Restaurant Reviews

Yankee Pier

September 27, 2014

This restaurant has closed!

Although I have an arsenal of restaurant reviews in my head I thought it would be most appropriate to start this blog off with one of my more recent adventures.

The Shut-Up-and-Give-it-to-Me-Quick Version:

Orgasmic. (solely because of the French Toast)
Great! Would definitely go again and would probably order the exact same thing.

The I-Like-to-be-Wrapped-Up-in-All-the-Details Version:

A few Sundays ago, I headed to Yankee Pier in downtown Larkspur with the sole purpose of trying out their new(-ish) brunch menu (by brunch menu I mean I heard there was French toast and I could really care less about the rest of the menu). This is a recent addition in lieu of the brunch at The Tavern at Lark Creek. For those who haven’t already experienced the heartbreak, there was a fire at The Tavern, Yankee Pier’s sister restaurant, and it is temporarily closed.

Ok back to the review, this is the part that breaks my heart to say even though I have to because I did set out to write a completely honest review :). Although my love for The Tavern at Lark Creek is profound and it was my first true Marin-french-toast-addiction, Yankee Pier outdid them. I will say that the portion/price ratio is significantly better at Lark Creek, but enough about them, this is a Yankee Pier review so please stay tuned for my review on The Tavern at Lark Creek.

For those who haven’t been to Yankee Pier, it is a quaint, white-painted, wooden restaurant that has a small sign that hangs perpendicular to the street, so it is easy to miss. Their outside seating is nice because it is covered from above (by wooden beams, so some sun is let in, hence why my picture of the omelet is a little dark – sorry!) which lets you enjoy the nice weather without sitting directly under the sun. The inside is nice too, the big windows make it feel open and bright.

What we ate:

  • Mimosas ($6.50 each)
  • Vanilla maple Brioche French toast with strawberries and a light dusting of powdered sugar and   chicken apple sausage ($12) – you get two pieces of bread and 2 sausages
  • Bay shrimp omelet with avocado and pico de gallo salsa ($16-ish)

*Comes with a side – we ordered beets




Mimosa: Seeing as this is my new brunch go-to – I know people have been drinking it forever, but I am the kind of girl who likes alcohol that doesn’t taste like alcohol (defeats the purpose I know I know), but that’s just how I am, so as my palette has become a little less sensitive… what used to be something I would often ask for with extra orange juice is now my new obsession (hold the extra orange juice… what am I ten?!?). All that said, it was very good, the orange juice was fresh squeezed – which is a MUST!

French toast: It was delicious! Each bite was heaven, as you bit down the bread oozed maple goodness (not in a lava cake way, but in a perfectly moist, crisp french toast way) – add powdered sugar and strawberries and trust me, I was wondering why I had offered to share. There was no extra maple syrup needed and surprisingly, I didn’t miss the whipped cream. The sausage was a nice addition (also well cooked), it added substance and I’m sure without it, the dish would not have felt as filling.

Omelet: The boyfriend wasn’t completely sold on shrimps for breakfast but he really liked this as well. Considering they are a predominantly seafood restaurant you can guarantee that if anyone can do it right, it’s Yankee Pier. There was a perfect amount of stuffing and they didn’t skimp on the shrimp. The “salsa” that was added at the top was great, it added a freshness to the whole meal and really brought the dish together.  The only thing I’ll say is that it has a very light taste. If you are looking for something that will blow your socks off flavor wise, then this may not be the dish for you. Although very yummy, the flavors don’t pop.

We chose beets as a side (options include kale salad, carrots, corn, coleslaw, potatoes, fries and chips) – they were simple and didn’t overwhelm the dish which was nice. They were served cold seasoned with a champagne vinaigrette and tarragon.

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