For more than a year, diners have made their way to scenic waterside restaurant Bungalow Kitchen, in Tiburon. They are eager to experience the loungy aesthetic featuring cozy nooks with fireplaces, wallpaper, and books; and an upper deck with couches, palm fronds, and views of the bay and boats. Just as exciting are star chef and restaurateur Michael Mina’s surefire menu hits: jalapeño shrimp toasts, glazed duck drumettes, luxurious wagyu burgers, and signature lobster pot pie.
But for any diners who haven’t made it in yet, or been back in a while, it’s an especially good time to snag a reservation. The team, led by executive chef Harrison Chernick, just dropped a new brunch menu, with plans to debut a new dinner menu in April.
Brunch remains a two-course prix-fixe for $49, but within that there are a dozen new choices. Here’s what to order at brunch right now, plus the scoop on a cool new oyster cart rolling around the deck, and endless pours of sparkling rosé.
Pan-Seared Petrale Sole
Chernick sears the delicate white fish until golden at the edges. He then slides it onto a bed of tender-crisp asparagus from Zuckerman Family Farms, before drizzling it with a luxurious caper beurre blanc (emulsified butter sauce) and a sprinkling of kataifi, or shredded phyllo, for crunch. A final shave of raw asparagus adds a bright finish.
The Bona Fortuna Bucatini
Bucatini made by Bona Fortuna, otherwise known as Oprah’s favorite farm in Sicily, is the star of this dish. The pasta is enveloped by bright-green arugula pesto, fava beans, asparagus, and peas, with a sprinkle of ricotta salata and toasted pine nuts. “It screams spring,” Chernick says “If you’re looking for an awesome vegetarian pasta, that’s the one for you.”
Crème Brûlée French Toast
“On the sweeter side, our crème brûlée toast is amazing,” Chernick says. Thick, square slices of Acme pan de mie are generously dusted with sugar and torched until crisp. The kitchen then piles on lots of toppings, including sweet-tart strawberry and rhubarb jam, a cloud of vanilla chantilly cream, and a shower of cornflake crumbles.
The Oyster Cart
If this cart concept is ringing a bell, it’s because the team was inspired by the fish cart at sister Mina restaurant Estiatorio Ornos. “Our oyster cart is probably the coolest thing in the Bay Area,” Chernick says, talking big brunch game. An “oyster sommelier” rolls around the dining room during brunch, so diners can throw back oyster shooters made to order with Bloody Mary mix, vodka, and chile salt. Or they can go the more traditional route and order several different varieties of Hog Island oysters.
The Endless Drinks
Waterside brunch calls for bloody marys, and there’s an entire menu dedicated to it featuring Diane Mina’s (Michael Mina’s spouse and business partner) line of mixes made from tomatoes she grows in West Marin.
Everlasting rosé is another highlight; Choose from still ($30) or sparkling ($35) options from France and receive unlimited pours for the length of brunch.
“If you’ve been here for brunch in the past, come back. It’s totally different and revamped,” Chernick says. “We’re super pumped about it.”
He’s also revisiting the dinner menu with the promise of spring artichokes, asparagus, peas, and fresh cocktails. Check back for those menus and reservations in April.
Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.
