On the way back from our hike in Point Reyes Sunday, Thomas, Dave, Allison and I stopped at the Olema Inn for dinner.
It was, in fact, Thomas, the least foodie among the four of us, who recommended the place. He had been there before, with a suspiciously unidentified friend, and loved the place. The rest of us were a bit skeptical, so we decided to take a look at the menu before we went in. The menu, posted outside the front door of the hotel, proclaimed a philosophy that started with Chez Panisse, and was now, arguably, common among the better restaurants in many cities around the world. They were committed to using local sources and support sustainable farming practices. Each item on the menu had a pedigree, Willy Farm spinach, Epic mâche, etc.