Chez Panisse: Difference between revisions

Chez Panisse
Chez Panisse
	The front entrance to Chez Panisse
Restaurant information
Established	1971
Owner(s)	Alice Waters
Food type	Local/organic, California
City	Berkeley
State	California
Land	Vereinigte Staaten
Website	chezpanisse.com

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37°52′46.49″N 122°16′8.46″W / 37.8795806°N 122.2690167°W / 37.8795806; -122.2690167

Chez Panisse is a Berkeley, California restaurant, known as one of the originators of California cuisine, and the farm-to-table movement opened and owned by Alice Waters. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.

The main, downstairs restaurant serves a set menu that changes daily and reflects the season's produce.^[1] An upstairs cafe offers an a la carte menu at lower prices.

History

The restaurateur, author and food activist Alice Waters opened Chez Panisse in 1971 with the film producer Paul Aratow, then a professor of comparative literature at the University of California, Berkeley. It is named for a character in Marcel Pagnol's Marseille Trilogy [fr].^[2]^[3] They set up the restaurant and its menu on the principle that it was of primary importance to use food that was fresh and in season, grown locally, organically and sustainably. They deemphasized low prices and making available a variety of products unrelated to the season of the year, which is incompatible with growing food locally. Because the ingredients were procured locally in California, the food to some degree took on a very Californian character, hence helping create California cuisine.

Victoria Wise was the first chef.^[4]^[5] Waters and the restaurant began building up their network of local producers. Many of these local farmers, ranchers, and dairies continue to provide the restaurant with the majority of its ingredients today.^[3] ^[6] This approach was extremely innovative.^[7] Later chefs de cuisine were Jeremiah Tower and Paul Bertolli and Jean-Pierre Moulle. The building was remodeled twice following fires in 1982 and 2013.^[8]

Influences

The culinary influences for Chez Panisse were largely French, inspired by the 1920s cookbook of French cuisine bourgeoise, La bonne cuisine de Madame E. Saint-Ange. This book has been translated into English by Paul Aratow, who was also the first chef de cuisine at Chez Panisse. Waters, who had been an exchange student in France in the early 1960s, was influenced by French food-related values and customs, including buying local produce and frugality in avoiding waste.^[9] Other influences included vineyard owners Lulu and Lucien Peyraud and the writings of Richard Olney and Elizabeth David.

Critical reception

In 2001, Gourmet magazine named Chez Panisse the Best Restaurant in America.^[10] From 2002 to 2008 it was ranked by Restaurant magazine as one of the top 50 restaurants in the world and was ranked number 12 in 2003.^[11] Michelin awarded the restaurant a one-star rating in its guide to San Francisco Bay Area dining from 2006 through 2009, but the restaurant lost its star in 2010.^[12]^[13] In 2007, Alice Waters won Restaurant Magazine's Lifetime Achievement Award, and was cited as one of the most influential figures in American cooking over the past 50 years.^[14]

Culinary innovations

Farm-to-table and California cuisine.
California-style pizza, baked in an in-house pizza oven and topped with a variety of local ingredients, was created at the cafe in 1980.^[15]
Goat Cheese Salad: first offered in the late 1970s, the salad contains rounds of chèvre marinated in olive oil and herbs, coated in bread crumbs, and baked, served with lightly dressed mesclun.^[16]
In-house carbonated tap water: this filtered version of the East Bay Municipal Utility District offering first replaced conventional bottled water at the restaurant in summer 2006.^[17]

Art of Chez Panisse

Berkeley designer and printmaker David Lance Goines has illustrated many of the Chez Panisse posters and defined the visual brand in the 1970s and 1980s.^[18]^[19] The aesthetic for the brand was influenced by Ukiyo-e and the German Art Nouveau movement (German: Jugendstil).^[19]

Patricia Curtan has been the designer and artist of many of the menus and some of the cookbooks for Chez Panisse, which were created as linocut prints.^[20] Curtan published the book Menus for Chez Panisse (2011).^[21]

