Café Chez Panisse

“Delicious food and great service. Definitely price and a special occasion kind of place. We were pleasantly surprised with the small appetizer, dessert tea, and small candies (orange peel and chocolate covered almonds) included with the prix fixe menu!”

“Came solo because no one wanted to commit. Just moved to Oakland recently and this is on my to do list. Seated with a primo view of the kitchen in the downstairs dining room. Although I was basically in middle of the room for all to gawk at. Produce and sauces were the stars. Make sure to reserve some bread to sop it all up. While there is a complimentary prosecco drink, you must order the pear cider if they have it. Just do it. Dungeness crab salad w black truffle. Really generous lump crab and claw meat. Full slice of truffle. Yes. Halibut ravioli with leeks and manila clam. Bad news, the pasta was not cooked, still a little crunchy. Had to take off a star for that, sorry. But the fish filling was perfectly done. Its probably a challenge to have the pasta cooked but the filling not over done. Beurre blanc sauce with those fresh leeks was really something. More bread please. Duck breast w squash puree was a satisfying dish. Squash puree was wonderfully sweet. Savarin du rhum for dessert. The citrus was more orange than orange. Complimentary mint tea at the end was a nice touch. Since I was seated in the middle of the room, service was over the top excellent. Not a second went by without something happening or some need attended. Team work. Constantly rotating menu means I have a reason to return... frequently.”

“Lunch at Chez Panisse in Berkeley, CA was outstanding. Founded by legendary chef and farm-to-table pioneer Alice Waters, the restaurant lives up to its reputation — simple, seasonal dishes done to perfection. Fresh salad, expertly prepared duck, and a classic fruit tart to finish. Attentive service, incredible ingredients, and a true Berkeley classic that absolutely delivers.”

“Went for a random lunch on a Friday. Full house, amazing atmosphere (had a great conversation with our neighbor) and delicious food. You get the real Bistrot feeling at the cafe upstairs. Wonderful vegetables (farm to table) and sauces. Meat was served a bit too cold but that was a detail given how everything was delicious.”

“the salads, entrees, and dessert were very well balanced. i love how their ingredients were. i did prefer the egg for the salad to be a little more runny. loved the sweet and savory balance of the fig toast and prosciutto the pasta with veggies did not really do it for me. i felt it was an overabundance of corn and veggie accoutrements, which was distracting. pork loin was nice and tender. the seasoning for the loin was nicely done. the olive oil cake was something special. i could taste the olive oil from the cake. nice and fluffy as well although not in the pictures, the apricot galette was not my favorites. i think the apricot filling was too tart and sweet. it is a tricky dessert to get right, as cooking the apricot will make it even more sweet. I would suggest adding a tad bit of salt to balance the tartness, and sweetness. The last five years I came here, they used to scrape the bread crumbs off the table for me. this time they did not do it even after we finished the bread and going into the entree round. they finally did it before the desserts. overall, i applaud the use of fresh ingredients.”