Adagia Restaurant

Oct 17th, 2013

Mar 12th, 2013

Jul 2nd, 2012

Feb 15th, 2012

OK, I've read the other reviews. I really can't understand why people are dissing the restaurant - maybe y'all were expecting a vegetarian paradise, or a vegan repast, or a knock off of Masa's in the city? No ... this is not this restaurant. However, the chef (Omri) has spent a lifetime learning the art of making charcuterie, and the little plate of house-made charcutre is just excellent. Further, contrary to the reviews that claim too much salt, overcooked food, wilted lettuce or oily salad dressings ... virtually the opposite is true: I have eaten at Adagia now 8 times, and have found the salads full of flavor (which is what the RIGHT amount of oil, salt, vinegars and sours do), I have found the meats and fish perfectly prepared - exactly to order, no more, no less - and I have found the pasta perfectly aldente. The wine list isn't particularly large, but it does have what I think every wine list should have: a distinctly "local flavor". There are wines from East Bay wineries, as well as from around the Berkeley region of California. The prices are not very high, the help staff are great, and if you get a chance to "Hi!" to the nervous French man ... you'll be pleased by his ear-to-ear smile, enthusiasm and warmth. Parking is, per other's observations ... difficult. Just circle around though, and it isn't that hard to score a slot. After dinner - there is nothing more convenient than walking across the street to the great local caffeine addict's lounge. Bon Appetit!
Mar 6th, 2007