Berkeley

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. — BlackBook

The ambiance is "unbeatable" at this "slightly upscale" Berkeley Mexican boasting a "fab" interior and "outstanding" patio with a fire pit. — Zagat

Recycled cork wainscoting and parchment lanterns lend an earthy, Japanese vibe to Rivoli, which backs up to a lush "secret" garden framed by dramatic windows. — Michelin Guide

Well known for its homemade sodas and enormous sandwiches, the Saul's of today also uses sustainably sourced seafood, grass-fed beef, and organic eggs. — Fodor's

A culinary dissertation on irony, as rich leftist Berkeley professors chow down on veal, pate de foie gras, and other distinctly un-PC fare, in a casual setting. — Rough Guide

"Sensational" "French countryside–inspired" breakfasts starring "creative" pancakes and omelets and "bowl-size café au lait" make this "affordable" cafe with a "charming" "Provence vibe". — Zagat

Can't swing a ticket to Tokyo? Dinner at Ippuku is the next best thing. — Michelin Guide

Never ordinary. Always delicious. — Not For Tourists

The promised land of pancakes. — Not For Tourists

Rivoli's "smaller, more casual" trattoria sister near the Berkeley Rep serves up "divine pasta" and other "rustic" Florentine-style cucina plus "top-rate" wines at "value prices". — Zagat

Thoughtful food and cocktails. — Not For Tourists

There's a “unique concept” behind this pizzeria set in the “legendary” Cheese Board Cooperative, where a “cultlike following” is willing to wait in “long lines” for “scrumptious” vegetarian pies. — Zagat

If I had stopped with this one dish I would have been happy, but nothing on that initial visit disappointed me, and some of the food lifted me to euphoria. — San Francisco Chronicle

Sushi and bar. Wasabi goodness. — Not For Tourists

Fresh ingredients lure Berkeley locals for northern Chinese cuisine. — Gayot

Fine Mexican cuisine off the beaten track. — Gayot

The 44-seat restaurant showcases an eclectic menu full of heartfelt touches. The menu is seasonal, and most of the produce comes from the farmers' market. — San Francisco Chronicle

There are 20 salads and small plates, 10 entrees and four sandwiches. Many of these are excellent. — San Francisco Chronicle

Hush puppies, bananas foster bread pudding, the works! — Not For Tourists