The Bay Area’s most exciting dining concept headlines at Limewood; a vibrant, casual gathering place showcasing Chef Joseph Paire’s award-winning cuisine, with standout flavors that marry Californian cuisine and classic Americana. Satisfy your cravings and socialize over cocktails at the bar or take in the San Francisco skyline from our signature hillside terrace.

Please note that between March 20th and March 29th, Limewood will be undergoing enhancements and dining will be relocated to our Meritage event space. We will be offering a limited buffet menu for breakfast and lunch, and a 3-course pre-fixe menu for dinner. Reservations are recommended.

HOURS

BREAKFAST | Monday – Friday 7:30am-10:00am

BRUNCH | Saturday & Sunday 8:00am – 2:00pm

LUNCH | Monday – Friday 11:00am – 2:00pm

DINNER | Daily 4:00pm – 9:30pm with bar service until midnight

SUNSET LOUNGE | Monday – Saturday from 4pm until closing

Limited Menu offered 2:00pm-4:00pm and 9:30pm – 10:30pm

LOCATION
41 Tunnel Road
Berkeley, California 94705

CONTACT
510-549-8585
[email protected]

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Locally Sourced Expertly Crafted

Limewood Bar & Restaurant sources local and seasonal products from some of Northern California’s finest farmers, ranchers, fishermen, bakers and vintners. We are pleased to bring their incredible ingredients to you.

View Our Wine List

chef pouring hollandaise sauce over eggs benedict

Limewood Easter Brunch

Easter Brunch | Sunday, April 9th:

Join us in Limewood for a special chef-prepared a three-course decadent pre-fixe brunch menu.

Limewood will also be offering our standard menu

Learn More

East Bay Events

Host your next celebration in the Limewood Private Dining Room, a beautiful semi-private space featuring stunning décor and Bay views just off the main dining room. The Private Dining Room can accommodate up to 25 guests for a plated dinner and is perfect for birthdays, holidays, corporate events and more.

Contact Our Events Team

Executive Chef JOSEPH PAIRE, III

Chef Paire brings over 20 years of culinary experience to his role as Executive Chef. “I enjoy bringing my passion, creativity, innovation and high energy to the kitchen every day,” says Chef Paire. “I have an eye toward sustainable produce and love working with local purveyors. Along with my talented team, we provide a thoughtful dining experience for our guests that is modern yet humble and focuses on Northern California’s bountiful harvests.”

For the Table
- Cheese Board*
  
  selection of artisan cheeses, honey, preserves, grilled sourdough
  
  28
- Charcuterie*
  
  house selected artisan meats, pickles, preserves, grilled sourdough
  
  30
- Sunset Platter*
  
  dozen oysters, chilled spiced prawns, mussels, ceviche, apple mignonette, fermented chili sauce
  
  125
Starters
- Parker House Rolls*
  
  chives, bone marrow butter
  
  15
- Oysters*
  
  apple mignonette, chili sauce
  
  24/45
- Mussels
  
  tamarind broth, roasted garlic butter
  
  28
- Roasted Beets
  
  toasted hazelnut, fromage blanc
  
  16
- Crispy Rockfish*
  
  hot sauce, buttermilk, pickled onions
  
  16
- Blistered Shishitos
  
  buttermilk sauce, pistachio
  
  13
- Asian Pear & Kale Salad
  
  pear, fennel, endive, mustard vinaigrette, bleu cheese
  
  17
- Chilled Broccoli Di Ciccio
  
  herb gremolata
  
  15
- Chicory Salad
  
  pomegranate vinaigrette, roasted delicata squash, spiced walnuts
  
  16
- Mushroom Tartine
  
  meyer lemon ricotta, braided radicchio
  
  20
- Brussels Sprouts
  
  caramelized onion, pomegranate gastrique
  
  16
Entrees
- 1/2 Or Whole Fried Chicken*
  
  crispy sprouts, potatoes, spiced honey
  
  30/56
- Whole Grilled Fish*
  
  branzino, sauce escovitch
  
  55
- Heritage Pork Shank
  
  sweet potato grits, sauce charcutiere
  
  38
- Cioppino
  
  tomato gravy. garlic, crab butter
  
  65
- Bucattini
  
  ancho pepper pesto, parmesan crisp
  
  32
- Corvina
  
  hoppin' john, roasted tomato butter sauce
  
  39
- Center Cut Ribeye Steak
  
  scalloped potatoes, confit allium, demi
  
  55
- Berkeley Smash Burger*
  
  bacon jam, tomato, mustard aioli, cheddar, fries
  
  25
Sweet Finish
- Lemon Tart
  
  chantilly cream
  
  12
- Chocolate Bar
  
  chantilly cream
  
  12
- Apple Crisp
  
  12
- Assorted Gelato And Sorbet
  
  12
*Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. No Substitutions. Items are subject to change.

