Cultivar, known for their exceptional limited production, award-winning Napa Valley and California wines, announced the grand opening of Cultivar Sausalito on Tuesday, February 17, 2026. Joining Cultivar San Francisco on Chestnut Street and Cultivar Ghirardelli Square, this flagship location represents the evolution of over 60 years of family farming, wine-making, and hospitality.
Founded by third generation stewards of the land and siblings Gingy Harris Gable and Jody Harris, Cultivar began with their grandparents’ Napa Valley estate in 1958. Today, the land has evolved to encompass an organic vineyard, orchard, a grove of heritage Mission olive trees over 100 years old, bee hives and culinary gardens, and is now making its mark in Marin County. “Sausalito has always felt like the natural next step for us. It’s where the energy of the city meets the quieter beauty of Marin,” says co-founder Gingy Harris Gable in a statement. “We’re thrilled to welcome guests arriving by ferry from San Francisco, but we’re equally excited to become a neighborhood spot for locals. There’s something special about being able to walk to dinner and experience Napa Valley without leaving home.”
Adds co-founder Jody Harris, “This project has been a labor of love. We completely reimagined the space while honoring the character of this historic 1915 building. Every detail was intentional—from the steel and brass accents to the Valoriani oven, which will be the heart of Chef Matthew Curry’s kitchen.”
Located at 690 Bridgeway at the corner of El Portal and directly across from Sausalito’s ferry terminal, Cultivar Sausalito bridges San Francisco’s vibrant dining scene and the fertile slopes of Napa Valley. The building, originally constructed in 1915, has been completely gutted and renovated, with the historic Hotel Sausalito still situated above the restaurant.
Harris played an integral part in the design, working with Yinger Studios, Lucy McCormick Design, and Sutro Architects to transform the historic space with a brand-new kitchen and complete remodel. The design blends rustic warmth with modern sophistication through watery and earthy tones, steel, and brass accents. A wall featuring Cultivar and Caspar Estate wines overlooks the dining room, while an adjacent wrought brass outline of Cultivar’s logo, a farmer tilling land, is positioned above the 20-seat bar. The dining room offers a mix of high-top tables and plush, elevated booth seating with quartzite tabletops, making them ideal for group gatherings.
The brand-new expansive outdoor patio includes a large covered dining area, expansive outdoor heating, and open-air lounge seating. The patio features built-in benches and love seats, lined with garden planters, all overlooking Viña del Mar Park and the waterfront.
Cultivar Sausalito’s culinary program showcases farm-grown ingredients including Caspar Estate wildflower honey and extra virgin olive oil, with new Executive Chef Matthew Curry leading all three Cultivar locations. With extensive experience at iconic Bay Area waterfront restaurants including Sam’s Anchor Cafe, Waterbar and Boca Tavern, Chef Curry collaborates closely with the Cultivar culinary gardener to plan and plant the estate’s herbs, flowers, fruits, and vegetables, shaping menus that reflect the seasons and highlight the richness of Napa Valley and Bay Area agriculture.
Working alongside Curry is Chef de Cuisine Justin Bruckert, who brings experience from kitchens including Station House and Sonoma Mission Inn. Now living in Sonoma, Chef Bruckert’s culinary approach is shaped by strong technique, thoughtful leadership, and a deep appreciation for the region he calls home.
Joining Chef Curry and Chef Bruckert is Pastry Chef Candace Rowan, a Marin native with more than a decade of experience in acclaimed Bay Area kitchens including Cavallo Point Lodge, Wayfare Tavern, and A16. A graduate of the California Culinary Academy, Candace’s approach to pastry emphasizes seasonality and local ingredients.
The centerpiece of the kitchen is a brand-new Valoriani wood-fire oven, crafted in Tuscany, Italy, where the company has been producing wood-fired ovens for over 50 years. This authentic Italian oven will produce artisanal pizzas and hearth roasted dishes, bringing Old World craftsmanship to the heart of Sausalito.
Starters include Shishito Peppers with tempura rock shrimp and sunchoke purée; Empanadas de Mole with brick oven roasted empanadas and mole poblano; and Grass Fed Beef & Pork Meatballs with garlic, oven-roasted tomatoes, basil, shaved grana padano cheese, and wood oven crostini. Salads feature Rock Shrimp Louie with butterleaf, soft boiled egg, avocado, and olive oil poached tomato vinaigrette; and Coriander and Sesame Crusted Tuna with rustic potatoes, garlic poached green beans, leeks, and olive vinaigrette.
The selection of six wood-fired pizzas include Mt. Tam: pizza bianco with mushrooms, basil, roasted garlic, burrata, and arugula; Alcatraz with sausage, olives, red onions, provolone, and basil; and West Marin with grilled squash, zucchini, eggplant, mushrooms, leeks, and crumbled feta. Pastas feature House-Made Gnocchi with provolone, oven-roasted mushrooms, and tomato cream sauce; Baked Lobster “Mac” & Cheese with gruyere and sharp cheddar; and Porcini Risotto with truffled mascarpone and mushroom relish.
Entrees showcase Oven Roasted Whole Branzino with salsa verde, grilled romanesco, cauliflower, and fingerling potatoes; Grilled Pork Chop with roasted eggplant, leeks, and apple chutney; and the signature Caspar Burger with farmhouse white cheddar, caramelized onions, bacon jam, served with fries. Bar Bites include Smoked Trout Dip with green onion salsa and house-made potato chips; and Charcuterie Board with cured meats, pecan crusted goat cheese, pickled vegetables, and fresh baked crostini.
Desserts include Caspar Estate Olive Oil Cake with honey parfait; Gianduja Torte with hazelnut tuile, coffee cream (gf); and Treacle Tart with seasonal fruit, whipped cream, caramel apple compote.
Cultivar Sausalito features a craft cocktail program with a garden-to-glass approach, using fresh ingredients from the Caspar Estate gardens. House-made syrups are crafted from fruits and vegetables grown in the culinary garden, and many drinks feature infused spirits. Signature Cocktails include Spa Day: Chareau, basil-infused vermouth, prosecco; Twist & Shout: Caspar Estate pisco paloma; and Whitecap: Bulleit bourbon, Licor 43, Caspar Estate honey, egg white. The non-alcoholic beverages include the Sail Safe Marg: Free Spirits Tequila, fresh pineapple and lime juices, serrano peppers and The High Road: Pathfinder NA Spirit, fresh lemon juice, egg white.
The wine program celebrates Cultivar’s commitment to terroir-driven wines from California’s most acclaimed appellations, from Anderson Valley through Napa and Sonoma Valleys to Santa Lucia Highlands. Each wine reflects its unique terroir—whether Cabernet Sauvignon from Leaky Lake, Chardonnay from Alexander Valley, or Pinot Noir from the Sonoma Coast. Cultivar and Caspar Estate wines will be served by the glass or bottle, and served as flights.
For more information and reservations for Cultivar Sausalito, please click the link HERE.
Location and Hours, and Reservations
Cultivar Sausalito
690 Bridgeway at the corner of El Portal
Sausalito, CA 94965
(415) 962-4200
Parking is available in the lot directly across from the restaurant.
Dinner: Daily starting at 5pm
Happy Hour and lunch to come in the following months.
