DINING DIARY MARIN | MOLINA
It doesn’t get more local than farmstand to table, and Marin’s Molina delivers just that. Fresh, inventive ingredients and bright design come together effortlessly in the sunny Mill Valley eatery, where Chef Kyle Swain’s menu changes on a daily basis with the ebb and flow of the ever-changing market. Hand-selected wines harmonize with rotating variations on soulful house specialties, from clay pot spring vegetable lentils and Marin Miyagi oysters to stuffed quail with bitter greens and halibut with coastal stew and crab dolma...we could go on. Cozy up to one of Molina’s 42 seats -- preferably one with a view of the blazing Alan Scott oven -- and enjoy the daily offerings, local Cabernet in hand. Contact your Attaché for reservations.
17 MADRONA STREET, MILL VALLEY