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    Coast Cafe

    3.8 (336 reviews)
    Closed 12:00 pm - 3:00 PM, 5:00 PM - 8:00 PM
    Updated 3 months ago

    Coast Cafe Photos

    COAST CAFE ATMOSPHERE

    What's the vibe?
    Casual
    Classy
    Moderate noise
    Outdoor seating

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    Recommended Reviews - Coast Cafe

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    Blackberry pie and buffalo ice cream
    Casee E.

    Trust me, just say yes to the black cod, blackberry pie, and buffalo ice cream. And if you need something extra special, order a latte... it comes in a 90's throwback extra large mug.

    Kids Quesadilla
    Mayra D.

    My husband found this spot and all I can say is he did an amazing job finding it because the food was great. We got there around noon and the outdoor patio was full, so we sat inside. I loved how as soon as we were done with a plate someone will come by and pick up the plate, which most places don't. The bathrooms were clean. The restaurant looked well taken care of inside. The calamari and crab tasted fresh and made me want more. They were not stingy on the clams for the pasta. I will definitely go out of my way to go back to this place again.

    Crab!
    Ruby B.

    Even though Bolinas doesn't have many restaurant options, the Coast Café has you covered! While their prices have gone up over the years, so has the quality of their cuisine. My friends and I were blown away by every dish, it was all absolutely delicious. And the highlight? Buffalo milk ice cream! I love buffalo milk ice cream and it is not super common. The best soft serve you'll ever have, hands down. I can't recommend it enough!

    Lamb with mashed potatoes and spinach
    Debbie S.

    Omgosh delicious! The caesar salad is divine. You even get anchovies on top! The sourdough Bread is locally made and scrumptious! We also got the lamb with mashed potatoes and spinach and our cousin got the rock cod with root vegetables. She let me taste the cod and it was yummy and I dont like cod

    Calamari and salad
    Alicia H.

    While staying in Bolinas we ate at the Coast Cafe and it was wonderful! The first night we had the calamari and blackberry pie. The calamari was lightly breaded and better than any I have had! The salad was fresh and crisp with creamy blue cheese crumbled. The pie was unbelievable! Not too sweet and the soft serve ice cream was a perfect addition. The 2nd night we ordered a combination pizza to go and it was delicious too! The service was fantastic and they were friendly, attentive! Loved the restaurant vibe!

    Delicious food, friendly staff, and fast service! Everything we ordered was super tasty and beautifully presented. The staff was kind and welcoming, and our food came out quickly. Great experience overall -- we'll definitely be back!

    Fish and chips and fish of the day
    Audrey F.

    Really enjoyed the social atmosphere and live music here on a Saturday night. Some communal tables for those feeling chatty. Our waitress was so friendly and helped talk through some of the dishes with us. Fish was fresh and flavorful. Nonalcoholic beer options available!

    Blue fin tuna

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    11 months ago

    Wonderful workers, great vibes, and fabulous food!! Would gratefully go back anytime in the area!!!

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    2 years ago

    This place is great. My favorite in the entire area. I highly recommend the ribeye! Cooked to perfection.

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    M.H.Bread and Butter - Tuna sandwich

    M.H.Bread and Butter

    4.2(570 reviews)
    7.9 mi
    $$

    Love this place -- hands down my favorite…read more Parking was surprisingly easy. There's street parking, but we parked across the street in the lot by the music shop (it's closed on weekends, which makes it even easier). Zero stress before carbs -- we love to see it. It has that super local, neighborhood energy where everyone clearly knows exactly what they're ordering before they even walk in. Always a good sign. The bread basket? Unreal. The soup was divine -- comforting, flavorful, and exactly what you want on a cozy day. And the bread somehow manages to feel indulgent and wholesome at the same time. Warm, hearty, and clearly made with care. The space itself is just as inviting -- warm, relaxed, and effortlessly charming. And the pastries... they looked dangerous in the best way. I didn't even get one this time, which honestly just means I'm definitely coming back for round two. Already planning my next visit.

    Good lord. I'm going to try to find the right words...I told a friend on the phone, lets say that…read moreyou put an HVAC salesman in front of a stove with a recipe and asked him to make you breakfast...that's what it seemed like they did today. My "Soft Scramble" was a pile of astonishment. It was so unrefined that it was an insult the the ingredients. There was nothing soft about the eggs, they were overcooked. The only thing soft on the plate was the watery run-off from the vegetables they heaped into the eggs: Too many chewy mushrooms and HUGE. Too many cherry tomatoes. I had to dig to find the eggs. The leeks were strips of inedible ribbon. The toast? I think it had been toasted yesterday and left on the top of their oven overnight and then reused today. I had to get up from the table and ask for butter to make it edible and still I worried whether I was going to break a crown. The pickled vegetables? Again, HUGE, hard and barely pickled. I will refrain from criticizing the service because they are all unaware of the nightmare in which they are working. Bless their hearts. I was so sad and annoyed. People think they can buy a restaurant with recipes and wholesale accounts and staff and just run it, "business as usual" but they are wrong. I went in and asked if they had sold the restaurant and was told, "yes." I imagine some tech-bro's wife or some hedgefund community doodler wanted a pet project with zero idea about food or food quality or how to treat and retain employees because what happened to MHBB is astonishing. It's rude and insulting to anyone who opened this restaurant and put in their best to keep the name and claim to be catering to the same people. But then again, this is par for the course or, from my vantage point, everything wrong with what's happened in Marin in a nutshell. Faux authenticity. Zero care. This is now all about the money. I will never bother with it again.

