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e Palace Market is well stocked with organic produce, artisanal foods, local and imported cheeses and meats, fresh caught sh, wines, beer and a full service deli. Phooto by Steven Dailey.
“I always say we were the rst ‘traditional’ grocery store to carry local, organic and sustainable products,” says daughter Mary Rocca, who took over ownership/manage- ment of the Palace Market in 2000 (Mary also owns the Point Reyes Country Inn & Stables and, along with her physician/hus- band Dr. Eric Grigsby, the Rocca Family Vineyards winery in Napa Valley). “Point Reyes Station has always been progressive about food - they demanded high quality way back in the 70’s!”
Mary continues to operate the Palace Mar- ket with great intention. Satisfying her pro- gressively conscious community naturally attracts a steady stream of hungry travelers.
People line up for Bovine Bakery’s delicious, fresh-baked goodies and pizzas, as well as organic fair trade co ee and teas.
A dining stronghold in downtown Pt. Reyes Station since 1974, Station House Cafe welcomes locals & visitors with warm hospitality and fresh, wholesome comfort-food classics as well as seasonal specials. Photo by Debbie Wilson.
Dining in the Point Reyes and Coastal West Marin area o ers a wealth of possibilities. Breakfast, lunch or dinner... Point Reyes and Coastal West Marin restaurants o er an outstanding range of delicious eating experiences in every price range. From simple cafe fare to ne dining, from bakeries to oyster shops, variety and uncompromised quality is the code of this coastal region, and local, organic produce is often the mainstay of satisfying foods created by some of the region’s top chefs and bakers. West Marin Chamber of Commerce | www.pointreyes.org
Established in 1898, the Palace Market has continually transformed itself to serve its small community and ever-increasing visi- tor base. Here’s a little history: e town of Point Reyes Station was established as a train depot in 1875. At that time, the region was mostly populated by the dairy industry, attracting immigrant workers from Europe. When Pietro Scilacci arrived from south- ern Switzerland, he chose instead to work as a storekeeper for the local general store, S. Grandi. He soon learned the business and in 1898 opened his own store, the Point Reyes Emporium, as a full-on country mer- cantile o ering everything from bulk food, co ee and soap to wagons, paint, lumber, grain, dinnerware and even dynamite. He also had a livery stable, lumber yard, post o ce and, later, a gas pump. His enterprise took up an entire block on the main street of town and business remained strong until the depression hit. e doors of the Empo- rium were about to be closed when Pietro’s son Bill, who had worked many years for his father, managed to make a deal with the bank on the condition that he change the name, which he did, to Palace Food Mar- ket. With the advent of motorcars, Point Reyes Station became more of an attraction for tourists, and the Palace jumped into the 20th Century by continually developing its reputation with visitors, as well as locals.
THINGS TO DO
Hiking/Biking/Kayaking www.pointreyesoutdoors.com
Annual Sand Sculpture Contest www.nps.gov/pore/
Shopping www.pointreyes.org
e Palace Market changed ownership sev- eral times and was eventually moved across the street in 1961 to the building it now oc- cupies. In 1973, Carlo and Dorothy Rocca purchased it from the Ho man family and, in 1981, Dorothy took it over completely, remodeling the market to re ect barn ar- chitecture with a raised central roof and clerestory windows that allow a ood of natural light to ll the interior, illuminat- ing the fresh produce and owers that greet customers at the entrance.
For generations, the people of Point Reyes Station have relied on the staples provided by the Palace Market, but being a dedicated gardener-farmer and foodie, Dorothy took it a step further by adding local, organic seasonal produce and specialty food prod- ucts, and establishing a top-notch deli. e impressive selection of specialty products includes ne local and imported cheeses, artisanal breads, olive oils and vinegars, cof- fees and teas, soaps, vitamins/health goods, an extensive selection of ne wines and craft beers, and a source of quality, locally-raised meats and fresh seafood caught by local shermen—the freshest sh and crab in West Marin! ey also carry bu alo milk ice cream in the freezer section, or as a soft serve cone (really delicious).
WHERE TO STAY
Point Reyes Country Inn & Stables www.ptreyescountryinn.com
Tomales Bay Resort www.tomalesbayresort.com
Point Reyes Lodging www.ptreyes.com
16 www.sanfranciscocuisine.com
The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
Pt. Reyes, California