Eating a meal under the redwoods at Perry’s on Magnolia in Larkspur is one of those “only in Marin” experiences that stays with you forever. We suggest the burger, a Perry’s classic so popular, it comes in slyder (sic) size, too. Whether mini- or full-size, Perry’s Burger is a thing to behold, its towering stature part sturdy bun, part layers of lettuce, onion, cheese, avocado and – as needs must – bacon. Add a side of sweet potato fries to complete your Marin-forward experience.
** And don't forget, they also have a fab location in Novato!
With layers of havarti cheese, tzatziki and just enough tomato jam, Chef Michael Siegel’s burger sings of the Mediterranean.
Grilled to perfection and then placed on a toasted brioche bun where it is topped with cucumber and pickled red onions, this burger is an eleven before it hits your palate. And then it becomes something even more magical. It’s served with house-cut fries, the better for swooping up the inevitable (and delicious) sauce drips. Oh, and yes, it pairs well with beer and cocktails!
The local burger restaurant chain with an outpost in Town Center serves both a 100% grass-fed beef burger and one made with pasture-raised bison. Choose bun or lettuce as the wrapper for fillings like aged white Cheddar, BBQ sauce, caramelized onions, and slaw, or build your own flavor experience. We’re partial to the Stumptown Coffee shake with our burger – it’s served with a brûléed marshmallow on top – but the housemade Meyer Lemon Soda and seasonal Strawberry Solstice Wine Spritz are darn good, too.
Terra Linda’s beloved gastropub landed at the top of Best of the County 2025 lists–for Best Breweries & Tap Rooms and Best Burger. Could it be because they offer a welter of exceptional protein-between-the-bun options? Yes! Though perhaps best-known for their fried chicken sandwich, the house Monk’s Burger is done up in style with Gruyere cheese, stout onion jam plus the requisite lettuce and tomatoes. Don’t forget the napkins–the house made aioli and soft onions are all but guaranteed to ooze out the sides and onto your lap.
Routinely voted best burger in Marin County, Phyllis’ Burger – a half-pound of griddled Niman Ranch beef on a Bordenaves bun – can be customized into one of thousands of combinations. We’re partial to the classic (lettuce, tomato, sauteed onions) with ketchup but cravings for teriyaki, barbecue and pesto sauce can be honored. Switch out the beef, the bun, and the fries for countless more options. Have it your way, indeed.
A blend of Angus chuck and sirloin, the beef burger is grilled to add a touch of smokey flavor. The brioche bun is slathered with chipotle-spiked remoulade and classic toppings of cheddar, lettuce, tomato, and housemade dill pickles. Fries are included but we recommend adding a side of Brussels sprouts for the extra hit of bacon and lemon.
Yum.
Pass through the faux telephone booth and behold a vista from yesteryear. Yes, all the retro vibes are intact, the better to accurately reflect the name, my dear. No matter what time you arrive, it’s Happy Hour.
Try the chicken wings, escargot, or pork and ginger potstickers (all $14) before settling in with Chef Munther Massarweh’s burger. Known in these parts as “the original,” the Speakeasy Burger is two patties layered with American cheese, dill pickles, onions, tomatoes. But it’s the secret sauce that makes the original (or an Impossible variation) slathered on a toasted brioche bun that makes this burger speak.
Exceptional flavor is always on the menu at any of Chef Roland Passot’s restaurants and his burger is no exception. A simple patty on a simple bun is perfectly executed to amplify every molecule of flavor. Add cheddar and bacon, a powerhouse move, for the full experience. The creamy Dijonaise hints of France and the much-debated Germanic origins of the dish, but for now, this burger’s style is all-American.
