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Small Shed Flatbreads - Mill Valley - Marin

Sixy Beast | Dec 21, 200409:28 AM

[skip to the link at the bottom if you want to see the same review illustrated with photographs)

Small Shed Flatbreads - Mill Valley - Marin

17 Madrona Street, Mill Valley, CA, 94941

I was really excited when I learned about Small Shed Flatbreads. It sounded tasty and just within the limits of our Marin lunch boundaries. We rushed over and found a seat in the window. From the outside, it looked like a chalet, the interior was rustic and cute and we felt like we were on the verge of a great experience. Then came the slowness. They were so slow. Well meaning, but slow. The one, young, beautiful, sorrowful-looking waitress was working the whole floor. The place was only a third full when we arrived, but as it filled, the slower and slower everything became.

Shhh! fresh littleneck clams sautéed with garlic and shallots in sauvignon blanc, then baked with fresh parsley, marjoram, oregano, mozzarella, parmesan, and more garlic 12.5
Ugh, this really didn't make a good impression on me. The base was a very thin, barely crispy, crust. This meagre dough base was flooded with moist clams displaying the unsubtle flavours of undercooked garlic and onions, mixed with dry white wine. Emphasis on the word mixed, not the word sautéed. What was wrong with me. Why on earth did I choose this mess of a pizza? Cheese was not even discernible, the bread base was a soggy mess underneath its topping and extra (recommended) pancetta was the only tasty thing on the plate. Ewwww. Thumbs down.

Antonioni’s Golden Farms all natural, nitrate free pepperoni, roasted anaheim and pablano peppers, cheeses, tomato sauce and fresh herbs 11
Fred hardly faired any better with his choice. Undercooking seemed to be a problem with his tomaaahto sauce too. It was vivid red, and acidic and tart. Imagine how a non-cooked tin of tomatoes might taste, then you are in the picture. His dough was almost as flabby as mine. Disappointment all round.


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