Lighter Dishes
- Seasonal Fruit Bowl
  
  14
- Lox & Bagels
  
  whipped cream cheese, capers, red onion, bagel crisp
  
  25
- Steel-Cut Oatmeal
  
  vanilla cream, brown sugar, toasted hazelnuts, cranberries
  
  15
Local Favorites
- Signature Breakfast
  
  two eggs any style, country potatoes, biscuit, choice of applewood smoked bacon or chicken apple sausage links
  
  27
- *Country Benedict
  
  two poached eggs, pâté de campagne, toasted brioche, hollandaise
  
  23
- *Smoked Salmon Soft Scramble
  
  sourdough roe, cage-free eggs, crème fraiche
  
  20
- *Buttermilk Pancakes
  
  honey crisp apples, brown sugar spiced butter
  
  14
- Steak And Eggs*
  
  ribeye steak, herb omelet, chimmichurri
  
  44
- Omelet
  
  formage blanc, shiitake mushrooms, fine herbs
  
  18
- Brioche French Toast*
  
  sweet cream, seasonal maple syrup
  
  18
- Sweet Potato Duck Hash
  
  duck confit, poached egg, smoked hollandaise
  
  26
*Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Our menus change regularly.

Starters
- Chili Garlic Prawns*
  
  lemon chili, garlic
  
  22
- Kale Salad
  
  strawberry, onion, ricotta salata rhubarb vinaigrette, sunflower seeds
  
  15
- Blue Lake Beans
  
  piquillo pepper, caramelized onions
  
  12
- Seasonal Oysters*
  
  apple mignonette, fermented chili sauce
  
  24/45
- Blistered Shishitos
  
  buttermilk sauce, pistachio
  
  13
- Garden Salad
  
  spring lettuce, asparagus, radish, shiso vinaigrette
  
  15
Entrees
- Berkeley Smash Burger*
  
  bacon jam, tomato, mustard aioli, cheddar, fries
  
  25
- Crispy Rockfish Sandwich*
  
  dill caper aioli, pickled onion, iceberg lettuce
  
  22
- Open-Face "Hot" Chicken Sandwich
  
  herbed fries, pickled green tomato, buttermilk dressing
  
  22
- Mushroom Omelet*
  
  fromage blanc, fine herbs, summer salad
  
  20
- Rotisserie Chicken Salad
  
  cornbread, texas caviar, gem lettuce, sweet corn, cheddar, chili vinaigrette
  
  27
- Pan Roasted Branzino*
  
  bluelake bean, roasted red pepper
  
  35
- Buccatini
  
  bitter green, mushroom, pumpkin seed pesto, aged cheddar
  
  25
- Steak Frites
  
  ribeye, black garlic aioli
  
  52
Add-ons
- Rotisserie Pulled Chicken*
  
  22
- Garlic Prawns*
  
  22
- Smoked Salmon*
  
  20
- Grilled Ribeye*
  
  25
*Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. No substitutions. Items are subject to change.

Cocktails
- Vista
  
  Finlandia Vodka, Muddled Cucumber, Basil Syrup, Lime Juice, Ginger Beer
  
  18
- Blood Moon
  
  Casamigos Mezcal, Cointreau, Blood Orange Purée, Lime juice, Egg Whites
  
  18
- Rye Tai
  
  Knob Creek Rye, Amaro Montenegro, Orgeat Syrup, Lime Juice
  
  18
- The Right Word
  
  The Botanist Gin, Lillet Blanc, St-Germain, Lime Juice
  
  18
- The Avenue
  
  Bulleit 95 Rye, Carpano, Select Aperitivo
  
  18
- Autumn Apple
  
  Bulleit Bourbon, Apple Cider, Cinnamon Syrup, Lemon Juice, Angostura Bitter
  
  18
Featured Wines
- Veuve Clicquot
  
  champagne brut premier, reims
  
  35/130
- Sauvage
  
  brut sparkling, new mexico
  
  17/65
- La Crema
  
  brut rosé sparkling, napa
  
  19/72
- Bravium
  
  rose of pinot noir, anderson valley
  
  18/65
- Scarlet
  
  sauvignon blanc, napa valley
  
  18/65
- Alma Fria
  
  "plural," sonoma coast
  
  19/70
- Kistler
  
  chardonnay, sonoma coast
  
  35/140
- Hall
  
  merlot, napa valley
  
  19/70
- Room
  
  pinot noir, "la neblina," sonoma coast
  
  21/80
- Niner
  
  cabernet sauvignon, paso robles
  
  25/97
Bottled Beer
- Lagunita's A Little Sumptin' Ale
  
  9
Rotating Draft Beer
- Fieldwork High & Fine West Coast Lager
  
  12
- Trumer Pils
  
  12
- Bare Bottle Co. The Brew Angels Hazy
  
  12
- Anchor Lager
  
  12
- Fieldwork "The Lucky Ones" WC IPA
  
  12
- Altamont "Shot Away" WC IPA
  
  12
*Items subject to change
Wine List