Dessert favorites

Chef Alaun has some amazing desserts being featured at Julia’s.  Let’s take a peek.

First off, the Fromage du Jour, paired with a sweet jam and a warm baguette.

This choice is perfectly French and lovely for those that desire something a little different and not overly sweet.

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Cheese types rotate frequently, but rest assured, Chef has amazing taste and a notable creative flair, so you will end your meal on a delicious note.

Next up is our Orange Polenta Cake

Kumquat

This wonderful cake uses poached kumquats and has a side of brown butter ice cream.  Cue the mouth watering my friends.  This one is a must try.

For our chocolate lovers, you can’t go wrong with the Chocolate Pot de Créme.

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It is accented with an almond crumble and lavender chantilly.  Perfection.

Make plans to join us for Lunch or Dinner soon.  With spring on the horizon, it is the perfect time to get out and celebrate.

Cheers!

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Dinner favorites

Berkeley Restaurant Week 2017 is coming to a close, but not without us bidding farewell to these stunning favorites from the prix fixe Dinner menu.

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Image by Caroline Tudor Photography

As a starter option, are the Mixed Chicories, accented with roquefort cheese, pickled raisins and dijon vinaigrette.  It sure is a beautiful way to start your meal.

A hit for your main course is the Roasted Petrale Sole. Chef Alaun accents it with fennel, potato mousseline and niçoise olive vinaigrette.   It is light enough to be satisfying and the potato mousseline rounds it all out in the best way.

Lastly, a dessert perfectly French.  The Fromage du Jour, my friends, meaning cheese of the day.  It’s Chef’s choice, so it is bound to be delicious and perfectly complemented by the warm baguette.

There are only two more days to get in for the $35 prix fixe Dinner (excluding beverages, tax & gratuity) during Restaurant Week.

Book now to savor some of these truly wonderful offerings.

Cheers!

Delicious summer items

Summer is almost officially in full gear.

We are thrilled over the fresh, seasonal options to share with our diners.

Mouth-watering corn is certainly a staple of Summer.

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Chef Alaun is using local corn in a satisfying soup starter accented with crème fraiche, lime and baby cilantro.

Next up, is a local halibut accented with summer squash, corn and spring onions.

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Our diners think it is perfectly satisfying and delicious.

Rounding things out is our risotto.  Diners love any version of risotto that Chef creates and this one for summer is no exception.

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Is your mouth watering for something amazing?

Come on in for Lunch or Dinner soon.

Cheers!

Lunch favorites

Our diners are loving Chef Alaun’s latest creations.

Take a peek at some of the favorites gracing our tables in Julia’s.

Hello, asparagus risotto.

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A great, hearty option for Lunch, we are using beautiful, in-season asparagus and porcini mushrooms and then accenting the risotto with parmigiano reggiano.

It is kind of amazing.

Our club sandwich is a favorite of many.  It is a simple and delicious option when you just can’t decide what you would like.

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Chef is loading ours up with turkey, bacon and avocado, then the butter lettuce and aioli provide a cool complement to the hearty meat.

A win, win indeed.

Finishing things off with a sweet treat is our strawberries “mi cuit.”  That means half-cooked in French, but is full on delicious.

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Ours is accented with vanilla mascarpone chantilly.

The gorgeous Spring days are a great time to get out and try something new.

Come see us for Lunch soon at Julia’s.  An inviting table awaits.

Vegetable love

At Julia’s, we love using what is fresh, in-season and delicious.

The vegetables spanning our Lunch & Dinner menus are a front-runner to showcasing what is amazing around the Bay Area.

Chef Alaun’s creative mastery uses them to highlight all of his courses, but they really shine greatly in our Starters and Main Courses.

Hello beautiful beets.

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Not only are they gorgeous, they are firm and delicious.  Suspend any disbelief that you don’t care for beets, and sink your teeth into these.

These are beets to be savored and accented just as our Team does, with cara cara oranges for an unexpected pop of color and toasted almonds for a bit of texture and dimension.

Another gorgeous option for vegetables is the radishes & cucumber salad.

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There is a freshness here like no other and crispness to the vegetables that is perfectly satisfying.

