
20

"Checking into the recently renovated, 92-year-old Nick's Cove on the banks of Tomales Bay, I relaxed on my room’s deck with wine, played bocce, and learned about their Artists in Residence program before dining on consulting chef Chris Cosentino’s modern takes on the historic roadside fish-house menu — highlights include smoked black cod dip with fried saltines, two versions of clam chowder (a clear-broth Rhode Island and a creamy New England), and 'fries with eyes' (fried smelt)." - Marisa Churchill