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Spenger's Fresh Fish Grotto is a historic building and was a seafood restaurant active from 1890 to 2018, at 1919 4th Street in Berkeley, California. The building is listed as a Berkeley Landmark since November 2, 1998. [1] A historic plaque was formally installed at the entrance to the restaurant in 2004 by Berkeley Historical Plaque Project. [2]
Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of California cuisine and the farm-to-table movement, opened and owned by Alice Waters. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
In the restaurant's first month of operation, a writer for the East Bay Express called the Caesar salad "my favorite salad of 2021". [4] In 2023, the San Francisco Chronicle listed Rose Pizzeria as one of 24 top pizza restaurants in the East Bay; [9] earlier that year a restaurant critic for the Chronicle called the pizza "top-notch".
And with free toppings and Five Guys' menu prices, it's a steal under $5. Order a hot dog with tomato, relish, green peppers, pickles, mustard, and Cajun seasoning. Double Grilled Cheeseburger.
[5] [6] Revival's name both refers to the fact that the restaurant is housed in a Revival-era building, a reference to the days when Berkeley's downtown was a bustling place that attracted the rich and famous, and a reference to Amy Murray's hopes that her twin restaurants, Revival and Venus, will play a significant role in the revival of ...
The new location was nearby the former premises, but the menu was described as being distinctly "Gordon" rather than "Marcus". [27] Jean-Philippe Susilovic, who was the Maître d'hôtel for five years at Pétrus in the Berkeley, moved over with the restaurant to the new location. [27] Pétrus has a twenty-year lease at Kinnerton Street. [15]
Chez Panisse was founded in 1971 by U.C. Berkeley film studies professor Paul Aratow and Alice Waters, who had been a student of the French language, a political activist, and a world traveler. The restaurant opened in an Arts and Crafts-style home on Shattuck Avenue, and featured French-style dinners but made with locally grown ingredients ...
By 1975, the Cheese Board began to experiment with baking bread, originally in small quantities as an informal, impromptu sideline to cheese. The bread sales marked a shift from a purely mercantile business model of buying and selling cheese to a mixed model that combines on-site, artisanal hand-production with domestic and import retail.