Luc Chamberland's Saltwater features oysters, pizzas, local ranch meats, fresh fish, salads, small bite features, and a varied selection of bottled and on-tap wines, plus artisan beers by North Coast Brewery. Saltwater celebrates the local harvest with innovative, flavorful selections. Reservations are available online. Take-out options available as well. Closed Tuesday and Wednesday.

Vladimir’s Czechoslovakian offers Eastern European entrees updated by the late Vladimir’s daughter, Vladia, first mate, Mike and their sons Alex & Rick (CASH ONLY). Closed Tuesday.


Between Inverness and Point Reyes Station, the small settlement of Inverness Park features the newly expanded Inverness Park Market, now including Shorty’s Produce. Test their expertise in creating sandwiches, salads and take-out dinners. Enjoy Graffeo coffee and ask the staff to help you select other stuff to take to the beaches. Outstanding grocery selection too.  Check the website for hours and specials.

The Olema, owned by Margaret Grade & Daniel DeLong—owners of the late Manka’s Lodge & Restaurant, which was totally destroyed by fire in December 2006.  Call them for restaurant hours and offerings.

The first building you see on your left as you enter Point Reyes Station from the south on Highway One. Casual, friendly atmosphere accentuated with Neapolitan-style, thin crust pizzas baked in a flash inside the 800-degree, wood-fired brick oven. Also featuring big, fresh salads, soups, raw local oysters—smoothed down with draft brews and wines—all of which may be enjoyed on the patio on warm days. Closed Mondays and Tuesdays—no reservations.

The Station House Café is a perennial favorite for “comfort food” entrees and a well-stocked bar with live music on weekends. Pleasant garden area service when weather permits. Closed on Wednesdays.



The Old Western Saloon is the place where a cross-section of West Marin residents and adventurous visitors gather for serious drinking, pool playing, and occasional dancing when a live band plays on weekends.

Their eclectic menu features slow-cooked meats and organic vegetables: slow-roasted chicken & other specialties. Fresh, wholesome salads, and sandwiches. All ingredients sourced from best-practice purveyors with health, sustainability, and deliciousness in mind.

Across 4th Street from Side Street Kitchen is the Tomales Bay Foods operation—housing Cowgirl Creamery, where they make world-class cheeses featured in Michelin rated restaurants and where you can get a tour, tastings and purchase cheeses made by Cowgirl and other artisan makers. The TBF deli counter offerings are varied and unique—hot entrees, sandwiches, etc.

At the opposite end of Point Reyes Station is the Whale of a Deli, offering real Mexican burritos and freshly constructed soft tacos. Check out the beverage cooler if you want “original Coca-Cola” and other soft drinks—made with cane sugar instead of corn syrup or Frankenstein chemicals.

Just south of Point Reyes Station on Highway One is Marin Sun Farms. Locally raised grass fed beef, goat, lamb, etc—a traditional retail butcher shop with the added feature of a dine-in restaurant. Get’cher Burger of choice along with a side of signature French Fries cooked in authentic pork lard.

About eight miles north of Point Reyes Station is the area called Marshall. There one finds Tony’s—a longtime favorite for seafood and sunsets. Newly-purchased by Hog Island Oyster Company.  Check website for menu and hours.

A half-mile farther north is the Marshall Store which offers local and Pacific NW oysters along with chowders for lunch & early dinner. This is counter service with tables and seating in the glass-enclosed seating area and outside along Tomales Bay.

Selling oysters, clams, and mussels only on Friday, Saturday and Sunday. Visit their website for updates.

Hog Island Oyster Co., is 8/10 mile north of the Marshall Store. Tables and barbecues are available with reservations—table/BBQ fees apply. Visit HIO’s Website to get more details.

Five miles north of Marshall is the re-vitalized Nick’s Cove—a labor of optimistic love by restaurant developer Pat Kuleto. Fresh seafood, barbecued oysters and a full range of local meats and seafood. Garden fresh vegetables from their onsite "croft." Open for lunch and dinner and brunch on weekends. Open every day.