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The (slightly) less expensive upstairs adjunct to Chez Panisse proper features the cooking for which Alice Waters' establishments are justly famous amid casual, wood- and copper-heavy Mission-style décor. The daily menu -- which, unlike that downstairs, is a la carte -- is focused on fresh produce, deftly prepared. A fascinating, well-edited wine list features many unusual choices. Desserts are both innovative and predictably superb.
We have a birthday to celebrate this week! And not just any birthday -- the centennial anniversary of one of the most influential American chefs and authors ever to have graced us with her six-foot, t... More »
The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco food scene. Since the doors opened in 1975, chef Jean-Pierre Moulle has been a pillar of Alice Waters' Chez Panisse.... More »
I went to cooking school in Paris. I earned my daily bread by writing about restaurants in Los Angeles, and New York, and then Los Angeles again. But I left my stomach in San Francisco. There must have been a certain amount of eating in the nine... More »
Alice Waters is a goddess. I prefer the downstairs, slightly more formal restaurant to the upstairs cafe. The fixed, multi-course menu is ever changing but always organic, seasonal, local and DELICIOUS. Sustainable foodie heaven.
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