Chef/owner Sean Saylor uses fresh local ingredients and seafood to create a distinctly Cabo combination of Californian and Mexican cuisine. That means polenta with green chili and mozzarella or a Caesar salad with ancho chili croutons and queso fresco. Choose from more than 200 varieties of tequilas that are even better when enjoyed in the private Cabo Wabo room, named for (and approved by) Mill Valley’s own tequila master, Sammy Hagar. Sip and savor on the heated Agave Terrace out back where the vibe is as festive as inside.