Novato Café’s chef Marx Passos mans steaming pots and pans to forge a dinner menu of time-tested plates crowned with colorful sprays of fresh veggies. At the sound of the dinner bell, creamy avocado-and-bacon-cloaked cheeseburgers ($12) drive up napkin demand, and the Boston clam chowder ($6; available Fridays and Saturdays) fits swimmingly alongside a baby spinach salad, decorated with tomatoes, red onions, black olives, and cucumbers and blanketed in choice of dressing ($6 for small; $9 for large). Plates piled high with thin cuts of tenderized pan-fried steak ($9) and fillets of sautéed salmon ($12) swirl through the air from the kitchen to the table, providing the perfect opportunity to chow down and film a UFO hoax in the same night.
Translated from Italian, tavola means table, a place for friends and family to congregate around wine and simple, handcrafted food. Such is the inspiration behind Tavola Italian Kitchen, where chefs employ techniques steeped in Italian tradition to prepare dishes comprised of locally sourced and seasonal ingredients. Along with the food, the restaurateurs behind Tavola rely on their network of purveyors to gather flowers, ceramics, and decor rather than bartering with their secret recipes for stuff at garage sales.
A joint effort between two married couples, Chianti Cucina sees its creators pooling their varied talents together for an elegant dining experience. One of those talents just happens to be interior design, courtesy of part-owner Bonnie Robertson. The dining room exudes warmth, thanks to her vision of a floor-to-ceiling wine rack, community-table seating, and large mirrors framed with wood rescued from a Montana barn. Her husband, Mark, owned a restaurant in his native South Africa, making him the perfect complement to the eatery?s other half, longtime Bay area restaurateurs Ed and Josephine Pizzuti. Together, the couples have established Chianti Cucina as a place to explore innovative Italian fare and housemade recipes every day of the week.
Generating 26.5 kilowatts, the solar panels atop Stefano's Solar Powered Pizza convert the sun’s rays into delicious pizza, earning the eatery recognition a Bay Area Green Business. Inside, ovens house pizzas such as the chicken garlic veggie pie or the Mill Valley favorite, known for its pepperoni, mushrooms, italian sausage, and firm handshakes. Calzones and hot sandwiches are sprinkled throughout the menu alongside fresh romaine salads, slices of pesto cheese garlic bread, and sips of wine or draft beer. Stefano's Solar Powered Pizza also helps with fundraising for schools, sports teams, and community organizations.