Category: Restaurant

Bread From The Mist – Bootjack Woodfired Bakery, Mill Valley, CA

The Story

Author & Photographer:  Wendy Louise Nog

When I was a child, the fathers around me were lumberjacks.  They were men of the woods, heading out the door before sunrise to be enveloped by the sub-zero temperatures of northern Minnesota.  Their boots were thick leather and steel-toed, solid enough to withstand a chainsaw blade.  Lumber work is a dangerous job, one of the most dangerous in the world.  When you are doing sustainable forestry work, that danger is magnified because you are working between trees.  The body of a lumberjack is made of solid iron.  Their hands are calloused as tree bark.  Four children can hang from one arm while he lifts them into the air to take a sip of his coffee without spilling a drop.  Lumberjacks also need a lot of fuel.  I have vivid memories of my mother converting an entire loaf of bread into a stack of sandwiches for my dad’s lunch.  She also prepared a tall thermos of strong hot coffee made cowboy style, the grounds poured into the top of a tall narrow pot of water.  The pot is brought to a boil so that the grounds are immersed in water and then slowly sink, leaving behind trails of rich flavor as gravity pulls them downward through the delicious water that we pumped right out of the ground. 

I grew up in the woods surrounded by trees, with a prairie mother whose arms were strong from the kneading of dough that she formed into bread, rolls, cinnamon buns, donuts, and many other comfort foods that kept us full and content.  Her wooden bread mixing spoon is one of my treasures.  Bread feels like home.

Editor’s Note: As always, much is left to discover after reading this article. We share only enough to entice you to visit. We also are not writing a review, there are enough critics out there. Instead we are celebrating this place that we have chosen because of its uniqueness and special place in our foodie hearts.

The village of Mill Valley, California, located just a few minutes north of the Golden Gate Bridge in Marin County had its beginnings in lumber, and is named after the mill that cut boards that were used to build, among other things, the Presidio in San Francisco.  Now looking back, it literally makes you weep to think of the enormous redwood trees cut down, and the original inhabitants now gone.  If you can set that aside, like we often have to do with the repercussions of human achievement, what remains is a beautiful valley surrounded by enormous trees under the protection of a giant, sleeping ancient woman, the spirit of Mount Tamalpais, named by the Miwoks who once inhabited this land.  Its history, location and geography make Mill Valley possibly the most desirable place to live on the planet. 

Bootjack Woodfired - Mount Tamalpais

Logging, Farming, Music, Children

Many of the felled trees became the framework for houses, fences and stairways built throughout the town, which is a maze of steps, meandering pathways, creeks, and impossibly narrow roads that explore the east side of the mountain. The west side of the mountain is preserved, thanks to John Muir, for wildlife, trees, and those who head out onto the hundreds of miles of trails.  The lumber mill was finally silent, and at the turn of the century the coastal inlets created by streams running through Mill Valley to the tidal marshes of the San Francisco Bay became inhabited by a mixture of local farmers, city folks visiting their weekend homes, and later, waves of musicians, artists, and spiritual seekers from around the world.  Most recently parents seeking a utopia for their children have created a wonderland of hidden playgrounds, tree swings from impossibly high branches, and endless places to explore.  Homes have been built wherever footing can be found, and even in steep ravines, where a house requires two story stilts to reach the roadway and the garage is the top floor.  The shady air is fragrant year round with the aroma of bay leaves, moisture and moss arising from fog and seasonal creeks, and from the redwoods, which create their own weather. 

Centuries Old Valley Inhabitants

The geography surrounding a town creates a particular feeling.  Beach towns surf on the sandy shores giving the feeling of openness, movement, and of shifting sands.  Desert towns have their own sense of defiance against the heat, a madness that has settled in as a result of life existing where it should not.  Mountain villages are beautiful in part because their very existence is proof of our unwillingness to live in the safety of the plains, but instead settle in precariously high up places simply for the view. 

