BERKELEY, Calif. — Chez Panisse, the landmark restaurant founded by Alice Waters in 1971, continues to uphold its legacy as a pioneer of the farm-to-table movement while adapting subtly to contemporary dining trends. Known for its commitment to fresh, seasonal ingredients sourced from small local farms, the restaurant remains a quietly influential force in American cuisine more than five decades after it opened.

Housed in a former residential building in Berkeley, Chez Panisse is now divided into two distinct spaces. The main dining room downstairs offers a set four-course menu curated by chefs Amy Dencler and Martin Fabre, with the option to add a cheese course. The meals emphasize simplicity, technical precision, and a restrained approach to flavor and presentation, reflecting the restaurant’s long-standing aesthetic rooted in rustic, ingredient-focused cooking. Notable recent dishes include a delicately roasted pork with cherries and fried herbs and a texturally complex salmon salad featuring sharp acidity.

Upstairs, a cafe overseen by chefs Nathan Alderson and Ann Cromley serves lighter fare, including salads and pizzas, along with desserts prepared by pastry chefs Carrie Lewis and Eriko Yahiro. One standout is the almond torte, a straightforward cake served with fresh blueberries and softly whipped cream, exemplifying the meticulous attention to detail that characterizes the restaurant’s approach to time-honored recipes.

In December, Chez Panisse expanded with the opening of Bar Panisse, located adjacent to the main restaurant. Led by chef Amelia Telc—who had not previously worked with the Waters-led group—Bar Panisse channels the original culinary philosophy while accommodating a more casual, approachable style. The menu changes weekly and features smaller, shareable plates inspired by provincial French cooking. Dishes such as fried Gulf shrimp served whole, butter beans in a light broth with olive oil and eggs, and simple vegetable preparations highlight Bar Panisse’s emphasis on seasonal purity and restrained seasoning.

Bar Panisse operates without reservations and draws a steady stream of local patrons. Its lively, informal atmosphere and faster-paced service contrast with the calm and measured tone of the main dining room, yet both maintain a shared devotion to ingredient quality and culinary tradition.

While the main restaurant remains focused on careful, timeless execution—with occasional dishes that fall short of expectations—the addition of Bar Panisse reflects a nuanced evolution of the Chez Panisse ethos. Together, they demonstrate a balance between honoring a historic culinary legacy and responding to contemporary dining preferences, emphasizing the sustained importance of fresh, thoughtfully prepared food over culinary spectacle.