Sailing Goat is an off-the-beaten-track restaurant in Richmond, at the final exit along westbound 580 before the Richmond-San Rafael Bridge. Unless you’re a boat person with knowledge of all the harbors along the bay, you might have missed this restaurant.
Chef Arnon Oren runs the Point San Pablo Harbor restaurant; Oren has worked at Chez Panisse, plus now-closed Oliveto Cafe and Restaurant, and Cafe Cacao. He started his own catering company and tasting-menu experience Anaviv’s Table, before taking on this bayside restaurant space in 2023.
Head chef Ross Kaplan’s menu aims to channel both seasonal cooking and the spirit of the coast. Think: seafood stews, fish tacos, salads, lamb burgers, and more, with dockside views to match. This place is laidback, casual, and a perfect place to grab a bite if you want to be outdoors while the weather is hot.
The vibe
The 10-minute drive from freeway to front door of Sailing Goat will likely have you wondering at the start if you’re headed in the right direction. You’ll pass some fenced-off patches of greenery and abandoned buildings along Stenmark Drive, with views of the water and the Richmond-San Rafael Bridge. Persist until you reach Point San Pablo Marina Road and keep going; eventually you’ll be rewarded with a view of the harbor, boats bobbing peacefully, with San Pablo Bay beyond.
The outdoor restaurant is surrounded by the natural beauty of the bay, and most seats have a sightline to the sky and water below. Sailing Goat’s awning protects customers from the direct sun as the breeze off the water wafts between the tables intermittently. In the restaurant’s early lunch hours, ahead of the hotter heatwave temperatures climbing in the afternoon, Sailing Goat feels perfect. And for those who prefer to be outdoors longer in the heat, the restaurant is ready to entertain, with a live-music schedule in the late afternoon on weekends.
What to order
- My table ordered the Castelvetrano olives ($8) and roasted summer peppers ($15). While I would never turn down an order of olives (and these ones are good), the roasted summer peppers mixed shishitos with Jimmy Nardellos stole the show. They are nicely seared and lightly blistered, seasoned with lime and salt. Sure, this is a standard order in plenty of places, but it’s worth saying when it’s done well.
- Hi, I have a light Caesar salad addiction, and at this point I could probably start my own map. So it should be no surprise that the little gem Caesar ($18) made its way to my table during this trip. It featured whole little gem leaves, tossed in Grana Padano and irresistibly crunchy croutons. Rather than a creamier dressing, it’s an “anchovy vinaigrette,” which keeps things lighter. You will likely want to give the salad a little toss before eating. It’s also a large, plated Caesar, which is great for sharing between two people.
- I was really impressed with the fish and chips ($28), though this version does have a twist to it. Rather than the beer-battered version typical of pubs, the fry on this fish was impossibly crisp and crunchy. The batter was closer in style to dried taro dumplings, with its lacy-craggy exterior, yet the interior of the fish stayed nice and tender, ready for malted vinegar and tartar sauce. The thin-cut fries are crisp and lovely, with nothing to complain about other than I wished there were more dipping options for the fries (although, thankfully, there’s ketchup).
Insider tip
California wine (and one or two European options) and local beer — on draft and by the can options including Richmond-made East Brother Beer Co. — rule the beverage menu. There aren’t many red wines to speak of — just a single pinot noir from Pence Vineyards & Winery in the Santa Rita Hills — but that’s likely due to the warmer, outdoor environment that demands cold drinks. There are also cider and kombucha options, as well as a nonalcoholic section with beers, flavored seltzers, a rotating agua fresca made by the restaurant, plus tea and coffee.