The shady side of the valleys of the  Northern California coast have a feeling of mystery, as this is where the giant redwood and sequoia trees have chosen as home.  It is said that the original inhabitants did not live within the redwoods.  We do not know why.  It is impossible to explain what it feels like to stand beneath living organisms that are more than a thousand years old.  As we learn more about the complex system that sustains a forest, scientists are realizing that the trees know we are here.  They sense the carbon dioxide that we exhale, the vibration of our footsteps and the warmth of our bodies.  Our lives are so short in comparison to theirs, our mass so inconsequential.  Their indifference to us is breathtaking.  This certainly adds to the experience of holding a tiny cup of coffee, and watching the steam curl up against the backdrop of enormous tree trunks and outstretched branches that swoop down to capture fog that collects and drips downward toward the ground to quench the thirst of the trees’ massive root structure.

Fog, Layers, and Cashmere Socks

Some places make you think of white linen and sun hats, or heels and purses and taxicabs.  The town of Mill Valley makes you think about layers, and cashmere socks, craftsmen whittling wood into beautiful furniture or wooden shingles.  You think about rich cheeses, olives, and jams and bread packed into a backpack, with a flask in the side pocket.  You think of day hikes, beautiful vistas, and dark bottles of red wine waiting for you at home:  frosty mornings, waves of fog in the afternoon, and golden sunsets.  All four seasons can greet you in the span of one day.  Mill Valley is a destination, but it is also a home-town, a meeting place, and a village of artisan shops and family-owned restaurants.  The bounty of the region is delivered from the vineyards and farms in the north, the orchards in the east, and from the fishermen who brave the ocean daily to cast their lines or haul in their crab traps.  Coastal oysters and rich cheeses are brought over the mountain from West Marin, and a vast array of organic fruits and vegetables, dates and preserves come over the Golden Gate Bridge from the coastal and central valleys in the south.  

Watershed, Mill Valley

Places like Mill Valley take on a timelessness, with the original buildings preserved for historical sentiment, and the geography requiring a routine of movement through life that remains the same even after 200 years.  It remains the same that is, until something happens that changes everything.  In 2020, the corona virus began a destructive march around the planet.  The centers of community were closed, or made inaccessible.  Meeting places have been out of reach.  Movement paused. 

The pandemic has taken many things away.  Traditions, loved ones, treasured businesses, and a sense of time.  We search for answers, wait, and hope that we or someone we love is not next. 

With any tragedy, because the human spirit will not give up, we always find a way forward.  There are gifts in loss.  For the town of Mill Valley, the gift of the pandemic is a bakery. 

The Green Gulch Watershed

Four years prior to the writing of this article, at Green Gulch, a tiny organic farm located inside of the San Francisco Zen Center on the foggy coast of Marin County, a small container of sourdough bread starter was separated from its mother, and placed in the hands of Cameron Esaryk by resident baker, Mick Sopko.  The starter was begun in the traditional way, with water, flour, and the surrounding air.  Green Gulch is a watershed, an underground river of fresh water that runs through the headlands until it spills out over the ground’s surface and forms Redwood Creek, which threads its way out to the Pacific Ocean at Muir Beach. 

A newspaper office in 1905, many businesses have passed through.  Copyright Mill Valley Historical Society


Cameron tended this starter for four years as he baked his way around the Bay Area.  Back at Green Gulch, bread was still being made for local restaurateur Ged Robertson’s Shoreline Cafe and new restaurant, Watershed.  

As the pandemic shuttered doors, and with a consolidation of resources being necessary, Ged made the difficult decision to close his recently reimagined woodfired pizza restaurant at 17 Madrona in Mill Valley.  A beautiful wood fired baking oven sat cold and unused.  The pandemic dragged on.  One day Chef Kyle Swain, local food hero & collaborator of all things Ged asked Cameron, “wouldn’t it be cool if we turned Bootjack Woodfired into a bakery?”  The idea was born, and after four years of travel, the wandering Green Gulch sourdough starter found a home.   

