"the menu relies on what is seasonal, local and fresh, using mostly organic produce, sustainably caught fish and naturally raised meats and poultry.... [more]

_eco-chef_ aaron french takes a fun and sustainable approach to brunch. The sunnyside cafã�â© is a certified green restaurant, and they go the extra step of designating _low carbon_ options on the... [more]

What does it mean to be an authentic, vibrant, relevant delicatessen today? To us it means bridging the links between the _Old Country_ and the _New World,_ and the future of food.

"the march_ aux fleurs is the farmers' market in the south of france. We have taken this name for our restaurant because we base our cuisine on the seasons or the cuisine du march_.... [more]

"our original location at 1515 shattuck avenue opened in may, 1998 in the heart of what has affectionately become known as the _gourmet ghetto_ in north berkeley, right next door to chez panisse.... [more]

"we at lalime's try to be an all organic and ecologically sound restaurant. Our vegetables and fruits are either from the local farmers markets or delivered to us by small local gardners.... [more]