Notable alumni

References

^ "About". Chez Panisse Restaurant. Retrieved September 21, 2013.
^ Waters, Alice (1986). Foreword. My Father’s Glory ; and, My Mother’s Castle: Memories of Childhood. By Pagnol, Marcel. Translated by Barisse, Rita. San Francisco, CA: North Point Press. p. 7. ISBN 0-86547-256-4. p. 7: My partners and I decided to name our new restaurant after the widower Panisse, a compassionate, placid, and slightly ridiculous marine outfitter in the Marseille trilogy, so as to evoke the sunny good feelings of another world that contained so much that was incomplete or missing in our own—the simple wholesome good food of Provence, the atmosphere of tolerant camaraderie and great lifelong friendships, and respect for both the old folks and their pleasures and for the young and their passions.
^ ^a ^b Alice Waters & Chez Panisse, Thomas McNamee, The Penguin Press, 2007.
^ Tackeff, Sam. "pig by the tail | The Second Lunch". Retrieved Jul 13, 2019.
^ "Victoria Wise". Jan 29, 2010. Retrieved Jul 13, 2019.
^ Chez Panisse website|accessdate = 2010-10-27
^ "Fifty Years Ago, Berkeley Restaurant Chez Panisse Launched the Farm-to-Table Movement". Smithsonian Magazine. Retrieved 2021-11-06.
^ Staff, Lydia Tuan (Jun 24, 2013). "Chez Panisse to reopen Monday after March fire". The Daily Californian. Retrieved Jul 13, 2019.
^ "Chatting with Alice Waters: French Food Culture, Cooking for Kids and a Dressed-Up Grilled Cheese Sandwich". Food Network. Retrieved 2021-11-06.
^ "Alice Waters Biography". Starchefs.com. Retrieved 2010-10-27.
^ Number 12 in 2003, Number 20 in 2006, number 69 in 2010"The World's Best Restaurants. 2006". Restaurant magazine. William Reed Publishing Ltd. Archived from the original on 2012-05-30. Retrieved 2010-10-27. Number 40 in 2007,"The World's Best Restaurants. 2007". Archived from the original on 2007-04-24. Retrieved 2007-04-24. and #37 in 2008.
^ Finz, Stacy (2007-10-24). "What's New: Who's in, who's out in second Michelin guide". San Francisco Chronicle. Retrieved 2007-11-04.
^ Birdsall, John (October 27, 2010). "Michelin's Stripping Chez Panisse of Its Star No Ding on Alice". SF Weekly. Retrieved 28 October 2010.
^ "Alice Waters – 2007". Restaurant Magazine. William Reed Publishing Ltd. Archived from the original on 2010-05-27. Retrieved 2010-11-04.
^ Robert Lauriston (2007-09-26). "Pizza Smackdown:SoCal chain goes head to head with hometown favorite". San Francisco Weekly. Archived from the original on December 25, 2007. Retrieved 2007-10-02.
^ Severson, Kim (2006-10-18). "For American Chèvre, An Era Ends". The New York Times.
^ At Chez Panisse, It's Time for Tap Water NPR's All Things Considered, March 22, 2007
^ "David Lance Goines". Smithsonian American Art Museum. Retrieved 2022-04-09.
^ ^a ^b Guthmann, Edward (2014-04-13). "Prince of posters David Lance Goines keeps his hand in". SFGATE. Retrieved 2022-04-09.
^ "Q&A: Chef offers inside scoop on Roux40, a soon-to-open Oakland restaurant designed and run by women of color". The Mercury News. 2021-10-01. Retrieved 2022-04-09.
^ Sadlier, Darlene J. (2019-08-09). The Lilly Library from A to Z: Intriguing Objects in a World-Class Collection. Indiana University Press. pp. 98–99. ISBN 978-0-253-04269-9.

External links

[1] "About". Chez Panisse Restaurant. Retrieved September 21, 2013.

