Lunch favorites

We are in our final days of Berkeley Restaurant Week 2017 and it has been fun (and delicious) couple of days.

As a starter, diners are loving our Cauliflower soup.

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Chef Alaun does a warm, comforting soup so well and this one is no exception. With crème fraiche, sourdough croutons and chives, it is not only beautiful, but a wonderfully satisfying starter option.

As a main course choice, diners are enjoying the Croque Monsieur.  If you have not treated yourself to this French version of a ham & cheese sandwich, just do it.

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If you are not quite convinced, maybe the gruyere or toasted bread will whet your appetite?

Lastly, a dessert that will certainly leave you swooning – Chocolate Pot de Crème.

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It is a bowl of chocolate deliciousness and accented with an almond crumble and lavender chantilly.  You can’t go wrong, my friends.

Our prix fixe Lunch menu is $20 for a plethora of options for the choosing and our prix fixe Dinner menu is $35.  Beverages, tax & gratuity are not included.

Book your reservations soon!  Restaurant Week ends for us on Saturday, 1.28.2017.

Cheers!

 

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Spring vegetables

Our diners are enjoying the bounty of spring produce on the menu.

Chef Alaun is using vibrant options throughout our starters and main courses.

A favorite of many are the beautiful lettuces.

They are gracing us on salads and providing a fresh pop of color on our sandwiches.

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Next up are the colorful radishes.

We are serving them as a starter alongside baby lettuce and cucumbers.

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Lastly, look for the spring pea risotto on the Dinner menu.

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Diners are loving this dish accented with king trumpet mushrooms and mint.

Not only is it beautiful when plated, but delicious as well.

Come in soon to enjoy the bounty of spring vegetables available.

Cheers!

Easter Brunch

This Sunday, we will feature a stunning brunch in celebration of Easter.

Just think, a stunning buffet of favorites prepared by Chef Alaun and his Team.

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Then, after enjoying a great meal, let the kids enjoy an egg hunt and complimentary face painting.

Reservations can be made by calling Julia’s at 510.280.1547 or julias@berkeleycityclub.com by tomorrow, Tuesday, March 22nd at 6pm.

Cheers!

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?

A fresh take on Dessert

Do you crave something lovely to complete your meal, but not into a super sweet treat?

We have you covered.

In comes a Fromage du Jour (cheese of the day).

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A popular one recently was a Manchego 6 month from La Mancha, Spain.

The cheese is 100% Sheep’s milk with a firm, buttery texture, nutty flavor and light sourness.

Flavors are brought out oh so perfectly with a garnish of poached pears and spiced almonds.

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Hello, yum!

Make a reservation to come in to try our Fromage du Jour and end your meal on a great note.

Cheers!

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.

 

Chef Alaun returns

If you have been a follower of Julia’s for a while, the name Alaun may ring a familiar bell.  If not, we would like to introduce you!

Meet Julia’s Executive Chef, Alaun Grimaud.

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This talented Chef creates dishes that are beautifully executed & equally delicious.

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Using fresh, seasonal ingredients, our dishes are full of flavor to enjoy.

And, psst….the perfect opportunity to try his cuisine is coming up this week!

Berkeley Restaurant Week features Prix Fixe Lunch ($20) and Dinner ($35) menus from January 21 thru 31, 2016.

Pricing excludes beverages, tax & gratuity and member discount does not apply. 

Make a reservation to join us on Open Table and see what our fans are beaming about.

Restaurant Week 2016

We love Berkeley Restaurant Week and it is almost here.

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Now in its 4th year and running 1.21.16 – 1.31.16, stunning menus with prix fixe pricing will be available as an option to choose from when dining.

Here’s the skinny…

Make a reservation – for parties of 6 or fewer – either on Open Table, by calling 510.280.1547 or emailing julias@berkeleycityclub.com.

Arrive at Julia’s and our hostess will seat you and present both the full menu & the restaurant week menu. Settle on in and ponder your choices.

The Restaurant Week Lunch menu is $20, excluding beverages, tax & gratuity.

The Restaurant Week Dinner menu is $35, excluding beverages, tax & gratuity. 

Psst…BCC Members…your member discount does not apply, but purchases are applicable towards your dining minimum.  

Stay tuned over the coming weeks to hear about more of the fun!

Holiday news

Believe it or not, 2015 will soon be coming to an end.

As we approach Christmas & New Years, note these adjustments to our schedule.

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Thursday, December 24th, Christmas Eve

Closed

Friday, December 25th, Christmas Day

Closed

Saturday, December 26th

Open

Thursday, December 31st, New Years Eve

Open

Enjoy a glass of complimentary champagne or sparkling apple cider

Friday, January 1st, New Years Day

Closed

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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.

Lettuce love – Part two

Our lettuce series continues with a favorite of many of our diners.

Hello, Arugula.

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Arugula packs a peppery punch and many find it to be tender and tasty.

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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!