Henry’s, the Berkeley institution within the Graduate Hotel (née Hotel Durant), is poised to reopen under the guidance of chef Chris Kronner on April 12.
Chefs Jeffrey Hayden and Justin Hoffman are serving as co-executive chefs of the project, bringing their respective experiences together to create a menu of dishes that are extremely California, and a distinct change from Henry’s previous pub-like fare. Hayden was most recently the chef de cuisine at Del Popolo, where he was known for his beautiful — but simple — small plates to accompany owner Jon Darsky’s pizzas. Huffman joins from Kronnerburger, Kronner’s eponymous-ish restaurant on Piedmont Ave., bringing burger wisdom along with him.
The rather extensive opening menu, below, is subject to change, but it is studded with oysters, and dishes like smoked potato chips with vegan broccoli-cheddar dip, yellowtail crudo with radish vinaigrette, and mussels with absinthe butter, almonds, urfa beber, and country bread. Though known for burgers, Kronner and his team are skilled with plant matter as well: A robust section of salads is paired with mains like grilled pork skewers with sweet chili sauce and finger limes, and lamb leg with peppercorn labneh and carrot salad.
Variations of pub fare will still appear, like spicy, crispy chicken wings with Fresno chili sauce, and two types of burger: the cheeseboy (Kronner’s version of a smash burger), and Henry’s burger, a thicker, more traditional patty. Because the project is a partnership between Kronner and Tartine’s Chad Robertson and Liz Prueitt, Tartine Bakery will provide the buns, country bread, flatbread, and more.
And for alumni and Cal fans who’ve cherished Henry’s massive game day celebrations, those are happening, complete with live music, burgers, beer, and all the trimmings.
It will be open daily with dinner from 6 p.m.-10 p.m., with happy hour from 3 p.m.- 6 p.m. and late night happy hour from 10 p.m.- 1 a.m. Brunch will be served Friday through Sunday from 11 a.m.- 3 p.m.