Quick Meals Français (F3) homeowners Susannah and Olivier Souvestre wanted a change. Final week, after closing their Sausalito restaurant for a month to revamp the inside and menu, they reopened as Zalta, a Mediterranean bistro.
The Souvestres have been within the Marin restaurant enterprise for fairly a while, opening Le Storage in Sausalito in 2008 with enterprise companion Bruno Denis (they later bought their portion). The now-closed L’Appart Resto in San Anselmo adopted in 2010 after which F3 in 2013.
At Zalta, chef Souvestre, who’s initially from France, presents a completely totally different menu from the American fare with a French slant he’s been doing for the previous 11 years at F3.
“We felt like we would have liked a refresh and new vitality,” says Susannah Souvestre, who cited the pandemic as motivator to embark on one thing new. “Mediterranean meals is what we cook dinner at residence, and it helps that there are only a few eating places in Marin.”
The menu consists of appetizers comparable to ahi tuna bites on Greek kataifi with olive tapenade; lamb chops with sizzling inexperienced pepper sauce; and a mezze plate made up of Moroccan pickled greens, dolma, olives, feta cheese and a set of Center Jap dips with pita.
Hand-pressed dough made with wheat, rice and soy flours serves as a base for the pinsa Romana, an ethereal oval-shaped pizza with toppings like lamb merguez, pepperoncini, feta, pine nuts and inexperienced garlic tahini sauce; porchetta, crème fraiche, fontina cheese; and roasted tomatoes and pepper shakshuka topped with an egg.
You may nonetheless get a burger, however this one has layers of tzatziki, pickled onions, cucumbers, tomatoes and inexperienced zhug between a Panoramic focaccia bun. 4 protein-based, Mediterranean-style mains spherical out the menu.
Though the inside construction stays the identical, it has been reinvented with contemporary paint, woven grass lighting, aqua blue mosaic tiles and Moroccan accents.
A wall of cabinets behind the bar is illuminated by backlighting and shows a vibrant assortment of cocktail mixings. Naturally it features a choice from the proprietor’s new Novato-based distillery Alamere Spirits, winner of some latest spirit competitors awards.
Strive it in the home Pomegroni with pomegranate, Lillet, Alamere London Dry gin and Angostura bitters, or the Zalta G&T with Alamere makrut lime and lemongrass gin, Mediterranean tonic, juniper berries and contemporary mint. Alamere Spirits can be discovered at Nugget Markets in Novato, Andy’s Native Market in San Rafael, Woodlands Market in Tiburon, Classic Wine & Spirits in Mill Valley, Driver’s Market in Sausalito, and native eating places Bungalow 44, Picco and the Trident.
A brand new wine listing affords lesser-known varietals from Greece, Lebanon, Portugal, France and Italy, in addition to California.
Zalta is open from 4 to 9 p.m. Wednesdays and Thursdays; 4 to 9:30 p.m. Fridays; 11:30 a.m. to three p.m. and 4 to 9:30 p.m. Saturdays; and 11:30 a.m. to three p.m. and 4 to 9 p.m. Sundays and is closed Mondays and Tuesdays at 39 Caledonia St. For extra info or to make reservations, go to zalta.us.
Tincture tonics
St Hildie’s Spiked Tincture Tonics have arrived on native market cabinets proper in time for vacation consumption season. The plant-based canned cocktails are made in Mill Valley by a trio of wellness-devoted founders — Meghan DeRoma, Alexi Cashen, and chief government officer and Mill Valley resident Christine Peck.
The feminine entrepreneurs are dedicated to forging a path within the male-dominated beverage trade by crafting what they name a “practical ready-to-drink cocktail made for the wellness-conscious drinker.”
These sparking drinks are gentle on the booze and energy and have a contact of fizz, actual fruit juice, and natural adaptogenic and nootropic tinctures that assist help thoughts, physique and spirit. These are available in three signature flavors — guava ginger, elderberry hibiscus and lemon turmeric.
“It was vital to us to create a beverage that allowed us to benefit from the pleasures of imbibing whereas additionally sustaining a wholesome way of life,” they share by means of a spokesperson.
St. Hildie’s will be present in Marin markets and eating places together with the Junction, Farmshop, Mill Valley Market, Driver’s Market, Andy’s Market and Jolly King Liquors and at different California retailers. Discover extra at drinkahildie.com.
Culinary camps
Scott Davis, aka the Culinary Dude, is providing dad and mom a double win in the course of the upcoming faculty trip weeks — three-to-five-day choices for getting a daytime break and a possibility for kids to study a bunch of dishes to increase the household’s recipe repertoire.
Three interactive and individualized multi-day culinary camps are scheduled for Nov. 22 by means of 24, Dec. 20 by means of 24, and Dec. 27 by means of 31 in Tiburon, from $300 to $495.
Davis has made it his mission to empower college students ages 6 to 14 to seek out their internal chef by instructing cooking abilities, kitchen etiquette and desk manners. Campers comply with as much as six recipes per day and put together elaborate menus from scratch utilizing contemporary elements. All camps embody a child-prepared lunch with a major and aspect dish, vegetable or fruit dish, and dessert.
A number of of the highlights in the course of the Thanksgiving week camp embody creamy baked corn, sausage bean and greens gratin, smoked paprika roasted cauliflower, candy potato cranberry salad, crab and seafood truffles and a fried turkey ($300).
On the first of the December camps, youngsters make and style conventional Christmas, Hanukkah and Kwanzaa dishes, together with turkey and seafood creole; potato latkes; soda bread; eggplant parmesan; rooster shawarma; slow-cooked lamb shoulder; Doro Wat-spiced rooster; collard greens; creamed spinach; honey glazed ham; Parker Home rolls; snickerdoodle brownies; candy lokshen kugel; and bananas foster crisp. ($495)
The final camp of the 12 months focuses on Christmas favorites from all over the world. Children will head south of the border for pickled Mexican greens, rooster pozole, salsa fresca, Mexican sizzling chocolate and chocolate crinkle cookies. They’ll go to the islands on day two for Hawaiian pulled pork sliders with tropical slaw; chocolate haupia pie; and Spam fries. Vegan, Canadian and worldwide days comply with with meals that align with the theme. All camps comply with strict state and native COVID security protocols and are held in a nut-free setting.
Camps are from 10 a.m. to 2 p.m. at St. Hilary Faculty at 765 Hilary Drive in Tiburon. Early drop off and late pickup is offered for an added price. View the small print, day’s menus and registration info at theculinarydude.com or name 415-242-4192. Enrollment is proscribed to 16 campers.
Leanne Battelle is a contract meals author and restaurant columnist. Please e-mail her at ij.lbattelle@gmail.com with information and suggestions and comply with on Instagram @therealdealmarin for extra on native meals and updates on the launch of the Actual Deal Marin restaurant information.