Cameron’s entry into bread baking was unexpected, as he had moved to Green Gulch from Vancouver Island to meditate.  For those of you who, like me, find Zen and meditation to be mysteriously out of reach conceptually, we can still be in awe of those who embrace the quiet, to listen to the sounds of the wind and of the earth breathing.  Most of the residents at Green Gulch follow an unwavering schedule of pre-dawn ceremonies, guided by the meditative rituals of Buddhist practice, seasonal farming, preparing food, and stewardship of the watershed.  All at Green Gulch is not so predictable however.  The on-site bakery is a bit of wild, not following the seasons, or the path to enlightenment.  Instead, the bakery follows the life cycle and appetite of wild microscopic yeast and bacteria.  After adapting to his new life at the Zen center, a fellow resident and friend suggested that Cameron try an entrepreneurship in the bakery.  The future meditated, and waited patiently.

Copyright – The Collector

The Oldest Printed Recipe

The oldest recipe in the world is for bread.  Egyptian hieroglyphs explain visually how to grow and harvest the grain, pound it into flour, set it out to leven, and then bake the dough in a fire heated oven.  When the pandemic hit, it is not surprising that somehow naturally we all thought back to our oldest most basic food, to expose ourselves to fermentation and bacteria which our bodies use as part of our immune system.  We had the urge to start baking fermented sourdough bread.

A sourdough starter can be described simply as wild living yeast and bacteria from the surrounding air that has collected in a mixture of flour and water because it loves to eat the grain.  They are nurtured into a thriving colony of bubbly, aromatic dough.  The wild yeast converts the starch in the flour into sugar, and then into alcohol, and exhales carbon dioxide, which creates the bubbles that you see in bread.  The bacteria create lactic acid, which is what creates the sour taste, and which also prevents the growth of unwanted bacteria.  Once baked, the yeast and bacteria end their life cycle, and you have a delicious loaf of flavorful bread.  A part of the dough is always set aside, to continue the life of the mother starter.

These are the basic principles of sourdough bread.  The nuances in nurturing a starter into a loaf then, can vary by baker, and at every single step there is an opportunity for heartbreak or success.  Cameron says, “…it is a relationship with the starter, every day is a negotiation.”  The second time that I stopped in to pick up my week’s supply of levain, the shelves were empty.  A great tragedy had befallen the bread.  The oven had been just slightly too hot and the bread had burned.  Heartbreak.

Alan Scott Woodfired Oven

The woodfired oven at Bootjack is heated to a very high temperature, and then the temperature slowly falls. This is yet another factor to be considered in the making of bread at Bootjack.  The oven was designed by the world famous wood fired bread oven designer Alan Scott, who is no longer living but was at the time of the build, and it was constructed by Malcom Chase, his protege.  Alan was a trained blacksmith from Australia who settled in Point Reyes Station.  Inspired by being asked to create handles for a brick oven, he used his knowledge of heat and materials to revive hundreds year old brick oven designs, and refined them so that restaurants and even back yard aficionados could have a brick bread baking oven.  Scott ovens are known for producing bread that is moist and chewy on the inside, with a light crispy crust on the outside, and this oven does not disappoint. 

Single Level Oven

An industrial bread oven has ten or even twenty rotating racks inside of a giant cavernous space.  The Bootjack oven is only one level.  They can bake just 50-60 loaves each day.  The loaves are very large, nearly twice the size of ordinary loaves.   Cameron said that he chose to create large loaves for several reasons, but mainly to save space inside of the oven.  If you visit when he is there, you may see him gently removing puffy balls of dough out of fabric lined baskets, and placing them on a pizza sized “peel” which is a pizza sized wooden spatula that has an incredibly long handle, and that is used to move the bread to and from the back of the oven. 

