d f theberkeleyoaklandbook.com 13 Food&Drink »In 1971, Alice Waters reinvented the concept of cooking, using top-quality, fresh, local, and sustainable ingredients. Diners can still pay their respects to her timeless Chez Panisse, but Waters’ real legacy may be the countless other gourmet restaurants scattered throughout Berkeley and Oakland, a nationally-known culinary hot spot. From sophisticated Southern fare to farm-to-fork ingredient driven dishes to regional Italian, the problem isn’t finding a great place to eat, but choosing which one. So, choose wisely!
The Oakland Berkley Book March 2013
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