Restaurant Details

Some chefs dream of white tablecloth, three-Michelin-star glory. But Sylvie Osborne-Calierno and Jeremy Scheiblauer, a duo of chefs and best friends who met cooking at Chez Panisse, had other plans in mind. “We always knew we wanted a tiny little spot,” Osborne-Calierno said. The shoebox-sized, lunch-only North Berkeley restaurant churns out delightfully fresh, homemade dishes made using top quality produce and ingredients. The star dish is the lamb flatbread, made using housemade flatbread that’s baked fresh daily and grilled to order. Rustic lamb shoulder stewed with tomato tops the flatbread, along with harissa, yogurt, shredded red cabbage, and a generous handful of herbs. The rest of the menu focuses on veggies: for example, an escarole salad with melon, spiced almonds, bulgur wheat, and purple basil, or a hummus bowl with roasted eggplant, French feta, red cabbage, golden cherry tomatoes, and purslane. For dessert, don’t miss the sesame chocolate cookies, made with chocolate wafers rather than chips for luscious pools of fruity dark chocolate.

Katherine Hamilton

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Payment Type: Cash, All Major Credit Cards

Tue.-Sat. 11 a.m.-3 p.m.

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