![]() In my anticipation for the next stop, I wooshed past the discrete Marshall Store and nearly missed it. Along the way, the sky began to clear up, and it finally felt like spring. Tony’s Seafood is about eight minutes south of Nick’s Cove by car. It was family-owned and -operated for nearly 70 years, until Konatic’s grandchildren sought retirement and sold it to Hog Island Oyster Company in 2017. Like Nick’s Cove, Tony’s Seafood has been a fixture in Marshall since it first opened in 1948 under Anton Konatich. Susana Guerrero/ SFGATE Tony’s way - and 4,500-plus shucks a week The restaurant is at 23240 Highway 1 in Marshall. Nick's Cove is best known for its barbecued oysters, but also offers classic menu staples like fish and chips. (Kristen Loken & Susana Guerrero/SFGATE)Īfter lunch, I strolled along the pier on the property and spotted small boats floating on Tomales Bay before journeying over to my next seafood stop. The restaurant is located at 23240 Highway 1 in Marshall. (Kristen Loken & Susana Guerrero/SFGATE) Nick's Cove is best known for its barbecued oysters but also offers classic menu staples like fish and chips. Nick's Cove is best known for its barbecued oysters but also offers classic menu staples like fish and chips. The fish was lightly crispy and a generous splash of malt vinegar took it to the next level. Next up was the battered fish, with three hefty pieces of cod served with colorful coleslaw and hand-cut fries. I should’ve ordered an entire dozen instead of half. ![]() The savory garlic parsley butter was a surprising addition and balanced the sweetness of the barbecue sauce. I couldn’t wait and scooped a grilled oyster and carefully slurped its nectar. They came served with a vibrant green garlic parsley butter - a stark contrast to the crimson barbecue sauce. It was overcast but not particularly chilly, and a light breeze carried the fresh scent of saltwater mixed with the aroma of grilled seafood. ![]() I ordered a half-dozen barbecued oysters ($24), fish and chips ($24), and a glass of riesling and headed there myself. The nautical-themed restaurant was empty inside because most of the customers were enjoying their meals out on the deck overlooking Tomales Bay. Former owner Al Gibson is pictured alongside Gonzales in this undated photograph. Gonzales, who worked at the restaurant, is credited with popularizing the style before eventually taking his magic sauce to Tony’s Seafood and the Marshall Tavern.Īnastacio Gonzales, left, is credited for crafting the famous barbecue sauce at Nick's Cove in 1972. They’ve been a star dish at Nick’s Cove since 1972, when local Marin resident Anastacio Gonzales crafted the barbecue sauce at the restaurant, according to the Marin Independent Journal. I was on a mission to savor the signature barbecued oysters. But I wasn’t there to check out the lodging. I might add that Travel + Leisure recently listed Nick’s Cove among the 10 Best New Resorts in the U.S. The property dates back to the 1930s and is home to 12 cottages that, along with the restaurant, received a facelift in 2022. Nick’s Cove is located off a particularly peaceful stretch of Highway 1. In 2013, former San Francisco Chronicle restaurant critic Michael Bauer gave Nick’s Cove a one-and-a-half-star rating, declaring it “ no longer worth a special trip.” A decade later, I’m here to tell you that is no longer the case. Keys Creek, with its languid, blue water, eventually came into view. The surrounding area gave way to eucalyptus trees that cast a wide shadow over the windy roads. I decided to take the long drive up to Nick’s Cove first, the most northern point, before making my way down to Tony’s Seafood.Īfter exiting Highway 101, I turned onto Pepper Road and found myself in the middle of farmlands, where herds of cattle slowly grazed the hillsides. The drive to Marshall takes about two hours from my East Bay home, but I was more than happy to escape the suburbs on a recent Tuesday and go off the grid for a few hours.
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