Travel: The journey begins

We left San Francisco and headed to Mexico on a remarkably clear day (Jan. 19). I always feel special when I get to fly in a plane above the Bay Area when you can actually see the curves of where land meets water and even make out the faint tide marks and wind lines in the water. Oh Bay Area, you're so pretty.

Food: SEA Thai Bistro

Really terrible Thai food is hard to stumble upon. But extremely photogenic Thai food, on the other hand, isn't the norm. Good thing Corte Madera's SEA Thai Bistro has food that's delicious and incredibly glamourous in the foodie's world.

The bruschetta (above) seems to be one of the more popular appetizers.

It's pretty much Thai + California fusion.

My aunt and I went recently and shared

appetizers at the tiny restaurant.

Go when craving prawns.

The restaurant has an excellent

use of bold colors. It feels über-bistro-like.

Travel + Video: Baby harbor seal

At the Marine Mammal Center last spring in the Marin Headlands. Awwww

Food + Photos: Brick & Bottle

Mmmm ... duck confit

After I wrote about the new restaurant Brick & Bottle in Corte Madera last May, I couldn't stop thinking about trying their "modern takes on classic cocktails." And of course the whole local and sustainable comfort food concept is enough needed to draw me in. So, I couldn't pass up a recent media dinner.

I drank a Moscow Mule (at left). I was excited because it shares the name of the Idaho town I went to college in (oh, and the spot in Russia too). In it is vodka, lime, mint, maraschino and ginger beer. I loved it. Brett had the Ward Eight - rye, lemon, orange, grenadine, bitters. They were both $9.

Appetizer: Smoke gouda orzo mac & cheese. It tasted best eaten with the tomato jam and chives on top. ($9)

Amazing: Duck confit thin crust pizza with caramelized onions and fontina cheese. Staff said this is one of the most popular dishes. We loved it. So much. ($12)

Alaskan halibut ($18)

Brownie with its fixings

We discovered that everything was quite dependent on the combination of ingredients and sauces. Humble chef Scott Howard told us he usually changes the menu every day, depending on what he can find locally and new ideas he comes up with. He really wants it to be a family-friendly hangout spot. The restaurant is young and seems to still be finding its footing (hence the changing menu) and similarly, the wait staff is friendly but still learning. I'm looking forward to keeping an eye on the spot and seeing how (and if) it changes.

It's open for lunch and dinner, plus offers a midday menu (that would coincide nicely with happy hour). Stopping by for a drink and duck confit pizza would definitely be worthwhile.

Photos + Food: Sushi 69

Marin Foodie Doug Levy might be right about Sushi 69. The day after reading his blog post I had the perfect opportunity (Brett took me on a date) to go to the small San Anselmo sushi spot.

So glad we went.

My favorite - Hiro's Roll. Spicy tuna, avocado, fresh salmon over light ponzu sauce.

All my favorite ingredients and a small roll size my little mouth appreciates. ($13)

Takeshi roll. Shrimp tempura, spicy scallops, avocado and cucumber. On top is tuna and shiso leaf. Turns out I'm a big fan of shiso leaf. ($15)

Explosion roll. (Right, huh?) Yellow tail, scallop, the perfect amount of jalapeño and fish roe.

On top is fried onion. ($11)

We also had hot sake (trying to keep the feeling of our March trip to Japan alive), as well as fresh hamachi nigiri. I almost ordered green tea ice cream. Yum.