Taste Restaurant and Wine Bar

PO Box 268 - mailing
9402 Main Street - physical
Plymouth, California
 
Dinner: Sunday, Monday, Tuesday, Thursday, Friday & Saturday
Lunch: Friday, Saturday & Sunday
Taste is closed on Wednesday
Holiday Schedule:
Christmas Eve Closed
Christmas Day Closed

 
info@RestaurantTaste.com
(209) 245-3463

Wine Spectator Award of Excellence

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Meet Our Staff
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Mark Berkner
Chef/Owner
Mark grew up in El Cerrito, California and has worked in the hospitality industry since the age of fifteen. His first job was at a local donut shop, then one of the Bay Area’s first gourmet delis as a cook and various cooking jobs at family owned restaurants. He began a career with Marriott Hotels and Resorts in 1989, quickly becoming one of the youngest Executive Chef’s in company history.

Chef Mark is constantly educating himself on all matters of cuisine by attending courses at the Culinary Institute of America – Greystone, attending conferences and exploring opportunities with suppliers.

Chef Mark opened Taste Restaurant in May of 2006. Ideally located in Plymouth, California the gateway to the Amador Wine country. Mark’s passion for fresh seasonal foods and simply elegant preparations has garnered praise from the Sacramento Bee to the New York Times. Taste continues to be a leader in the region. ZAGAT recognized Taste as one of the top restaurants in the U.S. The first issue of Best Chefs included Chef Mark. The James Beard Foundation invited Chef Mark to cook at the iconic James Beard House in New York in 2013.

In 2008, Chef Mark joined the Faculty of San Joaquin Delta College Culinary Arts Program. He has brought new ideas to the program and continually works to improve the education and job readiness for his students.

The Volcano Union Pub +Inn opened in 2009 to provide a casual comfort food menu is emphasized by fresh, seasonal ingredients often sourced by local growers and foragers. Chef Mark enjoys putting modern twists on classics at the Pub. A favorite is the Union Wings, duck ala orange Pub style. Duck drummettes that are seasoned, cooked confit, deep fried and then doused with an orange harissa glaze.