Hazel Restaurant is on the horizon.
The countdown is on for Hazel, the new Occidental Restaurant from Berkeley chefs Jim and Michele Wimborough.
Slated for a Thursday, July 16, 2015 opening, the former Bistro de Copains has been undergoing some serious interior updates, and both chefs have been teasing fans on their Facebook page with pix of roasted branzino, curried scallops with Santa Rosa plums, cupcakes, and braised short ribs with polenta.
The “rustic California-Mediterranean” menu is centered around the restaurant’s two wood-fired ovens, and Jim is a live-fire pro from his years at top-ranked restaurants including Boulevard, Kokkari, and Evvia. Because working with temperamental coals isn’t for just anyone. Michele will head up the desserts, including a weekly seasonal Friday Pie Day, sundaes, cookies and cakes. The inside scoop: Blueberry pie is up first.
Hazel (named after Jim’s great grandmother who inspired him to become a chef) will be doing dinner only its first week and then lunch and dinner seven days thereafter, as well as weekend brunch.
The requisite farm-to-table shout out: “Hazel is committed to using local sustainable produce from farmers such as New Family Farm Sonoma Swamp Blues Farm, Ford Cheese and Olivian Olive Oil, meats and seafood. Wines from West Sonoma county producers, among them Radio-Couteau, Paul Matthews and Atascadero Creek will anchor the list and locally made beers will be prominent as well,” says the press release.