Eat This Town: San Francisco March 12
Guesthouse’s Luck of the Irish Coffee
Here are two St. Patrick’s Day secrets that the North Bay leprechaun may have been hiding from the rest of the Bay Area: One of the region’s most impressive new restaurants is in a quiet Marin County town (Kentfield!) and Guesthouse co-owner/bartender Dustin Sullivan snuck a stellar Irish coffee onto the dessert menu when it opened. With a certain holiday coming up on March 17, it’s time for this dessert/coffee/cocktail to be discovered. Featuring Irish whiskey, Peet’s coffee, brown sugar, and a topping of house-made whipped cream, the $11 creation is every bit as special as the iconic Buena Vista one (maybe even improved!).
— Read more here: Blackboard Eats
THE MERCURY NEWS
5 perfect places to drink irish coffee in the bay area
Open since October, this elevated comfort food restaurant in Marin has already developed a reputation for its thoughtfully-prepared cocktails, including the Irish coffee ($11). Made to order using “Eileen the Machine,” an isolated steam wand named after owner-bartender Dustin Sullivan’s Irish grandmother, the drink is layered in a traditional Gibson glass with brown sugar, Peet’s coffee, Powers Irish Whiskey and whipped cream laced with nutmeg and vanilla. Find it on the dessert menu alongside flourless chocolate cake, which makes an excellent pairing.
“It’s a decadent but really nice moment,” Sullivan says. “Just close your eyes and let it wash over you.”
— Read more here: The Mercury News
6 sexy bay area dishes to share with your valentine (or not)
Mini Lobster Rolls at Guesthouse
Marin’s Guesthouse is brand new… – perfect for that ‘let’s shake up the routine’ Valentine’s game plan. When you arrive, sit at the bar, order a couple of cocktails. The plump, aromatic lobster rolls will make you believe that you’re in another country.
— Read more here: SF Station
MARIN INDEPENDENT JOURNAL: RESTAURANT REVIEW
COCKTAILS, COMFORT FOOD AND LIVELY VIBE AT GUESTHOUSE
There’s a reason diners are flocking to Guesthouse, Marin’s new centrally located hotspot. The Kentfield restaurant captivates with crafty cocktails and a universally appealing “new American” menu, and energizes with a gregarious ambiance. The buzz surfaced long before the restaurant’s November opening. The whitewashing of the exterior signaled fresh new life at the College Avenue space that formerly housed Ambrosia Restaurant. and the take-over by two well-regarded restaurant veterans elicited palpable anticipation.
Guesthouse has a winning formula combining cocktail revelry, California comfort food, a vibrant atmosphere and a touch of New York with Southern hospitality.
— Read more here: Marin I.J.
MARIN MAGAZINE: WHAT’S HOT: THE GUESTHOUSE RESTAURANT
Guesthouse - a new community dining spot in central Marin
Marin has an appetite for new restaurants, and Guesthouse is the latest restaurant to fill that craving. And who better to helm this addition than the critically acclaimed chef behind Larkspur’s Picco Restaurant and a well-known Bay area mixologist? Chef Jared Rogers and bartender Dustin Sullivan have partnered up and staked their spot in Kentfield’s once sleepy pocket adjacent to the College of Marin. Appropriate to its name, Guesthouse strives to create a community minded culture and an atmosphere of genuine hospitality.
— Read more here: Marin Magazine
TIMEOUT: #1—BEST NEW RESTAURANTS IN THE SAN FRANCISCO BAY AREA
“In an area that often doesn’t see new restaurant opening, Guesthouse, from chef Jared Rogers and Dustin Sullivan*, brings refined comfort food to the sleepy Marin County town of Kentfield. Rogers’ Virginia roots are evident in dishes like the mini Old Bay lobster rolls, crab-heavy Dungeness crab cakes and grits-and-quail filled with bacon stuffing. Don’t miss specials like the sausage ragu gnocchi and bartender Dustin Sullivan’s perfect Irish coffee.”
TIME OUT SAYS ★ ★ ★ ★
— Read more here: TimeOut SF
THE PERFECT SPOT: TOP NEW OPENINGS OF THE MONTH: NOVEMBER 2018
Guesthouse, Kentfield — 4 stars
850 College Ave., Kentfield; 415-419-5101. guesthousemarin.com. Daily 4-10pm.
— Virginia Miller
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.
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