Marin County boasts several destination-worthy spots that made it into The Chronicle’s 2015 Top 100 Bay Area Restaurants guide. Find the entire list at www.sfchronicle.com/food/top-1002015.

Farmshop

Jeff Cerciello, the onetime chef of Bouchon, perfected the Farmshop concept in Santa Monica in 2010 and brought it to the Marin Country Mart in Larkspur in 2013. It has become a stopping point for those traveling between San Francisco and Wine Country. It’s also been embraced by locals, often wearing yoga pants and sitting on the sunny patio. There’s a large bar inside the barnlike structure and several private rooms, so it’s a restaurant for all occasions. The farm-to-table menu changes often but always includes pizza and often dishes such as grilled swordfish with chickpeas; shelling bean stew with citrus and tamarind; and rabbit porchetta with house-made gnocchi, mushrooms, raisins and pickled red onions.

Cuisine: Northern California.

Specialties: Avocado hummus; pizza; roasted jidori chicken; sides such as smashed potatoes with shishito peppers; harissa-roasted carrots with cumin yogurt.

Seats: 70 (plus 80 in the lounge and 60 on the patio); private room for 60-80.

Prices: $28-$48.

Parking: Free lot.

Vitals: 2233 Larkspur Landing Circle (near Sir Francis Drake), Larkspur; (415) 755-6700. www.farmshopmarin.com. Open continuously for lunch and dinner daily. Full bar. Reservations and credit cards accepted.

Molina

It looks like a 21st century ballet when Todd Shoberg places a pork chop in the wood oven, turns to salt a thick rib eye in a cast-iron skillet and pirouettes to put an LP on the turntable. His menu lists nine appetizers and five main courses on one side, and “tonight’s playlist” on the other — it could be Talking Heads, Bob Marley, Fujiya & Miyagi or Miles Davis. Just about every dish is cooked in the wood oven, whether it’s Fort Bragg black cod with clams, confit marble potatoes and Douglas fir miso; or game hen with feta, black olives, charred red onions, the Italian herb nepitella and lemon. Shoberg sources Dungeness crab from the Marin coast and mussels from Tomales Bay.

Cuisine: Northern California.

Specialties: Menu changes daily, but usually includes rib eye cooked in a cast-iron skillet and appetizers, such as charred broccoli with pork belly and a soft egg.

Seats: 34 (plus eight at the chef’s counter and 10 on the patio).

Prices: $21-$40.

Parking: Street, easy.

Vitals: 17 Madrona St. (near Throckmorton Avenue), Mill Valley; (415) 383-4200. www.molinarestaurant.com. Dinner nightly; brunch Sunday. Beer and wine. Reservations and credit cards accepted.

Picco

Few restaurants capture the Marin vibe better than this Larkspur restaurant. Friday feels like date night, Sunday is family time and in between are a wide range of discriminating folks who come for Jared Rogers’ and pastry chef Jeannette Taylor’s well-executed menu. Opened a decade ago by Bruce Hill, who also presides over the kitchens at Zero Zero, Bix and Fog City, the restaurant seems as fresh as the products it serves. The menu features many small plates and vegetable items, such as wood-grilled eggplant Parmesan with smoked mozzarella, and wok-roasted broccoli di ciccio with toasted garlic, chile and preserved lemon. Risotto is among the best to be found; it’s made every half hour, so it’s always perfect. The interior has an airy feel, with a wooden cathedral ceiling, brick walls and windows that open onto a front patio. The pizzeria next door offers first-rate pies.

Cuisine: Northern California.

Specialties: Risotto made on the half hour; gnocchi with house-made fennel sausage; ahi tuna tartare; three mini burgers; wood-grilled pork chop with soft polenta; quail stuffed with farro; house-made churros; fruit galette.

Seats: 90 (plus 12 at the bar; eight on patio); private rooms for 12 and 28

Prices: $17-$58.

Parking: Valet $5.

