There’s a stylish new spot in downtown Mill Valley ~MOLINA~ from chef-owner Todd Shoberg, who has worked in kitchens for the past 20 years at places like Town Hall Restaurant and Liberty Café (alongside Julia McClasky); he also helped Ed Carew open the Cottage Eatery. Most recently he was the executive chef at Piatti Mill Valley and culinary director for the Moana Restaurant Group.
This project is an intimate one, and very chef-driven: the space was originally a house and is centered around a historic Alan Scott) oven (the name, Molina, is a reference to someone who manages a mill). The menu very much reflects our local aesthetic: casual, farm-driven, wood-fired, and California coastal. The daily menu will highlight what’s freshest; take a look here.
The wine list was assembled by Jason Ruppert (sommelier and estate educator for Littorai Wines), highlighting local, small-production, and family-owned wineries.
The 55-seat space was designed by Claro, and it’s meant to have a welcoming, homey feel—there are some Nordic design elements (Shoberg is Norwegian and Finnish) mixing with a Northern California vibe. Open nightly for dinner 5pm-10pm. 17 Madrona St., Mill Valley, 415-383-4200.