even with fog or rain’s chill. 115 San Anselmo Ave, San 415.902.9084Anselmo,

Center Depot Street Food & Drinks Breakfast

From a vintage camper, this tiny café sports a menu of macchiatos and espressos pulled from an authentic Italian espresso machine, but the sweet and savory bubble waffles (from a Hong Kong trend) and doughnuts are not to be missed. 1119 San Anselmo Ave, San 415.450.1100Anselmo;

Comforts Cafe American Established in 1986, Comforts has a cozy sit-down patio and serves breakfast, lunch and weekend brunch. A large takeout section offers a wide selection of house-made bakery items, seasonal salads, soups, sandwiches and entrees for dinner at home. Besides the famous Chinese chicken salad, other winners are the stuffed pecancrusted French toast, chicken okasan and roast chicken enchila das. 335 San Anselmo Ave, San 415.454.9840Anselmo,

Creekside Pizza & Tap Room American A perennial Best of the County winner known for their artisan pizzas, hearty sandwiches, and flavorful pastas and salads, Creekside offers plentiful glutenfree and vegan options, too. Their of40-handlecopper,selectioncraftbeersmakes a beloved local pizza joint a destination for fresh beer in equal measure. There’s even gluten-free beer and kombucha pulled straight from the taps. 638 San Anselmo Ave, San 415.785.4450Anselmo,

Crown & Crumpet American A tidy back patio shaded by roses and cascading pear trees is ideally suited for sipping a pot of loose leaf tea, cup of pour-over coffee or a hot chocolate at this outpost of the Japantown original. Savory croissants and crumpets are just part of the breakfast menu, and a traditional sausage roll and chicken potpie are highlights at lunch. A signature afternoon tea service is available on weekends. 22 Ross Common, Ross, 415.771.4252

Cucina sa Italian Open for lunch Wednesday–Saturday and six nights a week for dinner, takeout or delivery. Homemade pastas, seasonal salads and wood-fired pizzas strike a balance between southern Italy and northern California. Full bar and cocktails are available to go or enjoy a tipple on premise inside or at the new heated parklet. 510 San Anselmo Ave, San 415.454.2942Anselmo,

D.G. Cafe American Owner and town resident Clive Nisse’s sliver of a restaurant is built for how we eat now. Sandwiches are named for local landmarks (Mt. Baldy, Creek Park), salads are customizable and the picnic packages are, yes, designed for eating outside. A hot espresso bar and pas tries are available all day and a takeout window makes to go orders a snap. 411 San Anselmo Ave, San 415.295.7500Anselmo;

Flour Craft Bakery American Along with artisan gluten-free and an assortment of vegan pastries, breads special-occasionandcakes,

this petite cafe serves a lunch menu of so-called fancy toast (avocado, ricotta) and big green salads with seasonal flair. Customer favorites include oatmeal chocolate chip cookies, decadent cinnamon rolls, flourless hazel nut brownies and the bakery’s signature gra nola. 702 San Anselmo Ave, San 415.453.3100Anselmo,

Insalata’s Mediterranean Awardwinning chef Heidi Krahling’s restaurant has featured Mediterraneansoulfulfare for 24-plus years. Dinner favorites include cata plana with mussels and chorizo, Middle Easterninspired vegetarian platter, Moroccan lamb flatbread, house-made pastas and of course, the fattoush salad. An expansive takeout counter offers a wide range of selections for family meals, celebrations or a quick lunch option. 120 Sir Francis Drake Blvd, San Anselmo, 415.457.7700

Jillie’s Wine Bar Californian A rotating list of more than 20 globally sourced and Californian wines and a few beers are on tap at owner Jill CordovaHolt’s thewhileblackandsmallShoppingshopnamedeponymouslybarandretailintheRedHillCenter.Savorbiteslikeacheesecharcuterieboardortrufflepotatochipssippingatoneofoutdoortables.

906 Sir Francis Drake Blvd, San Anselmo, 415.521.5500

Kientz Hall Californian Chef Gary Faulkner (Mark Restaurant by Jean-Georges, the Pebble Beach Company), helms a kitchen where live-fire cooking is the focus. Tri-tip or

rotisserie chicken with caper salsa verde can be paired with roasted eggplant with harissa and olives or carrots with spiced tahini-yogurt and dill. Sit inside the sunny atrium or enjoy the views of Mt. Tam on the rooftop terrace. 625 San Anselmo Ave, San Anselmo; 415.991.1502

Madcap Californian Chef Ron Siegel's contemporary art-filled space is known for its urban edge. againstarearnedbright.aredaikonbabydishestechniquesseafoodmenu,availablevegetable-centricThemenu,asatastingincorporatesandJapaneseincolorfulliketroutwithbokchoi,purpleanddashithatbold,balancedandTherestaurantaMichelinone-ratingin2019andin2021.

198 Sir Francis Drake Blvd, San Anselmo, 415.453.9898

Marinitas Mexican

This sister restaurant of Insalata’s continues to flourish as a bastion of creative Mexican and Central and South American cuisine. Not your typical of-the-bordersouth-spot, it serves up margaritastop-notchandLatin lusciousness. 218 Sir Francis Drake Blvd, San Anselmo, 415.454.8900

M.H. Bread and Butter

Californian A one-stop shop for everything from coffee and pastries to artisan bread, with a seasonal brunch menu. High-quality ingredients and a comfortable atmosphere make M.H. worth checking out. A “front porch” patio bustles dur ing the morning hours. 101 San Anselmo Ave, San Anselmo, 415.755.4575

Marche Aux Fleurs

French A local favorite known for its seasonal cuisine and too.available(quantitiesvationburgernight;nightandpaniedartisan’smeatsseafoodproduce,casingmarketplaceextensiveshow-locallyfarmedwildandfreshandfree-rangepreparedwithantouch,accombyalengthywinebeerlist.Thursdayishamburgerrequestingyourwithyourreser-isrecommendedarelimited),onthepatio,

23 Ross Common, Ross, 415.925.9200

Pizzalina Italian The menu of Neapolitanstyle, wood-fired pizzas changes daily according to seasonal markets but always includes salads, antipastos, house-made pasta and main dishes. Look for favorites like a classic shrimp risotto and a caprese salad with mozzarella di bufala. 914 Sir Francis Drake Blvd, San Anselmo, 415.256.9780

Sushi 69 Japanese Opened in 2007, Sushi 69 has been a favorite for locals looking to get their fill of no-frills sushi. The owner hails from Japan and has created an extensive menu featuring tra ditional tempura and the popular Hiro’s roll (spicy tuna with avocado, salmon and ponzu sauce wrapped in sushi rice). 69 Center Blvd, San Anselmo, 415.459.6969

Taco Jane’s Mexican

The full bar features plentiful tequila and mezcal selections, and its regional Mexican cuisine includes Oaxacan mole, fish tacos and vegetarian options. Black Gold salsa arrives with complimentary chips and is created using charred blackened toma toes and roasted chilis.

Enclosed patio seating is available year round. 21 Tamalpais Ave, San Anselmo, 415.454.6562

The Baan Thai Thai Known for its mango sticky rice, crispy corn cakes and The Baan Thai salad, this restaurant reopened in 2020 with a new owner, a new menu and a new heated outdoor seating area. Warm up with new menu items like fresh spring rolls and steamed dumplings, or old favorites such as the tom kha soup. The commitment to serving fresh, local and seasonal food is unchanged. 726 San Anselmo Ave, San Anselmo, 415.457.9470

The Hub

sunnytocidersaladsismadeonionmeltedchickenCenter.spotorder-at-the-counteraredarburgerfries,burgersCraveableAmericangrass-fedandhand-cutlikethe#1hubwithwhitechedandspecialsauce,attheheartofthisinRedHillShoppingWhilethe#4burgerwithSwiss,crispystringsandhouse-srirachachilimayonottobemissed,bigandtapbeerandarealsoavailablebeenjoyedonthepatio.

Red Hill Shopping Center, 882 Sir Francis Drake Blvd, San Anselmo, 415.785.4802

Tony Tutto's Pizza After nine years in Mill Valley, owner Greg DiGiovine relocated to Ross, bringing his crusthereveganvibekid-farm-to-tablefamiliarpiesandanddog-friendlytodowntown.Thepiesarestillandagluten-freeisavailable.

