Blooms End
Blooms End is generously donating 10% of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 11-12, 2023
About the Restaurant
Blooms End is a traveling bakery, crafting unique baked goods and elaborately decorated pop-ups that draw crowds across the Bay Area.
Petaluma Pie Company
Petaluma Pie Company is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 11-12, 2023
About the Restaurant
Founded in 2010, Petaluma Pie Company is a locally owned bakery cafe specializing in sweet and savory pies made with local and organic ingredients. We take the idea of ‘farm to table’ seriously and purchase many of our ingredients directly from farmers and other producers. We also grow some of our own fruit. We make regular trips to the San Rafael Civic Center Farmers Market to buy fresh and organic fruits and vegetables for the pies and gets regular deliveries of produce, eggs, dairy, meat and more from local producers and suppliers.
Saison
Saison is generously donating 5% of their Dinner proceeds for select dishes to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 9-12, 2023, Dinner
About the Restaurant
Saison is recognized as the original fine dining establishment in the U.S. to use open hearth cooking. The San Francisco, CA institution launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar and developing into a renowned two-star Michelin restaurant. Today, Saison is an open wood fire restaurant emphasizing the bounty of California’s evolving terroir. It is driven by the Chefs' dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. The culinary program is led by Saison Chef de Cuisine Richard Lee and Saison Hospitality Culinary Director Paul Chung. Saison has one of the country’s largest and most remarkable selections of Old and New World wines, with a special emphasis on Burgundy and a full offering from our Saison Winery, curated by Saison Hospitality Co-Founder and Wine Director Mark Bright and Saison Beverage Director and Assistant General Manager Molly Greene. Saison Hospitality is dedicated to evolving in the world of food, beverage, and hospitality, and is comprised of Saison Restaurant, Angler San Francisco, Angler Los Angeles, Smokehouse, Saison Cellar, and Saison Winery.
Lazy Bear
Lazy Bear is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 8-12, 2023
About the Restaurant
Rooted in the unique produce of the San Francisco Bay Area, both wild and cultivated, Lazy Bear serves refined American cuisine driven by nostalgia and a reverence for the wild.
Octavia
Octavia is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 8-12, 2023
About the Restaurant
Octavia is the second restaurant from acclaimed chef Melissa Perello. Showcasing seasonal ingredients from the region’s best farms, Octavia’s menu is a celebration of local agriculture in a comfortable, neighborhood setting.
Frances
Frances is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 8-12, 2023
About the Restaurant
Frances is an ode to refined but comfortable sensibilities in both food and decor. Whether it’s the technique-rich, yet relatable approach to food, or the open, familiar atmosphere and service, Frances is about elevated food in a casual neighborhood setting.
Piazza d’Angelo
Piazza d’Angelo is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 8-10, 2023
About the Restaurant
Named after our location right on the piazza of downtown Mill Valley, Piazza D'Angelo is an ode to Southern trattorias - family owned, rustic neighborhood restaurants that serve fresh, unassuming, locally-sourced delicious food.
Fiorella
Fiorella Polk & Fiorella Sunset
Participating dates: August 6-12, 2023
About the Restaurant
In 2015, Brandon approached Boris with an idea: a delicious, quality, wood-fired pizza shop with fresh ingredients was needed in the Richmond District of San Francisco.
As an SF native who grew up a few blocks from Fiorella, Boris was excited by this concept. The Richmond District had not been a place for fine dining when he was a kid. This idea presented an opportunity to bring soulful, classic Italian cooking with a modern and fresh approach to Clement Street.
After careful research, lots of work, and a whole lot of love, FIORELLA: Neighborhood Italian was born.
Coho
Coho is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-9, 2023
About the Restaurant
At Coho, land meets sea for a dining experience that celebrates the wealth of incredible ingredients the California coast has to offer. By serving what’s fresh and in season, we strive to create a dining experience that’s thoughtful, intentional, and delicious.
Restaurant Picco
Picco is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
Blending Italian flavors with those from California, we serve up the freshest & finest local creations from Larkspur, CA. Picco's market-driven menu blends Italian flavors with those from California and is designed with sharing in mind. Our wine list features an eclectic collection of bottles from the best growing regions around the globe.
Pro-tip: A fresh batch of seasonal risotto is served every half hour, with ingredients changing daily.
Bar Bocce
Bar Bocce is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
A Sausalito water front hangout offering a fair priced menu of bright garden salads, one-of-a-kind sourdough pizza, and a vast selection of local beer & wine. Our outdoor setting is elevated by a fire pit-enhanced back patio, bocce court and sweeping views of Richardson Bay. Relax with a laid-back vibe as you unwind overlooking the Sausalito Harbor.
Bungalow 44
Bungalow 44 is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
Located in the heart of downtown Mill Valley, CA and just a short 20 minute drive from San Francisco, Bungalow 44 has been the best neighborhood hotspot since opening its doors in 2005. Bungalow 44 strives to be your just-up-the-street, just-around-the-corner, come-as-you-are and make-yourself-comfortable, local Mill Valley joint.
SEASONALLY INSPIRED DISHES
Among the most popular dishes at Bungalow 44 are Hamachi, Brussels Sprouts, Braised Short Ribs, burger with white cheddar and smoked onion rings, and of course our Kickin’ Fried Chicken.
Buckeye Roadhouse
Buckeye Roadhouse is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
Open since 1937, Buckeye Roadhouse is the best Marin County restaurant in which to experience quintessential California fine dining. As historic as the Golden Gate Bridge, the Buckeye beautifully intertwines Old World charm with contemporary American cuisine.
Wander up our enchanting pathway and be welcomed by our elegant warm ambiance. Enjoy a cocktail or glass of wine in our cozy rustic bar before entering the beautiful California country-style dining room.
Once seated, partake in mouthwatering favorites including our famous Oysters Bingo, House-Smoked BBQ Baby-Back Ribs and Marin’s most beloved dessert, the S’more Pie.
Our executive chef passionately utilizes fresh local ingredients to create delicious traditional American cuisine with a Californian contemporary twist.
Playa
Playa is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
More than two years in the making, PLAYA, in the heart of Mill Valley, California is a modern indoor-outdoor restaurant destination encompassing a combined passion for Mexico’s cuisine and culture. Drawing inspiration from travels and the fresh, flavorful cuisine served on the playa, local Mill Valley residents and restaurateurs, Peter Schumacher, Bill and Vanessa Higgins, have developed a setting of casual sophistication that blends the best in locally sourced, organic and sustainable ingredients with a bar highlighting a carefully curated selection of exceptional tequilas and mezcals.
Floodwater
Floodwater is generously donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
Floodwater is a multi-dynamic entertainment venue featuring contemporary California classic cuisine with something on the menu for everybody!
Angler
Angler is donating a portion of their proceeds to AIM’s Racial Equity Fund during AIM’s Dine Out Farmers Market Week.
Participating dates: August 6-12, 2023
About the Restaurant
Angler is a sea-life focused MICHELIN-starred restaurant from Saison Hospitality on the Embarcadero waterfront with views of the expansive wood burning hearth and the San Francisco Bay.
The menu is a collection of local bounty. Each day’s inspiration is drawn from the products themselves and is an articulation of their natural flavors, served at their peak taste. Our cooking is slow and deliberate, pausing to pay attention to all the little details that make good food great. We work with a small group of fishermen and women, hunters, gatherers, ranchers, and farmers to find and follow microclimates that produce the highest quality products in local existence. All of the cooking revolves around open wood fire and a fireplace designed for our unique methodology, techniques, and tools for extracting the best tastes in our products.