Chefs Victor Viera, Matthew Carrerow and Noel Viera at Terrapin Crossroads

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    Executive Chef Victor Viera

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    Sous Chef Matthew Carrerow

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    Sous Chef Noel Viera

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    BBQ Pork Ribs with BBQ Sauce, Coleslaw & Cornbread

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    Halibut

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    Potato Gnocchi, Mushrooms, Asparagus, Cherry Tomatoes, Silken Corn Cream

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    Carmalized Banana Tart

100 Yacht Club Drive
San Rafael, CA 94901
www.terrapincrossroads.net


Images and Biography by Ben Davidson:

Like musicians in a band, Terrapin Crossroads' trio of chefs, led by Executive Chef Victor Viera, harmonize to create savory American Cuisine classics. Along with his sous chefs Matthew Carrerow and Noel Viera, Chef Victor turns up the volume with a down home, all- American menu whose emphasis is on fresh, locally produced and sustainable ingredients. Terrapin's seasonal farm-to-table menu features healthy, organic salads, savory braised ribs, wood-fired pizzas, delicious desserts and daily seasonal specials. 

Viera has been at Terrapin since 2012 after working at the venue's previous restaurant, The Seafood Peddler, since 2002. Working his way up from a line cook to sous chef to executive chef. "We use fresh, organic produce." he says, "We focus on produce that's in season and go to the farmer's markets every Thursday and Sunday and feature it in our specials. We keep all our produce organic and our fish wild." "We use a combination of American, French and Italian techniques in our dishes."

Chef Carrerow started out his career in Southern California and studied at the Culinary Institute of America in Hyde Park, New York.  "We feature high quality, local ingredients in our dishes," says Carrerow. "We feature fresh seafood such as Monterey Bay calamari and halibut to oysters from Bodega Bay and Point Reyes." "We like our foods to be locally sourced and change our menus seasonally to take advantage of local produce, like fresh tomatoes paired with house-pulled mozzarella cheese. We make dishes that are unpretentious and approachable to everybody."

Featured appetizers include crispy Brussel sprouts with sea salt, lemon and capers, asparagus toast with Brie cheese, crispy prosciutto and grilled country bread, house-made Dungeness lump crab cakes with cilantro coleslaw, avocado and spicy aoli. Entrees include housemade gnocchi with mushrooms, black truffle, asparagus and peas, wood oven feta cioppino and braised bbq pork ribs with cornbread. Terrapin Crossroads is truly Marin dining and music at its best.