16 Ross Common, Ross, 415.383.8646

Valenti & Co. Italian

The bright yet cozy indoor space and warmly lit back patio

are ideal environments for authentic Italian dishes made with local ingredients. The menu changes daily but look for the carpaccio of beef, the pan-seared Pekin duck and chef Valenti's famous tower of triple chocolate love at dessert. A seat at the chef’s table gives a prime view of the open kitchen. 337 San Anselmo Ave, San Anselmo, 415.454.7800

SAN RAFAEL

Amici’s East Coast Pizzeria Californian A wide array of thin-crust pizzas, freshly made pastas and salads are the ticket here, along with isGluten-free(theylemonflame-roastedchickenwingsare"atomic").pizzacrustavailable. 1242 Fourth St, 415.455.9777

Arizmendi Bakery Californian A workerowned bakery cafe, Arzimendi prides itself on high-quality local ingredients. Wednesday–SundayVisit

for coffee and pastries, breakfast and lunch sandwiches, and artisan sourdough pizza. If you don't want to wait in line, order online for next day pick-up. 1002 Fourth St, 415.456.4093

Bogie's Too American Relocated from the Civic Center to downtown San Rafael after 29 years, this second coming of Bogie’s highlights breakfast, brunch and lunch. Organic eggs anchor a breakfast and lunch menu of omelets, sandwiches and salads that Humphrey Bogart himself might recognize. They are famous for the eggs Benedict and a full spirits menu, a la "Rick's Cafe." 1335 Fourth St, 415.492.1530

Boiadeirus Steak Brazilian The picanha is the signature cut at this Brazilian-style steak house where gauchos carrying grilled meats on long swords cruise the room, offering portions of up to 10 meats. A huge salad bar offers

everything from feijoada and potato salad to yucca and deviled eggs. 925 Fourth St, 628.253.5854

Brazilian Breads Brazilian Brazilian street eats and the country’s famed pao de quejo are on offer at this catering and baking hub and take-out shop in San Rafael’s Canal neighborhood. gluten-freeNaturallycheesy bread and tapioca crepes pair well with Brazil’s native açai bowls, coffee and desserts or build your own sandwich with linguica or roasted eggplant. 20 Medway Rd, 510.647.8894

Bruno’s Italian One part market, two parts deli and cafe just off the downtown strip features all things Italian. Sandwiches, salads and entrees–Il Padrino (aka The Godfather) and a range of imported Italian goods, wines and coffee/espresso. 1304 Second St, San Rafael; 415.785.7487

California Gold American Death Proof, a “lethal” blend of dark rum, calvados, orange and aromatic bitters, is just one of the pre-tiki, handmade drinks that highlight the cocktail menu in the slickly comfortable space, decked out in a style befitting the Roaring Twenties. The drinks range from California beer styles on the 12 taps to globally sourced wines. Fresh cocktails, like the tropical, smash and thunderbolt, feature produce sourced from the San Rafael farmers’ markets. Enjoy them at an outdoor table with a meal from neighbor Revel & Roost. 848 B St, 707.337.6159

Caribbean Spices Caribbean Jerk chicken with just the right amount of heat is a menu highlight at this brick-and-mortar San Rafael extension of chefowner Frantz Felix’s food truck of the same name. Go for the Caribbean sangria and Haitian specialties like griot or goat curry and atthenandsionsAmerican–inspiredAfricanverofcreolesnapperseafoodgumbo,savoryourmealasidewalktable. 819 Fourth St, 415.299.2680

Flatiron American The remodeled Flatiron is where refined American bar food lives happily in its ideal environ ment — with a bevy of craft beers. Owned by the Strickers, husband-and-wifea duo, this polished sports bar serves noshes like chililime cauliflower, classic sandwiches, and truffle and waffle fries in a space that also features classic arcade games. 724 B St, 415.453.4318

Gaspare’s Italian Carved andstylescaloppini,homemadeanywithcosmobusyroomtwo-roomfoyerplasterworksMoroccan-stylegracetheatthisboisterous,spot.ThetothelefthostsabarwhereanItaliancocktailistoppedproseccobutplaceisfinetotrygnocchi,vealoraSicilianpizzawitheggplantfeta. 200 Merrydale Rd, 415.472.7101

Il Davide Italian The large selection of innovative and classic Tuscan dishes and house-made pasta has kept locals coming back for years. Ingredients are organic and locally sourced where possible, and there’s a vast selection of both Italian and California wines by the glass. Heated outdoor dining and curbside pickup are available and a private party dining room accommodates up to 45. 901 A St, 415.454.8080

Johnny Doughnuts American The fresh doughnuts are hand made in small batches with local dairy products in the dough and fillings. Stop by the shop in the West End or have the food truck come to you. 1617 Fourth St, 415.450.1866

La Toscana Ristorante & Bar Italian Family owned and operated since 1985, La Toscana completed an extensive interior and exterior renovation, transforming an already popular San Rafael gathering spot into a place for any occa sion. The menu features classics like gnocchi and carbonara and an ample selection of wine. 3751 Redwood Hwy, 415.492.9100

LaVier Cuisine Latin American Free-range chicken and sustainable seafood plus vegan and vegetarian dishes are the focus at this all-organic Latin fusion eatery run by Mexico City native, Gabriela and her husband Guillermo, who hails from Yucatán. Try the top-selling pescado asado, puffy fish tacos with slaw and black beans, or chile rellenos. The colorful street-side dining patio, bedecked with palms, feels downright tropical. 1025 C St, 415.295.7990

Le Chalet Basque French This family-style place features dishes inspired by the Basque regions of France and Spain, like frog legs in a garlic butter and lemon sauce, a veal calf liver sauté and sweetbreads with port wine sauce and mushrooms. On a warm night, enjoy alfresco dining on the patio. 405 North San Pedro Rd, 415.479.1070

Le Comptoir French In the heart of San Rafael, the bistro, complete with bright red chairs and a small adjoining grocery, serves up traditional French favorites like beef cheeks bourguignon and onion soup grati née in a chic and cozy setting. 1301 Fourth St, 415.454.5454

Los Moles Mexican Centrally located on Lincoln Avenue, Los Moles offers traditional pueblo Mexican cuisine, with — you guessed it — a variety of different moles to enhance your dish. The menu includes enmoladas, tacos, pollo al horno, carne asada, flan and more. Stop in on Taco Tuesday when the special is quesabirria tacos or for the special Sunday buffet brunch

Chilled Beef Tendon with acorn jelly at San Ho Wan, San Francisco

with fresh cafe de la olla served from a clay urn and live music on the street-side patio. 912 Lincoln Ave, 415.453.5850

Lotus Cuisine of India Restaurant Indian

Take comfort in awardwinning Indian cuisine from a frontsnewbuffet,all-you-can-eattogluten-freevegan,abundanceoldoneFourthandOpeneco-friendlyefficientstate-of-the-art,greenthatfamily-ownedlong-running,restaurantisalsoacertifiedbusinesswithaenergy-kitchenandappliances.dailyforlunchdinnerattheirnewStreetlocation,blockfromtheiraddress.Thereisanoforganicvegetarianandoptions,notmentiontheirfamouslunchwineandbeer.Apet-friendlypatioFourthStreet,

while the family’s adjacent Lotus Market Indian Grocery on Fifth Street means free parking in the back. 812 Fourth St, 415.456.5808

Lou’s Takeaway American Bicyclists returning from a ride along San Rafael’s Lucas Valley Road are in on the not-so-secret eats from Anthony (Lou) Rizzi’s petite restau rant. Though the menu changes frequently, look for favorites like chilled chicken noodles with roasted peanuts and pickled long beans, spicy honey-glazed fried chicken, and pork belly with black vinegar caramel sauce. 621A Del Ganado Rd, San Rafael; 415.226.7994

Magnolia Park Kitchen American This American bistro features lots of farm-fresh salads (quinoa with cranberry and carrot) and sand wiches Reuben)(Cubano,tochoose from.

The heated, partially covered outdoor patio is well suited to sipping a glass of wine or enjoying a burger or a signature fried chicken bomb sandwich with fire cracker aioli and serrano pickle slaw. 1016 Court St, 415.521.5591

Masala Kitchen Indian Cuisine Indian Into a quiet corner of Montecito Plaza comes the latest from coowner and chef Timothy Maharjan and co-owner and manager Atit Subba who serve up the varied cuisines and techniques of the Indian diaspora.

A tandoor oven turns out chicken, shrimp and lamb kebabs and extensive selection of naan, roti and other breads. Chicken tikka masala and masala chai are already local favorites, also served on the petite patio. 227 Third St, 415.526.3161

McInnis Park Golf Club Restaurant American Grab a meal prepared by chef Chris Harman before or after hitting the driving range (or even without picking up a club). Outdoor seating is popular, as is the full bar, with a selection of premium Scotches, small-batch bourbons and more than 50 wines from California vineyards. McInnis Park, 415.491.5959

Menya Shono Japanese Noodles from ramen master Tomoharu Shono are made in-house, the flour ground on a Japanese stone mill in the kitchen. Designed exclusively for the San Rafael location, toripai tan uses chicken broth instead of the traditional pork, but traditionalists can get breezes.fromsmallmatchaversionMarin-influencedShono’sofShoyuandramen,too.Apatioisshieldedthemarinelayer’s 908 Fourth St, 415.295.7112

Michael’s Sourdough American The bread is made on site and is said to have magical qualities. It better, as it is the only holder for the overstuffed wonders served at this Best of the County winner.

