A Local Favorite
After a hiatus, Mill Valley’s Molina is back, anointed with a new prefix
— Pizza — and a new chef, Justin Bruckert. Aside from that, everything is still centered around the wood-fired oven, which turns out the
restaurant’s ingredient-driven, distinctly Northern California pies.
Gluten-free crusts are an option as well as vegan cheese sourced locally
from Miyoko’s Kitchen. Dessert is also a Bay Area affair with gelato from
Almare Gelato in Berkeley. Returning patrons will find the vibe to be
more relaxed and family friendly, with California wines and craft beers
all on tap, along with an Italian classic brew — Peroni. KASIA PAWLO WSKA
WHO Chef Justin Bruckert
WHAT Pizzeria returns with a more casual, family-friendly vibe.
WHERE Mill Valley 17 Madrona Street, 415.383.4200, pizzamolina.com b $$ S Í D
AN INSIDER’S GUIDE TO RESTAURANTS AND GOOD FOOD IN THE BAY AREA EDITED BY MIMI TOWLE
Eat & Drink