RUSTIC BAKERY
three locations, rusticbakery.com
Top Seller Quinoa and Crunchy Veggie Salad with quinoa, edamame, cabbage, cucumber, red pepper, cherry tomatoes, cilantro, mint, romaine lettuce, toasted almonds and tangy miso dressing, $11.95
Why “It is super healthy. I told chef Nicholas that I wanted to add a grain-based salad with a lot of veggies to the menu and this is what he came up with. The miso dressing is the perfect touch, light and tangy.” Owner Carol Levalley
Sold About 275 a week, 14,300 a year
URBAN REMEDY
15 E. Blithedale Ave, Mill Valley, urbanremedy.com
Top Seller Pad Thai Wrap, $10.99
Why “I was inspired by the spices of Thai food. Ours is a collard wrap filled with low-carb vegetable noodles, cilantro and fresh mint with a lime, ginger, almond butter dipping sauce. It represents our philosophy that food is healing. This is a fully plant-based dish.” Chef/Owner Neka Pasquale
Sold 7,000 a year
COMFORTS CAFE
335 San Anselmo Ave, San Anselmo, comfortscafe.com
Top Seller Roasted market vegetables over creamy parmesan polenta with balsamic reduction, $12.95
Why “This time of year, nothing says comfort food like a bowl of creamy polenta or grits. The combination of the rich creamy polenta with the slightly sweet and tart balsamic reduction really complements the roasted vegetables, which I think makes this such a popular dish. Putting the egg on top adds protein, making it an ideal breakfast, lunch or even dinner, when paired with a salad. The season is what inspires us.” Chef/Owner Glen Miwa
Sold About 20 orders a day
BLUE BARN GOURMET
335 Corte Madera Town Center, Corte Madera, bluebarngourmet.com
Top Seller Winter Mix, $12.50
Why “We use produce from our sister farm, Oak Hill Farm in Sonoma. People are learning to eat seasonally again and can appreciate what that means especially for our local farmers.” Co-owner Brooke Gray
Sold About 600 a week
PIZZA ANTICA
800 Redwood Hwy, Mill Valley, pizzaantica.com
Top Seller Tuscan Fried Chicken with kabocha squash, braised kale and spicy honey, $23
Why “Because it is comfort food. We always use free-range chicken (Mary’s) and change the set with the seasons, incorporating locally grown produce. Currently, the fried chicken is served with kabocha squash, braised kale and spicy honey. It always comes with a drizzle of the spicy honey. I love the agrodolce aspect of Italian cooking so I thought it would be delicious.” Chef Bradley Ceynowa
Sold About 40 a day
TASTEMAKERS’ FAVORITES
Carol’s Go-To Gnudi at Poggio in Sausalito
Glen’s Go-To Chorizo scramble at the Hummingbird Cafe in Fairfax
Neka’s Go-To A nice glass of wine at Picco in Larkspur with the avocado bruschetta
Brooke’s Go-To Molina for brunch
Bradley’s Go-To The fish and chips at Fish in Sausalito
Honorable Mentions
Sol Food, Mill Valley and San Rafael; Cibo, Sausalito; Theresa and Johnny’s Comfort Food, San Rafael; Fish, Sausalito; Hilltop 1892, Novato
