chez panisse

nope. not that good.. i was so excited to to to chez panisse. the birthplace of california cuisine?alicewaters? organic? surely this would be a great food experience.

it was, instead, decidedly meh.

to make sure we didnt just go on an off night, we gave it a second try. again, meh.

i've had so many better meals at so many other places. and i've had similar dining experiences for much less money.

at least i can cross this off my list of "must-do's".

i first heard about chez panisse when christina raved about the food from her last visit to san francisco last year at this berkeley restaurant, founded byalicewaters . both her and her bf receivedalicewater cook books for christmas after their dinner at chez panisse. from my quick lil research on chez panisse, i found that it was one of the top fifty restaurants in the world from 2002 to 2008, peaking at 12 in 2003 as listed by restaurant magazine. michelin guide echoed the sentiment by awarding its one star rating in its guide for san francisco bay area dining from 2006 through 2009. ryan and i definitely wanted to try the cuisine and were determined to fit a dinner reservation at chez panisse which we made a month ahead in our one day trip to san francisco last weekend. there are two levels - the top level is the cafe and the restaurant located downstairs. the restaurant serves a four course prix fixe menu but if you prefer ala carte, the cafe might be a better choice. we wanted

ambience:: 3.5/5 very quaint and intimate setting. it has a very cozy and homey feel to the place. retaurant is made of wood from flooring to walls to counters. so they had this sweet aroma of home.

food & menu:: 3/5 my husband bragged about this place so much that even a week before the trip, he has called for a reservation. menu changes daily, food very diverse. menu for the day has about 3-4 options you could choose from (starters-main-dessert). i opted to have mushroom pizza to start with clams for main & sorbet for dessert; while my husband had the fish carpaccio & quail for main. quite honestly, food isn't bad, but it wasn't great either. i had a certain expectation knowing my husband's pecularities with food, i somehow got disappointed though.

staff & service:: 4/5 i have to give it to the staff for their attentiveness to every dining customer in the place. they were also able to go the extra mile when my husband requested for a signed cookbook fromalicewaters (which was fantastic!). from the moment you come in to the time you leave, you are greeted and treated warmly.

value for money:: 3.5/5

in some ways, you could say i’ve dined at chez panisse without stepping one foot into this famed berkeley culinary institution. that’s because california cuisine defined in the 1970s by founder and owneralicewaters and chef jeremiah tower as local, fresh and simple is now the epitome of dining in the san francisco bay area where menus are flushed with seasonal ingredients, touting the farms and sources they come from.

this is probably one of those very rare occasions when i couldn't fault anything with a restaurant. it was all as perfect as humanly possible. whilealicewaters' main restaurant is downstairs, you will have to make a similar level of effort for reservations if you want to dine at the cafe upstairs.

the dining room's interior is absolutely spectacular. the fans and windows overlooking lush trees almost transported me to somewhere in the tropics. there was a calm stability to the experience. nothing was rushed but nothing was slow either.

and now to the food. the menu - which changes regularly - is a vegetarian's delight. and it is cooked and presented to perfection. we went with a big appetite and we weren't disappointed.

the thing that stood out the most to me was thatalicewaters was actually there on that afternoon. she was bussing tables, serving wine and clearing plates. her dedication alone speaks volumes of the place that chez panisse has come to represent.

gastrotemple is the first word i heard to describealicewaters gift to dining, chez panisse. i had always wanted to go (for over a decade in fact), but it wasn’t until my third trip to san francisco that i made the trek across the bay to find out what all the fuss was about.

summer ice cream desserts (dish review). chez panisse is often known for it's decadent and innovative desserts. this one leans towards the traditional and simplistic. it consists of two scoops of beloved, homemade ice cream - one a summer berry ice cream and the other a basic but delicious peach sorbet. the summer berry is full of flavor (and seeds), and is one of the best creams i have tried in all my travels. the peach, on the other hand, is somewhat icy (yes, it is a sherbet after all), a trait i never like (which i why i don't eat many cups of sherbet), yet full of fresh flavor and even the occasional chunk of fruit. both scoops are topped with an entire "summer lady" peach, a fruit known for it's sweetness and tangy flavor. unless they strongly dislike sherbet, this is the closer for anyone's perfect meal.


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braised lamb shoulder (dish review). lamb is one of the world's most beloved meats. even those who shy away from beef run for a plate of this delicacy. chez panisse does lamb right. the kitchen, which serves hundreds of hungry and high-paying patrons daily, puts it's heart into every serving of their signature braised lamb shoulder. this dish comes in a giant ceramic bowl, which is filled with both broth and a perfect polenta. the meat itself is fork-tender and essentially melts in your mouth after many minutes (or hours) of braising. a peperonata and fried rosemary add extra flavor to the shoulder, which is finally topped of with a handful of fresh "rocket", more commonly known as arugula. it is a meal to devour and then order seconds, assuming your checkbook allows you too.


