In 2019, long-time Mill Valley resident Ki Yong Choi decided to breathe new life into this beloved restaurant location along El Paseo lane. We’re devoted to local sourcing to produce our seasonal New American cuisine and cocktails.
Chef Brandon Breazeale curates seasonally optimum ingredients from local ranchers, growers, and artisans, to develop innovative recipes that represent the best our local Northern California bounty has to offer.
We’ve developed relationships with the most talented local producers to ensure we consistently create new and exciting dishes all year long. Our wine, beer, and spirit sourcing also lean local, to showcase the unmatched splendor of California’s renowned viticultural prowess and innovations in brewing and distilling.
It is our ecological responsibility to do all we can to minimize our impact on the environment, which is the driving force behind our commitment to local sourcing. It’s our great fortune we also happen to live in one of the world’s richest and most diverse growing regions!
The best ingredients are seasonally sourced and naturally harvested. Chef Breazeale seeks out the best organic produce and goods to the greatest extent possible to deliver bright, fresh ﬂavors and nutrition.
OUR TEAM IS A TREMENDOUSLY TALENTED GROUP OF SEASONED RESTAURANT PROFESSIONALS. WE WORK IN CONCERT TO DELIVER AN EXPERIENCE UNMATCHED IN THE BAY AREA.
has honed his New American recipes and unique style from years of tutelage under some of the Bay Area’s best mentors such as renowned chefs Christopher Lee and Samin Nosrat at Eccolo. He was also previously Chef de Cuisine and Bodega Bay Lodge and Executive Chef at 31st Union in San Mateo.
passion for fine dining grew ten-fold after entering his first Michelin restaurant, Madrona Manor. He then moved on to work at Applewood in Guerneville, the Carneros Inn, as Sous Chef at Solbar Restaurant and Resort, Solage Resort, and recently at The French Laundry.