Tartine Manufactory Chefs Are Upping the Game at Henry’s in Berkeley

Henry’s, the restaurant located steps from UC Berkeley’s campus, has long been a destination for Cal fans and alumni who’ve booked rooms in the hotel above. Now, though, it’s becoming a destination for another reason: LA restaurateur Bill Chait, a Cal alum and investor in Tartine Manufactory, has taken over operations of the restaurant. That means Tartine Manufactory’s opening chef Sam Goinsalvos is now in the kitchen, adding his brand of soulful, Italian-influenced cooking to what was previously a supremely standard hotel menu.

Located in the Graduate Hotel (formerly Hotel Durant), Henry’s has served as a pub and game day destination for years. Now there’s room for experimentation in the iconic space, and thus there will be pop-ups — starting tonight. Along with Samantha Baum, ice cream guru and opening pastry chef at Tartine Manufactory, it’s the “Sam X Sam Porchetta Pop-up,” featuring porchetta sandwiches on Tartine bread with roasted leeks and Jimmy Nardello peppers ($10).

There’ll also be sides like zucchini and yellow squash frito, fried Anson Mills polenta with parmesan, garlic chives, Sun Gold tomato salad, fregola, and basil ($5). Desserts will include brioche-olive oil gelato sandwiches with peach jam, and tiramisu. Aperol spritzes and vodka, Prosecco and lemon sorbet floats will also be available for $5.

The pop-up will run two days: Tuesday, August 8, and Wednesday, August 9 from 5 p.m. – 10 p.m., or until the porchetta runs out; reservations can be made here, or just show up. More pop-ups will follow, though the chef collaborations for those haven’t been nailed down yet; stay tuned for more.