With eVe, Chocolatier Blue, and now SLOW, it seems like Charlie Trotter alums are taking over Berkeley—or at least a block in its gourmet ghetto. At SLOW, a tiny, no-frills spot where chef Kyle Anderson has a passion for local and organic foods, the plates are paper but the ingredients are top-notch. “I actually found it very amusing to be eating such great, high quality, well-prepared food on a standard paper plate, and appreciated every bite of it,” comments nicedragonboy.

The margherita flatbread, actually puff pastry topped with a medley of vegetables and feta, with balsamic vinegar and olive oil drizzled on top, is just wonderful, says nicedragonboy. Chilled mussels in broth with citrus and pickled onions “had a great combination of subtle savory, sweetness and a little tart.” And the chicken confit is super-tasty: The skin is crisp, and the meat is “juicy to the last bite.”

The braised short rib is superb, says D Hound, melt-in-your-mouth tender and packed with flavor. It comes with “some of the tastiest polenta I’ve ever had (I am not usually a fan).”

There are also great sandwiches, including pulled pork. The combination of the pork with thin slices of apple, truffle aioli, whole-grain mustard, and coleslaw is excellent, D Hound says, but a little soggy. milklady also enjoyed her Caprese sandwich, which had heirloom tomatoes, fresh mozzarella, and arugula on a croissant with some more of that truffle aioli. But while the short rib sandwich has good flavor, says ernie in berkeley, the thin-sliced ciabatta dooms the whole thing to be a soggy mess.

For dessert, there’s fruit cobbler that’s gooey and cakey, and big chewy cookies: double chocolate, oatmeal currant, and peanut butter chocolate chip.

SLOW [East Bay]
1966 University Avenue, Berkeley

Discuss: Great food at Slow Restaurant, in Berkeley
Slow Restaurant – Berkeley Gourmet Gulch area

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