The story
Guesthouse is the kind of place that feels instantly familiar. Founded by a group of friends who spent years behind some of the Bay Area's best bars and kitchens, it brings a relaxed, West Coast sensibility to refined dining in Marin County. The restaurant has earned a Michelin Recommended distinction, a nod to the quality and care that defines the experience.
Chef Jared Rogers has been shaping Marin's fine dining landscape for over a decade. His approach is straightforward: partner with the region's best producers to source exceptional ingredients, then let the seasons guide the menu. The result is contemporary cooking that highlights Northern California's bounty—wood-fired favorites, clever takes on classics, and dishes built around what's at its peak.
The menu changes weekly, reflecting the height of each season. You might find slow-smoked prime rib on Monday, Baja-style fish tacos on Tuesday, or Low Country fried chicken on Sunday. Starters like pressed foie gras with plum and pistachio or roasted veal sweetbreads with summer vegetables lead into mains such as Dover sole with carrot and fennel, or a Cumbrian Blue Grey steak with leek and black garlic. Desserts, crafted by Virgilio Canche, include a Grand Cru chocolate creation and a raspberry soufflé with salted almond ice cream.
The bar program is equally considered, with classic cocktails and a Japanese whisky flight. The space offers air-conditioned indoor dining, heated covered outdoor seating, and a welcoming bar.
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