Chez Panisse

San Francisco, March 24, 2011—

A FINE DINNER TONIGHT in Berkeley. After a few toasted almonds we opened with a particularly delicious salaad: steelhead, mussels, a scallop, fava beans, tossed with frisée and dressed with a Meyer lemon vinaigrette. Complex, colorful, nice textures, clean and focussed.

Then risotto, a creamy one, with bits of carddon and prosciutto and, of course, Parmesan cheese.

And pork loin (and rib) roasted over the open wood fire, sauced with bits of prunes, and served with Jerusalem artichoke-parsnip purée, Savoy cabbage and tatsoi.

For dessert, after some unctuous Barhi dates and tangerines, Tarte Tatin with crème fraîche. A beautifully conceived menu, perfectly executed.

Vouvray, Huet, 2009; Greco di Tufa, Vadiaperti (Campania), 2009; Brouilly, Georges Descombes, 2008

Chez Panisse, 1517 Shattuck Ave., Berkeley; 510.548.5525

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