Dinner for two at Chez Panisse with a bottle of house wine.

Alice Waters and Chez Panisse are convinced that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine. Since 1971, Chez Panisse has invited diners to partake of the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea. In doing so, Chez Panisse has established a network of nearby suppliers who, like the restaurant, are striving for both environmental harmony and delicious flavor.