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Introduction
Delicious food you understand. Ingredients you can trust.
We see food as a gift and a privilege. Every time we sit down at the table we recognize that food travels to us through the efforts of many. Each meal is the result of hundreds of farmers who spend their lives cultivating fruits and vegetables and raising animals, others who pick, pack, ship and sell their bounty, and those who prepare, cook, and serve our meals. These human efforts combine with the elements and cycles of nature to bring us our daily harvest. When we add to this list all of the people who designed and built Gather, the furniture, the dishware and every other aspect, we see more clearly the true privilege of every meal.
Learn more about our values.
Learn more about the design of Gather.
San Francisco Bay Area food visionaries Ari Derfel and Eric Fenster ' pioneers in bringing organic food into the mainstream at catered events, weddings and corporate/non profit parties ' have brought together a professional team that is as meticulous in their execution of service and ambiance as they are creative in their use of the bounty that Northern California offers.
Executive Chef/Co Owner Sean Baker ' Esquire Magazine's '2010 Chef of the Yearâ?
Sean Baker is a passionate chef who brings his rustic and innovative cooking style to Gather Restaurant. Sean's menu is driven by the hard work of the farmers, ranchers, and cheese makers that we support. After graduating from Le Cordon Bleu, Sean began a long stint at Millennium Restaurant's vegan kitchen. He worked at Zibibbo and Google's Kitchens, and then took the role of Executive Chef at Gabriella Café where he received local and national recognition. Click for a full bio.
Pastry Chef Adam Weiss
Another member of the Gather team is Pastry Chef Adam Weiss, who began his culinary career at San Francisco's Farallon Restaurant before moving on to XYZ where he discovered his passion for pastry. At Gather, Weiss goes beyond the standards; exploring alternative flours, spices and condiments to create ingredient driven desserts that are simple, rustic and accessible.
Wine Consultant Christie Dufault
Christie has built an incredible wine list at Gather. She is also currently wine director at Restaurant Gary Danko in San Francisco, where she earned a Wine Spectator Grand Award (its highest honor). Christie has selected every wine on Gather's list for its balance and flavor. Moreover, our list is committed to featuring only producers who demonstrate a full commitment to practicing organic, biodynamic, and/or sustainable viticulture.
Mixologist Alison Evanow
Founder of Square One Organic Vodka, Evanow is helping Gather take its farm to plate philosophy a step further to include a farm to glass approach to our cocktails as well. Seasonal culinary cocktails give our customers a new appreciation for the use of sustainably produced ingredients.
Interior designer Nicole Sillapere
Sillapere Design Lab of San Francisco brings Gather's vision to life using honey-hued unpainted finishes, metal and concrete materials, re-used leather, and rough-hewn reclaimed woods that have literally been 'gatheredâ? from around the Bay Area. Colors throughout the space ' including deep green Heath ceramic tiles behind the open kitchen ' are found in the food itself; lighting elements, flower accents and living plants both inside and on the contemporary outdoor patio; and old water tanks and high school bleachers find new life as beautiful tables, doors and banquettes. Read more about Nicole.
Press, Marketing and Design
Press Inquiries: Fortune Public Relations [email protected]
Marketing Inquiries: Full Plate Restaurant Consulting [email protected]
Web Site and Graphic Design Inquiries: WhiteShirt Design [email protected]
We see food as a gift and a privilege. Every time we sit down at the table we recognize that food travels to us through the efforts of many. Each meal is the result of hundreds of farmers who spend their lives cultivating fruits and vegetables and raising animals, others who pick, pack, ship and sell their bounty, and those who prepare, cook, and serve our meals. These human efforts combine with the elements and cycles of nature to bring us our daily harvest. When we add to this list all of the people who designed and built Gather, the furniture, the dishware and every other aspect, we see more clearly the true privilege of every meal.
Learn more about our values.
Learn more about the design of Gather.
San Francisco Bay Area food visionaries Ari Derfel and Eric Fenster ' pioneers in bringing organic food into the mainstream at catered events, weddings and corporate/non profit parties ' have brought together a professional team that is as meticulous in their execution of service and ambiance as they are creative in their use of the bounty that Northern California offers.
Executive Chef/Co Owner Sean Baker ' Esquire Magazine's '2010 Chef of the Yearâ?
Sean Baker is a passionate chef who brings his rustic and innovative cooking style to Gather Restaurant. Sean's menu is driven by the hard work of the farmers, ranchers, and cheese makers that we support. After graduating from Le Cordon Bleu, Sean began a long stint at Millennium Restaurant's vegan kitchen. He worked at Zibibbo and Google's Kitchens, and then took the role of Executive Chef at Gabriella Café where he received local and national recognition. Click for a full bio.
Pastry Chef Adam Weiss
Another member of the Gather team is Pastry Chef Adam Weiss, who began his culinary career at San Francisco's Farallon Restaurant before moving on to XYZ where he discovered his passion for pastry. At Gather, Weiss goes beyond the standards; exploring alternative flours, spices and condiments to create ingredient driven desserts that are simple, rustic and accessible.
Wine Consultant Christie Dufault
Christie has built an incredible wine list at Gather. She is also currently wine director at Restaurant Gary Danko in San Francisco, where she earned a Wine Spectator Grand Award (its highest honor). Christie has selected every wine on Gather's list for its balance and flavor. Moreover, our list is committed to featuring only producers who demonstrate a full commitment to practicing organic, biodynamic, and/or sustainable viticulture.
Mixologist Alison Evanow
Founder of Square One Organic Vodka, Evanow is helping Gather take its farm to plate philosophy a step further to include a farm to glass approach to our cocktails as well. Seasonal culinary cocktails give our customers a new appreciation for the use of sustainably produced ingredients.
Interior designer Nicole Sillapere
Sillapere Design Lab of San Francisco brings Gather's vision to life using honey-hued unpainted finishes, metal and concrete materials, re-used leather, and rough-hewn reclaimed woods that have literally been 'gatheredâ? from around the Bay Area. Colors throughout the space ' including deep green Heath ceramic tiles behind the open kitchen ' are found in the food itself; lighting elements, flower accents and living plants both inside and on the contemporary outdoor patio; and old water tanks and high school bleachers find new life as beautiful tables, doors and banquettes. Read more about Nicole.
Press, Marketing and Design
Press Inquiries: Fortune Public Relations [email protected]
Marketing Inquiries: Full Plate Restaurant Consulting [email protected]
Web Site and Graphic Design Inquiries: WhiteShirt Design [email protected]
Contact Info
Address:
2200 Oxford Street
Berkeley
California 94704
United States
Berkeley
California 94704
United States
Tel:
510.809.0400
Fax:
510.295.2813
Website:
http://www.gatherrestaurant.com/
Offering
- Californian Restaurant
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | 11:30 | 14:00 | 17:00 | 22:00 | ||
| Tuesday | Open | 11:30 | 14:00 | 17:00 | 22:00 | ||
| Wednesday | Open | 11:30 | 14:00 | 17:00 | 22:00 | ||
| Thursday | Open | 11:30 | 14:00 | 17:00 | 22:00 | ||
| Friday | Open | 11:30 | 14:00 | 17:00 | 22:00 | ||
| Saturday | Open | 10:00 | 14:30 | 17:00 | 22:00 | ||
| Sunday | Open | 10:00 | 14:30 | 17:00 | 22:00 | ||
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