Flourish Magazine

Summer 2013

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

Issue link: http://www.ifoldsflip.com/i/137514

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Page 43 of 55

Delicious Serenity Nick's Cove offers respite from everyday stressors by laura casey D rive 30 minutes north of Point Reyes Station star service and $23 to $28 per plate tab. The gourmet menu on Highway One, past weather-beaten wooden features local wood-fired swordfish, butte-roasted halibut and barns and virgin landscape to arrive at Nick's roasted Petaluma chicken, but the restaurant celebrates rustic Cove, an historic and renovated restaurant and roots, not stuffy attire. The remote and cozy eatery, warmed resort on the east shore of Tomales Bay. The cool and salty air invigorates, and aside from the on foggy bay nights by its fireplace, is understated. The menu is created by Executive Chef Austin Perkins, restaurant and resort cabins, there is only nature – rolling who worked as Nick's sous-chef until 2011 when he was hillsides and the ever-changing face of this Marin County invited to head the kitchen. Perkins, a Petaluma native, inlet. Overnight guests to Nick's hike, kayak and generally says his is the only local restaurant offering approachable relax where cell phones lose their signal and time slows. but elegant seafood. Most fish entrees are sourced from Nick's Cove is named after Yugoslavian settler Nick Kojich whose family owned this land from the 1930s and rented cabins to tourists drawn, via new roads, to unique fishing adventures and serene beauty. Restaurateur Pat Kuleto, designer of San Francisco's Farallon and Waterbar; and star chef Mark Franz, who co- California waters and all the seafood served is fresh, never frozen. Perkins embellishes with seasonal fruits and veggies and menu items change daily. The few mainstays include one of his most popular dishes -- thick and creamy $17 Dungeness crab mac & cheese now offered year-round. owns Farallon with Kuleto, purchased Nick's Cove in 1999. "I think we're a unique, destination restaurant, but we also It was closed for eight years for remodeling and upgrades. want people to come for the quality," Perkins says. "At Nick's Reopened in July 2007 the partners, noting disappointing Cove, you feel like you're a million miles away. That's a investment returns, sold to a private, anonymous investor in special feeling you can have in our own Bay Area backyard." 2011. Nick's Cove fine dining restaurant is renowned for five- 44 FLOURISH • SUMMER 2013  The restaurant bar is stocked with spirits and a beer selection from breweries like Petaluma-based Lagunitas

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