Not only it is colorful, it is full of flavor.  It is love at first bite.

Rounding things up, we love asparagus.

With this beautifully done steak, this vegetable pairs perfectly.

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With a mild crispness to each bite, you can truly taste the freshness here.

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Our diners love the way vegetables are used throughout our dishes.

What will you come in to try next?

Dinner favorites

Chef Alaun has great things happening in the Kitchen and our current dinner menu is full of memorable choices.

Starting off light and satisfying is this little gem salad.

The portion size is perfection.

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Chef accents it with anjou pear, radish, tarragon and dijon vinaigrette.

The quality ingredients really shine here.

Next up is the absolutely delicious, melt-in-your-mouth. grilled hanger steak.

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Cooked to perfection and accented with potato mousseline and asparagus, our diners are loving this dish.

If you saved room, have it be for this delectable masterpiece.

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The lemon cream on the sides is blissful and the perfect creaminess for dipping the soft cake into.

Our diners are loving it.

Come on in and treat yourself.  We would love to have you!

Lunch favorites

Chef Alaun always brings a classic and delicious touch to his dishes.

Lunch does not miss the mark and we have to share about these gems on the menu.

You simply can’t go wrong with the roasted beets.

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  Yes, they are that awesome.

Chef is accenting them with beautiful cara cara oranges and almonds.  The beets are firm, fantastic and truly satisfying.

Next up, the kabocha squash soup.

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Hello, creamy and delicious concoction. We love you.

Ending things on a satisfying note is our risotto.

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It is accented with asparagus, king trumpet mushrooms and finished with parmigiano reggiano.

Quite simply, it is love at first bite.

We would love to hear which one sounds the best to you!  Share with us in the comments below, or book a reservation stat to come in and try them all.

Cheers!

Current favorites

February is in full swing and we have lots of love for items currently on the menu.

A favorite of many is the radishes & cucumber salad.

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Not only is it beautiful, it is delicious.

It is accented with arugula, cara cara orange and white wine vinaigrette.

Next up is the fettuccine pasta.

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The fresh ingredients are a feast for the senses and then slowly melt in your mouth.

Maybe it’s the crème fraiche or the black truffle in this dish?

Rounding things up is a dessert many are swooning over.

Hello there, spiced walnut cake.

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With brown butter ice cream and poached pear, this one is a crowd pleaser.

Have you been in lately to try any of these?

Share with us a current favorite of yours in the comments below.

Restaurant Week favorites

Many diners are flocking to Julia’s to experience our amazing food and service.

In the final days of Restaurant Week 2016, we thought it would be perfect to share some of the most popular dishes, just in case you want to slip in to try them.

First up, on the Dinner menu, the beet salad.

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We are serving our organic beets roasted and then accented with gorgonzola, hazelnut picada and watercress.

Next up, the beef short rib, accented with braised kale and on the Dinner menu.

“The short rib was delicious! Every bite was flavorful & melted in your mouth.”

Rounding things out on the Lunch & Dinner menu is the spiced walnut cake.

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Ours is the perfect ending to your meal with brown butter ice cream.

Don’t miss this great opportunity to try Julia’s our for Restaurant Week 2016.  Things wrap up this Saturday at Dinner time.

Reservations available on Open Table or by calling us at 510.280.1547.

 

Current favorites

Some delicious items are being enjoyed at Julia’s lately.

Delve on in and read about what our diners are loving most of all.

Hello, cauliflower soup.

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Available as a Starter for Lunch, ours is prepared with curried crème fraiche, pickled raisins and croutons.

We think it is kind of perfect for our cold, rainy winter recently.

Next up is our croque monsieur (a delicious ham & cheese sandwich) on the Lunch menu.  

Ours is complete with ham, gruyere cheese, onions and sauce mornay.

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Hello yum.

You can’t go wrong choosing this one.

It is a French classic and served on a favorite bread of many – brioche.

Rounding things out on our Dessert menu with our spiced walnut cake.

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Ours is nothing short of awesome, with white wine poached pear and brown butter ice cream.

Is your mouth watering yet?

Join us for Lunch or Dinner soon and let us know which one you are dying to try.

Cheers!