Gather

2200 Oxford St., Berkeley  

War is hell, especially between carnivores and vegans. Nevertheless, since Gather opened in 2009, chef Sean Baker has managed to bring the hostile parties to the table over perhaps the one thing they both agree on: the importance of pristine local sourcing. Baker works wonders on hill hogs from Magruder Ranch, but he lavishes just as much attention on tender greens from boutique grower Lindencroft Farm, near Santa Cruz. Unlike most food designed for vegans, Baker’s critter-free brunch is inherently delicious—especially the kale “Caesar,” with fried capers and a rich almond “Parmesan.” That also goes for the spicy tomato pizza (a Baker signature), whose zingy garlic-cashew puree renders mozzarella irrelevant. And leave it to Baker to make beef share equal billing with other starring ingredients—in this case, caramelized shallot-tomato sauce and Sierra Nevada cheddar—on the Prather Ranch burger. May the peaceful coexistence last forever and ever.

menu musts

Kale “Caesar”
Spicy tomato pizza
Egg sandwich with braised mushrooms
Prather Ranch burger
view full menu here

sweet seats

There’s no better spot on a warm afternoon than Gather’s patio, where a connection to the outdoors enhances Baker’s food better than a source list of farms ever could.

chew on this

Gather’s sustainable connection goes beyond the menu. The restaurant occupies the ground floor of the David Brower Center, which has a LEED Platinum rating, the highest possible for recycled building materials and energy efficiency.

hours

brunch: Sat.–Sun. 10 AM–2:30 PM
lunch: Mon.–Fri. 11:30 AM–2 PM
dinner: daily 5–10 PM

price range for brunch items

$6 (eggs and toast) $18 (Magruder sausage pizza)