The breads and pastries at Bootjack are not the light flaky delicacies of Southern Europe that instantly turn into sugar after you eat them.  Bootjack breads and pastries are hearty, like those you would find in the mountains of Switzerland, the German countryside, or a lumberjack’s lunch box.  They are fuel packed for a slow burn, made with whole grains such as rye, whole wheat and miche.  One slice of toasted rye bread topped with fresh tomato salted and peppered is a nutritious meal that will satiate your appetite for hours.   My favorite discovery was their olive oil tea cake.  There is something about whole grains, olive oil, and sweetness that feels like self-care.  The recipe was provided by Erin Esaryk, Cameron’s better half.  She happens to be skilled at pastries as well.  A dark roasted Four Barrel Coffee is available for take-out, and it is impossible to choose between the glazed caramel rolls, the pear, cinnamon scones, or the savory goat cheese and chard, or the other daily variations, all displayed on racks for you to view.  Pastry Chef Justine Brown has recently joined the team, and you can be sure that there are many more delicious pastries on their way.

We are all searching for those moments of simplicity that make us feel alive and in wonder of our senses.  There are moments that cause us to pause, and to be amazed that somehow all events in our lives led us to being here at this moment.  The quest for a loaf of sourdough bread that brings you to the doorway of Bootjack, is one that brings you to the intersection of an ancient starter recipe, brought to life in a coastal a fog filled watershed, baked in an oven based on hundred year old designs revived by an Australian transplant blacksmith, coaxed into loaves by a peaceful Buddhist, all in the cozy confines of a 140 year old shop resting on a sloping street of a small village in a valley of giant trees.  

Holding a warm morning bun in one hand, and a hot cup of coffee in the other while strolling through the nearby Old Mill Park, gazing up at enormous trees, and listening to water rushing down the creek is one of those experiences that allows you to believe for a moment, that you must have made at least one good decision somewhere.

If you arrive at opening time at Bootjack Wood Fired the bread will still be hot, and as you hug one of the giant loaves while carrying it to your vehicle, it will warm your chest against the chilly misty air of a foggy Mill Valley morning. 

We Were There!

Wendy Louise Nog, Stephanie G.


Photography By Wendy Louise Nog


Mick Sopko – Green Gulch Baker

Cameron Esaryk – Baker

Erin Esaryk – Pastry Chef

Ged Robertson – Restaurateur

Other Mentions:

Bootjack Woodfired


Shoreline Cafe

Green Gulch Farm

San Francisco Zen Center

Alan Scott Woodfired Ovens

Malcom Chase – Craftsman & Carpenter

Ged Robertson – Restaurateur

Kyle Swain – Chef

Mick Sopko – Green Gulch Baker

Cameron Esaryk – Baker

Erin Esaryk – Pastry Chef

Justine Brown – Pastry Chef

Four Barrel Coffee

Murray Circle Restaurant at Cavallo Point, Sausalito, CA


Executive Chef, Michael W. Garcia, Murray Circle Restaurant
Executive Chef, Michael W. Garcia, Murray Circle Restaurant

The Story

No other restaurant can fully capture the splendor of life in the San Francisco Bay Area like Murray Circle when you are seated on one of its expansive patios.  The restaurant resides in one of the buildings of a former military base that is now home of Cavallo Point, a luxury resort, spa, and cooking school, on property that is owned by the National Parks Service.

Editor’s Note:  As always, much is left to discover after reading this article.  We share only enough to entice you to visit.  We also are not writing a review, there are enough critics out there.  Instead we are celebrating this place that we have chosen because of its uniqueness and special place in our foodie hearts.

As you sit on the patio overlooking the great field, the city of San Francisco sparkles across the bay, and the towers of the Golden Gate Bridge soar skyward.  They often disappear into a thick blanket of fog that usually flows in  from the Pacific Ocean in the afternoon like an enormous, slowly moving tidal wave.  Wind swirls in front of the wave, cooling the air even when temperatures reach into the 100’s inland, emboldening your appetite for a warm meal and glass of bourbon.  The visuals, the tastes, the sound of salty sea air mixing with the fragrance of the leaves of giant eucalyptus trees surrounding the restaurant will fully engage all of your senses.   Your mind will likely store the memory of this place in the category of “somewhere very special”.