Fans return over and over to the San Rafael and Novato locations for their faves, ordered by number, then swoon over the huge sandos piled with meat, cheese and enough shredded lettuce to ooze out the sides and onto your lap. 999 Andersen Drive, Suite 165, 415.485.0964

Monk’s Kettle American Like the original in San Francisco, Christian forwardthereardentFriedtheandElderbeersPoolfrompingrestaurantAlbertson’sintheshop-centerkitty-cornertheTerraLindaservesquaffable(likePlinytheontap),burgers,pubgrubtomatchsuds.TheMissionChickenhasanfollowingbutareplentyofveg-offerings,too. 655 Del Ganado Rd

Mulberry Street Pizzeria Italian Chef

Ted Rowe won first place in the Food Network Television Pizza Challenge, Season 5, with his “for the love of mushroom pizza” — sautéed mushrooms in a creamy garlic sauce and a red wine reduction atop a fresh crust. Be sure to try other unique pies, like the spicy threebeer pizza. 101 Smith Ranch Rd, 415.472.7272

Pho Viet Vietnamese

Of course you come for the namesake bowl of hearty soup with clear broth, beef, noodles and vegetables at this Best of the County winner. But the family-style favorite tucked behind a carpet store on an industrial stretch of withBoulevardFranciscobeckonsbeautifulplates of pork chops with broken steamed rice and fried eggs as well as the fresh spring and imperial rolls. 555 E. Francisco Blvd, Suite 22, 415.455.8063

Pond Farm Brewing American The microbrewery in the West End from husband-andwife team Trevor and Stephanie Martens has a rotating list of beers on tap from brewer Trevor, pop-up food from local businesses in the beer garden, and snacks at the bar. 1848 Fourth St, 415.524.8709

RangeCafe American

The cuisine from chef Stephen Simmons is local; seasonal; made with naturally raised ingredients; and served in a casual, comfortable and refined setting, with floor-to-ceiling windows overlooking the grand Peacock Gap lawns. An inviting cafe at lunch with ice-cold lemonade and refreshing char donnay makes a great

dinner spot once the sun sets. 333 Biscayne Drive, 415.454.6450

Revel & Roost Californian The eightmustClassicdowntownatlocallyfromFrenchhintflower-bedeckedsun-tablesattheSpanishandflavorstocomethechef-driven,sourcedmenuthiscornerspotinSanRafael.friedchickenisaandisavailableindifferentcombinations,butMediterraneanclassicslikepaella,freshseafoodandsig-natureflatbreadsbringEuropeanandAmericanflavorstothetableindoorsoronthecov-eredheatedpatio.Thefullmenuisalsoavail-ableacrossthestreetatCaliforniaGoldandalimitedmenuisavailableatLibationTaproom. 901 B St, 415.870.9946

Rocket Roll Japanese

There are plenty of fusion thecadoSmoothiessashimitoaoffersJapanese.thataround,restaurantsbutnotmanyblendMexicanandRocketRolleverythingfromspicytunaricebowlyellowfinorsalmon“sushiburritos.”liketheavo-fresherroundoutmenu.

1109 Fourth St, 415.866.0537

Sabor a Mexico Mexican Fresh mar garitas know no border, while salmon fish tacos are topped with chopped onion and cilantro a la Distrito Federal and a pambazo, a sandwich stuffed with chorizo and potato is done up with a Jaliscan-style sauce. A six-table patio offers outdoor seating. 1559 Fourth St, 415.306.9404

San Rafael Joe’s Italian A Marin institution famous for sophisticated yet casual Italian fare since 1947. The dining

room, with a friendly atmosphere and seat ing for 240, is great for large parties, and the roast sirloin of beef and fettuccine Joe’s are sure to please. 931 Fourth St, 415.456.2425

Shiro Kuma Japanese Shiro kuma, which means polar bear, takes its inspiration from chef Yasuo Shigeyoshi’s childhood in a small rural town in the south of Japan and offers traditional-style sushi and wagyu A5 and Kobe beef to cook over ishiyaki grilling stones. Popular weekly specials include hamachi jalapeño and the omakase (chef’s choice) dinner. 1518 Fourth St, 415.295.7464

Sol Food Puerto Rican Sol Food whips up traditional Puerto Rican dishes just like the ones owner Sol Hernandez grew up eating. Favorites include the bistec sand wich, mofongo and other fried plantain dishes, but anything tastes good with a dash of the signature hot sauce, also for sale by the bottle (as is the lemon-garlic salad dressing). It shares space with sister restaurant, Viqtor Cafe. 901 Lincoln Ave, 415.451.4765

State Room American State Room Brewery has ditched its former diner vibe in favor of a modern gastropub. All draft beers are made on site and are available in sizes from half pints to takehome growlers; beer flights are also available. The menu, created by Alex Stricker and Andrew Toy, changes seasonally and includes a burrata cheese BLT and sashimi-grade tuna poke. 1132 Fourth St, 415.295.7929

Sushi to Dai For Japanese Snagging a seat in this popular Fourth Street spot can be a challenge, but patience is rewarded with fresh sashimi and unique sushi rolls. 816 Fourth St, 415.721.0392

Taj of Marin Indian Both North and South Indian cuisine are offered here, with lunch specials and dinners that include goat curry, spinach, lentils and tandoori. 909 Fourth St, 415.459.9555

Tam Commons Tap Room & Kitchen American Pub grub like karaage “popcorn” chicken, French bread pizza, and big meaty plates of ribs and tritip with all the fixin’s define the menu from chef Chris Lyon at this brewpub in a National Historic Landmark build ing in downtown San Rafael. A pull from one of the 34 taps yields a handcrafted beer, cider or kombucha from local and global breweries. A street-side deck was recently expanded. 1300 Fourth St, 415.521.5770

Theresa & Johnny’s Comfort Food American A favorite with both the kids and the foodie set, this charming eatery serves food like Mom used to make. Drop by for eggs Benedict, tuna melts, coffee and some of the best milkshakes around. 817 Fourth St, 415.259.0182

Uchiwa Ramen Japanese It has been seven years since Kevin Fong and Ben Yang opened Marin’s first ramen shop, and it has found a spot in the hearts of ramen lovers for its rich broths, fresh noodles and assort ment of small plates. While the tonkatsu and

gluten-free options remain popular, new items such as pan-fried ramen, vegan miso ramen and rice dishes meet a variety of needs. A petite patio offers outdoor seating. 821 B St, 415.524.2727

Urban Remedy American Now serving delicious organic, non-GMO cold-pressed juices, isseemoncashewveganroundlocations.firstopenedchoices,andgluten-free,includingsnackssmoothies,andbowls,plentyofgrain-freelow-glycemic-indexthisplacein2013astheofmanyBayAreaRawdessertsthingsout.TrytheCaesarorgivethemilkwithcinna-andvanillaashottowhatUrbanRemedyallabout.

1904 Fourth St, 415.786.8011

Vin Antico American Vin Antico, “where passion meets the plate,” serves cocktails.aingisprepared.salads,pastasflatbreads,likemarket-inspiredseasonalcuisinestone-oven-bakedhandmadeandorganicallinnovativelyThekitchenopentothedin-roomandthere’sfullbarwithartisan

881 Fourth St, 415.721.0600

Viqtor Food Puerto Rican The latest spin-off of the Puerto Rican food empire owned by Victor Cielo and Sol Hernandez operates in the same dining space of the San Rafael original and is takeout only. Familyfriendly fare (spaghetti with garlicky shrimp, tacos with red sauce) and a pork rib sandwich cradled by the original restaurant’s famous tostones incorporate the broader flavors of the Caribbean. 902 Lincoln Ave , 415.737.0655

Vivalon's Jackson Cafe American The menu changes weekly to reflect the seasons, so today’s panko crusted crab cake with potato salad and coleslaw will give way to tomorrow’s bacon and tomato mac ’n’ cheese with Caesar salad at this spot near the San Rafael Transit Center. Daily soup and sandwich choices and the hamburger are also available. 930 Tamalpais Ave, 415.456.9062

VN Noodle & Grill Vietnamese Located in Montecito Plaza, the restaurant has a robust menu of standard Vietnamese fare, includ ing a wide selection of rice plates, pho and of course, iced coffee. 421 Third St, 415.306.4299

Whipper RestaurantSnapperCaribbean

Owner/chef Bill Higgins serves tapas, sangria and reasonably priced organic dishes. forerings,partiespudding.andtacos,toLatinfreshblendslunchCalifornia-CaribbeanTheanddinnercuisinelocalfarm-ingredientswithflavors.BesuretrythepopularfishCuban“cigars”chocolatebreadAvailableforandspecialgath-plusabackpatioalfrescodining. 1613 Fourth St, 415.256.1818

Yet Wah Chinese Named for the founder’s wife (“Yet” refers to the moon, “Wah” to brightness), this beloved mainstay has a tradi tional Chinese menu and daily dim sum. Expect live music in the Kung Fu Lounge. 1238 Fourth St, 415.460.9883

SAUSALITO

Angelino Restaurant Italian Multiple gen erations of the Arcona family create an authentic Italian eatery with handmade pastas and seasonal antipasti that has showcased the cuisine of the Campania region for more than 20 years. The newer Angelino Pastry Bar features classic croissants, focaccia and a raspberry-polenta pop tart, among other treats, with pickup from 8 a.m. 621 Bridgeway, 415.331.5225

Arawan Thai Thai Sure, this downtown favorite serves up popular dishes like pad Thai and vegetarian Siamese rolls, but the menu runs deeper into regional Thai flavors with offerings

like a fermented tea leaf salad and soft shell crab curry. 47 Caledonia St, 415.729.9395

Aurora Ristorante & Pizzeria Italian Novato’s Aurora has a counterpart in southern Marin.

