One year after the expansion of Beerworks, co-owner Justin Catalana says it’s time to start focusing on the fun.
After an uphill battle to win over the planning commission and neighbors, the owners and chef of Beerworks are happy with the overwhelmingly supportive reviews they’ve received.Praised for their unique vegetable pairings, the team was most recently awarded three-stars from Michael Bauer, taking a spot in the SF Chronicle’s Top 100 Bay Area Restaurants list — joining Picco as Marin County’s only two eateries named.
“We are finally at the point where are established, “ Catalana explained, “The first year is about training, getting things the way you want them. Now that the place is running well we can really focus on fun things, like our new Sunday family suppers.”
The brewery has dubbed the special for the last Sunday of each month, Sunday Supper, offering a family style five-course meal, accompanied by coordinating beers.
Each month Chef David Wilcox focuses his dish creations around a local farmer, building the menu around specialty foods grown within a 200-miles radius of Mill Valley.
“We are really lucky to have the produce we do here,” says Wilcox who is originally from Michigan, “I’m kind of obsessed with preserving. We work with local farmers for all of our food and cure all of our own meats and fish.”
For the October 27th Sunday Supper, Wilcox will be showcasing Marin County’s own, BN Ranch, grass-fed and grass-finished beef.
“Expect to get a full delicious meal, but don’t worry, we won’t have to roll you outta here,” laughed Wilcox, who says you’ll get food and beer, but they won’t be “beer pairings” per say.
Mill Valley native, Catalana, says they like it here, and look forward to adding more events and specials like this.
“We have a community neighborhood restaurant vibe, we aren’t like a big city spot,” he explained, “We have a little bit off the radar feeling, at the base of the mountain, where people can come by after a hike or a nice escape from San Francisco.”