Chez Panisse

"Though focusing on local, artisanal ingredients is now de rigueur in California and elsewhere, Waters is still the master."

"Californian cuisine is so much a product of Alice Waters's genius that all other restaurants following in her wake should be dated A.A.W. (After Alice Waters)." Full review

"Chefs David Tanis and Jean-Pierre Moulle... keep the standards high." Full review

"Following a fire, Alice Waters' "inspired" "gastronomic shrine" in Berkeley is again welcoming acolytes who come for "simple" yet "exquisite" "seasonal" Cal-Med prix fixes..." Full review

"Cook Werner Herzog’s shoe circa 1980, drink some Bandol, break bread with Berkeley radicals, drink some more Bandol, build organic empire and they will come."

"The food still reflects her insistence that the quality of the produce is what matters above all. You will not find over-powering sauces here – just lots of flavor."

"Chef Alice Waters is widely credited with first inventing California cuisine, with delights like Monterey Bay sardine toast with rocket and fennel, or Sonoma County duck..."

"A temple to gastronomy and sustainability, and refreshed and reopened after a 2013 fire, this casual, upscale Berkeley restaurant is thought to have inspired a culinary revolution." Full review

"Mondays are prix-fixe. Famous and delicious, for a price."

"This restaurant started the whole let’s-use-local-produce thing back in the 1970s, and is still going strong...menu changes a lot, but whatever you have will be fresh, seasonal, and excellent." Full review