[2] Waters, Alice (1986). Foreword. My Father’s Glory ; and, My Mother’s Castle: Memories of Childhood. By Pagnol, Marcel. Translated by Barisse, Rita. San Francisco, CA: North Point Press. p. 7. ISBN 0-86547-256-4. p. 7: My partners and I decided to name our new restaurant after the widower Panisse, a compassionate, placid, and slightly ridiculous marine outfitter in the Marseille trilogy, so as to evoke the sunny good feelings of another world that contained so much that was incomplete or missing in our own—the simple wholesome good food of Provence, the atmosphere of tolerant camaraderie and great lifelong friendships, and respect for both the old folks and their pleasures and for the young and their passions.

[McNamee-3] Alice Waters & Chez Panisse, Thomas McNamee, The Penguin Press, 2007.

[4] Tackeff, Sam. "pig by the tail | The Second Lunch". Retrieved Jul 13, 2019.

[5] "Victoria Wise". Jan 29, 2010. Retrieved Jul 13, 2019.

[6] Chez Panisse website|accessdate = 2010-10-27

[7] "Fifty Years Ago, Berkeley Restaurant Chez Panisse Launched the Farm-to-Table Movement". Smithsonian Magazine. Retrieved 2021-11-06.

[8] Staff, Lydia Tuan (Jun 24, 2013). "Chez Panisse to reopen Monday after March fire". The Daily Californian. Retrieved Jul 13, 2019.

[9] "Chatting with Alice Waters: French Food Culture, Cooking for Kids and a Dressed-Up Grilled Cheese Sandwich". Food Network. Retrieved 2021-11-06.

[10] "Alice Waters Biography". Starchefs.com. Retrieved 2010-10-27.

[11] Number 12 in 2003, Number 20 in 2006, number 69 in 2010"The World's Best Restaurants. 2006". Restaurant magazine. William Reed Publishing Ltd. Archived from the original on 2012-05-30. Retrieved 2010-10-27. Number 40 in 2007,"The World's Best Restaurants. 2007". Archived from the original on 2007-04-24. Retrieved 2007-04-24. and #37 in 2008.

[12] Finz, Stacy (2007-10-24). "What's New: Who's in, who's out in second Michelin guide". San Francisco Chronicle. Retrieved 2007-11-04.

[13] Birdsall, John (October 27, 2010). "Michelin's Stripping Chez Panisse of Its Star No Ding on Alice". SF Weekly. Retrieved 28 October 2010.

[14] "Alice Waters – 2007". Restaurant Magazine. William Reed Publishing Ltd. Archived from the original on 2010-05-27. Retrieved 2010-11-04.

[15] Robert Lauriston (2007-09-26). "Pizza Smackdown:SoCal chain goes head to head with hometown favorite". San Francisco Weekly. Archived from the original on December 25, 2007. Retrieved 2007-10-02.

[16] Severson, Kim (2006-10-18). "For American Chèvre, An Era Ends". The New York Times.

[17] At Chez Panisse, It's Time for Tap Water NPR's All Things Considered, March 22, 2007

[18] "David Lance Goines". Smithsonian American Art Museum. Retrieved 2022-04-09.

[:0-19] Guthmann, Edward (2014-04-13). "Prince of posters David Lance Goines keeps his hand in". SFGATE. Retrieved 2022-04-09.

[20] "Q&A: Chef offers inside scoop on Roux40, a soon-to-open Oakland restaurant designed and run by women of color". The Mercury News. 2021-10-01. Retrieved 2022-04-09.

[21] Sadlier, Darlene J. (2019-08-09). The Lilly Library from A to Z: Intriguing Objects in a World-Class Collection. Indiana University Press. pp. 98–99. ISBN 978-0-253-04269-9.