    Photos
    M.H.Bread and Butter - Loaves of Bread

    Loaves of Bread

    M.H.Bread and Butter - Honeycomb interior, laminator's touch

    Honeycomb interior, laminator's touch

    M.H.Bread and Butter - Cozy indoors atmosphere

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    Cozy indoors atmosphere

    Madcap

    Madcap

    4.5(436 reviews)
    8.1 mi
    $$$$
    Takes reservations
    Fine dining

    I had the pleasure of dining at Madcap last year for my birthday. I'd been eyeing the restaurant…read morefor a while, intrigued by their fusion of French and Japanese cuisines--because honestly, who doesn't love that combination? What I didn't realize at the time was the sheer pedigree behind it. It turns out Madcap is Michelin-rated, and Chef Ron Siegel is a celebrity chef. A Top Chef alum who headlined at legendary spots like The French Laundry and Michael Mina. Ironically, I didn't learn any of this from a food blog or Yelp. I heard it from my dentist in Vallejo. Talk about a random convo! As for the food, Chef Siegel's creations are pure joy--a celebration of culinary genius that feels genuinely divine. It's the kind of meal that evokes deep emotion; it really is magical. I can honestly say it's the best restaurant in Marin, Point Reyes included. We paired our meal with a beautiful bottle of sake by Pharrell Williams (yes, you read that right), and to top off an already incredible evening, we got to meet Chef Siegel and take a group photo with him. What a cool dude! Inside the restaurant, the decor was refined and classy, featuring rich dark wood accents and curated artwork. My only minor complaint was the seating - the wooden chair, while stylish, could have been a bit more comfortable. Overall, it was a truly lovely experience.

    What a delightful fusion experience--not only of French and Japanese ethnic cuisines, but also of…read moreartistry. Unlike the dictionary definition of "madcap" -- wildly impulsive or chaotic -- the exquisite dining experience at this Michelin-starred restaurant is anything but. My experience was calm, intentional, playful, and deeply refined. After living in the San Francisco Bay Area since 2005, I had just learned about Madcap and was thrilled to celebrate a friend's birthday there. From the moment we were greeted by Kim at the host stand -- warm, poised, and genuinely welcoming -- we felt special. Anticipation built immediately. Our four-course prix fixe menu was printed on artisanal, handmade-feeling paper -- textured, elegant, and thoughtful. With a minimalist design aesthetic, every detail serves a purpose and is beautiful in its restraint. The luxury here is subtle but palpable. Large, colorful, whimsical paintings line the walls -- one even reminded me of Jane Fonda as Barbarella. The chopsticks and flatware are distinctive and sculptural. Nothing feels accidental or unintentional. From a 15-page beverage menu, I selected a 2023 Raventós i Blanc Blanc de Blancs Cava from Conca del Riu Anoia, Catalunya. Crisp, celebratory, and the perfect opening note. If you might assume "small courses" won't satisfy, think again. I left completely full. Welcome Snacks Before the first official course, we were surprised with a small welcoming assortment. I couldn't name each component, but they were colorful, beautifully balanced, and layered in flavor and texture -- playful yet precise. A lovely crescendo into what followed. First Course Nicasio Valley egg, lemongrass spuma, pine nuts. We chose to add the optional Black Périgord truffle. When pierced with my spoon, the bright yellow yolk blended like a brushstroke into the white of the egg. The spuma (an airy, savory foam created by aerating a sauce) added a delicate citrus-herbal lift to the richness of the egg. The pine nuts brought delightful contrast texture. Oh, and that exquisite toast! Elegant and harmonious. The delicately-shaved truffle provided a heavenly mouth-feel. Second Course Winter salad, shima aji, orange olive oil or Sunchoke tortelloni, spinach, shiitake, thyme jus One companion chose the vibrant winter salad -- stunning in color and textures including shima aji, a premium Japanese fish. I chose the sunchoke tortelloni. Although I'm usually not a fan of al dente pasta, here it worked beautifully to contrast the creamy filling. The green-tinged spinach tortelloni were visually striking and balanced by the earthy shiitake and fragrant thyme jus. Third Course Mount Lassen trout, abalone & carrot risotto, lobster cream or Flannery beef ribeye, artichoke, Banyuls, black garlic We all chose the trout. The fish was executed perfectly -- caramelized, crisp exterior, yet it flaked effortlessly into large, tender pieces with the fork. The carrot risotto leaned slightly sweet for my palate, though beautifully textured. The tiny slivers of abalone, however, were surprisingly overcooked and chewy. The lobster cream had a thinner, almost broth-like consistency and didn't meaningfully elevate the dish. For reference, Banyuls (used in the ribeye preparation) is a French fortified wine like port from the Roussillon region that creates deep, slightly sweet reductions that complement richer meats. Fourth Course Shiso panna cotta, pineapple vanilla gelée. The panna cotta was softly set, cool, and subtly sweet -- a lovely, light finish. The Japanese mint herb of shiso was subtle. The crumble beneath added wonderful contrast and texture. A small piece of pineapple was firmer than expected, though the overall composition remained balanced and refreshing. With it, I had a decaf Americano. It was so smooth and flavorful I drank it black -- and enjoyed every sip. Post-dessert course We were pleasantly surprised with a pearlized white box of what appeared to be handmade confections: caramel, a sugar-dusted berry gelée, and a ganache-filled chocolate truffle. The unexpected welcome bites and post-dessert confections made the four-course prix fixe feel even more generous and thoughtfully orchestrated. Madcap is an experience of delightful visual artistry and intentional composition. The overall execution, ambiance, and hospitality created a memorable evening. P.S. While I typically eat gluten- and dairy-free, making those substitutions would have fundamentally changed the menu. For this celebratory evening, I chose not to alter the chef's composition. We visited on 2/26/26.

    Photos
    Madcap
    Madcap
    Madcap

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    Coast Cafe - newamerican - Updated May 2026

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