Mara Ellison
Chef and Owner
Mara writes the menu from the market table outward, pairing coastal Mediterranean technique with Northern California produce.
Taverno gives buyers a polished editorial structure for chef, team, values, ingredients and atmosphere.
Taverno's demo restaurant is built around a simple idea: a dining room should be easy to trust. The menu is seasonal, the service is calm and the room feels considered without becoming formal.
The theme gives real businesses a structure for telling that story through people, ingredients and atmosphere instead of vague restaurant cliches.
Reserve a TableUse these cards for short principles that help guests understand the dining experience.
We work with small growers, day boats and nearby bakers so the menu can follow what tastes best this week.
The room is relaxed, but the details are careful: balanced sauces, clean plating and a wine list built for discovery.
Taverno is designed around regulars, celebrations and travelers who want a dining room that feels genuinely looked after.
Her food balances Mediterranean technique with the immediacy of local produce: handmade pasta, wood-roasted vegetables, clean sauces and a wine list that knows when to stay quiet.
"A good restaurant does not need to explain every detail. It needs to make people feel looked after."
Introduce the people behind the food, wine and dining room.
Chef and Owner
Mara writes the menu from the market table outward, pairing coastal Mediterranean technique with Northern California produce.
Wine Director
Theo keeps the list compact, lively and full of bottles that work beautifully with herbs, citrus and wood fire.
Dining Room Lead
June shapes the room's easy rhythm, from first greetings to the last espresso.
Reservations
Request a reservation by email, call the restaurant, or browse the menu before choosing your night.