Openings

What to Eat at El Paseo, Now Open in Mill Valley

The fireplace in the newly remodeled restaurant. More pics to come.
The fireplace in the newly remodeled restaurant. More pics to come. Photo: Courtesy of Tablehopper

Tyler Florence’s new steakhouse El Paseo, in partnership with rock star-turned-tequila maker Sammy Hagar, opened on Saturday in Mill Valley — which we learned via Tyler’s faithful twitterings. The place is technically reopening under the same name it’s had since 1947, after earning a Michelin star in its most recent incarnation under another owner. Below, we have the dinner menu which includes, at the high end, a $90, 32 oz. bone-in Holstein porterhouse for two, and at the low end, a $16 dry-aged béarnaise burger with Nueske’s bacon.

The latter ingredient, sourced from Wisconsin, signals that Florence decided against the hyper-local concept he originally discussed for the place. But we’re sure it’s very delicious bacon, and the steaks appear to be dry-aged locally.

As Tablehopper reported earlier, the chef de cuisine is Preston Clark, previously of Jean-Georges in NYC.

EL PASEO est. 1947

Appetizers

Slab Bacon - $9
Pt. Reyes blue cheese, roasted tomato, grilled onion, celery, steak sauce

Warm Artichoke Dip - $9
crushed roasted artichokes, fennel, aioli, Swiss chard, whipped artichoke, toast

Roasted Shishito Peppers - $8
bagna cauda, Meyer lemon, sea salt

Dungeness Crab Cake - $16
fennel dressing, piperade, black-eyed peas, sea beans, chick weed

Sweet Pea Soup - $11
Deviled ham hock, poached quail egg, crispy sourdough, basil

Bibb Lettuce Salad - $9
Green goddess, avocado, pickled radish, nasturtium, grapefruit

Spot Tail Shrimp Ceviche - $15
cucumber, mango, jicama, cilantro, lime, crispy heads

Pimento Cheese - $9
chilled Marin crudité, anchovies, cured olives, sea salt crackers

El Paseo Caesar Salad - $10
poached egg, Spanish anchovies, sourdough crisp, Parmesan

Roasted Bone Marrow - $12
pissaladiere, bordelaise, parsley, toast

Tuna Tartare - $14
house aioli, capers, shallots, quail egg, toast

Fresh Oysters East and West Coast - $3 each or $15 half dozen
cocktail sauce, mignonette, chervil grapefruit sorbet

Sides - $8
Creamed Spinach
Peas and Carrots
Roasted Asparagus
Mac and Cheese
Broccoli and Cheddar
Duck Fat Potatoes
French Fried Potatoes
Whipped Potatoes

California Holstein Reserve

Our California Holstein reserve is dry aged for 38 days exclusively for El Paseo by Brian Flannery in Corte Madera.

32 oz. Porterhouse for Two - $90
roasted whole garlic, maitre d’ butter

24 oz. Bone In Ribeye for Two - $60
roasted bone marrow

Sauces - $2
Au Poivre, Creamy Horseradish, Béarnaise, Hot Bacon Vinaigrette

Chop Board
12 oz. Creekstone Black Angus New York Strip - $27
oxtail marmalade, watercress

6 oz. Creekstone Black Angus Filet Mignon - $26
bacon, roasted shallot, and truffle butter

12 oz. Veal Chop - $29
porcini butter and fried sage

16 oz. Beelers Pork Chop - $24
garden purée, fresh favas, drippings

* All steaks are served with El Paseo steak sauce.

Chef’s Selections
Béarnaise Burger - $16
21-day dry age proprietary blend, toasted brioche, caramelized onion, Nueske’s bacon, béarnaise

Chicken Fried Steak - $20
Buttermilk crust, milk gravy, frisée, fresh herbs, bacon

Half Roasted Chicken - $22
Schmaltz potatoes, bibb lettuce, tarragon, sweet peas, buerre blanc

Seared Scottish Salmon - $24
Kishu mandarins, radishes, sea beans, arugula butter

Roasted Mushroom Risotto - $16
Sebastopol mushrooms, truffle oil, and Parmesan

El Paseo - 17 Throckmorton Avenue, Mill Valley - 415.388.0741

Earlier: Tyler Florence to Give the Bay Area a Third Restaurant, El Paseo, Next Week [Grub Street]
Sammy Hagar: El Paseo Will Be ‘The Best Friggin’ Restaurant In Marin County’ [Grub Street]

What to Eat at El Paseo, Now Open in Mill Valley