Meridian International Sports Café in Berkeley has announced the appointment of Brian Burris as Executive Chef. Burris has maintained the restaurant’s globally influenced, seasonally inspired menu, while at the same time bringing his personal inspiration to the kitchen.
Burris, 25 years old, was born and raised in Indiana and was the youngest in his class to graduate from the culinary program at Johnson & Wales University in Denver, Colorado, and was on the Dean’s List. Most recently he was the Executive Sous Chef at Sycamore Hills Golf Club in Fort Wayne, Indiana. Previous professional experience has also included stints at Table 6 Restaurant in Denver, Colorado, Dakota’s Bistro in Salida, Colorado, and the Hilton Hotel in Fort Wayne, Indiana. Burris interned at the Parknasilla Hotel in Ireland and, in the course of his career, has cooked for chefs Thomas Keller and Charlie Trotter.
Notable items on the Meridian menu include small plates, soups and salads ($5.00 to 14.00) such as a selection of Housemade Charcuterie, Tartare of Yellowfin Tuna, Buttermilk Fried Calamari, and Salmon Pastrami. Among the large plates ($11.00 to $19.00) are Moroccan Barbeque Wild King Salmon, Steak Frites, Organic Seared Chicken, Vegetarian Lasagna, and Vegetarian Shepherd’s Pie. In addition, the classic pub fare section of the menu insures that Meridian has something to suit almost everyone. For dessert, diners can enjoy Sticky Toffee Pudding or a housemade Ice Cream Sandwich.
Working to ensure that the service at Meridian is always professional and attentive is Floor Manager Johnny Khalil who has more than a decade of hospitality industry experience with time spent at Pyramid Brewery & Alehouse, Café de La Paz and Café Cacao in Berkeley and Café Biere in Emeryville. He has also worked at venues in San Luis Obispo, Pismo Beach and San Diego.
The beverage list at Meridian features wine and draft beer in addition to espresso, tea, lemonade and soda. The international wine list is comprised of 26 selections, with almost all available by the glass as well as the bottle. There are 24 beers on tap.
The Industrial Chic interior design of Meridian is the work of Bayani Flores. Highlights of the 76 seat dining room include high ceilings, lots of natural light, a fireplace, banquette seating, and a center-located oak topped bar which forms the “hub” of the restaurant.
Meridian International Sports Café is located at 2050 University Avenue, between Milvia Street and Shattuck Avenue, in Berkeley, California. The restaurant is open Wednesday through Sunday from 11:00 AM until 11:00 PM. There is street parking and two lots within one block of Meridian. Reservations are not required. The Web address is www.berkeleymeridian.com. For more information, call (510) 705-1450.
New Chef at Meridian on University Avenue in Berkeley
Meridian International Sports Café in Berkeley has announced the appointment of Brian Burris as Executive Chef. Burris has maintained the restaurant’s globally influenced, seasonally inspired menu, while at the same time bringing his personal inspiration to the kitchen.
Burris, 25 years old, was born and raised in Indiana and was the youngest in his class to graduate from the culinary program at Johnson & Wales University in Denver, Colorado, and was on the Dean’s List. Most recently he was the Executive Sous Chef at Sycamore Hills Golf Club in Fort Wayne, Indiana. Previous professional experience has also included stints at Table 6 Restaurant in Denver, Colorado, Dakota’s Bistro in Salida, Colorado, and the Hilton Hotel in Fort Wayne, Indiana. Burris interned at the Parknasilla Hotel in Ireland and, in the course of his career, has cooked for chefs Thomas Keller and Charlie Trotter.
Notable items on the Meridian menu include small plates, soups and salads ($5.00 to 14.00) such as a selection of Housemade Charcuterie, Tartare of Yellowfin Tuna, Buttermilk Fried Calamari, and Salmon Pastrami. Among the large plates ($11.00 to $19.00) are Moroccan Barbeque Wild King Salmon, Steak Frites, Organic Seared Chicken, Vegetarian Lasagna, and Vegetarian Shepherd’s Pie. In addition, the classic pub fare section of the menu insures that Meridian has something to suit almost everyone. For dessert, diners can enjoy Sticky Toffee Pudding or a housemade Ice Cream Sandwich.
Working to ensure that the service at Meridian is always professional and attentive is Floor Manager Johnny Khalil who has more than a decade of hospitality industry experience with time spent at Pyramid Brewery & Alehouse, Café de La Paz and Café Cacao in Berkeley and Café Biere in Emeryville. He has also worked at venues in San Luis Obispo, Pismo Beach and San Diego.
The beverage list at Meridian features wine and draft beer in addition to espresso, tea, lemonade and soda. The international wine list is comprised of 26 selections, with almost all available by the glass as well as the bottle. There are 24 beers on tap.
The Industrial Chic interior design of Meridian is the work of Bayani Flores. Highlights of the 76 seat dining room include high ceilings, lots of natural light, a fireplace, banquette seating, and a center-located oak topped bar which forms the “hub” of the restaurant.
Meridian International Sports Café is located at 2050 University Avenue, between Milvia Street and Shattuck Avenue, in Berkeley, California. The restaurant is open Wednesday through Sunday from 11:00 AM until 11:00 PM. There is street parking and two lots within one block of Meridian. Reservations are not required. The Web address is www.berkeleymeridian.com. For more information, call (510) 705-1450.