Mijo: A New Culinary Destination in Corte Madera
On March 3, a new Spanish restaurant named Mijo will officially open its doors in North Bay, the brainchild of Chef Jared Rogers and restaurateur Dustin Sullivan. This marks their third joint venture following the acclaimed Michelin-listed Guesthouse in Kentfield and the now-closed Easy Rider in Petaluma.
A Unique Culinary Concept
Rogers, who has extensive culinary experience in Spain, including stints in Madrid and San Sebastián, felt a need for a sophisticated wood-fired, Catalan-inspired Spanish restaurant in Marin County that offers high-quality food and drinks. “We couldn’t find a wood-fired, Catalan-inspired Spanish restaurant in Marin [County] that had the caliber of food and drinks that we’re trying to do,” he states.
Equipped with a wood oven, wood grill, and rotisserie, Mijo’s menu showcases classic Spanish cuisine enhanced with Californian flavors. Executive Chef Chris Loberg has collaborated with Rogers to craft a diverse selection that emphasizes seasonal ingredients.
Signature Dishes and Offerings
Among Mijo’s standout offerings is a spit-roasted chicken, meticulously prepared from a heritage breed, which is brined and dry-rubbed before being cooked for two hours over white oak. This dish is served freshly carved at the table, generously basted with a saffron-herb-garlic butter that enhances its flavor. Rogers describes it as “a great, family-friendly dish.”
- Head-On Langoustines: Tossed with spices and cooked in the wood oven.
- Octopus: Grilled over almond wood and accompanied by marble potatoes and a rich mojo rojo sauce.
- Paella: A hearty mix of chicken and seafood.
- Ribeye Steak: A generous 32-ounce cut served with chimichurri sauce.
Guests can also indulge in a seafood tower featuring prawns, oysters, mussels, and lobster, alongside a daily ceviche that highlights the freshest catch available. Vegetable options include eggplant chips drizzled in chile honey and the beloved patatas bravas served with sherry aioli. As Rogers remarks, “This is going to be a menu where you come in one time, and then you’ve got to come in three other times because you didn’t try everything.”
Drink Menu and Atmosphere
Mijo places significant emphasis on the beverage experience, offering a daily happy hour with food and drink specials from 4 p.m. to 5:30 p.m. Additionally, a weekend brunch menu is planned. Together with bar manager Erin Hines, Sullivan has curated a drink menu featuring Spanish-inspired cocktails. A highlight is the Spanish gin and tonic, made with pink gin and dehydrated dragonfruit, adding a visual twist as it “pinks” over time.
To create an inviting atmosphere reminiscent of a Barcelona alleyway, the restaurant includes two patios. Sullivan aims for guests to feel transported while they enjoy their meals. “It’s about people coming together and laughing and enjoying,” he explains. “We cook food that helps people make memories with the people that they love.”
Opening Details
Mijo will be located at 55 Tamal Vista Boulevard, Corte Madera. The restaurant will operate from 4 p.m. to 9 p.m. Sunday through Thursday, and from 4 p.m. to 10 p.m. on Friday and Saturday, with Sunday brunch starting at 11 a.m.
