Elite Event: Ditch Day Brunch @ Pathos

I went here this morning for a special brunch. We had a sampling of all the items or many items on the brunch menu. Since I do not frequent Greek food I am not aware of the exact names of the items. I’m not a fan of sausage but the dried tomato sausage was good. Every single thing I put in my mouth was delicious. Fred was really nice and made me feel right at home. I’m not a fan of the bloody Mary but I sampled their bloody Mary and it was delicious, they used organic vodka. Their pastries were to die for everything tasted fresh I will definitely have to go back there again

Oh, if my employer only knew the sort of bad habits that Unilocal is encouraging. While I don’t think it’s unusual in the workplace to, um, «miss» work every once in a while for non-​illness related reasons, this wasn’t my 1^st Ditch Day YEE.
Not too long before, I’d gone to the Ditch Day Friday Rooftop Party w/​Proper Food YEE in SF. To bounce from work midday again wasn’t getting any easier. To paraphrase Ferris Bueller, «if I go for another, I’m probably gonna have to barf up a lung. So I better make this 1 count.»
& count it did. The Ditch Day Brunch @ Pathos was remarkable. Pathos itself is a gorgeous space bringing a touch of class to Shattuck Ave. Pathos is more than just good looks, though, the food served at this YEE was sensational.
They treated us to their Brunch menu. Like damn near their entire Brunch menu. Course after course after course after course came out of their kitchen. Check it:
Less the soups, but including the cocktails in Unilocal shot glasses, all of us Elites got to try all of that. & all of that was outstanding.
So yeah, I did make ditching work 1 more time count. Even knowing that next time I’ll have to barf up a lung, & knowing that barfing up a lung is not something I’m prepared to do, the Ditch Day Brunch @ Pathos was still totally worth it.
Thanks, as always, to our masterful East Bay CM, Nique F., for another in a very long procession of awesome YEE’s. Big thanks to Pathos for hosting us in their lovely establishment & feeding us all full of their delicious food. & thanks to familiar Elite faces for making an afternoon of ditching more fun.

It was an elegant affair — from the table settings to the carefully prepared dishes to the attentive staff and last but not least, our Nique herself — suavely attired in neutral colors. J and I enjoyed conversations with Unilocalers on my right (2 grad students (biomedical engineering & philosophy) who were talking physics — positrons, etc.) and Nique and Janna on my left (not talking physics). From the moment we walked in the door, we were welcomed by the General Manager — Fred. Also greeting us were 3 types of mixed beverages (1 non-​alcoholic) lined up in Unilocal shot glasses on the bar counter.
After we were seated, I lost count of how many dishes were brought to the table, but suffice to say everyone enjoyed the food immensely. At some point, Fred noticed I wasn’t eating. I explained I eat vegan and he immediately offered to have the kitchen make up an eggplant dish. Whoa! Really? Without prior notice? Not only did I get the eggplant (which was completely delicious), Fred also ordered a huge salad (very fresh greens) for me so I could eat it while the eggplant was being prepared. I ate it all (including the pita chips) and felt good afterwards (rare thing).
Towards the end, Fred introduced Nico, the chef owner and also gave some insight into Nico’s background (during undergrad, began cooking for his fellow classmates) and explained how the entire family (Nico’s family did the remodeling) worked together to bring Pathos into existence. Fred himself began talking to Nico’s dad (ran into him pouring concrete on the front sidewalk) before he was hired as general manager.
The servers kept our water glasses full and our bellies filled. It was the most attentive service I experienced (in the Bay Area) in a very long time.
The restaurant itself offers 3 types of seating: Bar (long one), tables or booths by the wall. Very comfortable. You can come by yourself, bring a date or bring a group. The atmosphere is congenial and relaxed but the standards for food & service are high.
Very much enjoyed this event. It was a privilege to attend. Look forward to returning again and again. Thank you Nique & Unilocal

What a lovely intimate elite event! Thanks Pathos and Nique F. for an awesome event.
Upon check-​in, we had the pleasure of sampling 3 different types of drinks in cute Unilocal shot glasses. One of my favorite dishes was the veggie frittatas. I felt healthy after eating that dish. My other favorites included the pita chips and tzatziki and the flatbreads. Needless to say, I was stuffed by the time I left.
I also enjoyed the personal story of how Pathos began, the chef (part owner) shared his testimonial along with Fred (general manager). All the staff members were genuinely nice.
Another perk of this event was meeting other Unilocal Elite members. Since plus 1s weren’t allowed, our table really bonded. Thanks for the East Bay welcome, I felt loved!

