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Our menu is “Berkeley Barbecue” with a traditional twist. We use only antibiotic and hormone free meats and our fish is sustainable. Our produce is organic when possible and our menu changes seasonally.
Miles Kline, our Chef, has shaped a varied menu that satisfies carnivores and vegetarians alike. From our house smoked meats, cured and fresh fishes and diverse vegetable sides, our menu showcases the bounty that Northern California has made available to us.
The restaurant was designed by Kava Massih and constructed by Sassoon Construction with final touches added by Kathy Farley, is a warm open space with prints adorning the walls from nearby Paulson Press.
we can accomodate parties for up to 100 guests in our dining room with our lounge area available for sporting events. our sunny patio with music and al fresco dining overlooks our beer and burger garden during the summer months
we offer an extensive bar featuring locally crafted beers, domestic and foreign wines selected by Stephen Singer and a comprehensive bourbon and whiskey program
Happy hour is monday-friday 3 to 6pm includes oysters on the half shell and specialty cocktails.
cOME as you are
for two.