Pacific Catch - (Near Corte Madera, CA)

A.A This location is inside the casino. The front desk employee was very friendly, greeting us & taking out orders. The orders here are done first. You pay and then self seat. They then bring the food to your table. Keep in mind it is not a table service restaurants there are no servers. We needed a few things like extra limes & to go boxes, we were willing to get ourselves no problem, but the employees on the floor made it feel like they absolutely did not want to help us. It was kinda awkward. Now about the food, it was very tasty big portions. The rice I didnt enjoy it was dry & stale. I had the lumpia for a started & a kung pao chicken type of dish. & mango pudding for the dessert. Keep in mind you orders first, then the comes all together start entree & dessert. To drink, I just had the free water at the casino. Nothing grabbed my attention on the menu. I really liked the inside & decor it was very modern, nice, warm lighting.

Sue LaCosse I don’t normally eat vegan. I ordered a burger and it was delicious. The patty sides were crispy. The flavor was delightful. Everything was so fresh. I came in with a gift certificate, not knowing that the place had changed ownership. The new owner was so gracious to accept the certificate I had. I don’t get in this area often, but when I do, I will be sure to come here again. I would recommend Nectar to anyone whether you’re vegan or not.

Colleen McCarty The owners are an awesome friendly couple. The Mother Clucker Burger I had was so flavorful I was literally raving to them about it. Don’t let the tiny hole in the wall stand fool you the delicious food is huge in flavor and the atmosphere is very welcoming. I will definitely go back and highly recommend this eatery!

Six 789 DTTN - an eatery like no other. I dare not spoil the awesomeness with mere words nor are my few pics truly representative of the caliber of eclectic dining at DTTN. If only I lived closer then I would be all in on this place, making a monthly pilgrimage to a Mecca of culinary delight. Rarely had my money been so willingly spent on such extravagance. I will be back, again and again, despite my frugality for nowhere else has earned my respect. This place is the epitome of down-to-earth fine dining, and they know it but don’t gatekeep. You’ll feel the same when the Chef/Owner visits with an air of nonchalance, his casual demeanor a breathtaking departure from the stiff and starched white coats of “fine French chefs”. The cuisine will have you believe an army of such chefs toils and creates edible art meant for digestion by the eyes as much as the mouth. Consumables for the soul without bizarreness, whether it be food or drink. Speaking of, their bartenders are world class mixologists with a library of drinks both spiked and unmarred by alcohol. Repeat visits afford the opportunity to get the same concoctions as before or test the waters for something unique and new yet suited to your particular taste profile. Vietually a virgin anything always on order. Concepts as concoctions are what they deliver. Don’t even get me started on desserts. Having attended CIA for a pastry chef degree myself and with a lineage of long-ago famous bakers, I can honestly attest to an exquisiteness that is otherwise missing throughout the south land and all of Orange County. I hadn’t intended a screed the lengthy and am stopping short of further extoling the virtues of DTTN. Suffice to say: Do Not Miss This Place! Go Now, Go Often. Make Reservations & Make Memories! 15/5 stars - highly recommend Here’s the extra stars: Mixology: ⭐️⭐️⭐️⭐️⭐️ Desserts: ⭐️⭐️⭐️⭐️⭐️

Andres Felipe Cruz Dominguez The Flour Quesadilla is great for lunch. Super tasty, tender chicken nice sour cream… have to come back!

Morgan Bakowsky The servers are supper knowledgeable and attentive. The space sort of has the traditional tavern vibe and nice decor. Ive had the cappellini e pomodoro and its the best pasta I have ever had. I always make sure to eat too much bread before my pasta so I have leftovers the next day (its even better the second day)