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@@ Line 4: / Line 4: @@
 | name             = Chez Panisse
 | image            = ChezPanisse.jpg
-| image_width      = 300px
+| image_width      =
 | image_caption    = The front entrance to Chez Panisse
 | established      = 1971
@@ Line 21: / Line 21: @@
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+'''Chez Panisse''' is a [[Berkeley, California|Berkeley]], [[California]] restaurant, known as one of the originators of [[California cuisine]], and the [[farm-to-table]] movement opened and owned by [[Alice Waters]]. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
+The main, downstairs restaurant serves a set menu that changes daily and reflects the season's produce.<ref>{{cite web|title=About|website=Chez Panisse Restaurant|accessdate=September 21, 2013|url=http://www.chezpanisse.com/about/chez-panisse/}}</ref> An upstairs cafe offers an a la carte menu at lower prices.
-'''Chez Panisse''' is a [[Berkeley, California|Berkeley]], [[California]], restaurant, known as one of the originators of the style of cooking known as [[California cuisine]], and the [[farm-to-table]] movement. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
-The main, downstairs restaurant serves a set menu that changes daily and reflects the season's produce.<ref>{{cite web|title=About|website=Chez Panisse Restaurant|accessdate=September 21, 2013|url=http://www.chezpanisse.com/about/chez-panisse/}}</ref> Prices vary with the day of the week, and as of 2020 range from $75 to $125.<ref>https://askinglot.com/how-expensive-is-chez-panisse</ref> An upstairs cafe offers an a la carte menu at lower prices.
 == History ==
-The restaurateur, author and food activist [[Alice Waters]] opened Chez Panisse in 1971 with the film producer Paul Aratow, then a professor of [[comparative literature]] at the University of California, Berkeley. It is named for a character in a trilogy of [[Marcel Pagnol]] films.<ref name="McNamee">''Alice Waters & Chez Panisse'', Thomas McNamee, The Penguin Press, 2007.</ref> They set up the restaurant and its menu on the theory that it was of primary importance to use food that was fresh and in season, grown locally, [[organic agriculture|organically]] and [[Sustainable agriculture|sustainably]]. They deemphasized low prices and making available a variety of products unrelated to the season of the year, which is incompatible with growing food locally. The restaurant began procuring its ingredients from a network of local farmers, ranchers and dairies, and has continued to do so.<ref>Chez Panisse website|accessdate = 2010-10-27</ref> This approach was extremely innovative.<ref>{{Cite web|last=Magazine|first=Smithsonian|title=Fifty Years Ago, Berkeley Restaurant Chez Panisse Launched the Farm-to-Table Movement|url=https://www.smithsonianmag.com/innovation/fifty-years-ago-berkeley-restaurant-chez-panisse-launched-farm-table-movement-180978181/|access-date=2021-11-06|website=Smithsonian Magazine|language=en}}</ref> Because the ingredients were procured locally in California, the food to some degree took on a very Californian character, hence helping create California cuisine.
+The restaurateur, author and food activist [[Alice Waters]] opened Chez Panisse in 1971 with the film producer Paul Aratow, then a professor of [[comparative literature]] at the University of California, Berkeley. It is named for a character in [[Marcel Pagnol]]'s {{ill|Marseille Trilogy|fr|Trilogie marseillaise}}.