"The moon sits low above the trees, above the world; a reminder that there is light in darkness and darkness in light, and that everything that was will be again." S.R. Hardy

Let's bid 2025 adieu! Join us for a festive evening of merriment, five courses of food prepared by Chef Linda Duerr and her culinary team, and of course bubbles.

There will be two seatings for our NYE dinner; the first is between 5:00pm and 6:00pm, and the second between 8:00pm and 9:00pm.

In 1962, Ridge Vineyards made its first Monte Bello Cabernet, and two years later its first zinfandel. Since that time, RIDGE has championed single-vineyard winemaking, searching California for those rare and exceptional vineyards where climate, soil, and variety are ideally matched.
Please join us on November 6th as we welcome Ridge Vineyards’ Maggie Moorhouse for a night of great wines, food, and company.

Join us in celebrating a special new cookbook from Jyoti and Auyon Mukharji — a mother-son collaboration that brings together rich Indian culinary traditions, personal storytelling, and a deep love of home cooking. Since 2010, Jyoti has welcomed many into her kitchen, teaching the flavors and techniques she carried with her from India. Auyon, a touring musician and thoughtful culinary historian, brings his own lens to the table — one shaped by years of cooking on the road and studying the stories behind what we eat.

This event is the 8th installment in our Talking Food series.

Meaning "I'll leave it up to you" in Japanese, Omakase offers a unique tasting menu that showcases the freshest seasonal ingredients, expertly crafted into a series of delicate, beautiful dishes. This special event will take place in Modern Culinary, our lovely demonstration space at 1900 Building.

On Thurs. 7/10 we are delighted to welcome renowned wine importer and distributor, Vintus Wines to The Restaurant at 1900. Established with a mission to represent family-owned estates that emphasize terroir-driven, sustainable winemaking, Vintus is known for its exceptional portfolio of globally acclaimed wineries.

Join us for a lovely afternoon tasting on the patio with Katixa Mercier of Boutique Wine Collection.

JONATA and The Hilt are two renowned California Estates known for vibrant, coastal wines defined by the Pacific. We are thrilled to welcome their winemaker Matt Dees for a lovely dinner featuring a diverse lineup from Sparkling, Chardonnay, and Bordeaux varietal-based wines.

Meaning "I'll leave it up to you" in Japanese, Omakase offers a unique tasting menu that showcases the freshest seasonal ingredients, expertly crafted into a series of delicate, beautiful dishes. This special caviar-themed event will take place in Modern Culinary, our lovely demonstration space at 1900 Building.

A dinner at The Restaurant at 1900 featuring items provided by our local purveyors, Campo Lindo Farms, Green Gate Family Farm, and more.

An afternoon talk about the past, present, and future of the farming industry with local purveyors, Campo Lindo Farms, Green Gate Family Farm, and more.

Meaning "I'll leave it up to you" in Japanese, Omakase offers a unique tasting menu that showcases the freshest seasonal ingredients, expertly crafted into a series of delicate, beautiful dishes. This special caviar-themed event will take place in Modern Culinary, our lovely demonstration space at 1900 Building.

To launch the 1900 Building Literary Series, we gather three poets rooted in the Heartland, as well as Kansas City jazz greats, and mid-continental food and drink.

The 1900 Building launches our new Literary Series with a “bookluck” lunch themed “The Poetry of Place. This meal highlight the culinary expression of place. Chef Linda Duerr and Pastry Chef Rose Kenneally will create a menu focused on places they have lived.

Celebrate Valentine’s Day at The Restaurant at 1900!

You know Echolands Winery and co-owner Doug Frost, but do you know winemaker extraordinaire Brian Rudin?! Join Doug and 1900 as we host Brian, Echolands’ better looking and more charming General Manager. Sure, we’ll have Doug here but, trust us, having Brian alongside is the best!

“I like a lot of different kinds of drinks, but champagne is what I drink…I’ve tried other kinds of booze and nothing gives you that lift and that joyful, special feeling.” — Dita von Teese

We will have plenty of champagne, five courses of food, and all the hospitality you can handle. Join us for a festive night filled with fun, food, and bubbles.

Embark on a journey through the heart of Burgundy at our exclusive wine dinner, featuring world-class Pinot Noirs from the revered Échézeaux and Grands Échézeaux regions. This once-in-a-lifetime evening will immerse you in the artistry of the finest winemakers, commentary from our own Master Sommelier, Doug Frost, and paired with a five-course menu that promises an unforgettable experience.

Our goal with every Talking Food is to educate and the talks are always interesting, insightful, and entertaining. Our guest chef, Gabrielle will be joined with chef Linda, and moderator, Bonjwing Lee to talk about life in the kitchen and beyond. This is your perfect Saturday! Our friends and collaborators, Rainy Day Books will be on-hand selling copies of Gabrielle’s two books Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef and Prune, which features 250 recipes from her East Village restaurant.

Please join us for a beautiful night of food, wine, storytelling as we bring together two culinary forces, Guest Chef Gabrielle Hamilton and Chef Linda Duerr.

The Rare Wine Co is recognized as one of America’s premier wine merchants, in the dual roles of national importer and retailer. We represent more than thirty iconic producers exclusively for either California or the U.S. We also vigorously champion several dozen others whose wines and philosophy we deeply admire, and support our belief in them with an unparalleled library of wines dating back decades.

This “Taste the List” series is one of our absolute favorites. Our Beverage Boss, Doug Frost MSMW will pick a handful of summer wines to talk and taste through, and if the weather looks good, this event will be held on The Patio at 1900!

Join us May 16 for the ultimate spring celebration of Rieslings produced within the ancient vineyards of Germany, an environment that produces wines ranking among the best in the world.

There are only 25-seats total for this intimate and interactive event with Laurence Faber of Potchke Deli and and Emily Williams of Lesser Babka. This will take place in Modern Culinary, our cool new demonstration space located on the first floor of 1900 Building.

For our latest installment of this series, we are excited to welcome Laurence Faber, owner and chef of Potchke Deli, and Emily Williams, of Lesser Babkas. Laurence and Emily make comfort food - specifically Eastern European Jewish comfort food. Together with Chef Linda Duerr and her 1900 Team, this weekend will be one to not be missed! The ticket includes admission to the talk, followed by dinner.

For our latest installment of this series, we are excited to welcome Laurence Faber, owner and chef of Potchke Deli, and Emily Williams, of Lesser Babkas. Laurence and Emily make comfort food - specifically Eastern European Jewish comfort food. Together with Chef Linda Duerr and her 1900 Team, this weekend will be one to not be missed! The ticket includes admission to the talk, followed by dinner.

Celebrate Valentine’s Day at The Restaurant at 1900!

In celebration of the incoming year, we will be featuring a prix fixe, five-course dining experience.

Since its founding in 1979, North Berkeley has sourced authentic, expressive wines from France and Italy, destined for leading restaurants and wine shops as well as private cellars across the country.  

ArtFare is a a collaboration of artists + chefs to Benefit the Kansas City Art Institute. This year’s honorary chef is our very own Linda Duerr.

The film Vitis Prohibita documents the incredible true story of “innocent” grape varieties that were deemed outlaws by the French government. Join us for a screening of this award-winning documentary, followed by a Q&A with filmmaker Stéphan Balay, and a tasting with 1900’s Doug Frost and Jerry Eisterhold of Vox Vineyards.