SAN FRANCISCO (November 3, 2021) – Award-winning Chef Michael Mina of San Francisco-based MINA Group, and hospitality veteran Brent Bolthouse, founder of The Bungalow Hospitality Group, are pleased to announce today’s highly anticipated opening ofThe Bungalow Kitchen by Michael Mina – a new social dining experience and lively community clubhouse located in the charming neighborhood of Tiburon in Marin County, Calif. With eclectic bohemian design by AD100 interior designer Martin Brudnizki, the two-story, nearly 300-seat bayside retreat marries MINA Group’s signature five-star service and bold cuisine with Bolthouse’s unrivaled ability to create a bustling social scene for a mid-week bite, nightcap, weekend brunch, and everything in between. 
 
"I am thrilled to partner with my longtime friend and hospitality authority, Brent Bolthouse, to bring The Bungalow Kitchen to the Bay Area – breathing new life into the beloved destination of Tiburon,” said Chef Mina. “The Bungalow Kitchen was designed to feel like an expansion of guests’ homes, so the menu is familiar yet elevated, made up of California cuisine that reflects Tiburon’s beautiful waterfront location, fun history, and charming sensibility. We look forward to establishing an inviting community hub for locals and visitors to catch a vibe and gather to dine, drink, and play for years to come.” 
 
A culinary adaptation of Brent Bolthouse’s premier concept The Bungalow – the iconic bar and lounge with two locations in Southern California – The Bungalow Kitchen in Tiburon represents Chef Mina and Brent’s second location, with the first opening in Los Angeles County’s Belmont Shore earlier this year. As an anchor for Tiburon’s reimagined downtown, the community clubhouse located along the waterfront, provides stunning unobstructed views of the Bay and is only a short ferry ride from San Francisco. Stepping into the expansive space, guests are greeted by a warm living room-style scene starring a sizable wrap-around bar with a custom woven raffia pattern and brass accents. Patrons will feel at home in the main dining space that radiates a luxe yet laidback ambiance with floor-to-ceiling windows that lead to a plush patio full of greenery, offering maximizing viewpoints of the City, Angel Island and beyond. Adorned with book-lined shelves and a custom Wilson Audio speaker system, The Listening Room, the venue’s intimate private dining room on the first floor, accommodates groups of up to 12.
 
Upstairs, the aptly named Salon sparks a luxe yet cozy vibe, ideal for imbibing and taking in the sights during the day or cityscape after dark. Further lending to a bohemian feel, the seating is laid out in lounge-style vignettes where guests may be tempted to saddle up to the speakeasy-style bar, challenge friends to a billiards match or create a home-like ambiance near either of the spaces’ two crackling fireplace over cocktails and good conversation. Poised to become the Bay Area’s weekend hotspot, The Salon invites guests to linger over cocktails long after midnight, vibing to the beat of a live DJ while relishing in sparkling moonlit views.
 
"From the first moment that I sat out front on the dock with Michael Mina, I began to imagine The Bungalow Kitchen: A community clubhouse that would bring together the worlds of culinary and social under one roof,” stated Bolthouse. “My dream is that The Bungalow Kitchen becomes an extension of our neighbor's living rooms and a place where they come to celebrate life. Now that Martin's vision has come alive, I feel like this is our love letter to Tiburon."
 
Chef Mina and Bolthouse tapped internationally acclaimed Martin Brudnizki to create a soulful space that exudes an effortlessly cool, “je ne sais quoi” vibe. The mastermind behind some of the most decadent venues around the globe, including Annabel’s (London), Park MGM (Las Vegas), The Beekman (New York), and Pink Mamma (Paris), Brudnizki takes on The Bungalow Kitchen by Michael Mina as his inaugural project in the Bay Area. Using his signature layering of materials, textures and styles, Brudnizki outfitted the dramatic 12,000 square foot, bayfront destination to evoke a chic bohemian aesthetic with stylish nautical accents inspired by the surrounding landscape, seascape, and Tiburon’s playful poetic history.
 
“I am honored to work with Chef Mina and Brent on my inaugural project in the San Francisco Bay Area, particularly given the restaurant’s iconic location in the town of Tiburon, which has such an interesting story in its evolution over the years,” said Brudnizki. “We sought to pay homage to the town’s storied roots, and integrate its charming spirit, natural beauty and California’s quintessential indoor-outdoor living style for an elevated yet unconventional vibe.” 
 
