Flavor

Hip to Be Square

Juice Girl spices up the perfect healthy on-the-go snack.

OPENED IN MAY 2014 by Melora Johnson, Juice Girl started by serving cold pressed organic juices, smoothies and snacks, but quickly a need for healthy grab-and-go lunch food in Mill Valley became apparent. Johnson, while still involved in the business, has since relocated to Connecticut, leaving her partner Karen Olson to assume day-to-day operations. “When we decided to start adding food at Juice Girl we wanted it to be simple, fresh and delicious,” Olson says. Getting the Avocado Square ingredients right was especially important because of its simplicity. “It had to have the perfect bread — we sampled many different bakeries; it had to have the perfectly ripe avocado; and then it needed something else to make it our own.” Since Olson is a garlic lover, it was a no-brainer to add that pungent flavor to the mix. “The easiest way to achieve that was to find a garlic-infused oil, because the dish had to have a high-quality olive oil, too.” All that was left was to spice it up with a bit of salt. “Jane’s Crazy Salt was something I grew up with and it always seemed to make everything better,” she says. All of it ended up being the ideal mix for the Avocado Square. “As mothers to three children each, [Johnson and I] have always focused on finding ways to maximize the good stuff nd eliminate the processed stuff n their diets,” Olson says. “We are thrilled that the Mill Valley middle schoolers are walking over for smoothies after school and the high school students are frequenting us for lunch each day. To see these children be mindful of what they put into their bodies and make healthy choices — without the presence of adults — warms our hearts.” Here Olson shares the recipe for the beloved square. juicegirlmv.com KASIA PAWLOWSKA

RECIPE

Juice Girl Avocado Square

SERVES 1

Ingredients

Thick slice of whole-grain wheat bread (Juice Girl recommends M.H. Bread and Butter or Parkside Cafe bread) ½ avocado 1 teaspoon garlic-infused olive oil Jane’s Crazy Salt, to taste

To Prepare

1 Toast bread until lightly brown. 2 Slice avocado in half and spoon it out of the shell. Turn avocado over, cut into small slices and fan over the bread, covering the entire piece. 3 Sprinkle olive oil and Jane’s Crazy Salt over the top of the avocado. 4 Serve immediately.

How to Properly Cut an Avocado

1 Place the avocado lengthwise on a secure surface. 2 Cut the avocado in half. 3 Remove the pit by slipping a spoon between the seed and the fruit. 4 If dicing, score the flesh of the avocado without piercing the skin. 5 If slicing, scoop out and slice.

the DISH

EAT, DRINK AND BE ENTERTAINED

Grilly’s serves up fresh, healthy and fast Mexican food to Marin. Everything is made from scratch daily-from the marinated and grilled meats, the fie roasted salsas, our world famous chicken taco salad to the housemade agua frescas. A great line up of vegan and gluten free items.

GRILLY’S

493 Miller Ave, Mill Valley, CA 415.381.3278 One Bolinas Ave, Fairfax, CA 415.457.6171 Come enjoy local, organic, non-gmo Italian cuisine and handcrafted libations from the full bar in our family-owned restaurant open since 1995. We also feature an extensive wine list, a robust happy hour and two private dining areas as well as patio dining. Located just offHighway 101.

FRANTOIO RISTORANTE

152 Shoreline Highway, Mill Valley, CA 415.289.5777 frantoio.com

bar and grill

Start your evening, or end a long work day at San Rafael’s finet neighborhood grill. RangeCafe offers local wines, classic cocktails and ice-cold beer. Our outdoor patio is a great place to unwind and meet with friends for happy hour priced appetizers and drinks.

RANGECAFE

333 Biscayne Drive, San Rafael, CA 415.454.6450 rangecafe.net Try Tomatina for our modern and fresh interpretations of traditional Italian recipes. Our made-from-scratch sauces and housemade pizzas are customer favorites but we are best known for our signature piadine—fresh, hot fltbread topped with cool salads, ready to fold and eat.

TOMATINA

5800 Northgate Mall, San Rafael, CA 415.479.3200 tomatina.com

Visit the Seafood Peddler for the freshest seafood Marin has to offer, shipped in daily from the east coast to West! Enjoy the view indoors or enjoy our beautiful flwer lined patio. Come enjoy our daily Happy Hour (including weekends) from 4:00 to 7:00PM.

