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Alice Waters put her name on California cooking before it was a category, and the wood-burning oven at the back of this Craftsman dining room has been the argument ever since. Downstairs runs a four-course fixed menu that changes daily with whatever is at peak season; the upstairs café goes à la carte at friendlier prices. No two visits are the same, which is either a feature or a mild anxiety depending on your personality.
The awards strongest first
- The New York Times 2026 · 2 stars, Critic's Pick · Restaurant Review
- Michelin Guide Selected Restaurant
- San Francisco Chronicle Best Berkeley restaurants
- The 50 The 50 Discovery
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Chicken-under-a-brick
“Go for a lunch of salad, dessert and fruit or a Tuesday dinner of chicken-under-a-brick, dessert and fruit (seriously, don’t skip dessert and fruit).”
San Francisco Chronicle -
Moroccan-spiced duck
Michelin Guide
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