With an eclectic bohemian design by renowned interior designer Martin Brudnizki, the two-story venue presents a busting social scene for Marin County locals and Bay Area residents alike.
Award winning Chef Michael Mina and hospitality veteran Brent Bolthouse dedicated several years to bringing Bungalow to Long beach’s Belmont Shore neighborhood. The two well-versed men have no doubt that it is their most inspired restaurant project to date.
Bungalow Kitchen’s ambience makes for a truly unique experience. It’s a spot where people can come for a mid-week bite, weekend brunch, nightcap cocktail, and everything in between. The vibe of the establishment is intended to feel like an extension of guest’s living rooms, familiar and comforting, but with elevated food and beverage offerings joined by picturesque views.
Upon arrival, guests are greeted with a cozy residential feel in the main dining room, and on the second floor Salon space, they can enjoy lounge seating and play a game of pool at the billiards table while sipping on inventive cocktails from the speakeasy-style bar. Both floors feature indoor-outdoor patios full of plush greenery and views of the city, Angel Island, and beyond.
The cocktail program is comprised of inventive and refreshing ingredients. Delving into the drink menu’s inspiration, Lead Bartender, Chris Penn, shares, “Our cocktail inspirations stemmed from a combination of seasonal flavors paired with new industry trends. Personally, I always spend my free time reading a medley of different industry blogs and conversing with my network about new products and methods that are introduced. I always aim to raise the bar in new ways when I’m creating a new cocktail menu. Also, an essential part of my process is looking to Chef Mina’s current menu for inspiration and creating cocktails that complement and offer a perfect balance when paired with existing dishes.”
Some unique ingredients found within their concoctions include local honey from Marin, fresh cucumbers and peppers, juicy orchard fruits, and locally farmed raspberries, blackberries, and strawberries.
Penn and his team also found some incredible liqueurs featuring aloe, ginger, basil, menthe, etc. “These assist in bringing layers of unique flavors and infusions and a complexity to the palate, ultimately escalating the attention to detail with our program here in Tiburon,” says Penn.
Wrapping up, Chilled asked Bungalow’s head honcho behind the bar how other establishments can run an excellent program like his. He responds “Success can be a touch more difficult in this post pandemic phase of hospitality. If the design of the cocktail program can create a drooling desire to taste the whole lineup, mission accomplished. However, everyone’s palate is different and that requires a bar program today to be a diverse blend of “sweet, fresh, acidic, umami, bitter, and of course, spirit forward” styles. With our current program you will find just that; something for everyone!”
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