Nick's Cove Exterior of Cottages Danielle Rubi Tucked along a quiet stretch of Highway 1, where the fog rolls in thick and oyster beds shimmer just offshore, Nick’s Cove has held its ground for nearly a century. With limited cell service, it’s the kind of place where you can actually disconnect and eat some truly good, unfussy seafood. Since the 1930s, the property has anchored itself to Tomales Bay with a weathered pier, a handful of wood-clad cottages and a restaurant that keeps the focus on what’s fresh and nearby. Executive Chef Matt Alfus Kristen Loken New executive chef Matt Alfus joined the team last November, bringing experience from Chicago’s fine-dining kitchens and a deep connection to the region. While working at Hog Island Oyster Co., he immersed himself in the landscape of West Marin, getting to know the local seafood scene, building relationships with producers, and cooking with what was right in front of him. At Nick’s Cove, he’s bringing that experience into focus, shaping a menu that feels personal, regional, and in step with the bounty surrounding it. Rhode Island clear Clam Chowder Marc Fiorito - Gamma Nine Photography Seafood anchors the menu, and the grilled oysters are a signature for good reason. Tomales Bay is known for barbecued oysters — shucked, sauced, and cooked over open flame — and the Nick’s Cove version sticks to that tradition. Their house garlic barbecue butter adds just enough richness to make them memorable. One of the more unexpected offerings is the Rhode Island-style clam chowder, made with a clear broth instead of cream. It’s a nod to East Coast tradition, originally developed during the Depression era when beer was cheaper than dairy. The Fisherman’s Burger leans into the restaurant’s coastal setting, layered with grass-fed beef, cocktail sauce, and tartar sauce. MORE FOR YOU Bitcoin ‘Going To Take Over’—Tesla CEO Elon Musk Backs Shock $40 Trillion U.S. Dollar Collapse Warning Amid Price Boom Everything To Know About ‘Wicked: For Good’—And How To Watch The Trailer Trump’s Bedminster Golf Club Flagged For 18 Health Violations In Latest Inspection—Earned Lowest Grade In County BBQ Oysters Marc Fiorito - Gamma Nine Photography On June 12th and 13th, Alfus teams up with Aidan Owens, culinary director of Herb & Sea and Herb & Wood in San Diego, for Tides of Tomales, a two-night, family-style seafood dinner. The menu includes smoked oyster pasta, whole-fried fish, local crudo, and a tinned fish bread course with cultured butter. Beverage pairings are available, and reservations can be made via Resy or by calling the restaurant directly. Nick's Cove Restaurant Exterior Kristen Loken The property also just got a design refresh, thanks to a new collaboration with GreenRow, the sustainable home brand known for heirloom-style furniture and bold, maximalist prints. Two of the 12 cottages were fully redesigned with natural materials, playful patterns, and a palette inspired by the surrounding landscape. The result is low-key, functional, and personal — cozy in a way that feels lived-in, not staged. The rest of the cottages still hold their charm: wood stoves, soaking tubs, and just enough space to forget your inbox exists. New GreenRow Cottages Nick's Cove Nick’s Cove hasn’t changed much over the years, and that’s part of the appeal. It’s still about good food, real hospitality, and a setting that does the work for you. Editorial StandardsReprints & Permissions