Located in Sausalito at the base of the Golden Gate Bridge, Cavallo Point Lodge is set within Fort Baker, a historic army post that dates back to the early 1900s. Today, the fort is recognized as a national park, officially known as the Golden Gate National Recreation Area. As one of the most popular urban national parks in the world, the parks’ 75,000+ acres incorporate the Bay Area’s most historical sites—including Alcatraz, Muir Woods National Monument and the Presidio of San Francisco.
This unique property further distinguishes itself thanks to its dedication to sustainability. From its LEED Gold-certified buildings to its commitment to green practices, Cavallo Point seeks to immerse its guests in the natural surroundings that make this recreation area special.
Another major highlight of Cavallo Point is its exceptional dining scene, which is lead by Executive Chef Mike Garcia who runs the lodge’s new culinary destinations which include Sula, an elegant fine-dining restaurant that celebrates California’s seasonal bounty; Sula Lounge, an intimate space featuring craft cocktails and globally inspired small plates; and Farley, a refined American bistro reimagining Bay Area comfort food.
Regardless of which restaurant you choose to dine at, each menu highlights the region’s freshest ingredients, thoughtfully curated into menus that reflect the lodge’s commitment to sustainability and culinary excellence, along with Chef Mike’s San Francisco roots.
“Everything from dishes inspired by memories of my youth to cultural influences from certain neighborhoods—the menus are an homage to my roots but also inspired by the history of the location here,” explains Executive Chef Mike. “It’s incredibly important to me and Cavallo Point to support the community.”
“The menus at Sula and Farley showcase an impressive collection of local, sustainability-focused vendors including Coke Farm (San Benito), Costarella Seafoods (San Francisco), County Line Harvest (Sonoma), Field Fresh Farms (Santa Cruz), Mary’s Chicken (Fresno), those at the Marin Farmers Market amongst others in alignment with the property’s ethos of having sustainability at the forefront of all resort offerings and respecting its relationship with the surrounding land and community.”
Beyond its restaurants, Cavallo Point further elevates its food and beverage experience with special events, wine tastings, and hands-on cooking classes led by expert chefs. On site is Cavallo Point’s award winning cooking school which offers an array of unique classes that range from Izakaya Favorites highlighting dishes like Takoyaki, Yakisoba Noodles and Beef Kushiyaki to Destination Sicily showcasing the vibrant flavors of this sought out vacation spot.
“We focus on the highest quality of ingredients and work to explore many global cuisines.” says Cooking School Director and Chef of the Cooking School at Cavallo Point, Tim Grable. “The Cooking School space is a curated environment focused on a comfortable vibe where all the guests can come together to experience new foods and techniques hands-on and enjoy the time together in the kitchen.”
Not many properties have cooking schools as a part of their offerings, making this property particularly fun for those who love food, cooking and culinary travel.
“While it is more common for properties in Europe and Asia to have similar cooking school spaces, there are far fewer in the US,” continues Chef Tim. “I embraced the unique nature of our beautiful school space and have worked to include classes featuring cuisines from around the globe. With a full calendar of public classes each weekend, we also host a significant number of private groups (corporate and social) throughout the week.”
We chatted with Executive Chef Mike on the property’s culinary philosophy, Cavallo Points signature restaurants and more. Here’s what he had to say.
What is your inspiration for the culinary philosophy at Cavallo Point? How do you treat Sula and Farley’s differently in your approach to their cuisines?
Our culinary philosophy is working with local farms and producers to create fun and approachable menus that give a nod to multicultural flavors that make San Francisco cuisine unique.
You grew up in the Bay Area — how does that influence your menus?
Being raised in San Francisco has greatly influenced the menus. I remember all the old neighborhoods. They were very distinct at the time where North Beach had many small family owned eateries with classic Italian dishes and homemade pastas; you would find the best Piroshkies ever in the Richmond on Clement St.; and Chinatown you would find the best dim Sum, pork buns; and of course the Mission where you would find a melting pot of Latin American cuisine.
Obviously being Mexican and my grandmother owning a restaurant in San Francisco for 30 years, my mother became a beautiful cook that gave me and my brother a deep appreciation for not just Mexican food but food made from the heart.
All my experiences growing up and my professional experiences coming up the ranks in hotels and restaurants in San Francisco. Throughout the late 80’s and 90’s have influenced my menus. The chefs and cooks I worked with over all these years, even my experiences of what I saw and did as a dishwasher in my younger years.
Sula is Cavallo Point’s signature restaurant—what inspires its menu? What are its stand out dishes?
I have a multicultural mix going on with the menus in Sula, which expresses what San Francisco is all about to me—a melting pot of cultures and flavors that make San Francisco stand out from other cities. I infuse Asian, Italian, Mexican, Mediterranean flavors and also some classic steak house approaches to give the food a familiarity, yet unique in its own.
Some standouts include:
- Achiote Salmon: with a smokey polenta and salsa rojo—it gives me the familiarity of a tamale with corn masa and the chili sauce.
- Lamb Chops with Pumpkin Lasagna: I used to love the grilled lamb chops at Original Joes in the city. I used to have them with the ravioli but the lasagna is a different approach to the pasta part.
- Chicken and Gnocchi: A different approach to chicken and dumplings, gnocchi was always a comforting dish growing up especially when they were just browned with butter and topped with shaved parmesan.
- Miso Halibut: A nod to the classic Miso dish but also bringing Thai and Chinese flavors to this unique dish.
- We also have some fun vegan and vegetarian dishes, The Maitake and Lentils with basmati definitely brings some cultural influences from India and France presented—almost like a cassoulet and finished with pistou, but highlighting curry.
Farley’s is Cavallo Point’s more casual restaurant—what inspires its menu? What are its stand out dishes?
Farley is a refined American bistro, serving up familiar and comforting flavors alongside Bay Area classics prepared with a creative twist and farm-to-fork focus. The menu features enhanced renditions of all-day favorites, including Fresh Baked Parker Rolls, Buttermilk Fried Chicken Sandwich, Umami Fries, Tomato-Beer Braised Beef Short Rib and more.
Farley’s beverage program spotlights local microbrews, small production wines and sensational cocktails inspired by native botanicals. We are also focusing on and building a unique N/A menu which is trending more these days.
What can guests expect dining-wise during their stay here?
Our menus offer a lot of variety and choices to be able to experience different flavors nightly. You can keep things casual with a great burger and a beer, or dine up with lamb chops and miso halibut. We have a lot of shared and small plates if you just want to enjoy the view with a glass of wine and a few flavorful bites. Tea Bar offers lighter bites and salads, with local ingredients that make for a relaxing pre or post-spa meal.