Chalet Basque
405 N. San Pedro Road
San Rafael/Santa Venetia
(415) 479-1070
www.chaletbasquemarin.com
Basque Cuisine
Lunch and dinner Tues.-Fri.; Dinner Sat.-Sun.
Entrées (dinner): $17-$28
Full bar, good wine list
Chalet Basque has been serving family-style Basque cuisine in Marin County since 1962. Owner/executive chef Roger Minhondo came from the Basque city of Irissarry, France (where his family owns a bakery), in the early 1970s to work there—and stayed for 25 years. He then opened a couple of his own restaurants, The Normandy and The Guernica, but eventually returned to purchase Chalet Basque in 2000. Its updated menu features fresh fish daily as well as the restaurant’s classic favorites like frog legs, chicken Cordon Bleu, tripe and lamb shank. There’s a full bar and lounge, two dining rooms and a large outdoor patio that seats up to 60—all with a friendly, neighborhood atmosphere. When you walk in, you can feel the camaraderie. In other words, it’s a mainstay in the area, and a great spot for groups. One of the servers we spoke with has been there for 28 years.
Our meal started with an appetizer of fresh artichoke bottoms, cooked to perfection and served with hollandaise and vinaigrette sauce with a heavy dose of lemon for some zing. A large basket held both regular and garlic bread. While we were enjoying these, Roger’s son, Patrick, who’s set to take the place over eventually, came by to say hello. He certainly has his father’s easy charm.
The soup of the day was split pea, served hot and with a hint of cumin, which added a nice edge. A well-presented, fresh salad dressed in vinaigrette with blue cheese crumbles followed.
The entrées we chose were generously portioned and full-flavored. First was the chicken Cordon Bleu, which had a breaded and pan-fried golden exterior and thin-sliced, smoked ham and Gruyere cheese inside. It was served with scalloped potatoes and an assortment of fresh vegetables.
One of the seafood specials was a very tender and fresh rock cod with a garlic-rich lemon butter sauce, with rice and vegetables, garnished with pimentos and fresh parsley. Its flavors were bright and lively.
As if we had room for dessert, we ended up trying an assortment. First was an al dente rice pudding that was actually quite light, spiced with cinnamon and mixed with some raisins. The chocolate mousse was whipped with chunks of shaved chocolate and topped with whipped cream. Another (lighter) choice was the Basque cake, which had a thick, almond-flavored pastry cream filling inside a tart-like crust—not too sweet, which is something I always like in a dessert. Finally, the chocolate marque had dark chocolate cream atop a thin layer of vanilla white cake with a wonderful, light vanilla cream sauce.
Yep, we rolled out of the place—and hope to roll back in sometime soon.
