MARIN MAGAZINE - BEST NEW RESTAURANT

BEST OF MARIN COUNTY 2019: DINING

Open since last October in downtown Kentfield, Guesthouse has already built a reputation for craft cocktails in the bustling bar (try the Slingshot with bourbon and Campari) but the well-executed California cuisine by way of the chef’s Italian training and Chesapeake Delta heritage has won over the well-heeled of central Marin and beyond.

Read more here: Marin Magazine

 

EATER SF: MARIN’S NEWEST DESTINATION FROM FORMER PICCO CHEF HAS ARRIVED

“Marin’s newest dining destination is now open in Kentfield, a sleek addition to the North Bay enclave from a chef who’s extremely familiar with the neighborhood’s tastes after ten years in Larkspur. Guesthouse is the shared vision of Jared Rogers, known for his time at Larkspur’s popular Picco, and bartender Dustin Sullivan (Lord George), offering a menu of classic American food and cocktails, with a “twist,” of course.”

Read more here: Eater SF


MARIN INDEPENDENT JOURNAL: GUESTHOUSE, FLORES ADD EXCITEMENT TO MARIN’S DINING SCENE

“A restaurant opening in Marin rouses excitement no matter what. But when it combines the cooking prowess of critically acclaimed chef Jared Rogers and the bartender skills of Bay Area mixologist Dustin Sullivan, it brings the anticipation up a notch. The co-owners of the freshly polished, centrally accessible Guesthouse bar and restaurant in downtown Kentfield are set to open next week. Chef Rogers, former executive chef of Larkspur’s Picco, has been hard at work developing a seasonal American menu featuring ingredients from local farms and purveyors while Sullivan, beverage and operations manager, is overseeing the front of the house.”

Read more here: Marin I.J.

CO-OWNER/CHEF OF MARIN, CA TREASURE, GUESTHOUSE, OFFERS HIS FRESH SUMMER SPIN ON THE WINNING INGREDIENT

“I love serving Di Stefano Burrata on grilled sourdough bread with some very good EVO drizzled over and Maldon salt flakes sprinkled on top. That’s awesome by itself, but Di Stefano Burrata is also a great base that you can add so many other ingredients to depending on what’s in season and delicious. For summer we like to notch it up with sautéed fava beans and salsa verde/pesto or pair Di Stefano Burrata with vine ripe tomatoes, grilled artichokes and marinated citrus or even lobster!”

Read more here: The Chefs Warehouse Magazine

KQED: FIND A WELCOMING WEST COAST AMERICAN MENU AT GUESTHOUSE IN KENTFIELD

“In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, Guesthouse. Look for an ingredient-driven, seasonal, West Coast–inspired American menu, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.”

Read more here: KQED


PACIFIC SUN: GUESTHOUSE ATTENDANT

“There is a reason Rogers gets the attention he does—not to mention that his food is a perfect fit for Marin. His food is refined without being fussy, and his handle on ingredients and knowledge of how they do and don’t work together is beyond impressive.”

Read more here: Pacific Sun