Few restaurants in the United States have enjoyed the longevity, or had the profound impact, as this Berkeley institution opened in 1971 by Alice Waters. Even though the farm-to-table movement is ubiquitous these days, Waters keeps ahead of the pack. Pristine ingredients are showcased in a single nightly changing menu served in an elegant Craftsmen-inspired dining room with a view of the open kitchen. Chef duties are split between Jean-Pierre Moulle and David Tanis, each of whom works half the year. The more casual Cafe upstairs offers a la carte selections and the same pristine ingredients.

 
Specialties: The downstairs menu changes nightly. Cafe: pizza; goat-cheese salad; squid cooked in wood oven; any seasonal dessert.

Hours

Seating: 6, 6:15, 6:30, 8:30, 8:45, 9, 9:15 and 9:30 p.m.

Cuisines

• California
• Mediterranean

Features

• Beer and wine
• Credit Cards: Accepted
• Parking: Easy
• Parking: Street
• Reservations: Recommended
• Seating (Downstairs: 50. Cafe upstairs: 100)