News & Highlights
Golden Gate Meat Co - Custom Burger Blends at Nobilis Restaurant launch!
East Bay Express ~ Tuesday June 26, 2018
One evening, chef Todd Corboy and co-owner Yaella Frankelwere brainstorming what to call their restaurant when a sign appeared — specifically, the signage of an old fishing vessel called Nobilis that had ended up inside the derelict diner, nearly obscured by ham radio equipment. “It means ‘rising to nobility in your lifetime,’” revealed Frankel. “Perfect.” Nobilis Restaurant, the newly revamped, renewed, re-everything eatery, will open July 7 at San Pablo Bay Harbor in Richmond’s Point Molate, in what used to be the historic Galley Cafe.
Its tagline, “Finer Diner,” is Corboy’s inspiration. Formerly of San Francisco’s Delfina Restaurant Group as well as 20 Spot, Corboy is young, well traveled, and dedicated to creating a restaurant with a casual, convivial vibe, which at the same time features “the best, most flavorful, healthiest ingredients that I can get,” he said. These will be locally sourced as much as possible. Meats are coming from Richmond’s Golden Gate Meats, seafood from San Francisco’s Water2Table Fish Co., produce from nearby farmers’ markets, and coffee from Richmond’s Catahoula Coffee Company. When Nobilis gets its beer and wine license, likely by opening, beer choices will come from top Richmond brewers Benoit Casper and East Brother.
SF Chronicle By Jonathan Kauffman March 9, 2018
At noon on a Tuesday, the Ferry Building first-timers cluster around the Mister Bomboloni stand, cooing over the filled doughnuts. Later, they mill around the Blue Bottle line, contemplating the prospect of a 20-minute coffee stop. They line up for steamed buns at Out the Door and stare into the olive oil sample bowls at Stonehouse California, perhaps hoping to divine whether Jimmy Garoppolo will change the Niners’ fortunes this year.
...According to Golden Gate Meat Co. co-owner Dean Offenbach, his business hasn’t struggled to find its audience. “We have a great relationship with local clients, whether it’s people who commute on the ferry or the people who come in for the Saturday market,” Offenbach says. “We’re not like some of these other places that sell chocolate.” (Not that he harbors ill will toward chocolate.)
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