Sustainable agriculture and fishing
Waterbar sits on the Embarcadero with sweeping views of the Bay Bridge and one of the most celebrated sustainable seafood programs on the West Coast. Co-owned by Pat Kuleto, Mark Franz, Pete Sittnick, and Executive Chef Parke Ulrich, the restaurant is as striking inside as it is outside, with cascading oyster bars and tall cylindrical aquariums.
Vespertine offers one of the most singular dining experiences in the country, housed inside “The Waffle,” a striking red steel structure in Culver City designed by architect Eric Owen Moss.
The Progress is the family-style companion to State Bird Provisions, and shares the same foundation: deep relationships with California farmers, whole-ingredient discipline, and a belief that great cooking starts long before anything reaches the kitchen.
The Albright is a two-generation family story rooted in the Santa Monica Pier. Yunnie Kim Morena’s parents emigrated from Korea and opened SM Pier Seafood in 1977, running it for 35 years before passing it to Yunnie and her husband Greg.
Station House Café has been a fixture at the entrance to Point Reyes National Seashore for over 60 years, feeding locals, hikers, and travelers since 1964.
Sierra Mar sits high on the cliffs of Big Sur and is the main restaurant at the famous Post Ranch Inn. Since opening in 1992, this eco-luxury spot has set the standard for combining fine dining with strong environmental care.
Shizen opened in January 2015 with a provocation at its center: what if the elegance and craft of Japanese sushi culture could be preserved entirely without taking anything from the ocean? The restaurant was founded by Casson Trenor.
Revival Bar + Kitchen sits at the end of Theater Row in Downtown Berkeley, steps from the Berkeley Repertory Theater, the Aurora Theater, and the Freight & Salvage, with a BART station at the corner.
At Quince, Chef Michael Tusk and his wife Lindsay have created a culinary sanctuary where Northern California’s agricultural bounty meets refined Italian technique.
Quail & Condor is a small bakery that combines expert baking with thoughtful sourcing. Melissa Yanc and Sean McGaughey are a husband-and-wife team, with Sean as a former Head Chef at the renowned three-Michelin-starred SingleThread.
