Sam's Anchor Cafe

"Hangout on the docks with the family, and even rent a boat to ride around on before or after you've eaten. Get some grubby seafood like fried calamari and fish and chips. My kids like the popcorn at the bar, and my personal favorite are the mai tais. It's just a lot of good, fun energy here." - patrick wong

"Sam’s Anchor Cafe is a Tiburon landmark, famous for its great views and fresh seafood. Their deck is again open for outdoor dining, but risk-averse dads and those who love them might opt instead for Sam’s $95 clam bake meal kit, which includes clams, mussels, shrimp, corn, potatoes, linguica, herb butter and wine to steam (and sip). It’s $95 to feed four folks, but fancy dads might appreciate the lobster tail upgrade (an additional $25 per tail). Order here for Saturday or Sunday pickup, and don’t worry: Instructions on how to make the meal will be provided." - Eve Batey

"This spring, ROY took on a remodel of landmark Tiburon bar and restaurant Sam’s, a nautical, waterfront design that Hannah says is her current favorite." - Caleb Pershan

"Tiburon seaside classic Sam’s Anchor Cafe reopens tomorrow, April 18, after a six-week closure for a remodel and menu updates. 'It was a daunting task,' says Sam’s co-owner James Tate, who purchased the nearly 100-year-old business with Tiburon native Conor Flaherty last year. Daunting, says Tate, because 'everyone feels ownership over this space.' Flaherty likens the business to a public yacht club or local landmark: 'If you’re from Tiburon, you identify where you live by Sam’s.' The message from locals: Don’t screw this up. And keep the free popcorn. Updating Sam’s was also daunting for the reason so many locals love it: It’s been around since 1920, and it’s right on the water with great views. That’s to say it’s seen some wear and tear, and just 25 percent of the restaurant is built on land. 'Every time you tear up a piece of flooring, you’re looking at the water,' says Tate. But, from a business standpoint, updates were needed: While Sam’s famous deck is always packed on a sunny afternoon, its dining rooms were underused — the largest one wasn’t even open to the public. Flaherty and Tate commission ROY Design to activate them: ROY added vintage pendant lighting, exposed the original redwood ceiling, and installed a floor-to-ceiling sliding glass door that opens onto the deck. 'Sam’s is pretty seasonal, and weather dependent,' says Flaherty. Going forward, 'we want people to be able to enjoy it in all kinds if weather.' For cooler days on the deck, ROY added an 80-foot heated bench made by the company Galanter & Jones. That should keep everybody toasty. In creating the new designs, there was no shortage of old material: Vintage advertisements, historic menus, and old newspaper articles about the restaurant’s founder and namesake, Sam Vella, known for his bright Hawaiian shirts and big personality. 'Digging into the research, there was lots of design language to pull from, and all the finishes were so fun to choose,' says Hannah Collins of ROY. Touches down to the new floor, a blue terrazzo tile, are period appropriate to Vella’s heyday. 'They’re clean and modern and specific to the story of the restaurant owner.' Sam’s history even provided guidance for the new food and drink menu. Sam’s hired Robert van Horne, of studio r.vH, who spotted an old advertisement for a champagne and burger special they’re bringing back. 'If a spark of the bon vivant burns in your soul,' the old advertisement reads, 'your taste will be abundantly rewarded with this bizarre combination.' The whole new menu for Sam’s is below, as are new cocktails, including a group of bowl drinks. One to look out for: A shared Aperol spritz with a bottle of Prosecco tipped upside down into the bowl. 'Everyone wants one once they see it,' says general manager Michelle Pfeifer. It’s a message in a bottle: The goal, says Pfeifer, is to convey that, 'it’s a party here... We want you to come here and relax.' Hawaiian shirts, still worn by staff in a nod to Vella, and popcorn, still free, should underscore the point." - Caleb Pershan