Taking over the space formerly occupied by Small Shed Flatbreads at 17 Madrona St. in Mill Valley, Molina is the new epicurean endeavor of Chef Todd Shoberg, partnered with the Moana Group and Ged Robertson. The restaurant has been open since March, and is quickly becoming a “go-to” spot for those looking for locally-harvested, farm-fresh ingredients.
Chef Todd says he set out to create a feeling that you are at his home for dinner. It works. With an intimate space holding 55 seats, herb garden tubs and a front reception desk that looks a lot like my kitchen cookbook nook, the vibe is definitely one of sharing a meal with friends.
The fact music is provided off a turntable playing vinyl records confirms this is one cool friend.
The food is the star – with freshness a top priority. In fact, the mint on top of our dessert was snipped from the herb garden that sits at the entrance to the restaurant. From creative salads and sea scallops with cauliflower to start, moving on to Monterey Black Cod with a Douglas fir miso broth or bone-in ribeye, you must end dinner with the beignets for dessert.
You will go home at the end of the meal figuring out when you can next return.
IF YOU GO:
17 Madrona St., Mill Valley, CA 94941
Hours: 5:30-10:00 p.m. Sunday-Thursday, 5:30-11:00 p.m. Friday and Saturday