The Southern California-based fast-casual restaurant chain known for fresh sandwiches and salads has made its long awaited debut in Mill Valley. Salads, such as Avocado & Quinoa Superfood Ensalada or Chen’s Crispy Rice Salad are layered with nutrition-forward goodies like millet, rainbow carrots, and superfood “krunchies.” Popular sandwiches include Prosciutto & Chicken with basil pesto or a “Not So Fried” Chicken with Mendo’s Krispies and mustard pickle slaw.
Half sandwich and soup combinations are available and sides like Kale & Apple Rainbow Salad or Southern Potato Salad can be added to any order. A kids menu offers a Grilled Turkey & Cheddar Sandwich in addition to the usual PB&J and Crispy Chicken Tenders. All can be paired with house made Lemonade or Passion Fruit Black Tea.
Order at the counter, then pick up your food before adjourning to a table inside or on the compact patio, shaded by blue umbrellas.
After the original owners retired, San Rafael resident Peigang (Bobby) Chen stepped in as owner of the long-running ramen shop on San Rafael's Courthouse Square. “I was a former customer,” says Chen, a culinary professional and accredited Ramen Sommelier via the International Noodle Sommelier Association in Japan. His first task upon taking over the business in 2025 was refining the broths to achieve deeper balance, umami, and flavor structure. “I want food people can eat every day and not feel heavy,” Chen says.
Classics, such as Tonkatsu Ramen, can be made with a vegan broth designed as a close flavor match for the traditional pork broth. The restaurant uses no MSG, peanuts, or other nuts. A house original ramen preparation, Tom Yum Ramen, the only dish made with shellfish, is topped with fresh herbs and has a kombu dashi base. Tokyo TanTan Ramen reflects Japanese tonkotsu and Chinese dandan noodle influences. It features ground pork and bok choy alongside the eggs, its pork broth thickened with sesame & chile oil.
Other popular dishes include Spicy Wagyu Ramen with beef and Black Garlic Pork Rib Ramen to which gluten-free noodles can be added. “We simply want to create ramen that people genuinely enjoy eating regularly — something comforting, flavorful, and approachable,” says Chen. While Chen continues to refine the menu, small bites of Chicken Karaage and Gyoza, as well as Curry Rice and udon preparations are also available, perfect with a glass of sake or a Japanese beer.
Gloria An and Bruno Denis have run Sausalito’s Le Garage for 18 years. An, who has a background in the catering events industry, sought something of her own. That led to the launch of Sopoong – which translates to “picnic” or “gathering” – a catering company focused on An’s heritage Korean cuisine. “Our signature dish is gimbap,” An says, which is similar in appearance to sushi with more cooked ingredients rolled into rice than its Japanese cousin. The larger menu includes Chicken Ganjung, Seafood Pancakes, Kimchi and, in a nod to Le Garage, cheese and charcuterie boards.
Chef Jade Kim, formerly of one-Michelin star San Ho Wan in San Francisco, is on board to manage the culinary side of things. That may mean cooking for more Korean pop-ups at Le Garage, handling large corporate events or small lunches in the backyards of private homes, or designing special drinks with soju for a bayside cocktail party. “ We’re aiming to be a full-time catering business,” says An.
Check their website or Instagram for upcoming pop-up dinners!
This newly refurbished bar in Point Reyes Station known for classic cocktails and beer plans to keep it that way. “The drink menu is old school dive bar – shot and a beer type of place,” says impresario Jeremy D’Antonio, a member of the West Marin roots-rock band San Geronimo.
While the team works on getting an operating permit for a food truck, the food is limited to snacks like peanuts and chips and salsa. Five taps feature a rotation of local pulls like Lagunitas and Hen House as well as Modelo and Pabst Blue Ribbon. “We have a seasonal selection and an assortment of IPAs,” says D’Antonio. The margarita features Grand Marnier and fresh lime juice, soon to be sourced from trees in the expansive, newly planted backyard. “It’s a beer garden,” D’Antonio says. Wine barrels act as tables and twinkly lights and milled benches frame space for up to 150 guests.
Inside, the restored bar area boasts the same ol’ knickknacks on the wall, 25 bar seats, and a few cocktail tables. Two pool tables occupy a back room and a newly built-out library can be used for private events. While music will be played from the indoor stage, Fridays through Sundays, an outdoor acoustic series is in the works for summer. Look for D’Antonio’s band, San Geronimo, on Saturdays.
“Where’s the beef?” Right here in downtown Mill Valley—at Corner Bar.
Marin's favorite cocktail lounge/restaurant has just introduced its new Prime Cuts & Coastal menu. Alongside their Mediterranean-inspired bites, Chef Michael Siegel showcases bold steakhouse favorites and standout seafood dishes, crafted to satisfy every craving.
Highlights include:
– Slow-Roasted Filet Mignon (6 oz. prime CAB beef, potato gratin, roasted beet-feta puree, bordelaise)
– New York Steak au Poivre (10 oz Australian Wagyu, creamy whipped potaotes, shaved fennel & herb salad)
– Petite Filet Sandwich (2 oz filet mignon, caramelized onion & mushroom, horseradish cream, housecut chips)
– Steak Frites (bistro filet, roasted chimichurri, arugla, fries, aioli)
– Hokkaido Scallops (Green fava hummus, roasted shallot, fava beans, pea sprouts, aleppo chile)
And back by popular demand: our signature Duck Wings, tossed in a Grand Marnier–orange glaze with chives and crushed black pepper.
Come hungry, grab a cocktail, and dig in!
Saandra Bowlus and Joe Carlo’s coffee house known for its Iced Biscoff Bliss Latte and house made Chai expanded to the College of Marin campus in Kentfield earlier this year. “The coffee shop is open to the public,” says Carlo, noting that it is next to the campus library.
As at its other locations in San Rafael and Petaluma, regulars love the home baked pastries, like Blueberry Coffee Cake or a Chocolate Almond Scone, as much as they love well-considered breakfast and lunch fare, including a Chorizo Sausage Burrito, Turkey and Cheddar Croissant Sandwich or a Traditional Turkey Club.
The expansive seating area, kitted with cozy chairs and tables with plenty of chairs, invites lingering over a plate of Avocado Toast and an Iced Dubai Chocolate Mocha or a Cheese Pizza Bagel and a Matcha Latte.
