Marche aux Fleurs

Marche aux Fleurs Restaurant Review:

Chef-owner Dan Baker and his wife Holly (who makes the majority of Marché aux Fleurs' pastries and ice creams) named their restaurant for the food and flower markets in the South of France. Look for seasonal dishes using local items such as farm fresh asparagus, Meyer lemons and beans from Half Moon Bay. Thursday night is hamburger night, popular with locals thanks to the fat, half-pound, Prather Ranch organic beef burger on a house-made roll with Sonoma County Carmody cheese and natural bacon---it's over the top. Starters include Dan Baker’s signature shellfish escargots, redolent of butter and garlic, stuffed dates, or a salad of beets and goat cheese with baby spinach. Preparations of everything from halibut to steak change with the seasons and according to Dan's interests. Don't miss the house signature chocolate cake, a Marin classic.