2826 Telegraph Ave.
This new “farm-to-fork” restaurant will appeal to locavores and is the type of gathering spot where gourmands might stumble upon a special culinary event, like a recent Scottish Festival that celebrated heirloom baby turnip and potato clapshot, free-range venison or vegetarian haggis and Kattenberg Seville orange marmalade pudding. The regular cuisine targets sustainable and seasonal options, some of which find their way onto Origen’s wood-fired pizzas. Order à la carte or try the chef’s five-course tasting menu. Whatever you chose, chances are it will offer simple, farm-fresh appeal with a unique take. The restaurant itself sports polished wood, suspended lighting and fabric-shade chandeliers to create an upscale vibe, albeit one tempered with rustic touches such as cozy orange booths, earth tones and occasional table arrangements with the same leafy greens that might appear plateside. The menu is broad, ranging from a Marin Sun chuck burger and Oaxacan-style chicken mole tamales to hand-rolled cheese gnocchi and a daily paella. Glass doors open to sidewalk seating, perfect for warm weather. Serves lunch Tue.–Fri. and dinner only Sat.–Sun.
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