12 expert reviews
“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.”
"Though focusing on local, artisanal ingredients is now de rigueur in California and elsewhere, Waters is still the master."
"At Chez Panisse even humble pizza is reincarnated, with innovative toppings of the freshest local ingredients." Full review
Visiting foodies won't want to miss a meal here; be sure to make reservations a few weeks ahead of time.
"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
Travel + Leisure
"Chefs David Tanis and Jean-Pierre Moulle... keep the standards high." Full review
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"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