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    THE PARK BISTRO & BAR

    The newly designed Bistro, in the area that was formerly the Duck Club Restaurant, takes its inspiration from rustic French farmhouse décor, and Chef Adam Carpenter’s menu features our old favorites alongside a new emphasis on artisanal meats, charcuterie and seasonal produce from local farmers. The Bar is also redesigned and has a lighter, more airy feel and enhanced outdoor seating.  Overall, The Park is more approachable, and you’ll feel as comfortable in a suit as in jeans. Come join us! Please call 925-283-7108 or CLICK HERE FOR RESERVATIONS.

    RESERVATIONS AND DIRECTIONS
    Call us at 925-283-7108
    Click here for reservations
    Click here for directions

    MENUS
    Click here for our Breakfast Menu
    Click here for our Brunch Menu
    Click here for our Lunch Menu
    Click here for our Dinner Menu
    Click here for our Dessert Menu
    Click here for our All Day & All Night Menu
    Click here for our Drinks and Wine List

    BISTRO HOURS

    Breakfast
    Monday-Friday, 6:30am to 10:30 am
    Saturday, 7am to 11am
    Sunday, 7am to 9:30am
     
    Brunch
    Sunday, 10am to 2pm
     
    Lunch
    Monday-Friday, 11:30am to 2pm
     
    Dinner
    Sunday-Thursday, 5pm to 9pm
    Friday-Saturday, 5pm to 10pm 
     

    BAR HOURS

    Happy Hour
    Monday- Friday, 4:30pm to 6pm
     
    Lunch
    Monday- Friday, 11:30am to 2pm
     
    All Day Menu
    Monday- Saturday, 11:30am to 11pm
     
    Drinks
    Friday- Saturday, until midnight
     
    Sunday
    Breakfast, 7am to 10am
    Brunch, 10am to 2pm
    All Day Menu, 2pm to 10pm
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    Wine and Beer Maker Dinners

    The Park Bistro & Bar's wine and beer program is renowned for its ongoing Wine and Beer Maker Dinner Series. Each event features a presentation from the wine or beer maker and a specially prepared, multi-course meal designed to highlight the showcased wines or brews.

    Winemaker dinners have included vintners such as Silver Oak, Duckhorn Vineyards, Cakebread Cellars, Sonoma-Cutrer, Stags' Leap, Grgich Hills Estate, and many others.  Beermaker dinners have included the Stone Brewing Company, Firestone Walker, and Russian River Brewing Company.

    For reservations, please call (925) 283-7108

    For information on our 2013 Wine and Beer Maker Dinner Series, click here

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    Executive Chef Adam Carpenter

    Under Chef Carpenter’s expert direction, restaurant and banquet menus are comprised of fresh, contemporary dishes that showcase the unique seasonal bounty of Northern California and make innovative use of local and organic ingredients, while harmoniously blending traditional and new styles of cuisine.

    Executive Chef Adam Carpenter

    "I was very excited to come home to the East Bay after spending so many years in San Francisco. The opportunity to build on the rich history of the Lafayette Park Hotel and Duck Club Restaurant was too intriguing to pass up,” said Carpenter. “I’m passionate about using as many locally-sourced ingredients from the amazing farms in Northern California, some of which are only a stone’s throw away. You will experience how the freshness of the local ingredients translates in my dishes.”

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    Catering & Private Parties

    Whether you need a tray of hors d'oeuvres for a small gathering, a full buffet for a large group, or are planning a wedding, our culinary staff and seasoned catering professionals at the Lafayette Park Hotel are ready to serve you.  We regularly put on a range of events for groups of all sizes and use our creativity to meet your needs and wow your group.

    Please contact our catering professionals at events@lafayetteparkhotel.com or by calling (925) 299-4388 to learn more.
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    In Room Dining

    For those who want to experience the excellence of The Park Bistro & Bar in the comfort of their own guestroom, we offer an extensive menu that is complete with our finest food and wines. If you would like something as simple as a perfectly brewed pot of tea, breakfast in bed, or a late-night snack, we will be happy to bring our gourmet fare directly to you.

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