Fodor's Expert Review Flea Street

Restaurants in Berkeley and San Francisco tend to get most of the credit for launching the local ingredient–focused farm-to-table California cuisine movement in the 1970s and 1980s. However, chef Jesse Cool played an enormous role in that as well when she opened this venerable restaurant in 1980. It’s a formal restaurant that also manages to be relaxed, where the menu changes frequently and always mentions many acclaimed Bay Area farms, ranches, and gardens. Pastas are a big strength for the restaurant, but the most excitement tends to come in the first course section, which includes vegetable preparations and a few compelling local seafood creations. Make sure to save room for the always satisfying, unfussy desserts.