POP-UPS

POP-UPS at saltWATER

We’ve enjoyed having pop-ups throughout Winter & Summer. We’re taking a break from pop-ups for the summer, but check back in fall!

RESERVATIONS:
Click the + on the chef below

PAST POP-UPS

  • Bistro Chub Chub at saltWATER

    Join chef Adeline Yu for “ocean ocean” (海海) — a seafood focused menu based around the deep flavors of kombu (seaweed) and miso (fermented bean paste), which highlight fresh seafood. Pierre of Pepite wines, will be pouring elegantly paired wines throughout the experience. The dinner begins with an interactive tide pool inspired tasting, and will be followed four seated courses. We look forward to you joining us!

    Adeline Yu is the creator of a SF based supper club. Some of her past dinner themes have included: the color red, five movies, and a walk in the forest.

    @bistrochubchub

    www.adelinecyu.com/work/bistro-chub-chub

    Pierre Lesbre is the owner of Pepite Wines. Pépite come from the french word meaning “golden nugget,” but also means “a wine gem”. Pepite’s focus is on wines with sincerity, identity & quality

    @pepitewines / www.pepitewines.com

    *you may buy wines by the glass the night of

    **this is a fixed menu, and we cannot accommodate dietary restrictions. The meal is 100% pescatarian, and includes milk, soybean, shellfish & fish. Please let us know if you have any allergies not listed here.

    Dinner @5:30

    SOLD OUT!

  • Erik Lowe from Belfare cooks you lunch alongside winemaker Courtney Humiston’s Delphinium California Sparkling wine

    Join him March 17th on St. Patrick’s day, with seatings at 11:00, 12:30 & 2:00

    $49 per person (including tax) for Oysters, Soup & Sandwich lunch

    *walk-ins welcome

    Add on Green Cucumber Mimosas for St. Patty’s Day!

    Please email market.saltwateroysterdepot@gmail.com for reservations, and pre-payment of the meal

  • Menu & reservations at:

    Click Here, for reservations. Reservations are done directly through Anthony

    Anthony’s website:

    https://www.anthonystarelli.net/contact

    BIO

    Born and raised in Fairfax, CA, Chef Anthony Starelli has been bringing his love for Marin County farming and ranching to the plate for over 30 years. His myriad culinary adventures throughout his career have sparked a specific passion for Mediterranean and Japanese style cuisines. As the original Executive Chef of Saltwater restaurant, Chef Anthony is delighted to reconnect with his roots and share an evening of expertly and adoringly crafted dishes with you.

    When he is not creating in the kitchen, Anthony spends his time in nature, hiking and foraging for edible mushrooms. He is currently training for an epic through-hike of the Pacific Crest Trail starting this April.

  • Email Max Jack for reservations!
    Seatings at 5:30 & 6:15, time may be requested.

    Tickets are $150/person, including wine.

    Join Kyle Swain, chef of Watershed in Mill Valley, and his crew, as they venture into the world of pop-ups, as a way of stretching their culinary legs. Kyle is looking forward to these dinners as a way of bringing pleasure to guests by highlighting this amazing place on earth.

    Kyle Swain is the chef of Watershed Restaurant and formerly Molina Restaurant in Mill Valley. Kyle's Instagram

    Max Jack was the general manager of Beerwork in Mill Valley. He spent several formative years at NOPA in SF, working the the front and back of the restaurant.

    Fabien Réty is our wine extraordinaire. He spent time at Verjus and Terroir Wine Bar in SF. He currently manages the wine at Watershed, and at The Eddy (our wine shop next door).