Tiburon’s newest waterfront restaurant and a social dining experience


Last month, award-winning San Francisco-based MINA Group chef Michael Mina and hospitality veteran Brent Bolthouse, founder of The Bungalow Hospitality Group, opened The bungalow kitchen in the storybook town of Tiburon, California. This new social dining experience and community clubhouse is located on the San Francisco Bay, offering guests unobstructed views of the sparkling water, Angel Island and the city skyline in the distance. With a cozy and eclectic bohemian design by AD100 interior designer Martin Brudnizki, this restaurant is meant for more than just dining.

“I am delighted to partner with my longtime friend and hotel authority Brent Bolthouse in bringing The Bungalow Kitchen to the Bay Area – breathing new life into the beloved destination of Tiburon,” said the Chief Mina. The Bungalow Kitchen was designed to feel like an extension of the guest houses, so the menu is familiar yet elevated, consisting of Californian cuisine that reflects Tiburon’s beautiful waterfront location, fun history and sensibility. charming.

The Bungalow Kitchen is an impressive two-story, with enough space and seating for almost 300 people. The expansive space is warm and inviting, with plush lounge seating; lush greenery; floor-to-ceiling windows and warm accents like bookshelves, fireplaces and more. Upstairs is the lounge which houses another impressive full bar; a pool table; chimney; plenty of seats to make yourself comfortable; and more breathtaking views.

“Sometimes the reality is better than your dreams. This is our love letter to Tiburon, ”Bolthouse said.

Highlights from the menu include tasting pristine NorCal shellfish with Pacific oysters, Fort Bragg sea urchins and salmon roe, poached spotted shrimp, Louie Dungeness crab, and a Bodega Bay clam cocktail; and the Garden Crudité Bowl, made with crunchy garden vegetables served with gazpacho shooters and three dips – green goddess, lemon poppy seeds, and nutty romesco.

On the menu are a selection of MINA favorites including Ahi Tuna Tartare, a mixed table side with chili peppers, mint, garlic, pine nuts and habanero sesame oil and the parfait with Michael Mina Reserve caviar accompanied by a crispy potato cake garnished with smoked salmon, sifted egg and whipped cream.

The menu also features iconic pastas like wild mushroom agnolotti topped with carbonara sabayon and black truffle crumble and main courses such as crispy grilled Petaluma chicken for two served with wilted Swiss chard and torn sourdough topped with sultanas and toasted hazelnuts, finished with lemon chicken juice; and the lobster pie, a signature of Chef Mina, composed of a whole lobster from Maine, a lobster bisque with truffle and root vegetables.

For dessert, we feast on a Meyer Lemon Cake with fresh cream, Sicilian pistachios and local raspberries; and K&J Orchards Roasted Persimmon topped with Tenbrink Nuts and Straus Vanilla Ice Cream.

We chatted with hospitality veteran Brent Bolthouse and chef Michael Mina about their latest business. Here is what they had to say.

The restaurant is called a new concept of social catering and a vibrant community – what makes it different from a simple restaurant?

Bolthouse: The Bungalow Kitchen is more than just a restaurant; it was designed to be an extension of the community lounge, where they come to celebrate life. Our goal was to create a restaurant rooted in food and service that has the flexibility to be fun, curious and exciting. Guests can come for brunch with their family on Sundays, then return to meet friends for a game of pool and a nightcap on the weekends.

This is a culinary adaptation of The Bungalow in SoCal by Brent Bolthouse, of which it has two locations. Talk about it and how this original concept was adapted to fit this Tiburon location.

Bolthouse: Customers who have visited one of The Bungalow bars in Southern California will immediately recognize the similarity in residential feeling. At the Bungalow Kitchen, this experience is complemented by an exquisite menu from Chef Mina and an extensive wine list. So while guests can still have a game of pool while sipping on a Bungalow Margarita, they can now do so after enjoying a Caviar Parfait and Lobster Pie. For Tiburon, we took it a step further by bringing in the visionary design work of Martin Brudnizki to match the majestic location.

What is the inspiration behind the design and decoration of The Bungalow Kitchen? What can customers expect at the restaurant? Vibrations? Music? Atmosphere?

Bolthouse: World-renowned architect and interior designer Martin Brudnizki was inspired by the bohemian history of Tiburon and the residential nature of the original bungalow. He truly created a masterpiece. The soundscape has also been carefully and intentionally organized; it’s meant to be part of the overall experience. The Bungalow Kitchen is a place where you can come dressed or casually dressed, but everyone feels comfortable.

Chef Michael Mina: What drives the menu? What is the innovation behind this? And what is his intention?

Our menu is heavily inspired by the Bay Area and the greater California area, with several seasonal ingredients found in our dishes. We wanted to create inventive adaptations of classic and delicious dishes that you could have in your own home, as we want guests and locals to feel like The Bungalow Kitchen is an extension of their living rooms.

From fresh seafood in our NorCal shellfish tasting, to hot pasta and hearty dishes like natural wood-fired chicken and roast duck from Liberty Farms, to some MINA group classics like my Ahi tuna tartare and my pie. to lobster, the menu presents several diners with options for indulging themselves while enjoying breathtaking views of the bay, Tiburon Marina, the town and beyond.

We want customers to visit The Bungalow Kitchen several times a week; not only for a sit-down meal, but also for a nightcap, a casual dinner with friends or for a weekend brunch. Our brunch menu features breakfast favorites but with a Bungalow Kitchen version, including sweet potato pancakes topped with king salmon gravlax and the option to add 1 ounce of my caviar stash (if you’re feeling fancy ) and coconut French toast sprinkled with praline pistachio and finished with a shiny lemon curd and strawberry compote.

Talk about the bar program. What’s so special about him?

Chef Michael Mina: The bar program is led by MINA Group Bar Manager Mike Lay, and offers a selection of bold and refreshing cocktails that can be enjoyed with a meal or individually while lounging at the bar or playing games. billiards upstairs. Signature cocktails include the classic Bungalow Margarita and The Bungalow Old Fashioned, as well as Bay Area inspired drinks like City Lights, a chamomile infused vodka cocktail with lemon, elderflower, lemon ‘agave and faba.

For brunch cocktails, we have The Bloody Maria which features Diane Mina’s original Bloody Mary blend and my wife Diane’s tequila; and on the lighter side, The Yacht Water with tequila, lime and Topo Chico served in a bottle, pairs well with our Brokaw Avocado Toast.

Our wine program at The Bungalow Kitchen is also very robust – with over 150 offerings by the bottle and by the glass, curated by our Wine Manager Jeremy Shanker and Head Sommelier Jerad Ruhl. It ranges from vibrant Mediterranean whites to some highly sought after bottles, and also includes an entire page devoted to Marin County wines, as well as a second page with bottles associated with Brent’s top 10 favorite music albums, a fun tribute to several music legends.

Why did you choose this place as home for this new restaurant?

Bolthouse: Our owner of The Bungalow Huntington Beach happens to be our owner in Tiburon. He invited Michael and I to look at space four years ago. After seeing the space and location, we realized this was a once in a lifetime opportunity to create a beautiful setting in the majestic community of Tiburon.


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