The Critics Swarmed Barvale This Week | Eater SF

"I followed Charles Phan to Rice & Bones in the UC Berkeley building where he once attended classes and found a rotating, cafeteria-style menu driven by chef de cuisine Dong Choi’s market picks—five proteins and six to eight vegetable sides. Prices might put off cash‑strapped students, but most dishes are “good, if not very good” (examples include sautéed wild flounder and lamb belly kissed with fennel), and the restaurant succeeds at serving high-quality, tasty food to students and faculty quickly and at a reasonable price point. While dishes are hot and delicious at noon, the cafeteria setup can become chaotic during the lunch rush, so I’d steer toward the made-to-order menu where staples like beef pho, vegetarian rolls, and the Slanted Door jicama and grapefruit would be unlikely to be messed up." - Andrew Dalton