More details emerged this week, as Shoberg, a former sous chef at Town Hall in San Francisco and recently the executive chef at Piatti Mill Valley, tabbed Feb. 24 as the likely opening date for the 55-seat, dinner-only restaurant at 17 Madrona Street.
Noting that Molina is a Spanish/Italian surname that refers to a person who lives, works or manages the mill, Shoberg said the emphasis will be on “local, farm-driven and wood-fired coastal California cuisine,” with a daily-rotating menu leaning on the historic Alan Scott brick oven that was the foundation for Small Shed. As Scott believed his ovens brought communities together, Shoberg hopes to do the same.
“Molina is the community: it’s you and it’s me,” Shoberg said. “We live and work and manage the mill, as it is our own. Molina is as comfortable as having dinner in my home, or in your home, therefore it becomes our home.”
“I have always dreamed of having my own small restaurant where I was capable of authentically driving the entire culture of the restaurant, where I could touch every plate, make new friends and entertain existing ones,” Shoberg added.
“It’s been a very fun opportunity to watch Todd create this restaurant and be able to support him wherever I can,” Robertson said.
Since July, Shoberg has surrounded himself with some of the biggest names in the Bay Area restaurant scene for the project, including designer Doug Washington (Town Hall, Salt House, Anchor & Hope) and graphic designer Robert Van Horne (Frances, Delfina, Tosca). Wine curator Jason Ruppert has helped cull together a wine list that highlights “family-owned wines of small production, operated using sustainable viticultural methods,” said Shoberg, whose “truly chef-driven experience” will even include the music playing on the turntable each night.
The 411: Click here for more info on Molina and stay tuned for more details.