Field trip: Put on your fanciest flip-flops and head down the Pacific Coast Highway to the Hog Island Oyster Company for grill-your-own oysters on the edge of Tomales Bay.
Night out: Stay in for this one. Chefs Mark Franz and Adam Mali adhere to a farm-to-plate menu in the inn’s restaurant. It’s roadhouse in appearance but overachieves with dishes like Bandit’s shellfish cioppino with Dungeness crab, mussels, clams, and shrimp.
Rates: $255–$595/night (weekends, on the water); 866/636-4257 or nickscove.com