Growing up, my mom didn’t think there were any legitimate excuses for missing school, piano lessons, church, etc. To this day, I still have to wrestle myself into taking days off. When Nique sent out the reminder email to check out the calendar of events for July, my eyes grew wide as they scanned over the Pathos Ditch Day details, but I felt that familiar nagging sense of guilt. Torn, I phoned for the only other opinion that still really matters: «Mom, are you free on Friday?»
BAM! With Mom’s blessing, I took Friday off and we both ended up at Pathos for brunch. And I don’t regret that decision one. stinkin. bit.
I mean, how could I, when the heavy wooden doors opened up to an elegant, but still homely dining area? Open kitchen with an actual wood-​fired oven, eggshell white leather chairs, exposed steel beams? Ooh baby. Has this been featured in Architectural Digest? Move over, Gisele and Tom! Chef Nicholas’s mom has got exquisite taste.
After receiving warm welcomes from Nique and Shira (thanks for coordinating this top-​notch get-​together, btw), and getting nametagged, my Mom and I stopped by the bar to sample their trio of organic brunch refreshers served up in cute Unilocal shot glasses:
*Blackberry-​lemon Spritzer (non-​alcoholic), Mimosa, Bloody Greek
They’ve got a solid mimosa (fresh, but not too pulpy), and the Bloody Greek gave me quite a start (very flavorful!), but I’m no tween who gives a drink extra points just because it could raise my BAC. The fruity spritzer was a refreshing boost and I imagine that’s just what I’d want to feel during a weekend brunch.
Mom and I eventually situated ourselves at the end of a long communal table close to the kitchen. Soon enough, we were joined by some of the warmest, friendliest Unilocalers — Wendy H., David N., and Jen. Not only were we about to partake of spectacular food, but awesome conversation filled with lots of laughs.
Before long, the food came pouring out. Here’s what I sampled:
*Metaxa Bread Pudding
I LOVE sweets, but I heavily favor chocolate desserts. This bread pudding, though, gets my hearty approval. Served warm, the flavors and textures just melded together beautifully. The tartness of the blueberries and strawberries helped to cut through the soaked bread, while the crème anglaise and whipped cream acted as a sort of «glue» smoothing everything out.
*Frittata Me Arni — spiced lamb, melted leeks, mizithra cheese
I’m not a big egg-​eater, either… I know! I had the deck stacked against Pathos’s offerings from the beginning, but they’ve won me over with this frittata. Eggs get cold really easily, don’t have a very distinct taste of their own, and they can have a very weird, to me at least, texture. You know how scrambled eggs can break apart and resemble a mass of crumbs? No bueno. However, Pathos’s spiced lamb is so flavorful, that it helped the eggs out tremendously by allowing it to stand back and just act as a conductor for the other ingredients.
*Flatbread — Spiced lamb, kefalograviera, oregano, fried lemon
I think I might have made the mistake of not digging into my slice of flatbread as soon as it hit the table. Eaten cold, the flavor of the lamb fell flat, and the mushy texture of the tomato soaked bread was highlighted. I loved the clean, white plating, but maybe these flatbreads can be served with a baking/​pizza stone to help retain some of the fresh-​from-​the-​oven warmth? Just my 2 cents.
*Sausage — Spicy sundried tomato — feta, kalamata, basil
I love, love, love feta cheese, but I felt like there was too much of that in this sausage. Or maybe it’s the fault of the kalamata’s saltiness just bringing out more of the feta than usual? Either way, would definitely have loved to get more of the sundried tomato and basil flavors. I truly appreciate that these are made in-​house!
*Dessert — Cream Filled Phyllo Dough
I took a cooking class once where we made spanikopita. That was my first time dealing with finicky phyllo dough, and also the last, lol. I admire anyone who can properly handle it, and Pathos did a wonderful job of using it to encase a delightful cream filling (nothing like a Twinkie so you can breathe easy). I love that phyllo dough is so thin and delicate, and when layered, provides a certain amount of ‘resistance’ to your teeth as you bite into it. Wonderful!
Like I said before, everything here was so fantastic that I’m left with room for only one possible regret — never coming back to share this wonderful place with friends and family. Thank you, Chef Nicholas and the Eftimiou family, for sharing your delicious, authentic food with us. And thank you, Frank and the Pathos team, for your infectious enthusiasm and generosity.
Frank, my mom and I were so touched that you RAN OUT of the restaurant to wave a warm goodbye to us. That has NEVER happened before. You are a true gem!
My family, friends, and I will definitely be back!