<ref>{{cite book|contributor-first=Alice|contributor-last=Waters|contributor-link=Alice Waters|contribution=Foreword|page=7|last=Pagnol|first=Marcel|author-link=Marcel Pagnol|title=My Father’s Glory ; and, My Mother’s Castle: Memories of Childhood|translator-last=Barisse|translator-first=Rita|translator-link=Rita Barisse|date=1986|publisher=[[Farrar, Straus and Giroux |North Point Press]]|location=San Francisco, CA|isbn=0-86547-256-4|quote=My partners and I decided to name our new restaurant after the widower Panisse, a compassionate, placid, and slightly ridiculous marine outfitter in the Marseille trilogy, so as to evoke the sunny good feelings of another world that contained so much that was incomplete or missing in our own—the simple wholesome good food of Provence, the atmosphere of tolerant camaraderie and great lifelong friendships, and respect for both the old folks and their pleasures and for the young and their passions.|quote-page=7}}</ref><ref name="McNamee">''Alice Waters & Chez Panisse'', Thomas McNamee, The Penguin Press, 2007.</ref> They set up the restaurant and its menu on the principle that it was of primary importance to use food that was fresh and in season, grown locally, [[organic agriculture|organically]] and [[Sustainable agriculture|sustainably]]. They deemphasized low prices and making available a variety of products unrelated to the season of the year, which is incompatible with growing food locally.  Because the ingredients were procured locally in California, the food to some degree took on a very Californian character, hence helping create California cuisine.
-Victoria Wise was the first chef.<ref>{{Cite web|url=https://www.thesecondlunch.com/tag/pig-by-the-tail/|title=pig by the tail &#124; The Second Lunch|first=Sam|last=Tackeff|accessdate=Jul 13, 2019}}</ref><ref>{{Cite web|url=https://wisekitchen.wordpress.com/about/|title=Victoria Wise|date=Jan 29, 2010|accessdate=Jul 13, 2019}}</ref> Due to Waters' insistence on using the highest-quality ingredients available regardless of cost, coupled with her lack of experience in the restaurant business, Chez Panisse struggled financially for many years. The restaurant also gained a reputation for its staff's partying and illegal drug use. Nonetheless, Waters and the restaurant began building up their network of local producers, which continues to provide the restaurant with the majority of its ingredients today.<ref name="McNamee" /> Later chefs de cuisine were [[Jeremiah Tower]] and Paul Bertolli and Jean-Pierre Moulle. The building was remodeled twice following fires in 1982 and 2013.<ref>{{Cite web|url=https://www.dailycal.org/2013/06/24/chez-panisse-to-reopen-monday-after-march-fire/|title=Chez Panisse to reopen Monday after March fire|first=Lydia Tuan |last=Staff|date=Jun 24, 2013|website=The Daily Californian|accessdate=Jul 13, 2019}}</ref>
+Victoria Wise was the first chef.<ref>{{Cite web|url=https://www.thesecondlunch.com/tag/pig-by-the-tail/|title=pig by the tail &#124; The Second Lunch|first=Sam|last=Tackeff|accessdate=Jul 13, 2019}}</ref><ref>{{Cite web|url=https://wisekitchen.wordpress.com/about/|title=Victoria Wise|date=Jan 29, 2010|accessdate=Jul 13, 2019}}</ref> Waters and the restaurant began building up their network of local producers. Many of these local farmers, ranchers, and dairies continue to provide the restaurant with the majority of its ingredients today.<ref name="McNamee" /> <ref>Chez Panisse website|accessdate = 2010-10-27</ref> This approach was extremely innovative.<ref>{{Cite web|title=Fifty Years Ago, Berkeley Restaurant Chez Panisse Launched the Farm-to-Table Movement|url=https://www.smithsonianmag.com/innovation/fifty-years-ago-berkeley-restaurant-chez-panisse-launched-farm-table-movement-180978181/|access-date=2021-11-06|website=Smithsonian Magazine|language=en}}</ref> Later chefs de cuisine were [[Jeremiah Tower]] and Paul Bertolli and Jean-Pierre Moulle. The building was remodeled twice following fires in 1982 and 2013.<ref>{{Cite web|url=https://www.dailycal.org/2013/06/24/chez-panisse-to-reopen-monday-after-march-fire/|title=Chez Panisse to reopen Monday after March fire|first=Lydia Tuan |last=Staff|date=Jun 24, 2013|website=The Daily Californian|accessdate=Jul 13, 2019}}</ref>