The patio of Murray Circle is enormous and on two levels.  There is a view of the city and bridge from every seat, with plenty of room to social distance.  Chef Michael W. Garcia has perfected his craft while working his way through the kitchens of some of the most iconic restaurants in the Bay Area.  His choices for the menu at Murray Circle are clearly about color, taste, and local ingredients.

Chef Michael W. Garcia, Murray Circle Restaurant
Chef Michael W. Garcia, Murray Circle Restaurant
Chef Michael W. Garcia, Murray Circle Restaurant

Arriving at the restaurant means that you have either hiked eight miles on the ridge trail from Tennessee Valley, or a shorter distance from the Headlands Hostel (a must stay even for locals), or stumbled off of the bridge by bicycle, on foot, or car to wind down narrow roads past incredibly fragrant eucalyptus trees, or you may have skirted the beautiful shore along the waterfront of Sausalito.  Each is an experience on its own.

For those of you who have fallen in love with the great lodges anchoring our national parks, you will appreciate the incredible attention given to the preservation of these historic buildings, most constructed at the turn of the 20th century.  The Murray Circle Restaurant inhabits a building that was once barracks on the second level with rows of bunks, and on the first level the dining hall  and “day room” where enlisted men would gather to converse, play games, and pass the time.

The former military base was neatly established along the perimeter of  Horseshoe Cove in the 1800’s on a meadow once inhabited by wild horses ( el caballo).  What is special about this renovation is that Brayton Hughes Design Studio, in conjunction with Architectural Resources Group and in co-oporation with the National Parks Service, took great care to preserve as much of the original structures and interiors as possible.  You can hear lively voices echoing off of the walls from many years past.  It has been the center for lively gatherings of people from all walks of life, most far from home, for more than 100 years, much like in the great lodges at Yellowstone, or the Grand Canyon, or other national parks.  The buildings have a long history of servicemen passing through.  In our article (coming soon) about Murray Circle, we will go into more detail about the interior design, which was created to match the colors of military uniforms and equipment, but softened with texture, fabrics, and patterns.


Manager, Lenny Gumm


Server, Fernando Sanchez

The pandemic has created heartbreak for food lovers, restaurant owners, and staff.  Restaurants are a part of the fabric of our culture.  Especially at our regular eateries, staff who stand there patiently as we pour over the menu only to order the same dish we always do become like old friends.  They watch our children grow up, and our partners come and go, and sometimes come back again.  The loss of these gathering places has felt almost unbearable.  When I learned that Murray Circle had opened their patio, I felt a lurch in my heart, like when you hear that an old boyfriend is back in town.  To see him would be part heartache, because you know it won’t be the same, but that yes, he would still be oh so beautiful to look at.  I immediately made a reservation for dinner.

For those of us who have ventured out, I think we have all experienced the first time entering our old favorite places, seeing chairs stacked upside down on the dining tables, and the familiar staff who have taken care of us over the years covered in protective gear, risking their health to once again bring us a glass of deeply red wine.  I have spent many Thursdays at Farley Bar, adjacent to Murray Circle, my night off from my family.  I have sat at every table and bar stool, and have brought every close friend and a few dates who I deemed worthy of entering those doors.  One of my favorite activities is to bring a friend to a place they did not know about that was hiding in plain site.  Murray Circle is one of those places.

Fork Details

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We Were There!

Hook Fish Co. at Proof Lab, Mill Valley

Hook Fish Co. at Proof Lab, Mill Valley, CA

Hook Fish Co at Proof Lab

The Story

Editor’s Note:  As always, much is left to discover after reading this article.  We share only enough to entice you to stop in and experience the place for yourself.

FOOD & ITS ENVIRONMENTS.  In the 1800’s Tam Junction (named after the Tamal tribe that once resided in the area) was farmland and saltwater marsh tucked into a valley between golden rolling hills dotted with the occasional California Oak.  A dusty road wound from the ferry dock in Sausalito and headed North towards Mill Valley.  After bridging Coyote Creek, it split off to the West past a single farmhouse and pastures towards the coast to distant farms and coastal towns.   The road continued to the right toward the lumber town of Mill Valley where summer homes awaited travelers from San Francisco.  This junction, the “Y” in the road, is how the area got its name. 

