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Gather 2012 [Berkeley]

Robert Lauriston Nov 5, 2012 05:06 PM

The topics on this place all seem kind of old so starting a new one.

Went for a late lunch yesterday and had (from the brunch menu) one of the best things I've had there: a bowl of Red Flint polenta, topped with Beluga lentils with rapini and fried eggplant, seasoned with Aleppo oil and lovage ($10). In the wrong hands this kind of global fusion vegan cooking can be a nightmare but this was fantastic. Didn't even occur to me it was vegan until I was writing this.

Also split a cheese burger ($15, small salad and fries included), very good, great fries, and a pizza with Hen of the Woods mushrooms, smoked mozzarella, potatoes, and nettle ($20 with optional egg), very good, best pizza I've had there, tasty crust.

That was really too much food for two.

Wine list has improved.


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    master_culinarian RE: Robert Lauriston Nov 5, 2012 05:12 PM

    Interesting. Where do they source the beef in said burger? 15 bucks for a burger seems steep. Not sure what your financial situation is like but I prefer a burger more in the 10 dollar range.

    1 Reply
    1. re: master_culinarian
      Robert Lauriston RE: master_culinarian Nov 5, 2012 05:37 PM

      Prather Ranch beef, Sierra Nevada cheddar, they have a book you can ask for that details all their sourcing. My other favorite burgers (Mua and Cafe Rouge) are a buck or two cheaper but don't come with salad.

    2. v
      VaPaula RE: Robert Lauriston Nov 6, 2012 05:07 AM

      Thanks for posting this, Robert. It's on a short list for Sunday lunch in a couple weeks, en route from the Oakland Airport to Napa. I typically shy away from places with just a brunch menu (often too many breakfast items, not enough lunch), but I just checked it out. Wow! I'm drooling.

      1. Robert Lauriston RE: Robert Lauriston Apr 1, 2013 11:39 AM

        I had a fantastic vegetarian (vegan?) entree last week. It was called "brassicas" and included big chunks of roasted broccoli, some sort of housemade kimchi, fresh peas, fresh pea puree, cauliflower puree, and I'm not sure what all else. The combinations of flavors and textures were great, and varied from one bite to the next in really interesting ways.

        I'm really impressed with their creativity and ability to pull off combinations that seem unlikely and overly complex.

        2 Replies
        1. re: Robert Lauriston
          majordanby RE: Robert Lauriston Apr 1, 2013 12:18 PM

          i am assuming they serve this only for dinner?

          1. re: majordanby
            Robert Lauriston RE: majordanby Apr 1, 2013 12:40 PM

            I guess. It was a special entree, and there are no entrees on the lunch menu.

        2. Robert Lauriston RE: Robert Lauriston Feb 5, 2014 09:14 AM

          A week or so back I had a very nicely seasoned beef tartare with a sauce that was an oyster variation on tonnato, sounds (like many of their dishes) weird but tasted great. Came with chicharron-style fried tendon.

          Followed with a straightforward but excellent pizza with delicious housemade sausage, mushrooms, onion, garlic, and mozzarella. Huge improvement over their early pizzas that were often ill-conceived biancas where the toppings tended to fall off.

          1. Glencora RE: Robert Lauriston May 24, 2014 07:33 AM

            I tried the pizza last night for the first time. Sausage, kale and potato. Very nice. With the asparagus it was enough for 2.

            I hadn't realized that they have an outdoor space. We arrived Friday at 7 with no reservation. Inside it was packed and loud, but there was plenty of space outside. Fenced from the street and with heaters, it was very nice. Wish I'd known it about it before.

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