 == Influences ==
 [[File:Chez Panisse cafe kitchen.jpg|left|thumbnail|270px|The Chez Panisse downstairs kitchen and dining room]]
-The culinary influences for Chez Panisse were largely French, inspired by the 1920s cookbook of French ''cuisine bourgeoise'', ''[[La bonne cuisine de Madame E. Saint-Ange]]''. This book has been translated into English by Paul Aratow, who was also the first chef de cuisine at Chez Panisse. Waters, who had been an exchange student in France in the early 1960's, was influenced by French food-related values and customs, including buying local produce and frugality in avoiding waste.<ref>{{Cite web|title=Chatting with Alice Waters: French Food Culture, Cooking for Kids and a Dressed-Up Grilled Cheese Sandwich|url=https://www.foodnetwork.com/fn-dish/news/2016/11/chatting-with-alice-waters-fanny-in-france|access-date=2021-11-06|website=Food Network|language=en}}</ref> Other influences included vineyard owners [[Lucie Peyraud|Lulu and Lucien Peyraud]] and the writings of [[Richard Olney (food writer)|Richard Olney]] and [[Elizabeth David]].
+The culinary influences for Chez Panisse were largely French, inspired by the 1920s cookbook of French ''cuisine bourgeoise'', ''[[La bonne cuisine de Madame E. Saint-Ange]]''. This book has been translated into English by Paul Aratow, who was also the first chef de cuisine at Chez Panisse. Waters, who had been an exchange student in France in the early 1960s, was influenced by French food-related values and customs, including buying local produce and frugality in avoiding waste.<ref>{{Cite web|title=Chatting with Alice Waters: French Food Culture, Cooking for Kids and a Dressed-Up Grilled Cheese Sandwich|url=https://www.foodnetwork.com/fn-dish/news/2016/11/chatting-with-alice-waters-fanny-in-france|access-date=2021-11-06|website=Food Network|language=en}}</ref> Other influences included vineyard owners [[Lucie Peyraud|Lulu and Lucien Peyraud]] and the writings of [[Richard Olney (food writer)|Richard Olney]] and [[Elizabeth David]].
 == Critical reception ==
-In 2001, ''[[Gourmet (magazine)|Gourmet]]'' magazine named Chez Panisse the Best Restaurant in America.<ref>{{cite web|url=http://www.starchefs.com/chefs/AWaters/html/biography.shtml |title=Alice Waters Biography |accessdate=2010-10-27 |work=Starchefs.com}}</ref> From 2002 to 2008 it was ranked by [[Restaurant magazine|''Restaurant'' magazine]] as one of the top 50 restaurants in the world and was ranked number 12 in 2003.<ref>Number 12 in 2003, Number 20 in 2006, number 69 in 2010{{cite web|url=http://www.theworlds50best.com/bestlist.aspx |title=The World's Best Restaurants. 2006 |accessdate=2010-10-27 |work=Restaurant magazine |publisher=William Reed Publishing Ltd. |url-status=dead |archive-url=https://web.archive.org/web/20120530215600/http://www.theworlds50best.com/bestlist.aspx |archive-date=2012-05-30 }} Number 40 in 2007,{{cite web|url=http://www.theworlds50best.com/2007_list.html |title=The World's Best Restaurants. 2007 |accessdate=2007-04-24 |url-status=dead |archive-url=https://web.archive.org/web/20070424002707/http://www.theworlds50best.com/2007_list.html |archive-date=2007-04-24 }} and #37 in 2008.</ref> [[Michelin Guide|Michelin]] awarded the restaurant a one-star rating in its guide to San Francisco Bay Area dining from 2006 through 2009.