SEAFOOD PEDDLER

303 Johnson Street, Sausalito, CA 415.332.1492 seafoodpeddler.com Why choose a single cut when you can feast on a dozen specialty cooked meats on live embers presented by dashing servers? Pikanhas Brazilian Steakhouse has developed a faithful, high-ranked following. Come visit our cozy restaurant for an outstanding experience!

PIKANHAS BRAZILIAN STEAKHOUSE

25 W. Richmond Ave, Pt Richmond, CA 510.237.7585 pikanhassteakhouse.com

HOTEL MAC RESTAURANT

American Filled with old-world charm, this establishment has been serving American classics since 1911. Executive chef Jaime Molina’s seasonal menu features freshly prepared fish and favorites like Chicken Cordon Bleu. Weekly specials including Friday’s half off ottles of wine keep patrons coming back, as does the live music featured nightly (Richmond). 50 Washington Ave, 510.233.0576, hotelmac restaurant.com s $$ C LD º

LA FOLIE French Chef Roland Passot serves critically acclaimed fare in this intimate, family-run restaurant located in Russian Hill but the menu highlights ingredients from farms in Marin and Sonoma and all along the Pacific Coast and the greater Northwest. 2316 Polk St, 415.776.5577, lafolie.com s $$$ D

PERRY’S American Perry’s, for over 45 years an institution on Union Street in San Francisco, is known for its classic American food, its warm personable service and its bustling bar. Signature dishes include traditional Cobb salad, prime steaks and, of course, the renowned hamburger. Perry’s also serves a weekend brunch. Hotel Griffon, 155 Steuart St, 415.495.6500, perryssf.com s $$ S Í C D º

RICE PAPER SCISSORS

Vietnamese At this brick-and-mortar Mission District spot with a pop-up sibling, try the popular pork belly banh mi on one of the bright red stools and stay warm with a pot of jasmine tea. 1710 Mission St, 415.878.6657, ricepaperscissors.com $$ S Í LD

STATE BIRD

PROVISIONS American From fresh local seafood to spicy kimchi yuba to savory pancakes, not to mention a full range of poultry, this uncommon dim sum–style setup features a little bit of everything. 1529 Fillmore St, 415.795.1272, statebirdsf.com b $$ S D

THE PROGRESS

Californian The second restaurant venture from State Bird Provisions’ chef proprietors Stuart Brioza and Nicole Krasinski brings the same kind of innovation as their first. Popular dishes include shaved cauliflowerherbs and pig fries as well as a “treasure chest” of fermented sausage. The beverage list is also worth a look as general manager and wine director Jason Alexander has curated an expansive wine list and a number of craft cocktails. 1525 Fillmore St, 415.673.1294, theprogress-sf.com s $$$ LD

KEY TO SYMBOLS

s b $ $$ $$$ S Full bar Wine and beer Inexpensive (entrees $10 or less) Moderate (up to $20) Expensive ($20 and over) Kid-friendly Outdoor seating Private party room Breakfast, lunch, dinner Brunch Happy hour

Í C BLD BR º

New

The restaurant has opened within the last six months.

A major renovation to the restaurant or menu, or there is a new chef.

These listings are not intended to be a full review of the business, rather a quick guide to some of the most popular restaurants in the county. For more restaurant listings, visit us online at marinmagazine.com/dine.

Update

PROMOTION

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MARIN ADVERTISERS SPEAK UP

MICHAEL J. HARLOCK, PRINCIPAL AT MICHAEL J. HARLOCK A.I.A.

We are a full-service architectural and interiors practice specializing in residential projects, new and remodeled, with an emphasis on empowering the vision of homeowners through communication and designs that speak to the functional and emotional meaning of home for each individual.

Briefly describe your business philosoph. Home has a different meaning for everyone. Our strongest value-add is the collaboration we develop with homeowners to create environments that inspire and nurture them in their journey home.

What is your competitive edge? We do all the things architects normally do, except we spend more time listening: How else to understand your housing needs and what home means to you and your family?

Your thoughts regarding working with a spouse, family, or partner? We believe communication is a design tool. That includes spouses absolutely, and everyone who enjoys your home. We don’t speak pet, but we hear the whispers.

What makes you excel at what you do? After my architectural education, I worked as a city planner in Marin County. Our understanding of the approvals process saves time, money and headaches for our clients.

MICHAEL J. HARLOCK A.I.A. 533 REDWOOD AVENUE, CORTE MADERA, 415.924.5714, MICHAEL@HARLOCKARCH.COM, HARLOCKARCH.COM