This month, award-winning Chef Michael Mina and hospitality veteran Brent Bolthouse celebrate the first anniversary of their social dining concept, The Bungalow Kitchen Belmont Shore. As the coastal Californian eatery enters into its second year, the vibrant waterfront dining destination sees the addition of seasonal new menu items featuring peak-of-season spring ingredients like morel mushrooms, green garlic, and pea tendrils, elevated Michael Mina signature dishes, and award-winning sommelier selections to its wine list.
In 2021, Mina and Bolthouse opened two Bungalow Kitchen venues, each boasting over-10,000-square-feet of panoramic waterfront dining, debuting a second location in Tiburon, California, in November. Much like its marina-facing location in Belmont Shore, the Tiburon outpost offers breathtaking views of the San Francisco Bay. The Bungalow Kitchen Belmont Shore offers something for everyone, from approachable entrees like dry-aged burgers and housemade pasta to opulent tableside offerings like the signature Michael Mina Lobster Pot Pie.
The spring menu at The Bungalow Kitchen sees the addition of staters like Michael Mina’s Ahi Tuna Tartare with chile peppers, mint, garlic, and pine nuts drizzled with habanero-sesame oil; and Mushrooms stuffed with Applewood-smoked bacon, fresh oregano, and Parmesan fondue. Roasted Asparagus & Burrata dressed in truffle vinaigrette topped with garlic streusel, and Marinated Beets tossed with crispy quinoa, Greek yogurt, and fennel pollen bring about the fresh and vibrant flavors of spring. Guests can look forward to entrees featuring peak-of-season ingredients such as the Phyllo-Crusted Petrale Sole atop horseradish potato purée and served with green beans and pea shoots topped with whipped mascarpone and Meyer lemon caviar sauce; and King Salmon with artichokes, morel mushrooms, and green garlic. The restaurant will continue to offer signature raw bar selections like multi-tiered shellfish platters, table snacks to share like its Short Rib ‘Pop-Tart’, and charcoal-grilled steaks brushed with red wine butter.
In addition to the new spring menu, The Bungalow Kitchen Belmont Shore has also introduced a new wine program. Leading the beverage program is Ryan Kraemer, an award-winning Level III sommelier with more than 15 years of experience. Kraemer has curated a wine list featuring everything from elegant and opulent Champagnes like a 2007 vintage Salon Blanc de Blanc ‘Le Mesnil’ to everyday options like rustic Argentinian Malbecs and fruit-forward California Pinot Noir. The new wine program boasts a selection of ‘Sommelier Secrets,’ which includes rare and exclusive wines from around the globe, including a Thymiopoulos ‘Young Vines’ Xinomavro from Naoussa, Greece and a Heinrich ‘Leithaberg’ Blaufrankisch from the old mountainous vineyards in Burgenland Austria.
