On Saturday the 25th, we’re turning the space into something a little more Mediterranean. Berkeley native Chef Eric Taylor will be cooking paella just behind the shop, with tables set up both inside and out for you to enjoy paella & wine.

Eric spent over a decade living in Spain, where he honed his approach to paella in Spanish restaurants. His version leans into the coastal tradition, built around a generous mix of fresh seafood, clams, mussels, shrimp, and whatever else looks best that morning. Saffron, good stock, and great practice.

We’ll be offering a lineup of Spanish wines alongside, crisp Albariño, mineral-driven whites, and a few savory, spice-friendly reds that know exactly what to do with a pan of rice and seafood.

A ticket includes a full portion of paella and a pour of sherry!