Terrapin Crossroads
As noted in today’s dinner-and-a-show-themed Inside Scoop column, Grateful Dead founding member Phil Lesh has hired a new chef for his celebrated San Rafael venue, Terrapin Crossroads — and it’s a notable one: Jason Arbusto.
Arbusto spent many years in the Alain Ducasse system, and came to the Bay Area as the original chef at The Battery, which he left soon after opening. Now he’s resurfaced in Marin, and he’s got big plans for Terrapin Crossroads.
“We want to make the food side as exciting as the music side,” he says. “We want to bring it into the California ethos.”
Arbusto points out that to this point, the food at Terrapin Crossroads has taken its lead from the bar and grill genre; he is making it more market-centric, he says. They’re now using fish purveyors Water2Table and TwoXSea. Arbusto will also integrate more international influences and modern cooking techniques.
The menu will be converted into a largely shareable plates, which is a format that customers have been wanting, Arbusto says. The transition is already underway, and will continue to take effect with overhauled menus in the coming weeks and months.
To help feed concert-goers, Terrapin Crossroads will roll out a food cart during events.
Perhaps just as intriguing: Arbusto is starting a fine dining “pop-up” within Terrapin Crossroads, named Magnolia Sun.
“The restaurant is going to be more like ready-to-wear and the Magnolia Sun will be haute couture. I’ll be able to use a little more of my past, dive into more whimsical dishes,” he says.
Magnolia Sun will use a ticketing system, so diners will buy tickets in advance for the tasting menu dinners. Arbusto envisions the dinners taking places two to three times a month, at least to start. The locations will vary from the various spaces on the Terrapin Crossroads, like the piers, the al fresco area and the upstairs lounge, which is currently being redesigned. They might even do something off-site, similar to Outstanding in the Field.
Down the line, Arbusto and Lesh also expect to bring in guest chefs from around the country.