Thanks to Nique F and the Pathos staff for a fantastic first-​for-​me Unilocal Elite Event! I had a blast meeting other Elites and dining on fabulous food from Pathos, in a relaxing atmosphere. We were welcomed with the three cute shot glasses full of drink samples, which was a great touch! I think it helped us all get chatting, too. ;)
The mimosa was yummy, but the standout drink was definitely the Bloody Greek. I don’t even usually like Bloody Marys, but this was a fantastic spin on it… savory and salty… mmm. I would definitely order this next time.
My favorite frittata was the veggie. While I also liked that the lamb and leek one was stuffed full of lamb (seriously, they don’t skimp here!), I felt that the texture was slightly dry compared to the veggie. The veggie one was also chock-​a-​block full of yumminess… and the roasted veggies all had great flavor. I would order this again for sure! Emily J. and I agreed that the bread pudding was a bit too booze-​y. There just wasn’t much of a flavor other than bourbon (?). Not my favorite bread pudding, so I would just stick to the veggie frittata.
The fig and fennel sausage was another standout… really delicious flavor and a slightly crunchy texture from the fennel and the crispy edges.
Their tzatziki sauce was fantastic! It was thicker and creamier than others I’ve had, and stands out well with the crispy pita chips. I wonder if they would consider selling small containers to-go…I think it would be a big seller.
I am a huge fan of flatbread, and the Pathos versions did not disappoint. However, after spoiling my palate with the aforementioned sausage and frittata, I was so satisfied that it was hard to give these the special attention that they deserved. Ah, first world ( Unilocal Elite) problems…
I had to leave early so I don’t know what else was in store for my co-​Elites, but I hope they finished it off with gusto! I will definitely bring my fiancé here for our next Berkeley foodie adventure!

I was immediately impressed by the visuals: Pathos is a beautiful restaurant. How lucky Shattuck Ave. is to have this kind of a spot to revive it. You have to see it to believe it!
I’ve dined a lot in my life and my city, but this menu was Greek to me! (Sorry :P) But seriously, this is a new cuisine to me. And I’m a vegetarian so maybe that isn’t so surprising because from what I learned here, it’s all about the lamb lickin’ in those ancient isles.
This was actually a brunch event, which was a cool idea: take something hearty and heavy and add some mimosa bubbles to add some levity. I got a sense for the Greek flavors in some of the frittatas and the lemony-​flavored cheeses that topped the flatbreads. The bread pudding was saturated with some Ouzo to keep with the Hellenic theme. The philo-​dough cigar dessert at the end with the berry compote was also quite delicious. Those are the sweeter options on the menu, and probably what I think of when I go for brunch personally. But my meat loving friends were going lamb on the sausages (one had fig in it? Or fig leaf? Hmm.)
It was a really classy event and fun to sit down and meet some new Unilocalers over a hearty meal.

