Features

The Olema’s cuisine cuts to the bone

by Trevor Hunnicutt March 7, 2013

Proprietress of Manka’s Inverness Lodge, Margaret Grade (left), acquired the Olema Inn last year. The refurbished 1876 watering hole opened in February, and its menu announced the new owners’ commitment to “cooking delicious food from farms and fields within reach, at prices within reach, for the sake of celebration.” Dinner items include whole crab, bone marrow, oyster shots, pork belly and a vegetarian bouillabaisse. Chef Daniel DeLong says the kitchen will be focused on “best practices. If something is great to grill, we’re going to grill it.” The Olema, located in downtown Olema, opens at 5 p.m. Thursday through Monday. David Briggs

After a crisis that nearly destroyed their business, the West Marin culinary legends who put Manka’s on the map are finally cooking again . . .

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