Traditional Italian food, a full bar and friendly service make it a great option for families and sports fans, who can keep up-to-date on the game via flat-screen TV. The location on the south side of town is a boon, too, when a quieter meal is called for. 300 Valley St, 415.339.8930

Avatar’s Indian If you’re on the hunt for innovative, multi-culti Indian fare, head to Avatar’s. Sip masala chai sweet ened with brown sugar before digging into

Cajun-spiced shrimp on the heated and shaded patio. A curried sweet potato enchilada in the casual one-room restaurant makes a quick vegetarian lunch or dinner on the new patio. 2656 415.332.8083Bridgeway,

Bar Bocce American Food just tastes better on a bayside patio with fire pits and a bocce ball court. Order one of the sourdough bread pizzas, a shredded kale salad and a glass of wine and you’ll see why this casual, beachy eatery, overseen by Robert Price of Mill Valley's Buckeye and Bungalow 44, has become a local favorite. 1250 Bridgeway, 415.331.0555

Barrel House Tavern Californian Stop by Barrel House for a feel ing of rising above it all (it's on the second floor) where the soaring ceiling work reflects the restaurant's name. The barrel-aged cocktails are worth a visit but dishes like maitake mushroom flatbread and tartare tacos reflect a locally focused ethos that is enhanced by the cool setting and fantastic bay and city views. 660 Bridgeway, 415.729.9593

Bump Bar Californian

The bar and cafe boasts an intimate 12 seats facing the kitchen, an array of sustainably sourced caviar and roe and a seafood-centric menu that makes the most of the sea’s briniest delight. Stick with the traditional presentation and delight

in tiny bubble bursts atop blini, egg, creme fraiche and minced red onion or go all out with the seven-course tasting menu. Plates like binchotan grilled lobster with herbs or black cod topped with truffles, as well as the aforementioned easy-to-pop eggs, make this a great place for a bite and a glass of bubbly or to savor an extended caviar experi ence. 1403 415.332.0826Bridgeway,

Copita Mexican Co-owner Joanne Weir and chef Daniel Tellez present fresh Mexican fare in the heart of downtown Sausalito. The ever-changing menu is 100 percent glutenfree, masa is prepared and pressed in house for each and every tortilla, and the in-house tequila

bar serves more than 100 varieties, ideal for crafting your own margarita. Dine at the bar (when it is permitted again) or on the outdoor patio for great people watching. 739 Bridgeway, 415.331.7400

Dario’s Restaurant Italian Dario’s, a 40-year-old pizza joint, updated the menu with Mediterranean flair. In addition to the thin-crust pizzas, you can spice up an order of pepperoni 'za with items like lamb meatballs, chicken shawarma and falafel wraps. 2829 415.332.6636Bridgeway,

Davey Jones Deli American Stationed in the New Bait Shop Market, Davey Jones Deli offers houseroasted sandwich meats,

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healthy condiments and local, organic vegetables; the deli serves sandwiches, veggiewiches, wraps and salads with vegetarian, vegan and meat-lover options. Because the sandwiches are so generous, this easy stop is a must during a day of boating, biking, hiking and general adventuring around Marin. It stays open late, too, for those nights when you need a sandwich and a soda around midnight. Gate 6 Rd, 415.331.2282

Feng Nian Chinese

This spacious popular hangout has served up wonton soup, potstick ers and daily specials for nearly two decades. For an indulgent treat, order the Szechwan crispy calamari, honey-glazed walnut prawn or lemon chicken. At lunch, the

spicy green bean chicken is a favorite of one of our staffers. A gluten-free menu is available. 2650 Bridgeway, 415.331.5300

Fish Seafood It has been said that this restaurant and fish market launched the sustainable seafood movement, making it the ultimate place for freshly caught, unobjectionable fare. Order any of the day's offerings — the menu changes daily but usually has a variation of fish tacos, ceviche and grilled fish of the day — then take in the bay views on the open-air deck. Though cash is still king, credit cards are now accepted (woot!). 350 Harbor 415.331.3474Drive,

Fred's Place American Famous for its breakfasts and its new

outdoor patio, Fred’s is a Sausalito institution. Locals rave about dishes like the millionaire’s bacon, a sweet and sticky delight. It is perhaps best known for a dish called the Italian Swedish. That's wheat toast topped with a lean patty, cheese, poached eggs, tomatoes, mush rooms and peppers. Get it? 1917 415.332.4575Bridgeway,

Joinery American This large waterfront restaurant’s broad patio, big salads and shareable plates make it a destination for families and other groups. Order at the front, and then grab a seat to enjoy the craft beer, Joinery or Impossible burger, rotisserie chicken and other hearty, seasonal fare. 300 Turney St, 415.766.8999

Kitti’s Place Thai This home-style family-run restaurant has been in town for over 20 years. It features Californiainspired favorites like lettuce cups stuffed with chicken and almonds, soft spring rolls and a curried turkey burger. A patio out front gets midday sun, even in winter. 3 001 415.331.0390Bridgeway,

Le Garage French Escape the tourist crush for an indulgent meal right on the water in a spacious room that was once, well, you know. The atmosphere is animated with light French music (à la Amélie) and plenty of natural light from the often-open garage door. A Niçoise salad is gussied up with white anchovies and the croque monsieur oozes with Gruyere and mustard-infused bechamel sauce. Escargot, tucked into puff pastry, is easily reheated at home. 85 Liberty Ship Way, 415.332.5625

Lighthouse American Weekend classic break fasts — eggs Benedict, fruit pancakes, a Norwegian omelet with smoked salmon — are the little engine that could for this restaurant on Harbor Point, with long lines to be expected. Locals head over on weekdays for Nordic-inspired lunch and dinner fare; try the meatballs or the burger topped with horseradish, capers and beets. 1311 Bridgeway, 415.331.3034

Mint n Chili American The former BBQ ‘n’ Curry House, tucked into a corner in Marin City’s shopping center, changed its name to reflect a menu refreshed with a tandoori soul and curry at its heart. Owner

Shahid Paracha fuses Indian and Pakistani food traditions with Marin’s love of beef burritos, chicken tacos, and veggie bowls. There’s even a burger and a lamb cheesesteak. 160 Donahue St, 415.289.0786

Murray Circle American Cavallo ethos.thecocktailsStopbymeansextensivepotatoconfitchickensalmondinnerGarciafarefeaturesacclaimedPoint’srestaurantlocal,seasonalfromchefMikeatlunchand(grilledsumacBLT,roastedwithlemonandsourcreampuree).Anwineprogramglobalofferingsthebottleorglass.byFarleyBarforwithaviewandsamelocallyfocused

601 Murray Circle, 415.339.4750

Osteria Divino Italian Authentic Florentine cooking with an eye on local and seasonal means fresh fare all year long. The extensive artisan pasta selec tion includes vegan and vegetarian options and a breakfast menu includes frittatas and English muffin sandwiches. Live music on Friday and Saturday evenings lifts everyone’s spirits. 37 Caledonia St, 415.331.9355

Poggio Italian Vitello sliced excruciatingly thin and topped with lemon and tonnato sauce is a singular dish in the hands of executive chef Benjamin Balesteri, who creates Northern Italian fare using local and Italian ingredients. The bar may be the most hopping in town and is recognized for its killer Negroni. Private dining rooms above the restaurant can accommodate larger parties (10 to 150

guests). 777 Bridgeway, 415.332.7771

Salito’s Crab House & Prime Rib Seafood The large stations layered with oysters and other creatures of the sea alert you to the fact that this is a place for seafood. And, indeed, a whole crab with garlic sauce is a classic order. The large seafood menu is buttressed with fare for landlubbers (prime rib, sandwiches) but you didn't come here for that, now did you? Either way, large decks overlooking the water, an all-day menu and onsite parking, make this a popular spot for groups of all sizes. 1200 Bridgeway, 415.331.3226

Sausalito Equator American The transition of Cibo Bakery to Sausalito Equator, com pleted in 2019, means a coffee menu including Equator’s iconic drinks like the shakerato (coffee shaken with cream) and rotating, seasonally focused beverages. The veggie hash topped with a fried egg is insanely popular at breakfast, as are the pastries from Cibo Bakery, and pair beautifully with chai from San Rafael's Silk Roads. Locally sourced salads, sandwiches and paninis easily transi tion from breakfast to lunch. 1201 415.521.5770Bridgeway,

Saylor’s Restaurant and Bar Mexican Chef/ owner Sean Saylor uses fresh local ingredients and seafood to create a distinctively Cabo combination of Californian and Mexican cuisine. That means polenta with green chili and mozzarella or a Caesar salad with ancho chili croutons and queso fresco. Choose from

Wine and cheese board at Squalo Vino, Tiburon

more than 200 varieties of tequilas that are even better when enjoyed in the private Cabo Wabo room, named for (and approved by) Mill Valley's own tequila master, Sammy Hagar. Sip and savor on the heated Agave Terrace out back where the vibe is as festive as inside. 2009 Bridgeway, 415.332.1512

Scoma’s of Sausalito Italian Sausalito’s old est seafood house has its own boat, berthed at Pier 47, which fishes seasonally and is approved for salmon and Dungeness crab, resulting in fresh catches year-round. The menus at both the Sausalito and Fisherman's Wharf loca tions were revamped by chef Gordon Drysdale in accordance with the andwholeregularlyWatchBayresponsibleenvironmentallyMontereyAquariumSeafoodprogramandfeaturecrabs,chowdersgrilledfish.

