Coming to Mill Valley in February is a new project from chef Todd Shoberg, who previously worked at Town Hall, Liberty Café, and Piatti Mill Valley. The new restaurant is called MOLINA and is built around the wood-fired Alan Scott oven that will lie at the heart of the kitchen. The restaurant will seat 55, and Doug Washington (Town Hall, Salt House, Anchor & Hope) and Robert Van Horne (Frances, Delfina, Tosca) were brought on to design the space.
The menu will change daily, using local and seasonal ingredients, and most of the food will be cooked in the wood-fired oven, with prices ranging from $10-$30. Jason Ruppert of Littorai Wines has been brought on to develop the wine list, which will be focused on local producers and small production. The restaurant is set to open on Monday February 24th, and hours will be daily 5pm-10pm. 17 Madrona St. at Throckmorton, Mill Valley, 415-383-4200.
Chef Todd Shoberg at the farmers’ market. Photo by Stephen Porter Productions via Molina.
