Western Pacific restaurant entrepreneurs Donna Insalaco and Charlie Hallowell, working with Chef de Cuisine Troy Wilcox, have created a small plate and pizza-focused menu often prepared with organic, locally sourced, farm-to-table ingredients.
Insalaco states, “ours is an exploration of Northern California ingredients sourced from small organic farmers and cooked through the ethos of southern Italy with some hints of North Africa and gentle whispers of the American south: Cal-Italian soul food! We are stewards of the food and craftspeople, charged with getting the best into the bellies of our guests.”
The Western Pacific beverage list showcases eight local craft beers on tap, as well as four Northern California wines on tap and a California and Italian focused list of wines by the bottle. The restaurant's full bar serves classic, contemporary, and specialty cocktails curated by Bar Manager Todd McKean.
The 100-seat dining room designed by Wiley Price evokes Northern California’s rugged coast, the rolling oak savanna, and the redwood forests. Highlights include wood design elements utilizing a redwood water tank and siding, acacia slabs and fire salvaged valley oak; custom built tables; hand-blown glass light fixtures; old handmade terra cotta tiles that decorate space alongside living plants from Flora Grubb Gardens; and a serpentine-shaped banquette running the length of the bar area. Price comments, “I’ve sought to reflect the natural awesomeness of the region we inhabit. The design is a journey from light to darkness, from water to the forest, from the river’s edge, to the dry oak savannah, to the dense shadowy redwood.”
We enjoyed the most thoughtfully and exquisitely prepared entrees that were all delightful and pleasing to the palate! Many items are seasonal so try them soon to enjoy these spectacular Fall dishes! The address is 2286 Shattuck Avenue Berkeley, CA. See all the items we recommend below along with Photos! We will be back for the Pizza!
Later this fall, the venue’s café will be open from 8:00 a.m. to 2:00 p.m., offering coffee and grab and go selections such as breakfast salads, pastries, and housemade bread. Enjoy!!
* Halibut ceviche with avocado, guru ram das oranges, pomegranate, cilantro + marash pepper
* Ricotta di bufala with hazelnut salsa verde + charred bread
* Cauliflower, marinated beets + leeks vinaigrette with sauce gribiche + tuna confit
* Fish + shellfish stew with early girl tomato, aioli + toast
* Kabocha squash purée with sheeps milk ricotta , sage + pomegranate
* Double 8 Ranch buffalo mill soft serve: vanilla, salted caramel or a swirl of both with Cajeta with puffed amaranth