In Marin County, something new is brewing on the coast. Shannon Gregory, the force behind the Marshall Store oyster shack, is launching Bar Auklet in Point Reyes Station.
This upscale seafood-and-live-fire spot will anchor a 2,000-square-foot kitchen and fill out a 4,000-square-foot interior. Gregory’s family-run Tomales Bay Oyster Company will supply the oysters, naturally.
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Set to open in June, Bar Auklet lands in the former Station House Cafe at 11180 Highway 1. The building now belongs to the Point Reyes Good Luck Fund, which aims to keep longtime local businesses alive.
Bar Auklet is shaping up to draw diners from Larkspur, Mill Valley, San Rafael, Fairfax, and Petaluma. It’s meant to strengthen ties to Point Reyes Station and Tomales Bay, too.
Bar Auklet lands in Point Reyes Station
The kitchen clocks in at about 2,000 square feet, with a larger interior that keeps much of the old Station House Cafe’s 4,000-square-foot footprint. The Good Luck Fund, started by tech entrepreneur Chris Hulls, bought the building and spent over a year negotiating a friendly lease while searching for the right operator.
With Gregory at the helm, Bar Auklet hopes to keep the spirit of Point Reyes Station’s waterfront alive. There’s a clear invitation to folks from Novato, Corte Madera, Petaluma, and Sonoma to check out a new spin on seafood and live-fire cooking.
A designer-forward reinvention
The creative minds behind State Bird Provisions and The Progress are reworking Bar Auklet’s interior. They’re aiming for a refined dining room that nods to the site’s history but feels fresh and worth a trip for Marin diners.
The plan keeps the building’s bones mostly intact. The new look will emerge with a light touch, honoring Point Reyes Station’s small-town charm and Tomales Bay’s working waterfront.
The people behind Bar Auklet
Shannon Gregory brings her Marshall Store oyster know-how into a new, live-fire direction. She’s focusing on seafood and meats cooked over open flame.
Anthony Paone will back her up in the kitchen—he’s a chef who worked with Gregory at Cafe Rouge. Paone is set to run dinner service, building a menu that highlights raw and lightly treated seafood along with hot, inventive dishes.
The oyster program draws directly from the family’s Tomales Bay Oyster Company. That’s a pretty direct link from source to plate, and something Marin diners from Fairfax to Inverness can taste for themselves.
Menu and dining experience
Bar Auklet is designed with two distinct vibes: elevated, seafood-forward dinners with a live-fire focus, and a lighter lunch service that leans into takeaway and convenience. Dinner will bring out crudo, sashimi, an oyster pan roast, and scallop ravioli.
For lunch, Gregory imagines a pickup-only program—think sushi and bento boxes sold via Instagram. This caters to busy weekdays in places like Larkspur and San Rafael, and nods to the Bay Area’s growing takeout scene while keeping Bar Auklet rooted in coastal Marin.
Oyster-forward sourcing and seafood lineup
- Oysters come straight from Tomales Bay Oyster Company, tying production to plate and keeping things local.
- Live-fire grilling brings a frontier vibe to seafood and meat, all in a chef-driven setting.
- Pairings and sides echo Marin’s terroir, drawing from Tomales Bay and nearby farms around Petaluma and Nicasio.
Community roots and local impact
Bar Auklet’s story is closely tied to the Point Reyes Good Luck Fund and its goal of supporting longtime local businesses. Hulls’s leadership brought about friendly lease terms and a careful search for the right operator—a collaborative approach to keeping the coastal economy afloat.
Residents from Mill Valley to Fairfax have watched Point Reyes Station grow as a dining and cultural hub. Bar Auklet’s arrival adds to that résumé, while keeping close ties with the region’s farms and fisheries.
Community and regional anchor
By teaming up with a stable, community-focused fund and an experienced operator, Bar Auklet offers a model for keeping Marin’s coastal towns vibrant. It welcomes tourism from Petaluma and Sonoma counties and supports local producers and service workers in San Rafael and beyond.
Opening timeline and what to watch for
Bar Auklet plans to open in the first or second week of June, bringing a high-design, high-skill seafood spot to the edge of Point Reyes Station. For Marin diners cruising Highway 1 between Point Reyes and Olema, Bar Auklet promises a new anchor—something to pair with a coastal day trip or a weekend getaway, and maybe even a refined evening out in the county.
The Marin dining landscape, enriched
Bar Auklet just opened its doors in Point Reyes Station. Marin’s food scene now has a new destination that blends local fisheries with a chef-driven touch.
This spot feels like a natural extension of the Bay Area’s seafood traditions. Diners from Petaluma to San Rafael will probably end up making the trip—who could blame them?
Towns like Larkspur, Novato, Ross, and Fairfax suddenly have a fresh story to tell about what it means to eat well by the coast. There’s something exciting about that.
Here is the source article for this story: The Marshall Store is set to have a vastly different sister restaurant
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