588 Bridgeway, 415.332.9551

twist on classic Tuscan coastal cooking while grooving to the nightly live music and entertainment in a historic building. 305 Harbor Drive, 415.331.2899

Spinnaker Seafood Chef Phil Collins excels at preparing seafood, and it shows in the beautifully plated presentations. Set right on the water with sweeping views of San Francisco, this romantic spot is great for an evening occasion. 100 Spinnaker Drive, 415.332.1500

Sushi Ran Japanese Sample innovative small plates just big enough to share before enjoying some of the best sushi the Bay Area has to offer. The wine, cocktail and sake lists keep even the pickiest barfly satisfied. Reservations are a must for the main room. 107 Caledonia St, 415.332.3620

Tommy’s Wok Chinese Fresh free-rangeingredients,chicken and traditional dishes fulfill the Chinese food craving with a nice atmosphere for dining in and great takeout for a night at home. 3001 415.332.5818Bridgeway,

The Trident Seafood Set in a chips.beer-batteredwithcioppinofromducersandlocalknown1970srestaurant,inrestaurantClub,thebuildingturn-of-the-centuryconstructedforSanFranciscoYachtthiswaterfrontisashoo-fordatenight.Theafamoushangout,isnowforsupportingfarmers,fishersorganicfoodpro-ineverythingitswell-regardedtoaLouiesaladcraborprawnsandfishand 558 415.331.3232Bridgeway,

Zalta Mediterranean

MarketRestaurantPeddlerandFish

Seafood

Seafood The fish is bought daily from local fishers, who are also restaurant patrons and make the bar scene one of the liveliest in town. (A separate, quieter dining room is often open as well.) The fish market features everything from cioppino and flash-fried Monterey Bay calamari to crab cakes and clam chowder by the pint. Recipes are adjusted to incorporate the freshest catch. 303 Johnson St, 415.332.1492

Seahorse Italian The spacious dining area, dance floor and stage make Seahorse ideal for celebrations large and small. Enjoy a modern

Taste of the Himalayas Himalayan Popular for lunch and dinner, serving dishes from countries close to the famous mountain region. Stick with familiar curry and tandoori or dive into regional specialties like jasha maroo (from Bhutan) and churi pama (from Tibet) found nowhere else. 2633 Bridgeway, 415.331.1335

ThaiTanic Street Food Thai Sausalito gets a Thai spot from the owners of My Thai in Mill Valley, San Rafael and Novato. nautical-themedThe res taurant offers Bangkok street-food favorites like sriracha wings, pad Thai and barbecued meats. 1001 415.331.8007Bridgeway,

The menu — with a wine and cocktail list to match¬ — reflects influences from Greece, Italy, Spain, the Middle East and France. The mezze plate is filled with muhammara, dolmas and an eggplant spread known as mutabal, while the kofta burger is topped with tzatziki and green zhug on a focaccia bun. All the share size plates can also be enjoyed at the bright blue and white bar. 39 Caledonia St, 415.887.9047Sausalito;

TIBURON

Caffe Acri Italian The well-lit corner cafe in Tiburon is a go-to for bikers, city commuters and locals. Diners will find Italian roast espresso drinks, freshly baked pastries and eggs for breakfast and a selection of soups, salads and paninis for lunch. A market stacked

with pantry items and coffee operates inside the café, and outdoor dining is available. 1 Main St, 415.435.8515

Rustic Bakery Californian This location of the beloved bakery offers the same menu as the other locations in Novato and Larkspur, as well as outdoor dining. Enjoy a wide array of fresh salads, sandwiches, and pastries on the boardwalk. 1550 Tiburon Blvd, 415.797.6123

Salt & Pepper American

With its hardwood floors and blue-check ered tablecloths, the sun-filled, one-room restaurant is an area favorite. Scallops, ribeye steak, a beef burger and traditional crab cakes with jalapeño

dipping sauce are some of the popular choices on the patio. 38 Main St, 415.435.3594

Sam’s Anchor Cafe American Reopened after an seafoodthecarttoast,whiletheremainpatio.thelasandtie-upshouseremodel,extensiveSam'sboatfeelandboatremainintact,spiffywhiteumbrel-anddeckchairslineexpansivewaterfrontAll-daycocktailsafixtureasdoessignaturecioppino,offeringslikecrabaroamingoysterandarawbarreflectmenu'senduringfocus.

27 Main St, 415.435.4527

Servino Ristorante Italian Chef and owner Angelo Servino highlights ofingredientsorganicinanarrayrusticItaliandishes,

including house-made pastas, wood-oven pizzas and seasonal specialties. Located on the bay, Servino also prides itself on its extensive sustainable seafood pro gram. Savor la dolce vita on the waterfront patio. 9 Main St, 415.435.2676

Squalo Vino Californian

Fifteen wines by the glass, 90 by the bottle and a handful of local beers are available at this intimate wine bar and wine shop. Look for rare and hard-to-find bottles to enjoy onsite at one of the bistro tables or from a comfy, velvetlined club chair or to go. Plans are in the works for chef-prepared plates from Bungalow Kitchen by Michael Mina, but for now, crackersfeaturingcheeseboardsRusticBakeryandCowgirl

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Creamery’s Mt Tam and a “fish and chips’ plate with caviar from nearby The Caviar Company are on hand. 34 Main St, 415.889.5585

The Bungalow Kitchen Californian A party lounge and restaurant from chef Michael Mina boasts epic views and a menu of California fare — crispy Liberty duck wings glazed with Grand Marnier and black pepper, garganelli Bolognese, jalapeño shrimp toast — at night. Brunch cocktails pair with sweet potato pancakes and hot chicken and waffles on weekends ,while a late-night scene, complete with a billiards table, gaspowered fireplace and live DJ on weekends, runs upstairs until 2 a.m. 5 Main St, 415.366.4088

The Caprice Italian Enhanced bay views from every seat are just one of many charms after an andtowardaclassicdore)chiomelet)mignon,fromcraftedrevampedtheremodelextensivereworkedentirespace.Themenuofwell-comfortfoodland(bone-infiletFrenchonionandsea(gnoc-withcrab,abaloneoptionsfeaturescocktailsandwinelistthatleansAmerican,ItalianFrenchbottlings.

2000 Paradise Drive, 415.435.3400

The Caviar Co. American Strawberry resident Petra Bergstein expanded her truffles,grilledandbyalongdelicacy.dedicatedshopnessFrancisco-basedSanbusiwithadowntownandrestauranttothebrinyCaviarflights,withChampagnetheglassorbottlesmallplateslikecheesewithareavailable

to enjoy in their tasting room or to take home. 46A Main St, 415.889.5168

Tiburon Tavern American Renzo and Crystal Azzarello of nearby Luna Blu took the reins in August for the Tiburon Tavern bar and restaurant with Chef Babak Nasser on board to handle the flow from breakfast and brunch through dinner. The same wide patio is back in service, too. 1651 Tiburon Blvd, 415.435.3133

Via Piccola Trattoria Italian Pedro and Maria Ulloa (formerly of San Rafael’s Arrivederci) opened a new spot with dishes like veal saltimbocca and hand made pappardelle alla Abruzzese (gluten-free pasta is available) at lunch and dinner with tiramisu or key lime pie for dessert. The heated patio is shaded from the lights in the nearby parking lot. 1 Blackfield Dr #11 at The 415.388.9100Cove,

WEST MARIN

Cafe Reyes Pizza

Though there’s no oyster pizza on the menu, a short menu of bivalves and Neapolitan-style pies at this cozy spot means the brick oven is a hub of popular.pepperonicriminibuttomatoescrushedMargheritaactivity.withhand-SanMarzanoisaclassic,theFarallonwithmushroomsandisequally 11101 California One, Point Reyes Station, 415.663.9493

Dillon Beach Coastal Kitchen Californian Inspired by Marin’s foodshed, Dillon Beach Resort’s eatery, located west of Tomales, offers

seasonal coastal cuisine like local line-caught fish and chips, classic clam chowder and Stemple Creek burger. tioncream8alsoBeachaccompanyingTheDillonGeneralStorefeaturesDoubleDairysoftserveiceandalocalselec-ofwinesandbeers.

1 Beach Ave, Dillon Beach, 707.878.3030

Due West at Olema House Californian The dark blue walls accented with recessed golden light give the includingmodernatrestaurant-cum-saloonrefreshedOlemaHouseafeel.Themenu,aburger,linguiniandclams,andachoppedsalad,skewsall-daycasualandspeakstotheinnandrestaurant’scrossroadslocale.

10005 Highway 1, Olema, 415.663.1264

Nick’s Cove American

This escape along Tomales Bay is famous for barbecued local oysters, Dungeness crab mac ’n’ cheese and cocktails andmostdiningandlounge.pieraofvide120-seatLargehomegrownincorporatingingredients.windowsintherestaurantpropicturesqueviewsTomalesBay,orenjoyseatoutsidealongtheorinthewaterfrontThecozybarfireplaceinthemainroommakestheoffog-whippedrainydays.

23240 Highway 1, 415.663.1033Marshall,

Parkside Cafe American

Perfect for a sit-down alfresco meal or for grabbing a burger to enjoy on the beach.

Beautiful patio garden seating, ocean views and private wood-fired dinners make this cafe a relaxing retreat. If you’re on the go, check out the market and bakery. Choose from an

array of organic locally grown produce, artisan meats and wild seafood. 43 Arenal Ave, Stinson, 415.868.1272

Point Reyes Roadhouse American Executive chef Christofer Gutierrez has plans for a bakery program and a backyard beer garden, but for now, look for California cuisine with Latin American flair for three meals a day (Heart’s Desire mussels, Chimney Rock ribeye) and lighter options (Miwok veggie hash, vegan udon, Olema halibut), plus wine and beer, while sitting on one of the outinsidesheepskin-drapedcozy,chairsoratapicnictablefront.

10905 State Route One, Point Reyes Station

Rancho Nicasio

American Known for live music and an extensive menu betweenalloutdooraWhateverweek,isshanks,calamarieverythingfeaturingfromcrispytobraisedlambRanchoNicasioopensevendaysaincludingbrunch.youchoose,newlyreconfiguredareawelcomeswithplentyofspacetables.

