A single set menu each evening determined by what the kitchen sourced from local farms that morning. The format has not changed since Alice Waters opened in 1971: no choices, no substitutions, one menu printed per night. The dishes change daily and the ingredients change seasonally, but the philosophy stays constant. Recent menus have featured Hoffman Farm chicken with spring vegetables, Point Reyes halibut with market herbs and dry-farmed heirloom tomatoes from Cannard Farms at the height of summer.
Featured by TableJourney as a signature dish of Berkeley. See the Berkeley signature dishes guide for the canonical version.
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