Near Yosemite National Park, a family-run Mobil gas station has become a must-visit foodie destination for residents and tourists alike, offering fresh-to-order food such as ribs, tacos, and even sashimi, which puts day-old hot dogs at other fuel stops to shame.
The Mobil, situated in a rural outpost in the shadow of the Sierra Nevadas above Mono Lake, is in the little mountain hamlet of Lee Vining, which fills with tourists and travelers in the summer.
Since 1996, Dennis Domaille, 71, and his daughter, Denise Molnar, have owned and operated Tioga Gas Mart, which is conveniently located approximately 20 minutes from Yosemite’s eastern entrance at Tuolumne Meadows.
Despite being located in a one-street village that tourists may drive by without much consideration, business at the unofficial rest stop is flourishing – continuously from opening to closing, according to its operators.
Why, you may inquire? In addition to filling up their gas tanks, passengers may also choose from a comprehensive menu that includes grilled pork chops, BBQ baby back ribs, carnitas tacos, and ahi sushi.
All items are created fresh and cooked to order, according to the establishment’s proprietors, making it a watering point for tourists travelling the winding Walker River Canyon.
The Mobil, situated in a secluded outpost in the shadow of the Sierra Nevadas above Mono Lake, is in the little mountain hamlet of Lee Vining, which fills with tourists and travelers during the summer months.
Locals refer to the store as Tioga Gas Mart. It is conveniently located approximately 20 minutes from Yosemite’s eastern entrance and has a full food menu, in addition to outdoor events such as picnics, concerts, barbecues, and a variety of other community gatherings.
Since 1996, it has been owned by Dennis Domaille, 71, and his daughter, Denise Molnar.
“You’ll miss it if you blink,” said Denise Molnar, who began working at the Mobil when she was 14 years old.
In the subsequent 27 years, Molnar, age 41, assisted her father in establishing and growing the firm from the bottom up.
Dennis Domaille, an electrician and builder, planned to create a tiny mom-and-pop petrol station on land he had owned for years.
Since then, it has grown into a full-service restaurant with chefs and food and beverage service, as well as a camping gear store, wine shop, craft beer store, and bookstore.
A gift booth is also available to guests, where they may purchase goods relating to the Sierra Nevada, such as plush bears, posters with John Muir quotes, and guidebooks for traveling the historic mountain range.
The gas station also hosts outdoor events such as picnics, concerts, barbecues, and a variety of other community activities on a regular basis.
Possessing a drink menu and a stunning view of Mono Laka below and, to the west, the awe-inspiring Dana Plateau that pierces the pure Northern California sky, the site is a popular gathering place frequented by a variety of locals and tourists experiencing the American wilderness.
‘We get everyone,’ Molnar remarked. Numerous campers. Numerous climbers.
The business owner stated that the petrol station accommodates a diverse spectrum of customers, from those staying at the adjacent Ahwahnee hotel to those sleeping in their vehicles.
She stated, “This time of year we receive a large number of Europeans and tour buses.” Thus, a variety of individuals who wish to experience the outdoors.
Initially, she and her father did not provide as broad a menu due to the fact that when the business originally launched, it was a much smaller, family-run establishment.
The gas station employs a crew of several dozen devoted, long-term employees, including a professional chef who designed the Mobil’s delectable cuisine.
Domaille stated that at the time, he gave the chef free liberty to establish the Whoa Nellie Deli, a restaurant at the petrol station.
As they say, the rest is history; the Whoa Nellie is currently a full-service restaurant.
Molnar stated that clients are no longer as impressed by the restaurant’s culinary inventions as they once were due to the restaurant’s now-prevailing reputation as a bona fide eatery.
She remarked, ‘Now we have a reputation.’
Photographs depict some of the surprisingly tasty alternatives available to visitors while refueling their gas tanks, both literally and figuratively.
Thick slices of brilliant pink ahi tuna are carefully arranged on a bed of fresh cabbage slaw on one platter. The presentation of the dish is balanced by a flawless circle of rice, a mound of wasabi, a cup of soy sauce, and chopsticks.
The carnitas tacos, on the other hand, are stacked high with all the appropriate toppings, including cheese and salsa, beans, and an aesthetically attractive line of crema on top.
Other photographs depict scrumptious, finger-licking excellent ribs and fresh sashimi, as well as a range of other distinctive dishes, all personally prepared by the restaurant’s resident chef and kitchen staff.
The results are a long cry from the normal meal one might expect from even the most progressive fueling station, where the phrases “fresh food” and “a la carte” might not be the first words that come to mind for a visitor.
Molnar notes that business at the Mobil often slows down during the winter months, when snowfall blankets the Sierra Mountains.
As they have done for almost three decades, Molnar and her team will close the shop for the winter season at the end of the month and reopen in May.
Nonetheless, this will be the last summer that drivers will be able to dine at the restaurant, since Molnar and her father have opted to sell the business and site for a staggering $16.5 million.
Despite the historical significance of the location, Molnar has decided to close the book on the Tioga Gas Mart due to her aging father and her own recent health issues.
She told SFGATE in a Sunday interview, “The moment has come.”
She said, “It’s a lot like life.” The business requires a great deal of effort. It is unique. We enjoy it. But who knows, maybe it’s time for the next adventure.’
As for her 71-year-old father, he can rest well knowing that his 27-year-old brainchild has not only filled the tanks – stomachs – of countless Californians and other tourists, but also their hearts.
And as he approaches his golden years – now with a substantial sum of money thanks to the confirmed sale – he may be confident that the best is yet to come.
In a 2009 interview, when asked if he was an optimistic person, de facto restaurateur Domaille said, “Perpetually optimistic.”