Just off the lobby of the Hotel Shattuck Plaza, the spacious FIVE restaurant--named for the five senses--is a modern American bistro with an innovative menu using sustainable ingredients. format has changed It is patronized heavily by locals and popular as a pre-performance dinner stop.
|exterior of Hotel Shattuck Plaza in Berkeley, California|
●The marble-topped bar is a great place to perch for a quick drink and snack or even a complete meal. It wraps around from the lobby bar seating area to the back restaurant area. A special menu features an array of bites, including delicious sausage-topped mushrooms, fish and chips, and a burger.
|bar in Hotel Shattuck Plaza in Berkeley, California|
From the drink menu, I favor the Hotel Nacional (made with rum, lime, pineapple gum, and apricot brandy). The most ordered cocktail is the Moulin Rouge (made with Calvados, lime, raspberry, and ginger beer), but there are many more choices, plus beers are on tap and wines are available by the glass.
|Hotel Nacional cocktail at Hotel Shattuck Plaza in Berkeley, California|
●Behind the bar, the restaurant features high ceilings and an impressive statement chandelier, as well as a buzzing, cheerful wide-open room with arched windows, floor-to-ceiling columns, and the occasional palm. Red blown-glass wall sconces and red glass bread plates give the basically black-and-white vintage decor a touch of pizazz.
|dining room at Hotel Shattuck Plaza in Berkeley, California|
“Order anything that calls to you,” recommended our waiter, Will. It was good advice. Appetizers include shellfish items, salads, and a daily soup (cream of mushroom on my visit). We shared a colorful baby beet salad with goat cheese and watermelon
|beet-goat cheese salad at Hotel Shattuck Plaza in Berkeley, California|
along with a basket of exceptional cheddar buttermilk biscuits with honey butter and pimento cheese spreads.
|cheddar buttermilk biscuits at Hotel Shattuck Plaza in Berkeley, California|
Main courses are varied, including several vegetarian options such as nettle ravioli with fried maitake mushrooms and parsnip puree, and breaded squash blooms stuffed with herb-and-olive ricotta. We chose grilled swordfish with creamed barley and cauliflower puree,
|grilled swordfish at Hotel Shattuck Plaza in Berkeley, California|
and succulent pan-seared Mary’s organic chicken with broccolini mashed potatoes plus grilled asparagus and Asian pears.
|Mary's organic chicken at Hotel Shattuck Plaza in Berkeley, California|
Desserts are rich and housemade--perhaps a peach custard tart or a Nutella swirl cheesecake. On Meatless Monday a special vegetarian menu joins the regular one.
|peach tart at Hotel Shattuck Plaza in Berkeley, California|
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images ©2017 Carole Terwilliger Meyers