I’d had Pathos bookmarked for agessss, so I jumped at the chance to sample its menu at this lovely event. Thank you so much to Nique, Fred of Pathos, and the entire staff of Pathos for such a gastronomically pleasing and friendly Friday brunch!
Located in downtown Berkeley, Pathos is the antithesis of grungy that Berkeley sometimes get a bad rep for. The interior is lined with beautiful wooden beams, rustic stone, and classy décor. There’s a full bar complete with friendly seating to the right when you first enter, and the rest of the sunlight, spacious room is filled with comfortable tables. For our brunch, the tables were adorned with fresh sunflowers in water (
) as centerpieces, and they added just the right amount of demure yet optimism for the two hours.
Spiced lamb frittata (left) and sundried tomato frittata (right):
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To start, we were served one of my favorite dishes of the day: a sampler of frittatas that contained just the amount of eggy and savory. The frittatas themselves were cooked perfectly, with a slight crunch on the outside while still spongy and soft on the inside. The combinations of spiced lamb and sundried tomato were perfect; the former was heavier and more robust in flavor while the latter boasted of a lighter and more acidic base.
Bread pudding topped with fresh fruit:
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This came as a part of the frittata sampler, but was in its own league was far as comfort sweets went. The bread pudding was a fantastic texture, soaked in just the right amount of liqueur to melt in your mouth yet not become soggy. The fresh fruit and cream on top added to the seemingly guilty pleasure of this dish, but it was a great combination.
Fig and fennel sausages:
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Sundried tomato sausages:
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These sausages had great flavor, and I really liked how I could feel the grit of the fresh ingredients mixed in. It really gives another dimension of texture, and the apparent flag of homemade was attractive as well. I did notice that these sausages were a bit drier than ones I’m used to, but Fred explained that authentic Greek sausages were even more taut, which is also a tribute to how lean and good quality the meat used was.
Pita crisps with herb dip:
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This little dish probably contained the best dip I’ve ever had. It was creamy yet didn’t feel heavy, flavorful yet not overwhelming, and the freshness was absolutely unparalleled. I could probably have eaten a whole bowlful by myself, but (for the sake of my pride) thank goodness that didn’t happen. The pita crisps themselves were fresh and fragrant, although they could have used a tiny bit more crisp in my opinion.
Spiced lamb flatbread:
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Goat cheese and arugula flatbread:
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These flatbreads had the same fresh ingredients we were all eagerly expecting, and the spiced lamb and goat cheese were especially apparent. I thought that using toasted lemon to offset the heaviness of the spiced lamb was genius, as was using fresh arugula on top of the goat cheese. I did enjoy these, but I felt that they were a bit salty for my taste. I do prefer lighter flavors though, so this could definitely have been due to personal preference.
Dessert of flaky dough filled with warm custard, complete with fruity dipping sauce:
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I think I would have been happy if we had been JUST served this; it was that good. The amount of time these little desserts were allowed to cool was point-​on; the outside was flaky heaven while the inside still contained warm, melt-​in-​your-​mouth custard. These probably make it on my list of top ten favorite desserts (and I eat way too much dessert). Paired with the robust coffee (
), this was the perfect dish to end the meal on. Can I just order twenty orders. for me?

Fun, worthwhile type of event that I wish I Unilocal had more often. An intimate brunch with a bunch of great people and good food. I loved the service, the ambiance and the location. The only thing that kind of disappointed me was the food wasn’t up to the standard that I was hoping for. I loved the bread pudding, but the frittatas, the sausages and flatbreads were only ok. Plus, the drinks were tasty but not amazing. I would probably come back for the dinner menu, though.

This was a lovely, intimate elite event. I felt thoroughly spoiled!
First, the event was BARTable, Pathos is just a few blocks from the Downtown Berkeley station.
Second, Nique, Pathos staff, and my fellow elites were so friendly and fun.
Third, the drinks and food were not only delicious, but ample. I sampled the mimosa and bloody greek (their version of the bloody mary). The bloody greek was so, so good. I would order a full size upon returning to dine here. The food…
– Bread Pudding: Good but a bit too boozy for me, and I like booze.
– Frittatas: one veggie and one lamb, both very good.
– Sausages: one had sundried tomato and the other was fig and fennel. The fig and fennel one was incredible.
– Pita Chips & Tzatziki: YUM.
– Flatbread with Goat Cheese, Beets, Capers, and Arugula: perfect balance of flavors on a nice, crispy crust.
Lastly, we got Unilocal shot glasses!
After enjoying brunch here, I returned home to promptly tell my honey that I will definitely be taking him here for dinner sometime.