1 Old Rancheria Rd, Nicasio, 415.662.2219

Saltwater Oyster Depot Seafood A seat at the room-length bar or on the patio at this snug spot on Tomales Bay’s west shore can be tough to snag on a busy summer weekend, but oysters pulled straight from the bay moments before, served broiled and on the half shell, are worth the wait. Locally sourced ingredients get equal billing in dishes like halibut crudo and a lamb burger. 12781 Sir Francis Drake Blvd, Inverness, 415.669.1244

Side Street Kitchen

American The fastcasual eatery led by chef Aaron Wright (formerly of Tavern at Lark Creek and Canlis) serves favorites like rotisserie chicken, smoked oysters and pork-belly BLTs, as well as wholesome vegetarian fare. This is one of the few spots in West Marin that serves gluten-free beer. The cozy patio is dog-friendly. 60 Fourth St, Point Reyes Station, 415.663.0303

Smiley's Saloon

American The self-pro claimed oldest saloon on the West Coast and best party in town reopened in 2020 after a lengthy remodel to improve everything from the deck to the sewer system. The new menu at Smiley’s Cantina leans vegancatchwithMexican-Americandisheslikelocalmezcalceviche,tortillasoupand a

rotating menu of familystyle plates and a kids' menu. Yes, the house margaritas are still here. 41 Wharf Rd, 415.663.0303Bolinas,

Station House Cafe

American Known for their house-made pop overs, which chef Aaron Wright makes available at every meal, this cozy cafe is also recognized for fresh oysters, grassfed burgers, and an "everything fresh, local and homegrown" ethos. Dining in the garden is as popular on weekdays as on the weekends. 11180 Highway 1, Point Reyes Station, 415.663.1515

Tony's Seafood Seafood The crowds still come on sunny weekends for the barbecue oysters and amazing views of Tomales Bay, but the restaurant's purchase by the Hog Island Oyster Co team meant

a refresh of the interior and a spiffed-up menu of salads and seafood pulled from the bay’s waters. Michelin noticed and awarded Tony's a Bib Gourmand for 2021. 18863 Shoreline Hwy, Marshall, 415.663.1107

William Tell House American The oldest continuously operat ing saloon in Marin makes a mean apple brandy cocktail aptly named for the Swiss folk hero, William Tell (who famously shot an arrow off his son’s head), but the revamped restaurant strives to make its name around food with a seafood chowder made with local cod, a Cobb salad with applewood bacon, and a butcher’s cut of the day sourced from nearby Stemple Creek Ranch and grilled to order. 26955 Highway 1, Tomales, 707.879.2002

SF EASTANDBAY

Baia Italian The global plant-based SoCal hospitality brand Matthew Kenney Cuisine planted a flag in San Francisco’s Hayes Valley neighbor hood (in the former Jardiniere space) with an Italian comfort food menu (think meatballs, pizza and lasagna). The redone interior welcomes guests to dine in just steps from Symphony Hall. 300 Grove St, San Francisco, 415.861.0625

Barrio Latin American

With Latin American flair, executive chef Tim Milojevich prepares foods of the so-called Latin diaspora designed for a local audience. Fresh heirloom blue corn tortillas are a worthy partner with the notto-be-missed birria, but a seafood emphasis

means standout fish tacos and ceviche, along with epic bay and bridge views. A full bar is focused on agave spirits. 900 North Point St, San Francisco, 415.741.2000

Beach Chalet American Mill Valley’s Lara Graham Truppelli, who also runs Gravity Tavern, reopened the iconic oceanfront spot, using Covid’s downtime to reimagine everything from the menu to the seating arrangements. Look for classic American fare (Louie salad, Maine lobster roll) and updated options (seared ahi sandwich with kohl rabi kim chee, grilled branzino with garlic and chorizo paella) and those eternal views over the Pacific. 1000 Great Highway, San 415.386.84395Francisco

Espetus Churrascaria

Brazilian This steak house boasts a tasting menu of 14 meat courses grilled with the tradi tional Brazilian method. Patrons control the pace of the prix-fixe experience with col ored signal cards. 1686 Market St, San Francisco, 415.552.8792

Estiatorio Ornos, a Michael Mina restaurant Mediterranean Seafood with Greek and Egyptian underpin nings is the latest focus for the iconic Financial District space where chef Michael Mina first made his name at Aqua. Named for a beach on the Greek island of Mikonos, the restaurant features a beachy vibe, whole fish preparations and a roaming spread cart. A fish cart with the day’s catch will be helmed by what might be the city’s first

ever “fish sommelier.” 252 California St, San Francisco; 415.417.3969

Farmhouse Kitchen Thai Cuisine Thai First impressions matter, and this establishment makes a bold one with a staple item. The rice here is blue. Not artificially dyed, but tinged by butterfly pea flowers, which is a current trending ingredient in Thailand. Topped with a dollop of shaved ice, the Thai iced tea is also as fun to look at as it is to consume. The popular Wagyu beef rolls and fried chicken round out the menu. 710 Florida St, San Francisco, 415.814.2920

Frances Californian San Francisco elegance meets comfort food. The local, seasonal menu complements any trip to the city. Bar is reserved for walk-ins, but reservations are recommended. 3870 17th St, San Francisco, 415.621.3870

Salt House American Owned by Mill Valley brothers Mitchell and Steven Rosenthal and Doug Washington, Salt House's chef Evan Gotanda's menu highlights a Japanese influence and includes seasonal dishes like roasted cauliflower with cashews, kabocha squash and furikake, as well as house-made pas tas. 545 Mission St, San Francisco, 415.543.8900

San Ho Won Korean In collaboration with chef Corey Lee, head chef Jeong-In Hwang opened a restaurant in San Francisco’s Mission District that leans into the Korean foods of the duo’s cultural back ground. A tilt toward home cooking but favor ing seasonal ingredients

and modern techniques means classic bibimbap features seasonal vegetables and jjigae (kimchi stew) served alongside five-year wineAmerican-sourcedfromoritseasoneddoenjang-clams.PairwithasojucocktailaglassofChablistheEuropean-andlist.

2170 Bryant Street, San 415.868.4479Francisco;

Sessions at the Presidio American Located just across the Golden Gate Bridge, this restaurant has serious ties to Marin. The fruits, vegetables, herbs and olive oil hail from our county thanks in part to the restaurant’s partner ship with Skywalker Ranch. Additionally, the 100 craft beer offerings, including 24 draft options, will keep beer lovers more than satisfied. Enjoy them all on the patio, complete with Marin views. 1 Letterman Drive, San 415.655.9413Francisco,

The Progress

Californian The second venture from State Bird Provisions chefproprietors Stuart Brioza and Nicole Krasinski is as innovative as the first. Along with seasonal variations on favorites like roti, pierogis and meat-centric platters meant for sharing, sip on a craft cocktail or pick from general manager and wine director Jason expansiveAlexander’swinelist.1525 Fillmore St, San Francisco, 415.673.1294

Town Hall American

The exposed brick and warm, adequateWithelegantspaceslargelightingunconventionalturnTownHall’sindoorandoutdoorintointimateyetenvironments.amore-than-winelistand

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savory American clas sics like fried chicken with rosemary crushed marble potatoes, a visit here should be on everyone’s list. 342 Howard St, San Francisco, 415.908.3900

Turntable at Lord Stanley Californian Billed as a hub SanMercedesAires,restaurantNajmanovichbeganNardachefshippop-ups.pivotedsines,showcasetoup-and-comingworld-renownedforandchefscollaborateandtheircui-LordStanley,hastoaseriesofInpartner-withArgentinianandentrepreneurLepes,theserieswithMicaelaofAnafeinBuenosfollowedbySolisofCafèJuaninChile. 2065 Polk St, San 415.872.5512Francisco,

West Coast Wine Cheese Californian

Focused on small production winemakers, the wine menu features a bottle list with more than 300 selections and wines by the glass that change weekly, as well as California, Oregon and Washington beers on draft and by the bottle. A rotating cheese and charcuterie menu, served with bread from San Francisco’s Jane Bakery, is also offered. 2165 Union St, San Francisco 415.376.9720

Wildseed VegetarianVegan/

The plantbased trend put down roots in Cow Hollow, where chef Blair Warsham serves up shareable bites of beet poke, Mexican corn cakes and a ceviche of king trumpet mushrooms. Add a “neatball” to one of the many salads and bowls on the menu to boost your protein intake, or simply chill with a freshly juiced cocktail or biodynamic wine at this aspira tional eatery. 2000 Union St, San Francisco, 415.872.7350

For more comprehensive restaurant listings, visit us online at marinmagazine.com/food-drink

Calendar

the story of “that deaf, dumb and blind boy.” novatotheatercompay.org

JAN 21–FEB 13 Freestyle

Love Supreme The Broadway hit from LinManuel Miranda and Bay Area artist Anthony Veneziale uses audience suggestions to spin fresh beats each night and take the crowd on a free style, hip-hop comedy ride. act-sf.org

JAN 27–FEB 20 Pass

Over Everyday profani ties turn into poetic and humorous ri ffs, illumi nating the spirit and smack talk of Moses and Kitch, two young men looking for a way out in Antoinette Chinonye Nwandu’s new play — that is, until a stranger disrupts their plans. marintheatre.org

LECTURES&

ARTS

THROUGH JANUARY 3, 2022 The Art of Banksy Sourced from private collections, works that would otherwise stay hidden in private homes or warehouses are featured and include many of the artist’s most recognizable images, including Copper”Thrower,”“Flower“Rudeand“Girl

