Meritage at the Claremont has a new chef (Scott Quinn) and a new menu of contemporary California cuisine that includes a fixed-price four-course tasting menu—think Champagne-poached pear salad, yellow-fin tuna tartare, oxtail rillette with persimmon gelee, and Elvis bread pudding with peanut butter ice cream and maple bacon. The food is enhanced with an extensive selection of wines. Comfortable chairs invite sitting back and enjoying the spectacular bay view as well as the dramatic high-ceilinged interior dining room. Sunday brunch is an extravagant buffet of salads, fresh fruit, seafood, and meats. It includes a design-your-own-omelette station and a dessert table laden with fine cakes, chocolate éclairs, chocolate fondue, and several flavors of mousse. Live music is scheduled on Sunday evenings.
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image c2013 Carole Terwilliger Meyers