A familiar downtown San Rafael restaurant has a new name, a new look and a new culinary team.

Family-owned Vin Antico was reintroduced last month as Vin after a brief two-month closure. Although the storefront restaurant has been serving diners since its return, the changes will be made official with celebrations on May 9 and 10.

Located below the popular speakeasy-style Oliver’s Pizzeria that opened in 2023 in the same two-story brick building on Fourth Street, Vin brings a refreshed style and sharpened focus to the longstanding space.

San Anselmo native Mike Heffernan co-owns both Vin and Oliver’s Pizzeria with his father who shares the same name.

“We wanted to bring some new life and the upstairs vibe into the downstairs dining room,” said Heffernan of the recent facelift, which includes reupholstered banquettes along the exposed brick wall, updated ceiling tiles, fresh paint, warmer lighting and new bar shelving.

Vin’s culinary shift is led by two chefs originally from Marin, chef de cuisine Dan Costa and sous chef Kendall Mazet, who carry fine-dining experience from Bay Area kitchens, including Liholiho Yacht Club, Chez Panisse, Al’s Place, SPQR, Frances and Saltwater Oyster Depot.

Heffernan describes the inventive menu as modern, seasonal California cuisine, grounded in a farm-sourced foundation and shaped by an ingredient-driven, fusion-inspired approach. Dishes are meant to work together and be shared.

“We want to take what we’ve seen, learned and been exposed to and combine it with our love for this county to create a gathering place that falls between a place for date night and bringing the family,” Heffernan said.

The section of nine starters features dishes like the Sicilian kampachi crudo; celery and date salad with Parmesan, mint, walnuts and a mustard vinaigrette; and shrimp toast with sweet chili sauce, tom yum and sesame.

This pairs with five heartier entrees such as the pork chop with cannellini beans, burnt fennel and mandarin relish, and chicken schnitzel with piquillo pepper remoulade, baby romaine and fresh herbs.

Finish with a shortbread chocolate tart with crème fraiche whip and fig leaf oil, Oliver’s sourdough doughnut holes with roasted strawberry mascarpone, or an affogato with brown sugar ice cream.

The kitchen continues to add new dishes weekly, aiming to keep the menu short and focused with some items rotating and others becoming fixtures.

Vin’s new cocktail program was developed by Dylan Jones, who’s known for his work at Oliver’s Pizzeria, Voyage in San Anselmo and Stillwater in Fairfax. It builds on the restaurant’s updated identity, emphasizing seasonal ingredients and creative combinations. Wines are mostly from Napa and Sonoma County with a few from Northern Italy.

Vin is open from 5 to 9 p.m. Tuesdays through Saturdays at 881 Fourth St. in San Rafael. For more information or to reserve a table, visit vinon4th.com or call 415-721-0600.

Leanne Battelle is a freelance food writer and restaurant columnist. Email her at ij.lbattelle@gmail.com with comments and find more local food news at therealdealmarin.com.