2015 was a fun year – a new Chef, stunning creations and always something happening in Food & Beverage.
Come and see what our top three posts of 2015 were.
Topping the list in popular posts, we extended a warm welcome to Chef Wolfgang!
Lunch, Dinner and special event menus are scrumptious thanks to his expertise.
Next up, a Terrace Lunch post.
Terrace Lunches are a long-time Club tradition and many enjoyed the fresh take this year with freshly grilled meats and options changing weekly.
Rounding things out, a look in the Kitchen.
Our Team Members are hard at work making your meals beautiful. We love what we do (and you loved reading about it!)
We so enjoyed having you as part of the blogging community in 2015.
Cheers to a bright 2016!
Believe it or not, 2015 will soon be coming to an end.
As we approach Christmas & New Years, note these adjustments to our schedule.
Thursday, December 24th, Christmas Eve
Friday, December 25th, Christmas Day
Saturday, December 26th
Thursday, December 31st, New Years Eve
Enjoy a glass of complimentary champagne or sparkling apple cider
Friday, January 1st, New Years Day
If you would like to make a reservation to join us, do so on Open Table or by calling us at 510.280.1547.
We wish you and yours the happiest of holiday seasons and the brightest of new years.
Our lettuce series continues with a favorite of many of our diners.
Arugula packs a peppery punch and many find it to be tender and tasty.
Select sturdy, large-leaf arugula for adding zest to heartier dishes, or opt for the bite-size, baby version for a nuttier, milder taste.
Either way, it is sure to bring an element of delicious to your meal.
Currently, Chef Wolfgang is featuring an arugula salad on the Dinner menu, accented with pine nuts, radishes, mandarins and finished with a parsley vinaigrette.
Come in for Dinner to enjoy one soon!
Do we have any lettuce lovers out there?
As a salad for Lunch, a starter for Dinner or a simple garnish, fresh lettuce is getting major props in many dishes.
Let’s start with Kale.
The dark, leafy green has been on dinner plates since Roman times and has long been common across much of Europe.
It is commonly seen in dishes at Julia’s, especially this time of year, since it grows well in Winter.
The vegetable hails from the cabbage family, which also includes broccoli, cauliflower and collards.
Currently, Chef Wolfgang has it on the Dinner menu with our pan-seared duck breast.
What is your favorite way to enjoy kale?
Share with us in the comments below.