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Fine | Jun 3, 201208:48 PM

Hope this restaurant can overcome the curse on this location.

Four of us enjoyed our meal, very attentive and responsive service, and interesting beverages.

The Marin Sun flatiron steak one diner had was extraordinary. Steak garnished with both polenta and chard. I also thought highly of both the flash-fried spinach and wood-fired Catalan root vegetable sides. The favas another person chose were underdone for my taste.

I was the minority vote against the generously sized Spanish chorizo-manchego-(invisible) squash pizza; too rich and bland for me.

The Marin Sun chuckburgers on Acme levain with emmenthaler were quite good, nicely seasoned, and uber rich. They cried out for a slice of ripe tomato, which may, one hopes, be included as the season progresses. Pickled red onions ok with. Sweet potato chips need some work--unidentifiably thin.

Most dishes were quite enjoyable and garnishes, sides generous. My main suggestion for improvement would be a little more use of assertive flavorings, often mentioned on menu but not very noticeable on the palate.

I thought the fresh white peach Bellini missed but thoroughly enjoyed my glass of an organic, Catalan red--mixture of three grapes. Spouse enjoyed an organic ale.

Being big on organics and other pro-planet culinary steps, I particularly appreciated those aspects of the restaurant's approach.

Prices seemed pretty fair, given the provenance and the size of most offerings.

Looking forward to others' reports.

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