Offering nightly dinner service, The Bungalow Kitchen presents a menu of elevated California fare, heavily inspired by local, seasonal ingredients. The venue is intended to serve as an extension of diner’s homes, where they can revel in inventive iterations of conventional, craveable dishes, in addition to discovering new flavors and preparations conceived by Chef Mina, Executive Chef Joseph Offner and the talented culinary team.
 
Menu highlights include the pristine NorCal Shellfish Tasting complete with pacific oysters, Fort Bragg sea urchin & salmon roe, poached spot prawn dungeness crab louie, and Bodega Bay clam cocktail, and the Garden Crudité Bowl, featuring crunchy, ice-cold garden vegetables served with gazpacho shooters and three dipping sauces - green goddess, lemon-poppyseed & walnut romesco. Beloved MINA favorites, and now exclusively available in the Bay Area at Bungalow Kitchen, is Chef Mina’s Ahi Tuna Tartare, mixed tableside with chili peppers, mint, garlic, pine nuts and drizzled habanero-sesame oil and the Michael Mina Reserve Caviar Parfaitcomplete with a crispy potato cake topped with smoked salmon, sieved egg, and whipped crème fraîche. The menu also features signature pastas like the Wild Mushroom Agnolotti topped with a carbonara sabayon and black truffle crumble and standout mains such as the Crispy Broiled Petaluma Chicken for Two served with wilted swiss chard and torn sourdough topped with verjus raisins and toasted hazelnuts, finished with lemon-chicken jus; and Lobster Pot Pie, a Chef Mina signature, comprised of a whole Maine lobster, truffle-lobster bisque, and root vegetables. For dessert, guests can indulge in a Meyer Lemon Crêpe Cake with crème fraîche cream, sicilian pistachios and local raspberries; and Roasted K&J Orchards Persimmons topped with Tenbrink walnuts, and Straus vanilla bean ice cream.
 
Brunch enthusiasts will find their haven upstairs at the sprawling pergola-roofed Sunroom with a retractable awning and expansive bar, where it’s easy to imagine sundrenched afternoons accompanied by bottles of rosé. The weekend menu is comprised of The Bungalow Kitchen favorites alongside creative breakfast items like the perfectly crisped Sweet Potato Pancakes, blanketed with house-cured king salmon gravlax and the option to add 1oz of Michael Mina’s reserve caviar; Brokaw Avocado Toast sprinkled with everything spice and ice-cold shaved radish; Toasted Coconut French Toast sprinkled with pistachio praline, and finished with a bright lemon curd and strawberry compote; and Hot Chicken & Waffles with sweet and spicy Yuzukosho honey served with tangy cabbage slaw. Spirited brunch libations round out the menu with highlights like The Bloody Maria with Diane Mina’s Original Bloody Mary Mix and tequila; Sparrow Song made with bourbon, lemon, maple, faba, and bitters; and Not Easy Bein’ Green with mezcal, green chartreuse, jalapeno, cucumber, and lime.
 
Helmed by MINA Group’s Director of Bars, Mike Lay, the cocktail program offers edgy and refreshing selections to be enjoyed alongside a meal or solo, while lounging at the bar or upstairs over a game of pool accompanied by energetic beats spun by a live DJ. Highlights include the beloved Bungalow Margarita with Casamigos Blanco tequila, lime juice, and agave nectar; the Shark Point Spritz featuring Aperol, Lillet rose, prosecco, Fever Tree Seltzer, and orange; City Lights with chamomile-infused vodka, lemon, elderflower, agave and faba; Angels & Sailors with mezcal, Aperol, lime, and pineapple; The Bungalow Old Fashioned with MINA’s Sagamore Rye Single Barrel Turbinado, and bitters; as well as the Day-O with Santa Theresa 1796 rum, banana, lime, pineapple, coconut and angostura.
 
Additionally, MINA Group’s Corporate Wine Director and Master Sommelier Jeremy Shanker, curated a robust wine list with 150 local and worldly offerings by-the-bottle and by-the-glass. Ranging from vibrant Mediterranean whites to some highly sought-after “unicorn” bottles, the dynamic list aims to please everyday imbibers and those looking for a celebratory bottle. Further paying homage to the clubhouses’ locale, one page of the list is entirely devoted to wines from Marin County, and a second page which features a selection of bottles suitably paired to Bolthouse’s top 10 favorite music albums which will frequent over the house speakers; guests can sip on Marin Pinot Noir from Darling Wines while listening to Leon Bridges' 'Coming Home', or opt for an elusive bucket-list bottle such as Armand Rousseau 'Clos Saint Jacques' Gevrey-Chambertin while relishing in Etta James' 'At Last'.