Named one of the top 25 restaurants in the Bay Area by the SF Chronicle food critic Soleil Ho!

At Lou's Takeaway in San Rafael, modern California sensibilities shine through singular comfort food.  Like any modern California restaurant, chef and owner Anthony “Lou” Rizzi prioritizes local ingredients and iterates based on what’s available. Monterey Bay sardines, local greens from Star Route Farms and other seasonal winnings from the Marin farmers’ market all find their way to the two-man kitchen.

Having come into an appreciation for Asian ingredients and culinary principles after years of teaching English in Vietnam, Rizzi approaches produce with a hybrid mindset. His tastes are eclectic and internationalist, with a pantry of fenugreek, fried onions, fermented shrimp paste and Turkish apricots — a lot like the modern home cook, actually.

The menu might look small, but the flavors run deep and you can always find something new as food and ingredients constantly change.