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Omaha, Nebraska-born chef Kyle Anderson worked at top-rated restaurants including Daniel in New York City and Charlie Trotter's in Chicago before deciding to open a restaurant of his own — then chose Berkeley as its location because of the fine local produce at what he considered to be bargain-basement prices. At Slow, he aims to pass the savings on to you, with $5 and $6 sandwiches for lunch (the chicken-salad sandwich is a festival of toasted almonds, juicy grapes, and free-range meat) and generously portioned dinner dishes (such as chicken confit and luscious pesto linguini) at around $10. Seating is at backless stools along a counter, and there's no table service, which also keeps costs down.

— Anneli Star Josselin Rufus

Hours: Mon.-Sat. 11 a.m.-9 p.m.

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Price: $-$$

Payment Type: Cash, all major credit cards.

Organic and seasonal ingredients used whenever possible; chicken is free-range.

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