Stephane Tonnelier, the new chef at FIVE at the Hotel Shattuck Plaza in Berkeley, promises to inject some French flair into the restaurant's New American menu.
Mother's Day brunch spots, more details on Berkeley's upcoming "Dine Out" to save school cooking and gardening program, and more, in this week's edition of Bites.
Chef Banks White of FIVE is leaving Berkeley to help open a restaurant in Harlem. He spoke to Berkeleyside before heading into the hardest month of the year.
Banks White is the executive chef of Five, which calls itself a modern American bistro. Think comfort food with au courant accents: Macaroni and cheese made with orzo, wild mushrooms, tomato jam, and smoked gouda. Slow braised short rib pot roast with mascarpone polenta. Buttermilk biscuits with white cheddar pimento cheese.
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