Osteria Stellina11285 Highway One
Point Reyes Station
(415) 663-9988
Italian Cuisine
Lunch and dinner daily
Entrées (dinner): $15-$24
Nice wine and beer list
Nestled in the heart of the small West Marin town of Point Reyes Station, Osteria Stellina is a bustling Italian eatery focusing on local, organic and sustainably produced foods. Its small dining room has wood furnishings, picture windows and an open kitchen, with walls adorned by local artists’ work. Chef Christian Caiazzo’s menu ranges from local cheeses to soups, appetizers and several salads to a selection of pizzas, pastas, meats and seafood—something for everyone. We could tell right when we walked in the door that we were in for a treat, because the aromas coming from the kitchen were enticing.
Many of the items on the wine list, which features both local and Italian selections, are available in six-ounce pours, 18-ounce carafes or full bottles. There’s also a nice choice of beers, both on tap and in the bottle.
We started with Cremant de Bourgogne Blanc de Noirs (toasty nose, creamy, crisp finish) to accompany our order of fresh local oysters (Kumamoto and Point Reyes) served on ice with fresh lemon slices, cocktail sauce (with a little kick) and tangy champagne mignonette—always a beginning I enjoy.
Next we had the Stellina caprese, a light and beautiful salad with yellow and orange heirloom tomatoes that were bursting with flavor, topped with fresh basil leaves, fresh mozzarella and extra virgin olive oil. We followed that up with BN Ranch bone marrow, which included three fatty, salty bones served with crostini, garlic, capers and preserved lemon—a very rich dish that was kinda naughty, but in a good way.
Some Lagunitas IPA served in a jelly jar and a masculine-style, Saintsbury Pinot Noir (served on tap; rounded with earthy tones) accompanied our entrées. First was a thin-crust pizza with spinach, thin-sliced Yukon gold potatoes, dollops of mozzarella and fontina, topped with crushed chilies and fresh greens. It was cooked to perfection.
Our second entrée was grilled swordfish, a nice-sized, tender filet placed atop Italian squash ribbons and a lovely puttanesca with whole olives, capers and whole tomatoes. It had a hint of peppery heat that added a nice level of spice. Both dishes were beautifully presented (and served on Heath ceramics—what a nice touch).
For dessert, we went for the salted caramel budino (pudding) with Straus whipped cream and cocoa nibs. Served in a jar, it was well paired with Cossart Gordon 10 years Bual Madeira. It was light in texture, very flavorful, thoroughly enjoyable and a great end to a memorable meal.
