One of the reasons Gott’s Roadside decided to open in this space was because of Bon Air Center’s favorable location in the Marin community.
“We’ve wanted to open a restaurant in Marin County for some time, as it’s one of the counties in the greater San Francisco Bay Area where we didn’t have a location, and that we felt was a good fit for our brand in terms of being very family-oriented,” Pepi said. “The space at Bon Air made sense when it became available, as the center is already such a big part of the community.”
As I walked up to the glowing letters of “Gott’s Roadside” at 8 p.m. on a Saturday, I spotted the line out the door, stretching to the curbside. There is no doubt that Gott’s Roadside has distinguished themselves from their other locations and generated high anticipation for this new location.
Besides the great location, the cookies and cream milkshake stood out and made a lasting impression, as its creamy and thick consistency mixed with pieces of oreos kept me sipping throughout my entire meal. The milkshake was dense and icy, allowing the sweet vanilla taste to melt in my mouth, leaving a sugary aftertaste.
The ahi poke tacos was the item I was most looking forward to, but unfortunately it was not as memorable as I would have hoped. The lightly-salted, toasted hard tortilla shell was filled with Hawaiian-style poke, avocado, cabbage, green onions and a spicy mayo sauce. The spice from the mayo sauce and flavors from the tortilla shell and cabbage overtook the milder taste of the poke, leaving me slightly underwhelmed, especially since the price was $14.99 for three small tacos.
For garlic lovers, the garlic fries are highly recommended. The thin cut, yet not super crispy fries were mixed with a parsley butter that made them greasy to eat, but had an initial strong garlic flavor when I first bit into them.
Providing a Mexican flare, the Texas avocado burger consists of jack cheese, slice avocado and pico de gallo. The crunch and strong flavor of the pico de gallo was contrasted by the lighter sweet toasted egg bun. At first, the spice was surprisingly but ended up blending nicely with the other ingredients creating a cohesive juicy burger.