I was in Berkeley, CA last week. One of the most famous restaurant in that most hip(ppie) of cities is Alice Water’s . I was lucky enough to dine upstairs one night. The cafe is upstairs while the more formal restaurant is downstairs.

All my friends in the San Francisco area were duly impressed that I was going. They also intoned that I would be dropping a lot of money. I’ve never been one to shy away from spending too much money on a good meal. It’s my biggest financial vice.

Alice Waters practically invented California cuisine and popularized eating “locally and fresh.” Chez Panisse is HER restaurant. I’m not one to bow at the temple of the celebrity chef, but I was stirred to a frenzy by the accolades. My girlfriend and I walked into the restaurant with more than $400 in cash. We were ready to spend every penny of that.

At the end of the meal, my girlfriend had spent less than $100 on entrées and appetizers, and we only spent that much because we ordered three entrée. Every entrée was priced under $30, and most were between $20 and $26. We ordered three entrées because we were so shocked by the low prices. The menu reflected the cuisine – simple and flavorful.

Chez

I came away from Chez Panisse more than satisfied but further agitated with how many other high end restaurants believe they are only as good as they charge. For every Chez Panisses there are three French Laundries, and Per Se’s. The Prix Fixe at Chez Panisse ranges between $55 to $85 for dinner while lunch at Per Se doesn’t even start at anything below $150. Great food does not need be too pricey. I am guilty as the next person falling into to the trap of thinking more expensive is better. There’s a relationship, certainly, but especially towards the top of that scale that relationship become more arbitrary than fact.