Restaurant Review: Berkeley, California

Chez Panisse


Any American restaurant that uses words like “farm to table” or “sustainable” has Chez Panisse in its genes. The same goes for “seasonal.” A dish like local quail with fried green tomatoes and creamed corn captures summer on a plate. Jonathan Waters (no relation to chef Alice Waters) selects wines made with the same care given to the food, from by-the-glass house staples like Tempier Bandol Rosé and Green & Red Zin to Rhône legends like Clape Cornas and Vieux Télégraphe.

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