Restaurant Week favorites

With just a few days left of Berkeley Restaurant Week, we hope you have come in and treated yourself to a meal (or two!) with us.

If you have yet to make it in, do so before this Saturday, January 31st.

It will be worth your while, because, (bonus!) the restaurant is beautiful…

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Julia’s at lunchtime

And then we have the main reason you came, the food!

Unassuming as they are, and a food many thought they did not like…

Beets…

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One of the favorite entrees this year has definitely been the fish.  Any kind will do.  Light enough for Lunch and substantial with its accompaniments for dinner.

Let’s just say it is a win win.

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And, for dessert (because, well, it’s included in the price and the portions are small…)

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Any (and all) versions of Chef Alaun’s cake are so yummy.

So, if the Chocolate Ganache Bar we mentioned before is too rich for your blood, a light bit of cake and ice cream have been a winner among many diners.

So, come in and join us before Restaurant Week is over.

Menu items vary based upon availability. (only the best and freshest for our diners!)

Reservations are available for both Lunch and Dinner on Open Table or reach us via phone at 510.280.1547.

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Julia’s in Diablo Magazine

The excitement of Restaurant Week has foodies all over buzzing and shouting great things from the rooftops (and, needless to say, we are thrilled!)

Take a peek at The Weekly Dish of Diablo magazine where Julia’s was featured.

We hope you are making plans to come see us for Lunch or Dinner.

Maybe these Julia’s creations will tempt your mouth to water and soon have you pondering great food and wine…

or, this pretty little salad…

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Butter lettuce, Comice pear, toasted almonds, radish, Dijon vinaigrette

Or, this as your entree…

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Roasted Rack of Lamb, fingerling potatoes, chorizo, kale, Romesco sauce

Succulent, looking, right?

and, if this is on the menu, try it…

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Chocolate ganache bar, warm chocolate cake, pecans, lavender cream

Rich, yet just enough!

The fun kicks off tomorrow, 1.22.2015 through 1.30.2015.

Book on Open Table or call us to make your reservations at 510.280.1547.

Menu items are subject to availability, so come on in to see what Chef Alaun and his team have up their coat sleeves!

Restaurant Week 2015

All the fun kicks off this Thursday, January 22, 2015.

Yes, folks, Berkeley Restaurant Week is about to start and if you need something fun to do and fresh to eat (or just want a great deal for Lunch or Dinner), join us!

Here is the skinny…

In its third year, Visit Berkeley, the go to source for all things local and fun, is putting on this great little opportunity for you.

Enjoy a plethora of great food from January 22 – 31, 2015, from restaurants such as Julia’s at the Berkeley City ClubLalime’s, Rivoli, Comal and more! There are 27 Berkeley restaurants on the list, so enjoy great prix fixe menus at a nice price.

Insider Tip:

Like Visit Berkeley on Facebook and look for #BRW15 on Twitter for the chance to possibly win a gift certificate to a participating restaurant to be used during Berkeley Restaurant Week.

Our 3-course Lunch will be featured Tuesday – Friday for $20

Our 3-course Dinner is featured Tuesday – Saturday for $30

Simply request the Restaurant Week menu 

Book today on Open Table to secure your seat for a great meal and stunning service!

Berkeley Restaurant Week

That fun time of year is upon us again.  With a new year come opportunities to try restaurants we may not have before for Berkeley Restaurant Week.

Starting on Thursday, January 22nd and running through Sunday, January 31st, all the fun begins!

Want the skinny?  Without further adieu, here we go!

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Presented by Visit Berkeley and in it’s 3rd year, Berkeley Restaurant Week has grown since its inception.

Restaurants create special menus for Lunch, Dinner or both.

We are open for Lunch, Tuesday – Friday and Dinner, Tuesday – Saturday

27 restaurants in Berkeley are participating this year.  We bet that Julia’s is on your “must go” list, but who else is a must see?

Chef Alaun’s menus sound amazing for Lunch ($20) and Dinner ($30).  You choose an appetizer, entree and dessert for the set price.  It is an excellent value to sample our offerings.  The menu will also be based on availability.

Can’t wait to score a seat?  Book today while reservations remain!

Types of Salt

In the kitchen and on the table, not all salt is created equal.

News to you?  Not to worry.  We are here to explain.

Let’s start with the most basic to most of us.

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Table salt 

Mined and processed to form very small cubes, it is some of the most uniform of all salt.  It can tend to taste really “salty” and harsh.

 In comparison, it is not really any saltier than others, it’s just that the crystals are small and sometimes difficult to dissolve.  Because of this, the crystals tend to linger on your tongue’s surface.

Uses

Typically the “go to” salt for your baking (and most cooking) needs.

The uniformly shaped crystals make table salt the best choice for baking, where precise measurements are critical.

Kosher salt

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Most kosher salts contain no additives.  It is made by compacting granular salt between rollers, which produces large, irregular flakes.

Kosher salt is generally reserved for meats and recipes that call specifically for it. It keeps pork chops tender, steaks juicy and chicken breast moist.

Uses

A great seasoning salt for meats.  Ir is also ideal for making spice rubs, marinades and brines.

Maldon sea salt

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A great sea salt for finishing.  It is expensive, starting at $11/pound and going up, but a little goes a long way with the delicate flavor it holds.

Uses

To naturally enhance the flavors of your food. Ideal for cooking or seasoning dishes for a clean, fresh taste without bitterness.

Sel Gris

“Gray salt” is harvested on France’s Atlantic coast where shallow basins are flooded with ocean water.

The salt picks up its gray color and distinct flavor from the minerals at the bottom of the basin.

It has lots of great uses – from kitchen to table!

salt types

Uses

A dense salt, high in moisture content.  It makes a great enhancement to meats and root vegetables.

The world of salt extends beyond what we have mentioned here, but it is a great little peek in to what is best to use for most day-to-day scenarios.

Next time you are out dining, keep your eyes peeled for different salts in action!