With Balloon,” among others. banksyexhibit.com

THROUGH FEBRUARY

19 Below the Lighthouse

The first solo exhibition

in the U.S. of the work of New York-based art ists Zakkubalan, aka Neo S. Sora and Albert Tholen, features their 2017 collaboration with composer Ryuichi Sakamoto, async – vol ume - , a 24-channel video installation that serves as a portrait of the composer and his creative process, and new work cre ated in response to San Francisco’s David Ireland House. 500cappstreet.org

THROUGH FEBRUARY 19 Dust Specks on the Sea sculptureContemporaryfromthe

French Caribbean and Haiti made by 27 di ffer ent artists represents colonial history and trauma, as well as the artists’ personal rela tionships to heritage and a desire to look beyond their cultural backgrounds for inspira tion and ideas. sfai.edu

JAN 6 MerenlenderAdina The Cooperative Extension Specialist at University of California, Berkeley, and conservation biolo gist takes readers on a journey to learn how communities can help tackle climate change in her book, Climate

Stewardship: Taking Collective Action to Protect California. copper fieldsbooks.com

PREMIERES JANUARY 11 Harry Potter and the Cursed Child Harry, Ron and Hermione are back for another adventure, 19 years after they saved the wizarding world, with a new generation of Hogwarts School of Witchcraft and Wizardry students who are preparing for an epic battle to stop mysteri ous forces. harrypotterplaysf.com

JAN 13 David Bodanis The best-selling author

begs to di ffer that nice guys finish last and makes the case for being fair to others in a new book, The Art of Fairness. With insights from across history, Bodanis charts a sus tainable approach to cultivating integrity and in fluence. commonwealthclub.org

JAN 13–FEB 6 Tommy Re-mounting a show cut short after just one preview performance in March 2020, The Who’s rock opera welcomes back Tyler Marques in the lead role accompa nied by Pete Townsend’s music and lyrics to tell

MUSIC

JAN 16 TOOL L.A.’s multiple Grammywinning rock artists are often classi fied as metal, but are also known for placingpersonalartsexperimentation,musicalvisualandmessagesofevolution,the m fi rmly in the art rock category. chasecenter.com

JAN 16 Itzhak Perlman

The legendary violin ist is joined by pianist Rohan De Silva in storytellingweavesprogrammultimedia-themedthisthatinterpersonalwithclips

THEATER / COMEDY / MUSIC / MUSEUMS / EVENTS / FILM / TALKS EDITED BY CHRISTINA MUELLER

FreestyleSupremeLove

from the Itzhak docu mentary and music. sfsymphony.org

JAN 20 mewithoutyou

With a theatrical, progressive transcendental.acatelayeredworldtechnicolorcreatesbandhardcorepost-punk/soul,thisfromPhiladelphiaameandering,visionofaapocalypticwithvocalsandintri-fretworktocreatestylethatsomecall gamh.com

JAN 23 SonoMusette

Interpreting Edith Piaf is the guise of another native Parisian, Mimi Pirard. Her theFrenchfeaturesheartsicinterpretationsfaithfulofclassongsareattheofthisshowthatothericonicperformersofera. musichall.comsweetwater

JAN 23 Ilya Yakushev

The Russian pianist stops by Mill Valley to play Haydn’s Sonata in D major; Beethoven’s Sonata No ProkoforScriabin’s“Tempest,”17;AlexanderNocturnetheLeftHand;and

fiev’s Piano Sonata No. 7. millvalley.orgchambermusic

FILM

THROUGH 2022 Living Worlds The first planetarium show produced in-house by the Cal Academy of Science’s visualization studio since 2020’s Big Astronomy is an explora tion of the ways life has transformed Earth’s surface and atmosphere over billions of years, and a journey through the cosmos in search of life in our solar system and beyond. calacademy.org

JAN 7–8 Back to the Future theaccompanimentSymphonytheKitsopoulosConstantineConductorleadsSanFranciscoinaliveto1980

s fi lm that made a star of Michael J. Fox. sfsymphony.org

JAN 9 Sherlock, Jr. Live accompaniments by violist Ruth Kahn and violinist Mads Tolling turn a silent Buster Keaton comedy into something else entirely. Mads and Ruth will perform a duet after the movie, as well, including a world premiere suite

by Clint Borzoni and a selection of dances by Béla Bartók. rafaelfilm.cafilm.org

JAN 26 Prism Part of the “New Time: The Future is Feminist” series, this fi lm asks whether technology consciously or unconsciously ori ents itself to depicting white skin as the norm. bampfa.org

MUSEUMS

THROUGH FEBRUARY 27 Sam Vernon A sitespeci fic installation, Impasse of Desires, and a site-speci fic installa tion and solo exhibition of the artist’s work includes a constella tion of images in the first-floor hallway and a draping of the lobby and first floor gallery in fabric. moadsf.org

THROUGH MARCH

6 Unstable Presence

Rafael inhabit.nologicalthephysicalrelationshipnology,pluswater,useparticipatoryHemmer’sLozano-large-scale,workslittlemorethanair,soundandlight,asmidgeoftechtohighlightthebetweenpresenceandnaturalandtechspaceswe sfmoma.org

THROUGH APRIL 17 Jules Tavernier and the Elem Pomo A focus on the artist’s

masterwork “Dance in a photographs.tovoicesaddingPomoregaliararyhistoricsentedLake”RoundhouseSubterraneanatClear(1878)isprealongsideandcontempoPomobasketryandfromtheElemIndianColony,amultiplicityofandperspectivesthepaintingsand deyoung.famsf.org

OPENING JANUARY 21

Seeing Gender Whether fluid or fi xed, divine or sensual, subversive or orthodox, gender is the organizing theme that places artworks from disparate cultures and periods side by side to show how it is con structed, performed and depicted in ways both provocative and inspir ing. asianart.org

EVENTS

THROUGH JANUARY 15 Nocturne-X A new program from local arts nonprofit Grey Area invites visitors on a multisensory journey through a massive alien forest of extraterrestrial flora that responds to touch, sound and move ment, each in its own unique way. nocturne-x.com

JAN 4 Sound Bath Bring your yoga mat or blanket for some cozy fun that celebrates the reopening of the cathedral with an annual theme of heal ing, immersive light and musical stylings from Bay Area musicians Egemen Sanli, Amber Field, Sam Jackson and others who serve as guides on a deeply medi tative sonic journey. gracecathedral.org

MLK TO-DOS

Honor the civil rights achievements of Martin Luther King, Jr., and reflect on the issues facing Black Americans, at these upcoming events.

JAN 17 A Day of Service Free admission is planned at San Francisco’s Museum of the African Diaspora (MoAD), plus family-oriented activities, including a scavenger hunt, chalk drawing and a performance, that reflect the importance of MLK’s vision for a world of peace, justice, equality and inclusion. moadsf.org

JAN 17 Passion and Perseverance Long devoted to cultivating new environmental and social- justice leaders while growing a sustainable and just food system in Richmond, Urban Tilth invites everyone to the farm for a day of community gardening. urbantilth.org

JAN 17 I Have a Dream Moon Joggers running group invites everyone to a virtual event of their preferred distance — 1M, 5K, 10K, 13.1K and 26.2K — with 15% of entry fees that day donated to the Equal Justice Initiative. virtualrunevents.com

OPENS JAN 21 Wake Me When I’m Free A new exhibit at the Canvas in L.A. from the estate of former Marin City resident Tupac Shakur, who used his creative platform to speak for the voiceless and oppressed, includes song lyrics and poetry and a room dedicated to his mother, Afeni Shakur, the former Black Panther who inspired the work of her son. axs.com

WANT MORE? For the latest events and local highlights, visit marinmagazine.com/arts-events.

Harry Potter and the Cursed Child

MoAD

Bay Area’s Better Makers

• Make It Better Foundation Teams With MVFF During 2021 Film Festival Successful social media promotion secures $10,000 in grant funds for CFI Education

For 15 years, Marin Magazine has teamed up with the popular and influential Mill Valley Film Festival as a media partner. Make It Better Foundation, the nonprofit giving arm of Marin Magazine and its publisher Make It Better Media Group, has amplified that partnership by helping the California Film Institute, the producers of MVFF, raise additional funds to support its in-depth, give-back education pro gram for thousands of students in grades K–12 from all over the country.

During last year’s festival, which ran October 7–17, fi lmgoers were encour aged to follow its Instagram feed and post photos of themselves at screenings and other festival events tagged with #TeamBetter and #CFI Education. With more than 6,670 views of these stories, the Instagram promotion was a success and gar nered the full $10,000 pledged by the Make it Better Foundation as a result.

CFI Education enables students and educators both in the Bay Area and far away cities to register for and attend in-person and online screenings of narrative features, documentaries and shorts programs curated from the general festival program. In 2021, 12,000 students from 114 schools attended festival screenings — more than double the number of students who participated in 2019, the last time the festival was held in-person.

MVFF Members Reception Education Animation

• A Night in Tuscany Benefit Enables North Bay Children’s Center to Educate Preschool Children in Marin and Sonoma $420,000 raised goes toward school-readiness programs, nutrition education and tuition subsidies

On the last Saturday evening in October, 160 guests enjoyed a taste of Sonoma wine country at Jacuzzi Family Vineyards while supporting the North Bay Children’s Center at its annual fall benefit, A Night in Tuscany.