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shaved fennel salad (dish review). this dish is not only pricey and amazing, but large enough for an entire meal. the plate consists of the freshest fennel known to man shaved, sliced, and diced on fine glassware. then, the lettuce-substitute is tossed with a light salsa verde for a touch of acid. afterwards, the chef places in sliced hard-boiled egg and fine prosciutto for a kick of salt. altogether, the combination of the fennel, egg, acid, and meat makes for the finest salad i have ever sampled. though chez panisse offers dozens of other appetizer and dinner versions, each time i see this particular offering, i will fly across the bay for a taste.


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bacon/scallion pizzetta (dish review). this mini-pizza is a gift from the gods. chez panisse sure can make a killer, italian-inspired pie. this one comes with an airy tomato sauce and crunchy crust, and is covered with thick, chopped bacon and fine, fresh scallions. when paired with a fresh fennel salad, anyone can savor a perfect lunch. don't be fooled, chez panisse doesn't offer just one pie; they have their own wood-fire oven, allowing them to offer at least two chef's specialty pizzas a day, such as the popular wild nettle version, or the immortalized wild mushroom disk.


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house-made spaghetti (dish review). if the title doesn't tell you this already, here goes: chez panisse makes all their noodles, pastas, and breads (not to mention ice creams) in house. yes, that's dedication to excellence for you boys and girls.alicewater's brainchild churns out some of the best homemade pasta around, and then proceeds to showcase it, not hide it, in every dish. this house-made spaghetti should be trade-marked; it throws the meat sauce to the dogs and instead features a light herb pesto on each noodle. on top, the skilled chefs place fresh cherry tomatoes from the garden out back and ancient parmesan cheese. it is both the simplest and cheapest dish offered at the restaurant (that isn't pizza). i'd eat this any lunch of my life.


-----12 feb, 2013-----

#700 - chez panisse (californian/farm-to-table). chez panisse, arguably the most hyped restaurant on the west coast of the united states, deserves every good word it gets. this restaurant is among the finest i have dined at, ever. period, end of story. the service is impeccable, adding to the already enchanting charm of the eatery. though the price tag is astronomical, most days it is worth every penny (their menu often changes, so try to check in advance to make sure it appeals to you before plopping down $300). every dish is almost perfectly cooked; tender meats and savory vegetables rest on each $30 plate. perhaps my favorite offering is the simplest of all, the house-made spaghetti. you won't find a thick sauce at chez panisse; instead, the chef tosses the noodles in a refreshing herb pesto and then tops them off with fresh tomatoes and aged parmesan. another, even more succulent option is the braised lamb shoulder, which comes on a bed of polenta after being fire-braised and seasoned with pepper corns and fried rosemary. perhaps the best, most consistent section of the menu is the dessert list, which incorporates both traditional favorites and the freshest local ingredients on each plate. i particularly enjoy the homemade peach sherbet and berry cream topped with "summer lady" peaches, often only served in summer. all things (and dishes) considered, chez panisse takes the cake for best restaurant in not only the east bay, but all of california outside san francisco and the peninsula, where a few enduring favorites keep it from the title. if you have a few hundred dollars lying around that you want to use for a special occasion, drive over to the heart of berkeley for a crack at chez panisse.

rating: 9.2/10

every restaurant and chef has a story.  but rarely does a restaurant have a more than 40-year history, a legendary owner, and a book to chronicle it all.  this makes my visit toalicewater’s chez panisse in berkeley, california an experience that is about far more than the food.

hidden amongst a grove of green, the understated chez panisse gently reveals itself in all its glory. it’s famed owner,alicewaters is one of the pioneers of california cuisine. she is the original advocate of sourcing fresh, organic, seasonal produce from farm and bringing it to the table.alicewaters also created the now famous slow food movement and the edible school yard concept.

last year a trip to the bay area ended up being one of the best food weekends ever. as soon as i land we caravaned to berkeley, kicking off the weekend with somealicewaters brunch at chez panisse cafe. located on the second floor of the building, the ch

founded byalicewaters, chez panisse has been around since 1971. the idea behind the restaurant was to make it as though you were dining at a friend’s place, with special care given to every dish. each plate always created with top-notch quality, organic

chez panisse cafe is the lower cost, a la carte menu restaurant upstairs from famous one michelin starred chez panisse.alicewaters started a food revolution here, way back in 1971. she strives to serve only the highest quality products, and only when th

a landmark. i had a fantastic meal at chez panisse.alicewaters is the godmother of california cuisine, and this is the holy land.

for an equally great meal at a lower price try the upstairs cafe at this fine establishment.

beautiful organic lunch. if you fly in to oakland in the morning, do not pass go, do not collect $200.00, pick up your rental car and go to berkely for lunch atalicewater's 'chez panisse'. if you're too early for lunch you can go by kermit lynch's retail wine store in the same area first and browse his excellent french selection.
you won't find fresher, more inventively prepared organic food than what's available at chez panisse. if the halibut carpaccio with chervil is on the menu, don't think. just order it. if your city has a nonstop to oakland, i think you might agree it's worth the trip just for lunch...