HotelChatter

Executive Chef Josh Thomsen (French Laundry, The Hotel Bel-Air) has put together a new menu based on local, seasonal produce like Castroville artichoke soup with prosciutto and roasted tomatoes ($7/12) in the Light Whites section, cider-braised kurobuta pork belly with Brussels sprouts and black-eyed peas ($11/19) to eat with the Spicy Earthy Reds, and Northern California lamb loin with chickpea fries, slow-roasted ratatouille and basil-infused olive oil ($16/29) to accompany the Robust Reds. There will also be changing specials inspired by Thomsen’s trips to the local farmers markets.

Lest ye think that Bay Area visitors have to head into San Francisco for a first-class meal, remember that the entire farm-to-table movement started in Berkeley at Alice Waters’ famed restaurant, Chez Panisse, not far from The Claremont, where rates start at $129 per night.

Apart from the food, the restaurant is pretty spectacular too, with two-story ceilings, the original architectural arches and columns, and a long mahogany bar with marble accents and high-back chairs. There you can enjoy a small “Sips & Bites” bar menu with dishes like Kobe beef mini burgers, and mini Bay shrimp tacos. There’s also a little wine lounge in one corner with live music every night.

Just so you know the food you’re getting is fresh, you can ask to peek inside the glass refrigerator at the back of the restaurant to see what Chef Thomsen picked up at he market that day.

Chances are you’ll be too busy gaping at the expansive views of San Francisco Bay from the main dining room windows though.