New Novato restaurant a step back in time
Restaurateur Munther Massarweh continues to make his mark on Novato’s dining scene with the opening of mid-century throwback restaurant the Board Room in April, acting on the opportunity to expand his restaurant and bar the Speakeasy when the owner of the sewing and alterations shop next door retired after 34 years.
“We wanted to do something different and fill a missing niche in the strip mall that you’d never expect to see there and that adds to the neighborhood,” says Massarweh of his latest venture that’s accessed through a secret library door between the two interior spaces.
Massarweh is the executive chef and worked with award-winning interior designer, painter and muralist Michael Brennan to bring his vision to life.
“It feels like you walked into Frank Sinatra’s living room with vintage posters, murals and originals,” says Massarweh about the dining room with blackened windows, crisp white tablecloths, dark leather chairs, twinkling chandeliers and shaded wall sconces. “Suddenly you leave Novato and enter the past.”
The menu offers an assortment of traditional steakhouse options like a classic Caesar salad, seafood chowder, steaks and chops, baked potato and creamed spinach, French dip sandwiches, homemade pastas and the chef’s two bestsellers — escargot with pesto garlic butter and marsala-sauteed chicken liver.
Signature craft cocktails like the Bee’s Knees with gin, lemon and honey, and a Chairman of the Board old-fashioned come from the bar at the Speakeasy. The restaurant prides itself on an affordable wine list and a happy hour menu is available from 3 to 6:30 p.m. daily.
Massarweh, a Novato resident, is also the executive chef and owner of Rickey’s Restaurant and Scrumptious Occasions Catering, both in Novato, as well as the soon-to-open Black Steer Steakhouse & Saloon in Bend, Oregon.
The Board Room is open from 11:30 a.m. to 11 p.m. weekdays and 3 p.m. to 11 p.m. weekends at 504 Alameda Del Prado with live music Wednesdays through Saturdays. Find more information and make reservations for lunch or dinner on the Speakeasy website at thespeakeasynovato.com or call 415-883-7793.
End of an era
Days are numbered for Cowgirl Creamery’s historic hay barn-turned-cheesemaking facility, retail shop and meal counter in Point Reyes Station. The original location of the artisan cheese company, co-founded a quarter of a century ago by organic cheesemaking trailblazers Sue Conley and Peggy Smith and purchased by Switzerland dairy company Emmi in 2016, remains open through Labor Day weekend but officially closes on Sept. 5.
“Point Reyes Station was the home of Cowgirl for many years, and it will always be a cornerstone of our story and who we are, but there have long been challenges with maintaining a retail shop and cheesemaking facility in this location,” says Pamela Dressler, managing director of Cypress Grove and Cowgirl Creamery in a company statement.
Challenges include servicing customers with new bathroom facilities, scaling up production of Red Hawk organic triple cream cheese and long-term water usage.
“We’re sad and feeling this loss, too, but we’re looking forward and focusing on what we do best: crafting incredibly delicious, artisan American cheeses,” Dressler says.
Wholesale cheese-making operations moved to a manufacturing facility in Petaluma in 2017, where it will continue. Red Hawk will be added in 2023 once the creamery perfects a production process that was influenced by the microbial climate of Point Reyes.
Make a final visit to Cowgirl Creamery’s Barn Shop & Cantina from 11 a.m. to 4 p.m. Thursdays through Mondays at 80 Fourth St. Find more information at cowgirlcreamery.com.
Harvest season
Larkspur-based Honoré Farm and Mill’s heirloom wheat is ready, and collaborators are invited to the field to learn how to thresh, winnow and mill it at the eight annual community harvest from 8:15 a.m. to 1:30 p.m. Aug. 27 at Tara Firma Farms in Petaluma.
Hand-harvest with a sickle to bluegrass music by the Wronglers and celebrate your efforts afterwards with a lunch that includes local produce, cheeses, wines, fresh Honoré sourdough bread by Ponsford’s Place Bakery in San Rafael and Honoré shortbread cookies.
Tara Firma Farm is at 3796 I St. in Petaluma. To purchase harvest and lunch tickets for the family-friendly fundraiser ($75), learn more about and donate to Larkspur resident Elizabeth DeRuff’s nonprofit organization’s grain restoration efforts, sign up for workshops or view recipes, go to honoremill.org.
Leanne Battelle is a freelance food writer and restaurant columnist. Email her at ij.lbattelle@gmail.com with news and recommendations and follow on Instagram @therealdealmarin for more on local food and updates on the launch of The Real Deal Marin restaurant guide.