Bear celebrates California’s seasons with plant-based menus and hyper-local produce grown onsite. at Stanly Ranch, a 700-acre Auberge resort property
The breezy back terrace is a major draw, along with the food. Farm Director, Nick Runkle tends an impressive culinary garden of fresh greens, herbs, and vegetables (even peppers!) and partners with Chef Garrison Price on ever-changing menus.
What they don’t grow onsite Nick gets fresh every Thursday from the Marin Farmer’s market. Chef Price emphasizes fermentation, dehydration and preservation techniques (e.g. delightful fermented favas on the scallop dish) and uses less-common yet highly-nutritious ingredients like seaweed and sea beans.
Healthy preparations are a focus with grilling and fermenting adding unique, nuanced flavors. Craft cocktails are made with equal care.
Our pick is anytime you can snag a comfy seat on the outdoor back patio. We visited shortly after opening and found lunch rather private and quiet, though it likely won’t stay that way for long! Stanly Ranch happens to be the closest Wine Country resort to the city at the moment.
What to Order:
- Enjoy healthy breakfast fare like overnight oats, the farm omelette, or farm yogurt
- Wood-fire-grilled spot prawns or Scallops
- Lunch offers light, smaller plates and options to share.