C
H E Z P A N I S S E
1517
Shattuck Ave.
Berkeley, CA
510.548.5525
I can’t think of a restaurant in this country that has stayed atop of
their game and successfully ventured into new introductions on their menu
other than Chez Panisse. Alice Waters is still in top form after 30 years
of reigning as the creator of modern day California cooking. Staying number
one is hard to accomplish in the restaurant world and many businesses even
outside the food industry could learn a lesson from Chez Panisse about delivering
on your mission and purpose, staying focused, and finally, delivering on near
perfect execution. Besides excellent food, Chez Panisse does one thing we
all deserve when going out for a nice dinner; giving us almost flawless service.
The wine and water is poured without begging for someone to fill up your glass;
the food comes out with the proper wait between courses, and they know when
to bring out the check. After all, a four or five course meal can take two
to three hours; and when I am ready to go home after a three-hour meal, tracking
down the waiter for the check is not the way to end the evening.
The dining room at Chez Panisse is best described as elegant California. Upon
entering the dining room you just know you are in for a very relaxing and
comfortable evening. You can feel the excitement of the other guests knowing
everyone will get the best service and great gourmet creations from Alice
Waters. The menus are prix fixed and, with the exception of preparing vegetarian
requests, all items for each course are set for the evening (the only drawback
to Chez Panisse, but hence the superb execution). The prix fix menus range
from a Monday night three course offering of $50 to a Saturday night five
course menu for $75.
Fresh, local ingredients are the rule at Chez Panisse and some favorite starters
from recent visits were grilled asparagus and little leeks with almond sauce
and garden lettuces plus an artichoke ravioli with marjoram and walnuts. The
Mediterranean influences on the menu can be seen in tagliatelle pasta with
morels, English peas, and crème fraiche. Game is a specialty here such
as a spit-roasted Sonoma County Liberty duck with balsamic vinegar, spring
onion pancakes and fava beans. Seafood is always fresh and one of my favorite
preparations is the local king salmon baked in fig leaf with nasturtium butter,
Chino Ranch peas, carrots, and crispy potatoes.
Top your evening with a Grand Marnier soufflé with candied orange or
try a selection of cheeses with a glass of port. Then wander home and begin
to cherish your memories of dining at Chez Panisse.
Bon Appetit!
