Berkeley, Sept. 28, 2009—DOWNSTAIRS AT CHEZ PANISSE, that is, and a particularly delicious dinner it was: minestrone soup with shell beans, green beans, peppers, tomatoes, pesto, and little “cresta di gallo” pastas, made in house. And then grilled beef rib eye roasts, served in slices in a delicious jus, with peppers, chanterelles, and arugula, making a particularly flavorful combination. Dessert: strawberry ice cream profiteroles with candied almonds. Memorable.
Pigato (Ligura), Bisson, 2006; Merlot (Alto Adige), Fihl, 2004