Vitals: 320 Magnolia Ave. (at King), Larkspur; (415) 924-0300. www.restaurantpicco.com. Dinner nightly. Full bar. Reservations and credit cards accepted.

Poggio

Every aspect of this Sausalito restaurant shows owner Larry Mindel’s deep background in the business. The founder of the Il Fornaio chain, he craved a place to eat where he lived, so he created Poggio. The sophisticated decor features an open kitchen, mahogany arches and windows that overlook the dining patio. Chef Ben Balesteri does Mindel proud, creating a nearly 50-item menu inspired by the restaurant’s garden. Balesteri makes his own prosciutto, burrata and pasta, which might be tossed with shellfish and topped with crab and lemon butter. Some of the best items come from the rotisserie and wood oven.

Cuisine: Italian

Specialties: Wood-fired meatballs; Dungeness crab salad; house-made pasta; pizza; oak-grilled whole fish; grilled chicken; tomato-braised meat loaf; lemon mousse.

Seats: 130 (plus 12 at the bar and 40 outside); private rooms for up to 120

Prices: $17-$30

Parking: Free valet

Vitals: 777 Bridgeway (at Bay), Sausalito; (415) 332-7771. www.poggiotrattoria.com. Open continuously for breakfast, lunch and dinner daily. Full bar. Reservations and credit cards accepted.

Sir and Star

The menu at this Olema restaurant is filled with what sounds like lively locavore banter: “Coastal cauliflower tossed with a crumble of house-made chorizo,” “Annabelle’s Bolinas chicory warmed with her Brussels sprouts, festooned with our lardo,” “Leg of a neighbor’s duck, nested in Olema butternut squash” and “New York steak of beef last seen grazing on local grasses.” Margaret Grade is a neuropsychologist by profession and a poet at heart; her husband, Daniel DeLong, is a wizard in the kitchen. Two years ago, the husband-and-wife team took over the Olema Inn at the corner of Sir Francis Drake and Highway 1, painted it charcoal gray and gave the interior a Shaker-like feel, softened with loads of candles and branches of flowering trees and shrubs. It feels like a country fantasy that reflects the ethos of West Marin, right down to the mostly local wine list.

Cuisine: Northern California.

Specialties: Menu changes nightly but usually includes “faux gras” — a rich duck liver mousse.

Seats: 70 (plus 12 in the bar; 50 on the patio); private rooms for up to 50.

Prices: $20-$32; fixed-price menu on Saturday ($75).

Parking: Free lot.

Vitals: 10000 Sir Francis Drake Blvd. (at Highway 1), Olema; (415) 663-1034. www.sirandstar.com. Dinner Wednesday-Sunday. Beer and wine. Reservations and credit cards accepted.

Sushi Ran

Sushi Ran is like the Meryl Streep of restaurants — after nearly 30 years in business, time hasn’t diminished its star power, thanks to owner Yoshi Tome. The sushi portion of the menu is directed by Taka Toshi, and the rest of the fare is masterminded by longtime chef Scott Whitman. The sushi is pristine, and Whitman matches the appeal of the raw fish, much of it from the famed Tsukiji fish market in Tokyo, with dishes like smoked hamachi tataki with avocado, ruby grapefruit and yuzu black pepper sauce; and grilled hamachi collar with ponzu sauce. The restaurant incorporates two lively spaces divided by a walkway; the wine and sake bar is on one side and the main dining room and sushi bar is on the other.

Cuisine: Japanese.

Specialties: Seasonal seafood; vegetable tasting; tempura; crunch roll; miso-glazed black cod; bananas Foster; warm toffee cake.

Seats: Dining room: 38 (plus 12 at the sushi bar). Wine bar: 32 (plus 22 on the patio).

Prices: $15-$27; sushi $4-$15.

Parking: Street, difficult.

Vitals: 107 Caledonia (at Pine), Sausalito; (415) 332-3620. www.sushiran.com. Lunch weekdays; dinner nightly. Beer, wine and sake. Reservations and credit cards accepted.