The evening started out with guests sipping fine wines and sampling tasty treats provided by Park Avenue Catering. Another 100 guests attended the event virtually, enjoying Park Avenue’s boxed dinners delivered to their homes and joining the festivities via livestream.

Distinguished flamenco guitarist Alec Fuhrman provided a festive musical setting as guests perused the silent auction, casting their bids on a variety of wines, restaurants, art and other collectibles. Senator Mike McGuire served as the evening’s emcee and live auctioneer.

An event highlight was the presentation of the 2021 Champion for Children Award to Susan and Dennis McQuaid of Sonoma Valley in recognition of their signi ficant contributions to the health and welfare of children and their families throughout the North Bay.

IMPACT: Providing more than 650 vulnerable children in 15 locations throughout Marin and Sonoma counties with high-quality educational opportunities and resources they need to thrive, be healthy and feel valued

SPONSORS: Brayton Purcell LLP, Graton Resort and Casino, Arrow Benefits Group, Bank of Marin, Hanson Bridgett LLP, W. Bradley Electric, Bregante & Company LLP, Devcon Construction, Inc.

• Vivalon Raises Funds for CarePool at 1920s-Themed Soirée d’Élégance Funds will help double the nonprofit’s free ride program for seniors and adults with disabilities in Marin

On November 6, 164 guests decked out in 1920s-inspired black-tie attire gathered at a private automobile collection venue in San Rafael to raise funds in support of Vivalon’s CarePool program — a volunteer-powered, free ride service for all Marin County residents 65 or older, plus individuals with disabilities.

Vivalon raised $420,000 during its Soirée d’Élégance, where guests congregated amongst an exquisite menagerie of classic automobiles and Art Deco-inspired decor, set against music by a string trio. The evening’s gourmet dinner was prepared by Stacy Scott , owner of Stacy Scott Catering and the culinary director at Vivalon’s Jackson Café. Gary Farrell provided the wine offerings.

The CarePool program currently provides about 2,000 rides per year to approximately 740 participants in need of transportation to doctor’s appointments, grocery stores and other essential locations. Funds raised at Vivalon’s Soirée d’Élégance will go toward helping the organization double the number of rides they will be able to provide in 2022.

IMPACT: Supports Vivalon’s education, food and transportation programs, including doubling the number of free rides it can offer to Marin residents in need

SPONSORS: Dennis and Becca Ryan, Lauren Elkin and Sherri Jacobs of Valley Memorial Park, Bruce Raabe of Relevant Wealth, Dennis Fisco of Montecito Plaza

Soirée d’Élégance guests

Linda Tichy, Bill Tichy, Anne Grey

Noah Griffin, Susan Gilmore, David Cook

Elyse Pasha, George Pasha, Maureen Pasha

NBCC GraduationPreschool

Dennis and Becca Ryan

FROM TOURS AND MAKEOVERS TO DECORATIVE DETAILS AND REALTOR INSIGHTS

COMEAWAYSAIL

Architect Christie Tyreus reimagines a house to take advantage of its waterfront location.

BY LAURA HINE PHOTOGRAPHY BY JEAN BAI

When a couple who love to sail bought this one-story house in Tiburon in 2016, they knew they were buying it mostly for its location right on a canal that leads to the bay. It let them have their sailboat docked just steps from the house, but it was obvious the house wasn’t designed for their outdoorsy lifestyle.

“There was only one tiny door that led out to the dock,” says Christie Tyreus, the architect who redesigned the house. “The homeowners, plus their racing team, had to trek through the kitchen with wet gear to go in and out. It was defi nitely not built to accommodate a sailing lifestyle.”

The homeowners lived in the house for two years before contacting Tyreus, principal at Tyreus Design Studio, who, for the past 10 years, has specialized in renovating older homes.

“We try to be clever about reimagining spaces and figuring out what we need to modify to make a big difference in how a house lives,” she says.

In this case, that meant taking down almost every wall to rearrange the floorplan, raising the ceilings from 8 to 10 feet, and adding about 1,000 square feet to the house, which now totals around 3,000 square feet. “It was important that the house feel right-sized for the lot and

have a nice street presence,” Tyreus says.

Inside, the most dramatic change Tyreus made was to add a lightfi lled hallway that allows access to the dock without needing to traipse through other rooms.

“The hallway is the spine of the house,” she says. “And being able to see all the way to the water from the front door situates you and tells you what this house is about, which is that water access.”

The main hallway also divides the home’s public and private spaces, with one side holding the home’s four bedrooms, including a new primary suite, and the other side dedicated to living, kitchen and dining areas.

Within the open-plan living area, Tyreus provided visual cues to divide the room into smaller, functional spaces. The dining area has a narrower window that opens to a skylight, while the living area has wider, more expansive windows — all of which give the homeowners the light-fi lled space they craved.

“Open floor plans can be challenging,” Tyreus says. “Here, I was able to give them a beautiful view of an olive tree from the dining room and views of the water from the other rooms.”

She also used materials to provide contrast, like the hand-troweled

WANT For more home decor and design inspiration, expert advice from industry leaders and stunning pieces by local artists, visit spacesmag.com.

The deck is just steps from the dock where the owners keep their sailboat and other water crafts. Tyreus enclosed the upper deck with a structural glass surround attached to the deck edge, no posts are and the visual connection between the yard and water remains unbroken.

plaster fi replace that balances the white walls and glass windows and doors. She notes that she loves to use natural materials in a modern house to provide texture and balance, and, in this case, the dark fi replace also provides a visual anchor for the seating area.

With indoor-outdoor living a priority for the homeowners, Tyreus redesigned the deck to ease the tra ffic flow, minimize the windiness and preserve a mature tree. Tyreus enclosed the upper deck with a structural glass surround sunk into a shoe attached to the deck edge, so no posts are needed and the visual connection with the yard and water remains unbroken.

Off he main deck, she repurposed an unused grassy area to create a sunken seating area around a fi repit. “It’s visually cozy with the stepdown nook,” she says. “But it also provides wind protection, which you need if you’re sitting out there.” Since the primary bedroom opens directly to the fi repit, on mild evenings, the homeowners can leave the French doors open to the view and the fi re.

From the beginning of the two-year project, the homeowners wanted the house to have a modern, coastal vibe with clean lines and a limited palette. The wife describes it as “coastal and refi ned, but still comfortable.” To provide that look, Tyreus used lots of white oak and white shiplap.

In the kitchen, the lower white oak wood cabinets provide that warmth, while the upper cabinets mix white and glass fronts for visual interest. Throughout, the cabinets’ shaker doors and hardware have clean lines that aren’t too starkly modern for the owner’s taste.

Although the project took longer than the homeowners would have liked, they were happy they took on the full-scale renovation. “The results were worth the wait,” the wife says. “Christie and her team were amazing and they created a beautiful space we continue to enjoy.”

An unexpected bonus for Tyreus has been the reception from the neighborhood. “We’ve heard from neighbors who love that the house looks like the right fit for the lot and street,” the architect says. “It’s a big compliment when people in the neighborhood — who see it every day — appreciate it.”

As a result of this renovation, she’s been hired by several nearby homeowners who are also looking to update their 1950s ranches to celebrate the water views that Tiburon is famous for.

Laura Hine is a design and style writer based in Brooklyn, NY. She’s a former editor-in-chief of Better, as well as the Modern Luxury publications Interiors Chicago and NS

Left: Tyreus added a light-filled hallway that runs from the front door to back deck, which allows access to the dock without traipsing through other rooms. The hallway also separates the home’s private and public spaces. Below: Tyreus sunk the firepit and seating area to provide a reprieve from the wind.

The great room’s sectional sofa is from Sunrise Home in San Rafael. It is upholstered in Sunbrella fabric to protect from fading.

The sleek, modern fireplace in the great room is made from hand-troweled plaster.

welcome BACK! Banker Deitch

NOVATO

Gorgeously backyard retreat. dining al fresco under the pergola while taking outdoor

RafaelArcángelFilm

San Rafael There are plenty of reasons to love Marin’s county seat. With a bustling main street, vibrant nighttime music scene and an exciting array of eateries, San Rafael is the most “citified” of Marin County’s towns. Once the site of several Coast Miwok villages, San Rafael is home to architectural jewels like the beautifully restored Art Deco Rafael Film Center, owned and operated by the California Film Institute, and the Frank Lloyd Wright-designed Marin Civic Center, as well as historical structures like Mission San Rafael Arcángel, founded in 1817 and rebuilt in 1949. San Rafael also offers plenty of outdoor diversions, like China Camp State Park, which is situated along the shore of the San Pablo Bay and encompasses a historic Chinese-American shrimp-fishing village and a salt marsh, along with 15 miles of hiking, mountain biking and equestrian trails. With resources like Dominican University of California and Kaiser Permanente rounding out the city’s offerings, it’s no wonder it has made Livability’s annual Top 100 Best Places to Live list multiple times. What are your favorite places in San Rafael? Tag @marinmagazine on Instagram and let us know. LOTUS ABRAMS

THE STATS

POPULATION: Kate

NOTABLE George

FUN FACTS:

• Portions of the movie American Graffiti were shot in Downtown San Rafael.

• A group of San Rafael High School students coined the term “420” in 1971 as a code for smoking marijuana after school at 4:20 p.m. Now, April 20 is a national stoner holiday.

Mission San Rafael

Center

China Camp State Park

Marin Civic Center

Showroom located in the East lot in front of Verizon