A career opportunity

Are you looking for a great food & beverage opportunity working at a historic venue, in the heart of downtown Berkeley?

Great news, job seekers, you are in luck!

Look no further than these doors.


We are looking for a candidate that will excel as our Food & Beverage Manager.

The candidate must have 5 years of supervisory experience in a Fine Dining restaurant, Member Club or 4-5 star hotel, resort or event venue with strong leadership, communication and supervisory skills

This position is responsible for ensuring that all aspects of food & beverage perform to the highest caliber of Member and guest satisfaction while delivering an experience with great food, service and experience.


Does this sound like something you would be passionate about?

If yes, we invite you to apply!

More details are available on our HCareers posting or we invite you to apply by sending you resume to jobs@berkeleycityclub.com.

A time to be thankful

November brings thankful into our hearts and warmth and love to our bellies.

In today’s post we will be exploring things we are thankful for around Julia’s.

Fresh produce tops the list and brings a new level of delicious  into our dishes.


Stunning floral arrangements adorn each table for a beautiful pop of color


And, our Team Members make experiences great from start to finish.


What are you most thankful for?  Share with us in the comments below.


Water Conservation

In the times of California’s water crisis, we are doing all we can to conserve a precious resource.

Upon being seated, you will notice a notation on our menu that we comply with the State of California’s law to only serve water by request.


Not only is it a great way to conserve water that may not be consumed, but less water will be used to wash unnecessary glasses in the dishwasher.


Our Team Members are hard at work to only run the dishwasher with full loads.


Consider it a mission accomplished with our Food & Beverage Team hard at work.

Do you have any ideas for water conservation around Julia’s?

Feel free to comment below for any suggestions you may have.

5 Questions with Jan Zvaifler

If you have had the opportunity to meet Jan, you know she is a wealth of information of all things wine.


If you have not, take a peek into her world and learn a bit!

She is the perfect mix of knowledgeable, friendly and approachable.

Without further adieu, Jan Zvaifler, Wine Buyer and Sommelier.

1.  What wines, by the bottle, are affordable and delicious? 

This is always a tricky question, because “affordable” is a relative term.  I define an affordable wine as one that is reasonably priced considering its “pedigree.”

That said, I love to trawl the markets looking for what I consider to be a truly tasty wine for under $14.  The thing about wine, which can be frustrating for some and exciting for others, is that everyone’s palate is different.  Just keep exploring and tasting to find the wine that suits your palate and your pocket book.

If you enjoy the $2 wine from Trader Joe’s, drink it unapologetically! 

If you like Rosé with your steak (which I often do, especially on a hot summer day), don’t feel you are required to drink Cabernet.

2.  What wines get a great “bang for their buck” at Julia’s?

We strive to find affordable wines from all around the world.

It could mean anything from the $27 Pinot Grigio to the $69 Lamborn Zinfandel (which, is a steal at that price – you won’t find it in another restaurant for less than $75 and it’s made by Heidi Barrett, who is considered to be “Napa’s best-known and most sought-after talent” according to Wine Spectator magazine).

3.  What are one or more of your favorite “off the beaten path” wines? 

I love the whites from Southern Italy; specifically the varietals Falanghina and Fiano; Gruner Veltliner and Riesling from Austria; the reds from the Montsant and Priorat districts of Spain; and Sauvignon Blanc from Chile…those are the ones you can find.

There are also some truly delicious wines being imported now from Turkey and Greece and many other regions that would surprise you.

What do you love most about your role?

My work requires that I seek out good food and wine – both separately and in combination.  What’s not to love?

What are some of your favorite food and wine combinations? 

 I am never comfortable with the term “favorite.”  I can’t name a favorite author or book, movie or actor, food or, well … anything.  Call me indecisive.  But I will throw out a few pairings I enjoy that come to mind at this moment:

Raw Oysters and Champagne (duh!)

Crab and Chablis

Mushroom Risotto and Pinot Noir

Burger and Côtes du Rhône

Lamb and Tempranillo (like a Rioja or Ribera del Duero from Spain)

…I could go on and on!

Julia’s gets raves for our great, varied wine list at reasonable prices.

Make a reservation to dine with us for Lunch or Dinner.

We would love to have you!

Wine Training Day

What goes with great food?  Well, great wine, of course!

Come take a peek with us on our trip to Trinchero Estates Winery, where our well-loved Trinity Oaks Merlot comes from.

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Team members from our Events, Food and Beverage, Kitchen and Administrative teams traveled to Napa Valley, CA to learn about how wine is made – from the beginnings of the grape on the branch all the way to the bottling process.

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The days were truly memorable for growth, team building and wine education.

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Team members had the opportunity to learn sensory training, taste wines and learn standards for table side wine service.

sous chef smell

The time spent there was not only memorable but beautiful!

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Next time you are at Julia’s, try the Trinity Oaks Merlot.  It is a stunning red perfect with many items on the menu!