Gather Has a New Menu
The revamp spotlights shareable plates, large and small.
Images courtesy of Gather
Anthony Lee, executive chef at Gather restaurant in downtown Berkeley, has revamped his menu to focus on large and small shareable plates.
“We cook what grows in our community, for our community, and we follow the seasons,” explained Chef Lee, an East Bay native and Oakland resident who helmed Daniel Patterson’s Alta before joining Gather in August.
Just in time for Gather's eighth anniversary, Lee has introduced a new late fall/early winter dinner menu that includes a rotating Featured Plate for Two (38 North Half Duck with huckleberry, Top Leaf arugula, romanesco, and duck jus); a weekly-changing Chef’s Pizza beginning with House Sausage & Charred Peppers; the Rooftop Salad sourced from 4 blocks away; a designated section with six libation friendly snacks such as Spiced Brassica Chips and Crispy Brussels Sprouts with pistachio praline, lime, coriander, and aleppo; and small plates featuring intriguing combinations such as Riverdog Farm Egg with rancho gordo royal corona beans, persillade, chili; Di Stefano Burrata (depicted above) with delicata squash, beets, buckwheat, crushed almonds, mint, honey; Pork Cheeks with golden grits, collards, sunnyside egg, and hand-cut fettuccini with foraged mushrooms, butternut squash, pepitas, and reggiano, among others. Chocolate Espresso Pot de Crème with Gran Classico whipped cream and olive oil cake with lemon curd, meringue, and vanilla ice cream.
The menu also includes a season-friendly rotation of house-made ice cream and sorbet.
Starting the week of December 19, the new seasonal lunch and brunch menus will also include Gather’s longtime favorite Mindful Meats Burger with pickles, cheddar, aioli, and Kennebec fries along with Hen of the Woods Pizza and walnut French toast with banana brulée, crème fraiche, and huckleberry, among other items.
The anniversary will be celebrated on Dec. 15 with special happy-hour prices all night on drinks.
“Striking a balance between dishes that are easily accessible — and yet decidedly contemporary from an ingredient combination standpoint — is the essence of what great Northern California cuisine should be," Lee added.
"My goal in expanding the array of shareable dishes is to satisfy not only our loyal denizens, but to introduce younger, adventurous guests to the multiple flavors and creative cocktails at Gather.”