For organic omnivorous fare and biodynamic wines, set off to Gather, just a stone fruit's throw from UC Berkeley. From the open kitchen, skilled cooks boldly master the humble vegetable with a dexterity that can make even the most self-assured carnivore begin to question himself. These conversions begin with the vegan charcuterie platter (served at dinner only). This is campus territory where a festive collegiate vibe rules and the cocktails flow freely. Herbivores may opt for roasted brassicas with chanterelles, artichokes, Red Flint polenta, and hazelnut breadcrumb; while meat lovers relish crispy cardoons with frisée, chopped duck egg, and potatoes. The fig cake may be a crowd-pleaser, but the Redwood Hill Farms goat milk semifreddo is a revelation.