Nick's Cove

Where to Eat Oysters Along the Coast of Marin | Eater SF

"Alongside a complete revamp of the restaurant and the property’s namesake cottages, this popular restaurant is also adjusting its menu to reflect the history and legacy of a property first opened in the 1930s. It is doubtful that chef Kua Speer can ever take Nick’s BBQ’d Oysters off the menu, seeing as they’re featured in the property’s cookbook. Chef doubled down on baked oysters, creating Calabrian salami topped nduja baked oysters with layers of Italian chile heat. After years of counter service, the team is shifting back to a more hands-on service approach, both inside and out." - Christina Mueller