All signs point to a continuation of the latter.
Ged Robertson, the owner of the former Small Shed Flatbreads, which closed at 17 Madrona in November 2014, has returned to the space, partnering with chef Kyle Swain, who manned the historic wood burning Alan Scott brick oven at Todd Shoberg’s revered Molina restaurant, which succeeded Small Shed Flatbreads in the space in 2014. When Shoberg left in early 2016, Swain took over the kitchen at Molina, which closed there in 2017. In March 2018, the Moana Restaurant Group opened Pizza Molina, a casual, pizza-centric reincarnation its predecessors, and Robertson and Swain have now taken the helm of that restaurant, whose future name is TBD.
“We’re excited to partner up together in the spot we’ve each enjoyed so much in the past,” Robertson says. “A few weeks ago there was an opportunity to return to the address that houses the Alan Scott brick oven that was built for Small Shed 15 years ago, so without thinking twice, we took it.”
“Kyle and I are getting close to opening Watershed in the MV Lumberyard this spring, so it was an easy decision to get a jump on working together as a kind of prelude to Watershed’s opening – a bit of fun that we couldn’t pass up,” Robertson adds.
Robertson says the duo is in the midst of an overhaul of the menu, starting with changing sourcing to become more local and organic. Pizza Molina has added a half fire-roasted chicken to its artisanal pizza lineup, as well as mac and cheese, new salads and a new pizza crust that has been in the works for two years with a little assistance from Mick Sopko at Green Gulch and guidance from Petaluma’s Central Milling on their flours.
“Thrilled to be back at 17 Madrona Street, where we are working to steer the restaurant back towards a well-sourced local menu and catering to our wonderful Mill Valley neighbors,” Swain adds.