Chez Panisse Café
<p>As Alice Waters travels the world, spreading her gospel of “local, seasonal, sustainable,” Chez Panisse chugs steadily along in its two-story Craftsman-style home. Chefs David Tanis and Jean-Pierre Moulle (each cooks for half the year) keep the standards high in both kitchens: the downstairs one, which provides the nightly menu for the original 1971 restaurant; and the upstairs, which turns out à la carte dishes like chicory salad with persimmon, pizette, and wood-oven-baked lasagne Bolognese for the less-expensive second-floor café. Downstairs, your meal might center on a pork scaloppini with sage, capers, and romano beans, maybe on a <em>cassoulet de mer</em>, maybe on baby lamb with fried artichokes. You'll probably have made your reservations well before the week's menus are posted, though, so you'll just have to trust Alice.</p> <p><strong>Tip:</strong> In the downstairs restaurant the crowd skews middle-age and older, and everyone's dressed for a night out. Upstairs, it's locals, often in jeans—but not ripped jeans.</p>
AS FEATURED IN...
From Food & Wine , JUL 2011
People who eat invasive species to save native ones, or 'invasivores,' as the New York Times recently dubbed them, are officially making the movement...MORE>>
From Food & Wine , MAY 2011
While shooting Copycat in San Francisco, Tarlov had innumerable lunches at Chez Panisse and dinners at Rubicon with then-sommelier...MORE>>
From Food & Wine , JAN 2011
Eating my way through Mendes's menu, I feel like I am following a map of his journey to the East End. At his previous restaurant, Bacchus...MORE>>
From Travel + Leisure , JUN 2008
...using my campus-job earnings to splurge on dinners at Chez Panisse...MORE>>
Last updated July 2011
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