Nick's Cove sits on pilings over Tomales Bay in a structure that started as an old herring curing facility, moved to the site by barge in 1931 by Nick and Frances Kojich. What began as a simple seafood shack selling shrimp and crab cocktails to passing tourists grew into a waterfront outpost renting cottages to fishermen and hunters traveling the newly paved coast road — with a side business in bootleg liquor once Prohibition ended.
The property is now run by Tomales Bay Hospitality, which has kept the restaurant, bar, and cottages going in the same spirit. The kitchen, led by Executive Chef Matt Alfus, serves elevated fish house classics built on sustainable seafood, seasonal produce, and homegrown herbs, with BBQ oysters as a standing menu fixture. It remains a casual eatery and bar rather than a formal dining room.
Edible Marin & Wine Country has named Nick's Cove Restaurant, Oyster Bar & Cottages among the best in the region.
The property is now run by Tomales Bay Hospitality, which has kept the restaurant, bar, and cottages going in the same spirit. The kitchen, led by Executive Chef Matt Alfus, serves elevated fish house classics built on sustainable seafood, seasonal produce, and homegrown herbs, with BBQ oysters as a standing menu fixture. It remains a casual eatery and bar rather than a formal dining room.
Edible Marin & Wine Country has named Nick's Cove Restaurant, Oyster Bar & Cottages among the best in the region.