After an ass-kicking hike up Mount Tamalpais, it’s time to rebalance (i.e., fill those rediscovered glutes with something cheesy).
Cruise down to Tamalpie Pizza, now open in Mill Valley.
Architect Cass Calder Smith played with modern rusticity in the flexible floor plan, where pops of red punctuate reclaimed wood, concrete, and steel. Valet your wheels (bike wheels, that is) come spring for a midbike slice at the stand-up tables; teak tabletops (reclaimed from the tsunami) slide on steel I beams for convertible grouping options. Cozy up to the fireside lounge with gelato pie.
Local produce dominates the menu, consulted on by Chez Panisse chef Luke Wetzel. Recall your workout with Neapolitan pizzas named after trailheads, like the Maytag (broccoli rabe, smoked mozzarella, chili oil) or Blithedale Canyon (prosciutto, mozzarella, Parmesan, arugula).
Three-day dough proofing keeps the crust crunchy, chewy, and flavorful.
Any less? Take a hike.
Tamalpie Pizza, 475 Miller Avenue, at Valley Circle (415-388-7437 or tamalpiepizza.com). Lunch only until February 8.
Photo: Schuyler Bailey / DailyCandy