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Chef Tyler Florence can't seem to get enough of Mill Valley. His "tavern's" décor underlines a bit of the old west-meets-farmhouse and is furnished with a flagstone gas fireplace, deer antler chandelier, and homey inflections like drinks served in Mason jars. Despite the snug interior, some of the best seats are on the sun-shaded patio. The menu takes inspiration from British gastropubs—pork sausage and buttermilk mashed potatoes get the title of bangers and mash. A freshly baked pretzel and prawns-and-peppers sautéed with chili and cilantro go hand-in-hand with a salmon BLT comprised of ciabatta stuffed with applewood-smoked bacon and herb aïoli. Plates are too small to share, but a crisp list of wines and craft beers can be enjoyed by one and all.