|Goat Cheese Croquette w/Roasted Beets & Fennel / Alaskan Halibut w/English Pea Sugo, Lardons & Mint Salsa Verde|
|Pork & Lamb Meatballs w/Tomatoes, Almonds & Mint / Homemade Strawberry Pop Tart|
We are spoiled in the Bay Area by the number of amazing restaurants. In San Francisco, you can't walk a couple of blocks without stumbling into a tasty restaurant, cozy wine bar or a scrumptious bakery. But in Marin, things are a little more spread out and it is harder to find those food gems as much as you do in San Francisco.
When I found out that Molina was opening up in Mill Valley by Chef & Proprietor Todd Shoberg (Town Hall & The Liberty Cafe), I was thrilled to have another Marin option to add to the rotation. Molina's daily menu highlights local flavors and ingredients from the California Coast. The interesting factor is that everything is wood-fired cuisine prepared in an Alan Scott oven.
I was fortunate enough to be invited to the Molina press preview and then went back a couple of weeks later with Carlos since I enjoyed it so much. Everything we had was delicious (definitely get the meatballs, any of their fish dishes and the homemade pop tart).
Wine Curator, Jason Ruppert, has curated along with Chef Todd a nice selection of family-owned wines that are operated using sustainable viticultural methods. They have a nice wine list and their $8/a glass house wine (a Vermentino) was the perfect accompaniment to my dinner.
The space is a small (55 seats), but gives it a nice neighborhood restaurant feel. Chef Todd wants you to feel that you have been invited into his home and you are able to watch him as he has a hand in every dish.
Molina is located at 17 Madrona Street, Mill Valley, CA.
*images by Gamma Nine Photography & my iPhone