Nick’s Cove Restaurant in Marshall has undergone some changes in the past few yeara. As ownership of the entire property shifted from the Kuleto Group to a private investor last year, general manager Dena Grunt made a few tweaks to the destination dining spot to broaden the appeal to locals and tourists alike. White tableclothes were replaced with recycled wood table tops, however the coveted 10 point buck deer trophy (far right in photo) still hangs on the wall with other hunting lodge-esque details. Live music was added during the week, and Austin Perkins, a Petaluma native, has worked at Cyrus in Healdsburg, before landing at Nick’s Cove as a sous chef in 2008, is now at the helm. The menu features local produce as well as locally raised meats such as goat, lamb, beef and chicken from nearby ranches and of course fresh seafood and Tomales Bay oysters year-‐round.
While these Justin Lewis photos showcase some of chef Perkins specialties the culinary highlights of my dinner included oysters harvested that day, warm cauliflower salad, goat meat balls (they were really good), halibut with a curry sauce, garlic fries, gnocchi with venison… oh and the delicious 2009 Palace Napa Valley Sauvignon Blanc.
Originally built in the 1930s, the 130-‐seat indoor/outdoor restaurant features meeting areas, a glassed-‐in deck, restored mahogany bar and large wood-‐burning fireplace that serves as one of the focal points of the room. Outside is a relaxing deck for guests to enjoy a leisurely meal or drink while taking in the sights. The restaurant is open 7 days a week for lunch and dinner, breakfast on the weekends. Live music every Tuesday, and Happy Hour ($1 oysters, $3 pints of Lagunitas beer) is Monday through Thursday.