Balboa Cafe Mill Valley

I dined here recently and absolutely loved it! The service was excellent, the food was fresh, and it's very child-friendly. The menu features enchiladas, tostadas, and tacos that are out of this world. Don't miss the delicious flan for dessert. They've also added beer taps!

Lorraine was our server, and although she was beautiful, she simply didn’t have the same flair as Mark. She delivered good service, but it lacked a certain sparkle. It’s like comparing Gougères to Ritz crackers; even if the Ritz are great, they just don’t measure up to Gougères. We started our meal with the ahi tuna “crudo” (ginger, yuzu-soy vinaigrette, cilantro), which we shared among the three of us. It had a fresh, oceanic flavor, but the sauce was a bit too salty, overpowering the delicate taste of the ahi. Next, we had the small gem wedge salad (smoked bacon, Pt. Reyes blue cheese). The small tomatoes provided a burst of authentic flavor (I love it when tomatoes actually taste like tomatoes!), while the smoky bacon added a subtle richness that complemented the other flavors perfectly. The blue cheese was so vibrant that I half-expected my little salad to break out into song! I would give the wedge salad a stellar 10 out of 10. One note for the menu: please do a proper grammar check—those little mistakes can really detract from the experience. For my entrée, I ordered the caramelized California halibut (cauliflower, pistachios, North African spices). However, I noticed a spelling error in “caramelized”—did the halibut have a crash course in the culture of Carmel? I admit I can be particular about spelling, but these kinds of mistakes can hurt your credibility. Now, back to the halibut! Upon my first bite, I was blown away—it tasted just like roasted chicken! In the best way possible! I loved the combination of spices, and the cauliflower was perfectly roasted and infused with North African flavors, accompanied by pistachios and possibly currants and capers. While I might be in the minority, I felt that everything other than the cauliflower got a bit lost in the dish. I could see the pistachios and currants (or were they golden raisins?) only dimly in the low light, and the capers seemed to disappear as the bottom of the pile was reached. I understand that pure cauliflower can be great, but it felt like there could have been more interesting elements combined with the cauliflower instead of just a heap of it overshadowing the other delightful ingredients. For dessert, we decided to share two items: the chocolate "pudding" with chocolate shavings and the artisanal cheese plate. The chocolate pudding was more like a silky, not overly sweet chocolate mousse, and paired with the salty chocolate crunch, it genuinely made me quiet with delight as I savored my dessert. I would set my spoon down and then 30 seconds later, it would resume—I found myself going back for more frequently than I had intended. Was it willpower? It definitely felt like it was in short supply at that moment!