Another great event organized by the fabulous Nique. Pathos, a newish upscale Greek restaurant in the heart of downtown Berkeley, opened on a Friday afternoon especially for us to sample the brunch menu. The food was fresh, flavorful and delicious. My favorite dish was the frittata with lamb and leeks, absolutely delicious. The Bloody Maria was a delightful cocktail.
The staff was delightful, both warm and welcoming. I am planning to come back soon for the full brunch and dinner experience. Their lamb chops look amazing. Fantastic event. Thank you @pathosrestaurant and @yelpeastbay

I was so excited to go to my first YEE today at Pathos and it did not disappoint! I did not know what to expect and I knew that I would not know anyone when I arrived.
Pathos is a family owned Greek restaurant in Berkeley with great décor. I was greeted by the super friendly manager Fred and found a seat at one of the family style tables with some great ladies. We were invited to try the brunch menu and everything was delicious. The spacing in between each item was great too. Gave me a little breather to make room for each fantastic course!
My favorite was the lamb flatbread. It was crispy and not too greasy which I was great. I also really enjoyed the tzatziki. It was thick and creamy and the perfect dipper!
Thanks to Nique for hosting such a great event and welcoming me to the Elite family! Also thanks to everyone at Pathos for creating a great afternoon. This was a great way to find a new place to go to dinner with my husband and also to meet new friends!

Another most fabulous and excellent ditch day! The cuisine, chief, servers, and owner, Fred, made it a great mid-​day get-​a-​away! Incredible sampling of the brunch menu. Connected and reconnected with the Elites, and with the Unilocal CM hostess of the mostest, the divine and looking so ever the bride to be, Nique! Had to ditch a bit early to avoid the $ 78 parking ticket so I can spend that much in my next visit to Pathos! A great start for the weekend! Heartfelt thanks to all!

Such a tremendous experience with a great crew!
Thank you, Pathos, for hosting such an incredible event. Every last detail made the brunch incredible. Everything tasted so fresh, crisp, and clean. I couldn’t help but fall in love.
I can’t wait to come back for dinner!

What a lovely event and venue. I love GREEK food so I was super excited that I was able to attend this event and meet some fellow Unilocalers.
I’ve been blessed enough to go to Greece twice and really taste authentic Greek food. I wasn’t sure what to expect for brunch at a Greek restaurant, to my surprise everything I had was super amazing and tasted very authentic.
I’ve never had Greek style frittata’s; so delicious and flavorful, especially the spiced lamb one. If you love lamb, you will love this dish. You can taste the flavorful lamb in each bite. The funnel sausage was extremely flavorful and cooked perfectly. The yogurt dip was made perfectly with a balance of flavors. Not sure if they make their yogurt in-​house but it was amazing and fresh. The desserts were so YUMMY! I literally could have ate 5 of the bread pudding portions to myself :)
The food was excellent. Fred the manager was totally adorable, I asked him about their Moussaka, when he said they made it with eggplant (which some Greek restaurants don’t!) I got so happy. I made reservations for dinner. I’m excited to try the moussaka!
Nique and the restaurant hosted such a lovely ditch day event. They had an ample amount of drinks and food. The ambiance of the restaurant was elegant and modern.
Excited to go back and try their dinner menu.
Thank You Nique and Pathos !

I’m adding to my unproductive day by writing my review of the YEE @ Pathos. What a great event! A classy restaurant with a great family vibe. A hard to find combination. Loved the attention they gave to every detail in the place and also the food. Oh my word, the food! So savory and delicious. The fennel sausages were my absolute favorite. The crispy tips were just right. Mmmmm. The sundried tomato sausages were good too – the feta was very distinct and tasty, though the texture just couldn’t quite match the fennel sausages for me.
The frittatas were all very good. The lamb frittata especially had a great mix of flavors, from the distinct lamb flavor to the dollop of white goodness on top (not sure what this was, but it cut the heaviness of the lamb to bring good balance).
The gluten-​free dessert that Fred got me, a greek yogurt with honey and pistachio was to die for. I have never had such smooth and rich greek yogurt before. I make my own yogurt at home with St. Benoit’s whole jersey milk and know how much work it takes to make your yogurt so thick and creamy. So good.
The family style-​seating also made for good conversations and making new friends! I loved getting to know the people at my table. Thanks to Nique for a wonderful event. Thanks to the chef and to Fred for welcoming us into your restaurant so warmly. I am definitely telling my friends about the unique experience at your restaurant and how it is a must-​try Berkeley establishment!