Date rule #478: never skimp on the fire orbs and unicorn-themed cocktails.
Prepare to not break that rule at the Barrel House Tavern, the original ferry terminal from Marin to the city... that’s now a cavernous first-date spot filled with barrel-aged rum, bone marrow escargot and absurd waterfront views, opening Monday in Sausalito.
Before that one big bridge was built back in the day, this was the hub for anyone traveling between the North Bay and San Francisco. So it’s all historical. It’s also all beautiful now. Blame it on the floor-to-ceiling windows, handblown glass light fixtures and big marble bar.
Don’t go to that bar, though. Bars are horrible. Just kidding, they’re the best. Definitely go there and grab a banquette near the fire orb (it’s essentially a floating, circular fireplace). Get some barrel-aged rum for you and The Unicorn for yours. It’s called that because there’s gin, Chartreuse, basil, mint and grapefruit bitters in it (we assume).
But since you’ve made a reservation, you’re about to be escorted to a table by the windows. They’re huge. They overlook everything. Great spot for some seared tuna and oxtail and a few oysters with cilantro mignonette.
Not that there’s a bad spot for those.
Prepare to not break that rule at the Barrel House Tavern, the original ferry terminal from Marin to the city... that’s now a cavernous first-date spot filled with barrel-aged rum, bone marrow escargot and absurd waterfront views, opening Monday in Sausalito.
Before that one big bridge was built back in the day, this was the hub for anyone traveling between the North Bay and San Francisco. So it’s all historical. It’s also all beautiful now. Blame it on the floor-to-ceiling windows, handblown glass light fixtures and big marble bar.
Don’t go to that bar, though. Bars are horrible. Just kidding, they’re the best. Definitely go there and grab a banquette near the fire orb (it’s essentially a floating, circular fireplace). Get some barrel-aged rum for you and The Unicorn for yours. It’s called that because there’s gin, Chartreuse, basil, mint and grapefruit bitters in it (we assume).
But since you’ve made a reservation, you’re about to be escorted to a table by the windows. They’re huge. They overlook everything. Great spot for some seared tuna and oxtail and a few oysters with cilantro mignonette.
Not that there’s a bad spot for those.
