Chez Panisse

"It's a little outside of the city in Berkeley, but Chez Panisse is the perfect venue for a special occasion. The menu is always changing seasonally and always spectacular, as is their wine list." - brennan carley

"Decades after opening Chez Panisse, Alice Waters is still the “mother of farm-to-table” and California cuisine. Not much has changed since the restaurant opened in 1971 - local, seasonal ingredients are still the name of the game. And despite nixing the daily-changing set menu during the pandemic, Waters has kept things going with the restaurant’s first-ever takeout menu. Their dining room is still closed, but you can order things like wood-fired pizzas, sandwiches, whole roasted chickens, and more to go. And on Sundays, they offer curated organic farm boxes with seasonal produce from local farms." - julia chen 1, lani conway

"Greetings from Chez Panisse, the Berkeley institution that’s considered the godmother of the farm-to-table movement. Yes, it’s incredible, but have you met Chez Panisse Cafe, located just upstairs? It’s got the same hyper-seasonal produce, and, most importantly, the experience comes at a more reasonable price (it's a la carte, unlike Chez Panisse’s $175-per-person set dinner). So go in on the pizzas topped with fruits and vegetables at their absolute peak, order the bright pink salmon that grew up on the shores within driving distance, and rendezvous with the ripest beet ever. Stained glass, copper accents, flower arrangements, and white tablecloths add romance to the always-crowded place. Get here for special celebrations, fancy lunches, or simply to feel rich. " - Julia Chen 1, Lani Conway

"Chez Panisse’s renown for using seasonal, locally-grown produce and products under the guidance of chef Alice Waters has cemented this Berkeley restaurant as a favorite. (Green Star)" - Lauren Saria, Dianne de Guzman, Eater Staff

"Tanaya Joshi recently completed a two-month internship at lauded Berkeley restaurant Chez Panisse. She says she feels service fees provide protection for workers." - Paolo Bicchieri