Wednesdays through Mondays at 123 Bolinas Road in Fairfax. Thursdays through Sundays and dinner from 5 to 9 p.m. La Gastronomia is open for brunch from 9 a.m. “I always had vision to have something of my own and do all I want to do so I feel very lucky that I could see this through even with the hiccups along the way.” “Everything has brought me to this point,” Fabbri says. Pibil Yucatan Cuisine is in San Rafael at the Civic Center and downtown farmers markets on Thursdays, and both are at the Sunday Marin Farmers Market. You can find Porchetta Toscana in San Francisco on Wednesdays and Saturdays at Presidio Tunnel Tops, Fridays at Off the Grid at Fort Mason and Sundays at the Stonestown Galleria. Since 2017, her Tuscan cuisine has been available at many farmers markets and other locations at Porchetta Toscana, while her husband and restaurant co-owner, Gustavo Mutul, specializes in authentic dishes from his homeland at Pibil Yucatan Cuisine. “Then my father flew to Fairfax to do the install.”Ī single fallen redwood tree from Woodacre has been cleverly repurposed into benches and tables on the sidewalk next to the entry.īefore opening her first restaurant, Fabbri was the chef at Osteria Divino in Sausalito from its opening in 2006 to her departure in 2020. “We flew to Boston and drove (the marble slabs) back in a U-Haul,” Fabbri says. The marble counters, tabletops and a bar that’s separated by glass from the open kitchen are from the Boston business of Fabbri’s now-deceased grandfather who opened it when he immigrated from Italy and that her father later took over. Orecchiette with five-hour braised beef ragu and pappardelle with trumpet mushrooms and creamy brandy sauce have appeared, and recurring dishes include spaghetti with Manila clams and gnocchi that has featured gorgonzola dolce cheese sauce with toasted walnuts.Ĭourtesy of Elena FabbriLa Gastronomia’s house-made pastas change regularly. Seasonal produce from Star Route Farms and Tomatero Organic Farm and sustainable seafood from TwoXSea are woven throughout the menu. Last week, Buffalo mozzarella from Ramini Mozzarella in Sonoma was presented with arugula, asparagus and garlic, and San Rafael-based Canteen Meats supplied the spicy coppa, prosciutto di Parma and mortadella for a Tuscan charcuterie board. That said, Fabbri always offers a chicken, fish, steak and pork dish, such as Cornish game hen with baby potatoes, sauteed mushrooms and spinach Mediterranean striped bass deboned tableside filet mignon with peppercorn sauce and porchetta often straight from her brand-new rotisserie “like in Italy where you see pork hanging in the glass window.” “People ask why I don’t have a menu in the window, but I make what’s at the market and don’t buy from suppliers, so it just depends on what we get,” says Fabbri, adding that she extends her reach back to Italy for olive oil, a few of the cheeses and a rotating list of about 20 wines. Tuscany-born Fabbri revealed a more than two-year renovation of the cozy storefront space that formerly housed 123 Bolinas restaurant and wine bar late last month, adding a full kitchen in which she applies the traditional preparations from her coastal hometown of Forte dei Marmi in Italy to California’s freshest and best ingredients. Fairfax welcomes two new restaurants honoring a true commitment to local sourcing with this week’s return of HenHouse Brewing Co.’s West County Pub and the opening of long-time Sausalito restaurant chef Elena Fabbri’s La Gastronomia.
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