Seems appropriate that a restaurant called SLOW will be opening in Berkeley this July from chef/owner Kyle Anderson. Chef Anderson, 28, has worked with Daniel Boulud in New York and for Charlie Trotter in Chicago; he is also working with Christopher Blue of Chocolatier Blue, along with general manager Rose Grabow. The counter-service menu will highlight California cuisine with European influences made with what I call SLO (sustainable/seasonal, local, organic) ingredients. Some examples on the menu: braised short ribs, a pulled pork sandwich, confit of salmon, and a caprese sandwich. Items will range from $6 at lunch to dinner items at $12.
There will be a takeout option with curbside pickup, as well as grab-and-go lunchtime selections. Once their liquor license kicks in, beer and wine will be available. The look will be rustic country, with lots of natural light, a polished cement floor, an exhibition kitchen, and tables and seating made with wood reclaimed from an 1822 railroad tunnel. The dining room will have room for 30, and there is also outdoor patio seating—weather permitting—for up to 30 guests who can enjoy views of a competition-level rose garden (take THAT!). Hours will be Mon-Sat 11am-9pm. 1966 University Ave. at Milvia, Berkeley, 510-647-FOOD (3663).