At Tam Junction, town folks veered right, farmers and adventurers veered left.  This remains the same today. The resulting intersection, for many years marked by “the rug store” is still merely a slight curve for those heading into the cozy town of Mill Valley, with no reason to stop unless you happen to get stuck at the eternally red traffic light.  For those veering left, however, it is the last stop for gas and provisions for 25 miles. The collection of businesses then, are more frontier in nature, and more function than form. The intersection has always had the look of an abandoned town that someone is continuously trying to revive.  A cold wind blows through the valley every afternoon, usually bringing fog with it, creating a heavy grey ambiance as the night chill sets in.  In winter, everything is covered with frost, making it the coldest place in the entire Bay Area.  The aging buildings seem to sag with the weight of the fog. It is the perfect setting for the surf shop Proof Lab, a source of surf and skate gear plus clothing, and which is probably the coolest shop in a 200 mile radius not intentionally, just because it is.  Tam Junction has the weathered feel of a beach town pummeled by saltwater & wind, and a supply stop for farmers, gold miners, craftsmen and lumbermen.  

Tam Junction was my home for many years, and I love it.  Eclectic, artisan, friendly, and on the edge of both the water and the wild.  The tides are a constant companion as they fill or empty Coyote Creek.  On weekends the intersection is filled with visitors who have escaped the city for the day heading to Muir Woods, or their favorite mountain biking track, hiking trail, or the beach.  During weekday mornings there is a long trail of vehicles headed out of the valley to go to work, and into the valley to deliver children to school. 

Tam Junction woke up one day not long ago to a surprise. A small shoe-box shaped building that must have been there but had gone completely unnoticed, had been painted a bright, fiery red.   It is a red that glows through any thick fog, and it created the feeling that the area was about to live up to its potential. Something exciting was happening. The silhouette of a large panther appeared on the wall the next day. Shortly after that, the doors were flung open, and the world was introduced to Equator Coffee.  A couple of years later the hulking empty pink warehouse a block away was gutted and renovated to become the new home for Good Earth offering ultra-natural groceries.  If only…if only there was somewhere to get a mug of ale or a glass of wine and a hot meal at the end of a long day.

Enter Hook Fish Co.  

Hook Fish Co. has opened its second location, the first being in San Francisco.   Their mission is to serve responsibly caught fish.  They know the fishermen that catch the fish.  Their new location in Tam Junction has an indoor dining room, and a large outdoor area with picnic tables, heaters and blankets, a large grassy area where kids and dogs can play, and I am guessing there will be music or events at some point in the future.  Inside there are tables to share, and an L-shaped bar with super friendly hosts serving up beer, wine, and kombucha. The dishes that we ordered were fresh and tasty, and creative. 

A space like this was needed badly, as evidenced by the fact that I have been there three times already and they haven’t even been open a week.  Multiple times I have locked eyes with someone, and we both said, “Isn’t this amazing?!?!” Yes. It is.

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Coastal Kitchen, Dillon Beach, North Bay Fork Feature

Coastal Kitchen at Dillon Beach Resort

Coastal Kitchen At Dillon Beach Resort, North Bay Fork Feature

Editor’s Note:  As always, much is left to discover after reading this article.  We share only enough to entice your visit.  This is a destination eatery and is worth the drive for its food, ambiance, and environment.

Salted Caramel Soft Serve Ice Cream – Need I say more? Local Dairy Double 8 provides ice cream that is as fresh as you can get it at this beautiful, modern kitchen perched on a bluff in Dillon Beach, CA.

Visiting West Marin is about eating, eating, and shopping at local produce and mercantile shops.  I mean this in the best and most beautiful way.  All of these are within view of water, or tucked into tiny towns nestled between the rolling hills of farmland.

There is coastal and inland hiking, kayaking, horse back riding, all kinds of physical activities, but there is also the strong invitation to do absolutely nothing but sit in an adirondack chair and look out at beautiful scenery with your sweetie.

