Nick’s Cove Restaurant, Oyster Bar & Cottages is located on the twisting, cliff-hugging route north from San Francisco up Pacific Coast Highway on a relatively undiscovered, unspoiled swath of pristine coastline. The construction of the highway in 1930, followed by the opening of the Golden Gate Bridge in 1937, brought a surge in tourist traffic looking for food, lodging and adventure. Marin County became a popular destination for weekend motorists, and Nick's Cove is one of the last remaining historic settlements from those early days of tourism. Today, Nick’s Cove offers some of the finest seasonal, sustainable California cuisine sourced from the surrounding Marin and Sonoma County farms as well as fresh seafood and Tomales Bay oysters.
The Croft, the on-site farm and garden that was finished last summer, is now blossoming under the property’s own farmer, Brendan Thomas. Brendan is dedicated to making sure he not only grows a wide variety of vegetables sustainably, but that he does so while making a positive impact on the land. Thomas, inspired by bio-intensive, natural, and organic approaches to farming, is creating a system where all parts — animals, plants, and soil — work together to create a whole. Currently The Croft is supplying most of the restaurant’s mustard greens, chard, broccoli, cauliflower, honey and eggs. The chickens seem to be responding well to their coop with a view of the glittering Tomales Bay coastline.