<ref>{{cite news | first=Stacy | last=Finz | title=What's New: Who's in, who's out in second Michelin guide | date=2007-10-24 | url =http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/10/24/FDRUSUC1G.DTL&hw=Michelin&sn=003&sc=733 | work =San Francisco Chronicle | accessdate = 2007-11-04 }}</ref><ref>{{cite news|last=Birdsall|first=John|title=Michelin's Stripping Chez Panisse of Its Star No Ding on Alice|url=http://blogs.sfweekly.com/foodie/2010/10/michelins_stripping_chez_panis.php|accessdate=28 October 2010|newspaper=SF Weekly|date=October 27, 2010}}</ref> In 2007, Alice Waters won Restaurant Magazine's Lifetime Achievement Award, and was cited as one of the most influential figures in American cooking over the past 50 years.<ref>{{cite web |url=http://www.theworlds50best.com/awards/lifetime-achievement-award/alice-waters |title=Alice Waters – 2007 |accessdate=2010-11-04 |work=Restaurant Magazine |publisher=William Reed Publishing Ltd. |url-status=dead |archive-url=https://web.archive.org/web/20100527103940/http://www.theworlds50best.com/awards/lifetime-achievement-award/alice-waters |archive-date=2010-05-27 }}</ref>
+In 2001, ''[[Gourmet (magazine)|Gourmet]]'' magazine named Chez Panisse the Best Restaurant in America.<ref>{{cite web|url=http://www.starchefs.com/chefs/AWaters/html/biography.shtml |title=Alice Waters Biography |accessdate=2010-10-27 |work=Starchefs.com}}</ref> From 2002 to 2008 it was ranked by [[Restaurant magazine|''Restaurant'' magazine]] as one of the top 50 restaurants in the world and was ranked number 12 in 2003.<ref>Number 12 in 2003, Number 20 in 2006, number 69 in 2010{{cite web|url=http://www.theworlds50best.com/bestlist.aspx |title=The World's Best Restaurants. 2006 |accessdate=2010-10-27 |work=Restaurant magazine |publisher=William Reed Publishing Ltd. |url-status=dead |archive-url=https://web.archive.org/web/20120530215600/http://www.theworlds50best.com/bestlist.aspx |archive-date=2012-05-30 }} Number 40 in 2007,{{cite web|url=http://www.theworlds50best.com/2007_list.html |title=The World's Best Restaurants. 2007 |accessdate=2007-04-24 |url-status=dead |archive-url=https://web.archive.org/web/20070424002707/http://www.theworlds50best.com/2007_list.html |archive-date=2007-04-24 }} and #37 in 2008.</ref> [[Michelin Guide|Michelin]] awarded the restaurant a one-star rating in its guide to San Francisco Bay Area dining from 2006 through 2009, but the restaurant lost its star in 2010.<ref>{{cite news | first=Stacy | last=Finz | title=What's New: Who's in, who's out in second Michelin guide | date=2007-10-24 | url =http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/10/24/FDRUSUC1G.DTL&hw=Michelin&sn=003&sc=733 | work =San Francisco Chronicle | accessdate = 2007-11-04 }}</ref><ref>{{cite news|last=Birdsall|first=John|title=Michelin's Stripping Chez Panisse of Its Star No Ding on Alice|url=http://blogs.sfweekly.com/foodie/2010/10/michelins_stripping_chez_panis.php|accessdate=28 October 2010|newspaper=SF Weekly|date=October 27, 2010}}</ref> In 2007, Alice Waters won Restaurant Magazine's Lifetime Achievement Award, and was cited as one of the most influential figures in American cooking over the past 50 years.<ref>{{cite web |url=http://www.theworlds50best.com/awards/lifetime-achievement-award/alice-waters |title=Alice Waters – 2007 |accessdate=2010-11-04 |work=Restaurant Magazine |publisher=William Reed Publishing Ltd. |url-status=dead |archive-url=https://web.archive.org/web/20100527103940/http://www.theworlds50best.com/awards/lifetime-achievement-award/alice-waters |archive-date=2010-05-27 }}</ref>
-A 2019 review by San Francisco Chronice food critic Soleil Ho praised the fruit bowl, but complained that the servers couldn't answer questions about the food and that some dishes were "acid" or "acrid." She compared the recent evolution of the restaurant to the way that "revolutionary movements fizzle out."
 == Culinary innovations ==
-* The aforementioned emphasis on farm-to-table and California cuisine.
+* [[Farm-to-table]] and [[California cuisine]].
