After a multi-year rebuild of the waterfront space long occupied by Servino (which is moving back to their original home on Ark Row), the latest SoCal-to-NorCal arrival on the Tiburon scene comes from Malibu. Founder and chef Helene Henderson abides by a home-grown and sustainable ethos, using simple ingredients and techniques to make dishes like fennel-rubbed boneless half chicken and soy-ginger hanger steak feel fresh. The menu leans into seafood — there are ample choices for caviar, salmon, oysters and other ocean treats — as well as vegan or gluten-free reimaginings. “We aspire to be more inclusive,” says Henderson. Though the menu is vegetable-forward, “we recognize that not everyone in a group or family is craving or ready for those options.”