Although César is still in the hearts and minds of longtime Berkeleyites, Bar Panisse earns its own following, thanks to the added star power of Chez Panisse. The sister businesses definitely share a farm-to-table ethos, although Bar Panisse falls under the guidance of chef Amelia Telc, previously of Tartine and Mission Chinese Food. The menu has already shifted from its opening in December to more seasonal options in February, but here are some tips on navigating a visit.
The cocktail list comes courtesy of Dylan O’Brien of Prizefighter Bar in Emeryville, and it’s a solid list of eight classics given some oomph, such as a house grenadine or the addition of lemon verbena to a martini. For me, the winner was the Whiskey Buck ($13), a bourbon drink made with lime, allspice dram, ginger, and soda water. It is heavy-handed with the ginger, with the spiciness acting as a strong counterpoint to the bourbon (in a pleasant way).
Bar Panisse is still in the honeymoon phase of its opening, meaning it’s attracting crowds and a wait, as the bar doesn’t take reservations. Arrive 10 minutes or so before opening time at 5 p.m., and that should get you into the first wave of seating (fair warning, there is typically a line that forms before opening). That being said, I hear that Sundays and Mondays are the easiest days to slide in, even at peak times like 6 p.m.; on Thursdays, things can slow closer to 8 p.m., giving you a couple of hours for drinks and bites.