 * ''[[California-style pizza]]'', baked in an in-house pizza oven and topped with a variety of local ingredients, was created at the cafe in 1980.<ref>{{cite news|publisher=San Francisco Weekly |accessdate=2007-10-02 |url=http://www.sfweekly.com/2007-09-26/dining/pizza-smackdown/ |title=Pizza Smackdown:SoCal chain goes head to head with hometown favorite |author=Robert Lauriston |date=2007-09-26 |url-status=dead |archive-url=https://web.archive.org/web/20071225220411/http://www.sfweekly.com/2007-09-26/dining/pizza-smackdown/ |archive-date=December 25, 2007 }}</ref>
 * ''Goat Cheese Salad'': first offered in the late 1970s, the salad contains rounds of [[chèvre]] marinated in olive oil and herbs, coated in bread crumbs, and baked, served with lightly dressed [[mesclun]].<ref>{{cite news |first=Kim |last=Severson |title=For American Chèvre, An Era Ends |work=The New York Times |date=2006-10-18 }}</ref>
 * ''In-house carbonated tap water'': this filtered version of the [[East Bay Municipal Utility District]] offering first replaced conventional bottled water at the restaurant in summer 2006.<ref>[https://www.npr.org/templates/story/story.php?storyId=9083544 At Chez Panisse, It's Time for Tap Water] NPR's ''All Things Considered'', March 22, 2007</ref>
+== Art of Chez Panisse ==
+Berkeley designer and printmaker [[David Lance Goines]] has illustrated many of the Chez Panisse posters and defined the visual brand in the 1970s and 1980s.<ref>{{Cite web |title=David Lance Goines |url=https://americanart.si.edu/artist/david-lance-goines-7325 |access-date=2022-04-09 |website=Smithsonian American Art Museum |language=en-US}}</ref><ref name=":0">{{Cite web |last=Guthmann |first=Edward |date=2014-04-13 |title=Prince of posters David Lance Goines keeps his hand in |url=https://www.sfgate.com/art/article/Prince-of-posters-David-Lance-Goines-keeps-his-5399555.php |access-date=2022-04-09 |website=SFGATE |language=en-US}}</ref> The aesthetic for the brand was influenced by [[Ukiyo-e]] and the German [[Art Nouveau]] movement (German: Jugendstil).<ref name=":0" />
+Patricia Curtan has been the designer and artist of many of the menus and some of the cookbooks for Chez Panisse, which were created as [[Linocut|linocut prints]].<ref>{{Cite web |date=2021-10-01 |title=Q&A: Chef offers inside scoop on Roux40, a soon-to-open Oakland restaurant designed and run by women of color |url=https://www.mercurynews.com/2021/10/01/qa-with-chef-behind-oaklands-new-black-heritage-all-female-run-restaurant |access-date=2022-04-09 |website=The Mercury News |language=en-US}}</ref> Curtan published the book ''Menus for Chez Panisse'' (2011).<ref>{{Cite book |last=Sadlier |first=Darlene J. |url=https://books.google.com/books?id=pH2jDwAAQBAJ |title=The Lilly Library from A to Z: Intriguing Objects in a World-Class Collection |date=2019-08-09 |publisher=Indiana University Press |isbn=978-0-253-04269-9 |pages=98–99 |language=en}}</ref>
+== Notable alumni ==<!-- Only add people with Wikipedia articles already per talk, listed here in alphabetical order by last name -->
+{{Columns-list|
+* [[Andy Baraghani]]
+* [[Dan Barber]]
+* [[Paul Bertolli]]
+* [[April Bloomfield]]
+* [[Suzanne Goin]]
+* [[Joyce Goldstein]]
+* [[David Lebovitz]]
+* [[Deborah Madison]]
+* [[Karen Anne Matthews]]
+* [[Samin Nosrat]]
+* [[Mark Peel (chef)|Mark Peel]]
+* [[Jeremiah Tower]]
+* [[Jonathan Waxman]]
+}}
+==See also==
+{{Portal|San Francisco Bay Area|Food}}
+*[[Gourmet Ghetto]]
+*[[Greens Restaurant]]
+*[[Moosewood Restaurant]]
 == References ==
@@ Line 53: / Line 77: @@
 == External links ==
-{{Portal|San Francisco Bay Area|Food}}
 {{Commons category|Chez Panisse}}
 {{Wikivoyage|Berkeley (California)|Berkeley, California}}

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