Does Michael Mina’s Tiburon restaurant live up to the hype?

The Bungalow Kitchen in Tiburon, a new establishment by acclaimed chef Michael Mina, has opened, generating significant interest, particularly for its signature lobster pot pie. This dish, a decadent comfort food, has been a staple in Mina's restaurants since the mid-1990s and is inspired by a home cooking solution for a large dinner party. The pot pie, priced at $130 for dinner, features a whole Maine lobster, truffle, and rich lobster bisque. A smaller version is available during weekend brunch for a $27 supplement to the $49 prix-fixe menu, including a half petite lobster, portobello mushrooms, shaved truffle, cippolini onions, carrots, fingerling potatoes, and celery in a brandy-infused cream sauce. The theatrical presentation of the dish, with servers cutting into the soufflé-domed pastry at the table, is a highlight of the dining experience. Despite the allure of the lobster pot pie and the scenic Bay views, the overall brunch experience at Bungalow Kitchen receives mixed reviews. The restaurant, a partnership between Mina and hospitality veteran Brent Bolthouse, brought in executive chef Joseph Offner from Trident in Sausalito. However, some aspects of the cuisine are described as generic crowd-pleasers, such as Caesar salad, clam chowder, eggs Benedict, crème brûlée French toast, steak and eggs, and a white cheddar burger, leading to the perception that patrons are paying more for the brand and location than for innovative culinary offerings. Staffing shortages, attributed to the pandemic, have reportedly impacted various areas, from kitchen operations to service quality, and even the cleanliness of restrooms and menu covers. Bungalow Kitchen is a substantial venue, covering nearly 12,000 square feet across two floors, with an additional 5,000 square feet of outdoor waterfront patios. The ground floor houses an extensive bar and most of the dining area, while the upper floor features a lounge, speakeasy-style bar, and a billiards room that operates until 2 a.m. on Fridays and Saturdays. The restaurant benefits from Tiburon's current economic boom, which has seen the opening of other upscale establishments like Squalo Vino Wine Bar, Caviar & Co., and forthcoming Malibu Farm and Petit Left Bank by Michelin-starred chef Roland Passot. Patrons seeking classic Michael Mina dishes for dinner can find options such as sweet miso-marinated broiled sea bass ($59) and oak-fired, red-wine-butter-brushed dry-aged New York strip ($76). A la carte brunch selections offer some standout items, including ahi tartare with chiles, mint, pine nuts, garlic, and habanero sesame oil ($27). Pastry items like almond croissants, banana bread, and blueberry vanilla scones, sourced from Oakland’s Firebrand Artisan Bakery, are also available à la carte. However, some of the prix-fixe brunch options, such as the shrimp Louie and sweet potato cakes, are described as underwhelming. Conversely, the chicken paillard, served with tangerine segments, shaved fennel, arugula, avocado, local goat cheese, and basil vinaigrette, is noted as a satisfying dish. Chef Mina acknowledges the Bay Area's rich culinary and cultural offerings and expresses his honor in contributing to Tiburon's revitalization, emphasizing the area's distinct charm and waterfront location. #MichaelMina #BungalowKitchen #TiburonDining #LobsterPotPie #RestaurantReview #BayAreaFood #FineDining #Brunch #MichaelMina #BungalowKitchen #TiburonDining #LobsterPotPie #RestaurantReview #BayAreaFood #FineDining #Brunch