Molina

Molina Restaurant Review:

The cooking at this charming Mill Valley restaurant is centered on the roaring Alan Scott-designed wood oven. Chef Kyle Swain creates innovative preparations using the freshest ingredients from field, sea and pasture. Sardines on toast, roasted squid with padron peppers and melon and crusty smoked pork ribs are a smattering of what you can expect on the ever-changing menu, with all items kissed by the fire of the oven. Save room for innovative desserts such as chocolate hazelnut meringue or ricotta beignets. A playlist of tunes designed to go with each evening’s menu adds interest, and the character of the building, built in the 1890s, contributes romance and charm.