Lalime's

While their other restaurant ventures have come and left, Lalimes has stood the test of time, which Cindy credits to their adaptability and openness to change. Over the years Cindy and Haig have constantly reinvented themselves. Theyve had to invent new things orkeep up with things because, in todays constantly evolving world, failure to adapt would mean total decay. Other than being a popular neighborhood establishment, Lalimes Restaurant had a reputation of providing a seasonal, regularly evolving menu, where Levantine meals such as manoushe served with zaatar and humus coexisted with deviled duck eggs and crispy tripe. Lalimes Restaurant has been an integral part of the Berkeley community since 1985. It was not uncommon to sight a group donned in small metallic paper hats lounging around the bar in celebration of a birthday. The restaurant has hosted 35 Christmases and New Year Eves, along with many annual mycological society nights, Pinot Noir blind tasting nights, and Mothers Day Buffets among others. Some of the features that distinguished Lalimes Restaurant include the translucent white curtains covering the huge windows facing Gilman Street, the table cloths covered with a whitepaper, carpeted floor, and finished ceiling. The conspicuous brass plaque on the wall near the entrance honoring a deceased client who lived to reach 100 years made it evident that Lalimes was part of the Berkeley fabric. The honored client was one of the restaurants oldest clients and had been a regular at the restaurant for over 20 years. Many of Lalimes staff have also been members of the establishment for quite some time. One of the notable members of Lalimes team was Chef Anthony Paone. Before joining Lalimes, Anthony Paone worked at the Kenwood restaurant and Sea Salt, which also belonged to the Krikorians. Anthony Paone has been a vital addition to Lalimes and its California-Mediterranean dishes in recent years. Paones starters were something to always look forw