When ever I take a day trip to this area I tell myself that I really should come and stay for a few days or years.  There are so many little places to reside, so many creative eateries, and such clean air, that one can’t help picking up the Real Estate Magazines to find your own beach getaway.  I actually learned about the renovation of Dillon Beach Resort in a round-about way.  One of my friends, Lynsey Kayser, a commercial real estate agent who finds locations for restaurants, told me that the resort had been renovated.  My ears perked up, and of course I had to head out there to experience the place myself.

Any restaurant that uses locally grown or created foods has my heart.  The week of our visit included ingredients such as pesto tossed romano beans and caiti’s serpent cucumbers, and I am not even sure what those are!  Coastal Kitchen goes even further by using healthy beach practices and is designated as an Ocean Friendly Restaurant.

North Bay Fork Profile

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Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen at Dillon Beach Resort, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Coastal Kitchen, Dillon Beach, North Bay Fork Feature
Watershed, Mill Valley Featured Image

Watershed Restaurant, Mill Valley – Special Feature

Watershed Restaurant At Night

Editor’s Note:  As always, much is left to discover after reading this article.  We share only enough to entice your visit.  This is a destination eatery and is worth the drive.

It was a crazy idea.  Preserve and transform 130-year-old starting-to-fall-over outbuildings into a public space.  However, to NOT save the most visible part of the town’s heritage, the Mill Valley Lumber Yard, would have been even more crazy.  Of course the buildings had to be preserved, and of course somewhere on its grounds there just had to be a restaurant.  It required a fearless restaurateur, someone like Ged Robertson.

The gorgeous preservation and repurposing of the Mill Valley Lumber Yard has resulted in a gathering place for the community, a destination for weekenders, and now, an evening place for culinary creativity and gathering with friends.

The outbuildings and yard have been  converted into something that so preserves the early years of this mill town that you can imagine the  lumber men of the 1800’s strolling down from their hillside houses to accompany their wives as they picked out hand-thrown ceramic bowls, balls of woolen yarn, an oil painting for their sitting room, hand made soaps, and various fabrics, decorative pieces and florals for this week’s kitchen.  The artisan shops and craftspersons studios have found a home in the lumber yard.

As each evening approaches, the air in Mill Valley begins to chill, and the sun dips behind Mt. Tamalpais and the Pacific Ocean leaving towering silhouettes of redwood and bay trees against a darkening sky.  It is time to step into some place warm to escape the cold tendrils of fog that begin to explore the valley.

The Watershed Restaurant is just such a place.   The interior is of distressed wood and the room is illuminated by warm lighting in modern light fixtures.  It is at once welcoming and warm, a place to enjoy a bottle of red wine, laughter with the nearby table of friends, and to try everything on the unimposing and evolving menu.  Watershed is new, brand new, but feels as though it has always been there, and one wonders what we did without it.

North Bay Fork Profile

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Explore More Eatries

Due West Restaurant Feature

Due West Restaurant Article

Due West Restaurant Feature

The Story

Editor’s Note:  As always, much is left to discover after reading this article.  We share only enough to help you get the flavor.

The tiny town of Olema is located in West Marin, and is accessible by taking one of several gorgeous drives including winding over Mt. Tam through Stinson Beach, or down Sir Francis Drake through Fairfax, which dips into the redwood grove of the Samuel P. Taylor Park.  Many cyclists take the grueling routes there.  Olema is on the way to Point Reyes Station, Point Reyes, and Tamales Bay.

You will enjoy learning about the history of this place.  The beauty of West Marin comes from its ruggedness, but also with craftsmanship that matches anything you find anywhere else you might travel.  West Marin has been preserved and reserved for farming, and there is a wealth of food craftspersons.  Due West is opening a store that will carry these items as well as a good supply of picnic selections.

It is a romantic place to stop on your way to or from the outer reaches of West Marin.  It also is a nice place to stop if you have kids in-tow, as they have delicious french fries!

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We Were There!

Wendy and her daughter sitting outside Due West

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