San Francisco–based celebrity chef Michael Mina and hospitality veteran Brent Bolthouse — as in, that guy you might remember from his role on the Hills — are bringing a beachy new restaurant to Marin County: as reported last year, the Bungalow Kitchen by Michael Mina promises an “eclectic bohemian design” and “California cuisine,” according to a spokesperson, and is now taking reservations for dinner and weekend brunch starting Wednesday, November 3. Located at 5 Main Street in Tiburon, the bayside restaurant will be headed up by Mina and executive chef Joseph Offner, offering a menu of duck-fat fries, tuna tartare, and a selection of oak-fired steaks.
According to a spokesperson, longtime friends and partners Mina and Bolthouse are joining forces to create a restaurant that’s as much about great food and hospitality as it is about a “bustling social scene.” The Tiburon restaurant will be the second location of the Bungalow Kitchen, the first of which debuted in Long Beach earlier this year. The 12,000-square-foot, two-story restaurant marks the first Bay Area project for acclaimed interior designer Martin Brudnizki, who channeled the area’s haute-hippie vibe into the decor. In addition to the indoor space, there’s 5,000 square feet of outdoor space across two patios. Upstairs, the aptly named Salon aims to secure a reputation as the North Bay’s hottest late-night destination — a place where, even after midnight, you can get a great cocktail, play a game of pool, and sit by a fireplace while enjoying waterfront views.
On the menu, Mina and Offner are taking inspiration from local and seasonal ingredients, which means the menu is wide-ranging and designed for mass appeal. It spans everything from table snacks like Garden Crudité Bowl and Dungeness Crab “Pop-Tart” to grilled and roasted entrees like a crispy chicken designed for two and a wagyu burger topped with Cowgirl Creamery cheese. There’s a raw bar section featuring ahi tuna tartare, caviar, oysters, and a northern California shellfish tasting that includes Fort Bragg sea urchin and salmon roe, Dungeness crab, and Bodega Bay clam cocktail. Steaks — ranging from a NY strip to a filet mignon — grilled over oak and a selection of pastas and pizzas round out the dinner offerings. And, of course, Mina’s signature Lobster Pot Pie made with a whole Maine lobster, truffle lobster bisque, and root vegetables.
Cocktails include a signature Bungalow Margarita made with Casamigos Blanco tequila, lime juice, and agave; Bitchin Sangria with red wine, açai liquor, elderflower, orange, and pineapple; and Spill the Tea, a combo of rye, Campari, and tamarind chai–infused Italian sweet vermouth.
The Bungalow Kitchen debuts on Wednesday, November 3. It will be open from 5 to 10 p.m. on Wednesdays and Thursdays; 5 p.m. to 2 a.m. on Fridays; 10 a.m. to 2 a.m. on Saturdays; and 10 a.m. to 10 p.m. on Sundays.