![]() Specialty beers ($4 to $9) flow from more than a dozen taps. The bar has a full craft cocktail menu with some creative concoctions ($10 to $14), including a few that are alcohol-free. The vanilla ice cream topper is from local Straus Family Creamery. ![]() The soft, thinly sliced fruit is sweetened with brown sugar, cinnamon and a drizzle of caramel. Apple tart ($9) has a more firm than flaky crust and is prepared galette-style. A delicate bunch of peppery arugula finishes the dish.įour desserts are made in-house. A sprinkle of blue cheese and a brief soak in au jus sends these over the top. Fries are a smooth, standard cut with a crisp golden exterior and fluffy center. The tender, juicy cut stands alone with just a touch of salt. Sliced New York strip steak is flawlessly grilled and rests of a pool of red wine reduction. Steak frites ($29) is one of four entrées. Other options include a house burger with fixings ($17) and a fried chicken sandwich ($22). A cup of roughly pureed, roasted tomato bisque soup with a swirl of olive oil and sprinkle of chopped basil is a fitting accompaniment. A thinish layer of fully melted cheeses melds right in but is sharp enough that the flavor shines through. The thickly cut slices are adeptly griddled to a crisp but not painfully crusty finish. The “adult” grilled cheese ($16, cured bacon add $2) gets a boost from Point Reyes Station’s Brickmaiden Breads. Bruckert’s is quartered, grilled and served on a wood cutting board with a simple lemon- and garlic-infused aioli, and a charred halved lemon on the side. Chef Justin Bruckert has come on board after transitioning from the now-defunct Pizza Molina in Mill Valley.īruckert’s menu is not extensive but the classics are well represented and executed with inventive flair.įresh and meaty Hog Island oysters ($19 for six, $36 for 12) come grilled swimming in garlic lemon butter with a thin veil of breadcrumbs or a tasty slathering of thick barbecue sauce, or raw with cucumber and ginger mignonette.Īrtichokes ($9) are a welcomed arrival on a spring menu. Service was genial and close to perfect, although I can’t say how that might change on an overflowing, mid-summer Saturday.Īs would be expected in this gateway town that opens up to the growing and grazing grounds of the Point Reyes National Seashore, the cuisine at Due West rests on the farm-to-table ethos. Families were unwinding at the end of the week, a large table of old-timers were raising their glasses along with the volume and a few bar patrons engaged in mellow banter. I sensed more of a hometown than tourist ambiance on a recent Friday night. It’s a serene setting to meander with a pre-meal beverage. Although it’s not apparent at first glance, the property sits on four private acres of expansive lawns and thriving gardens that include the bucolic Olema Creek. The Due West updates are part of the stylish renovation of the adjacent Lodge at Point Reyes, now called Olema House. Some menu items have risen by a few dollars along with the remodel. Will the local who may eschew trendy refinements and the tourist drawn to the region’s refined riches find equal contentment over a manageably priced beer and burger? I’d say Due West aptly accommodates both at what is described as a “rustic yet refined” upscale tavern that comfortably pleases the barroom denizens and the casually oriented out-of-towner. The West Marin establishment has had the roadside saloon vibe down for more than 150 years and is recently garnering attention for its refresh under the direction of Mosaic Hotel Group, which is behind upscale properties in Sonoma, Napa, Palm Springs and Mexico.īoutique and saloon conjure up fairly incongruous images. The historic Farm House restaurant and bar in the quaint town of Olema got a recent sprucing along with a new name, Due West.
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