“The good bones of Good Bones Kitchen are the Caspar Inn, a turn-of-the-century roadhouse and infamously rowdy music venue that once hosted Etta James and Bonnie Raitt. Miles McCreary, a chef and ceramicist who worked at acclaimed Bay Area restaurants including Standard Fare in Berkeley and Ramen Shop in Oakland, recently revived the historic space with general manager Jenna St. George and wine director Devin Myers. (Myers is responsible for poetic wine descriptions like “passion fruit brain freeze” and “sea salt in the hair.”) The standout fish stew always features local, humble rockfish, but has evolved with the seasons, from a tomatoey base adorned with okra to corn and potatoes swimming in a rich tomatillo broth. (McCreary’s crusty sourdough bread is a must-order for dipping; ask for a loaf to go for tomorrow’s breakfast, too.) The menu changes often based on what’s available. Smashed potatoes with yogurt and chile oil give way to juicy tomatoes and shiso ranch; lettuce cups might be stuffed with confit albacore or pork belly. Good Bones has become a new kind of coastal institution, one where diners gather on the front porch to watch the sun set or come on weekend mornings for toast and coffee.”
“The restaurant’s May opening followed a successful series of pop-ups this past winter that proved that there’s an audience for Miles’ cooking. Staples like housemade bread and fresh seafood anchor the menu, while the kitchen team improvises daily with all the local produce they can get their hands on. Devin Myers of Dorsal Wines and Fog Bottle Shop manages the bar and has curated a unique wine list focusing on natural wines from all over the world. Jenna St. George brings years of experience working in Bay Area restaurants to her role as general manager, as well as a talent for designing and curating restaurant spaces. There are plans for live music on Fridays so guests can start the weekend off right.”