You may have gone to Graduate Berkeley for social events or tailgate parties. But you would have really missed out if you have yet to visit Henry’s Bar and Restaurant, located in the Graduate Hotel lobby. When we caught wind that they have transformed their menu, we knew we had to head there for dinner. They are now serving up fresh tavern fare with a Bay Area spin and we were among the first to try it out.
Popcorn and Alcohol, Who Would Have Thought?
We settled into a comfortable booth seat overlooking Durant Avenue. With the dim lights and soft music playing in the background, this would make for a great date spot. Or you could have a girls’ night out, just like us! We all picked different cocktails and passed them around.
Our lovely waiter had recommended us the Berkeleyite, which had lemon-infused Tito's vodka, lime and pomegranate. I could see why–it was so pretty to look at; there were hues of pink and orange that blended together like a painting of sunset. This was by far the best cocktail I ever had, it tasted wonderfully fruity and the balance of sweet and sour was perfect.
We also tried The Little Oaxacan and Back to Brooklyn, which were definitely not for the faint-hearted. Both cocktails were on the stronger side, but there was sweetness to cut through the Vida Mezcal and Dickel Rye.
Lastly, we had the Tavern Special, which was a very interesting drink indeed. A little paper cone filled with popcorn and a one-quarter-full bottle of Fever Tree Cola came with the cocktail. Although I wish the popcorn had been buttered slightly more to give a gorgeous golden-brown color and burnt butter taste, all these sides still made for a great combination with the high-quality Bourbon. I wish more places did alcohol and popcorn too, just like how Henry’s does it!
Salads and More that I Would Eat Every Day
Just like the header suggests, Henry’s Little Gem Caesar was amazing. The combination of parmesan cheese, black pepper, lettuce and croutons was simple yet delicious. Usually I don’t reach for salads first, but the presentation of the dish was so good that I dug in right away.
Similarly, their Crispy Scotch Egg dish had a generous amount of vegetables. The bitter greens in that dish were setting the scene for the star: an egg with runny yolk wrapped with tender and juicy meat, all fried to perfection.
On the other hand, the Open Faced Pastrami Cured Salmon was practically the textbook definition of a well-balanced dish. The kraut and mustard gave off tangy notes to combat the saltiness of the smoked salmon, and all of this was served on a crispy piece of bread. I always look for a balance of flavors in the food I eat, so this dish gets all the gold stars from me.
Mains Befitting Quality Steakhouses and Wharfs
There was one main that made all our jaws drop–the Stout Battered Fish and Chips. The piece of fish they served us was huge. The batter was savory and of the right thickness, while the fish inside was soft and juicy. Henry’s was equally generous with the serving size of their crispy waffle fries, which were dusted with spice and fried to a gorgeous golden brown color.
Also served with fries was their Tavern Steak and Fries. This dish really hit it out of the ballpark–the steak was bursting with flavor and melted in our mouths. I literally get goosebumps thinking about how good it was.
Next, we had the Crispy Fried Quail. The fried quail was doused with a sweet and sour sauce, which you can never get enough of. Thankfully, there was plenty of it on the creamy polenta and the soft Cipollini onions too. If you’re looking for a good sweet and sour combination, this dish is the one for you.
To end off the mains with a bang, we have the Fisherman’s Stew. This one came with a slightly heftier price tag, but the portion and quality of seafood definitely made every penny worth it. The stew came in a huge pot, which was nearly filled to the brim with tender mussels, fresh clams and chunky shrimp. My only complaint is that I wished there was more soup. The soup at the bottom of the pot had soaked up all the juices and flavors from the seafood–sounds delicious, doesn’t it? Moreover, the salty stew paired amazingly well with crispy sourdough bread. I lifted the heavy pot just to drink every last drop of this soup.
A Sweet Ending
The desserts at Henry’s did not disappoint either. First up was two big scoops of house-made ice cream. The guava ice cream blew us away. It was full of freshly-squeezed guava flavor and had a super creamy consistency. The mango ice cream was just as great. It had miniature cubes of frozen mango in it, giving the ice cream a wonderful texture.
You know what goes great with ice cream? A warm bread pudding. This bread pudding was fresh out of the oven; warm and toasty on the outside, soft layers of bread hidden on the inside. It had lots of cinnamon flavor, which I absolutely loved.
The last dessert on their menu was a basque cheesecake that came with berry compote. The texture of this cheesecake was actually more similar to Japanese cheesecake (think Uncle Tetsu’s). I adored Henry’s version–it was fluffy and moist, a sweet ending to a wonderful meal.
Parting Words
Henry’s Bar and Restaurant is a hidden gem that is conveniently located at Southside, just across Artichoke’s Pizza. With delectable appetizers, mains, desserts and drinks, there’s really so many reasons to check this place out on your next trip along Durant. We’ll definitely be back for more, so see you there!