Sophisticated French Contemporary Cuisine
By
Carol & Joe Davis
Dining Detectives
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We
have dined at Chez Papa Resto on Mint
Plaza in San Francisco many times over the last few years
and have always enjoyed the excellent French cuisine, stylish
décor which includes Murano Glass chandeliers and chic
black color scheme and the upbeat fun City atmosphere. We were
excited to hear that they had recently appointed a new Executive
Chef who has great credentials and global culinary experience.
Executive Chef Steven Rojas graduated from The
Cordon Bleu School of Culinary Arts and has already received
One Michelin Star as Executive Chef at the Saddle Peak Lodge.
He was born in Southern California and has worked with award winning
chefs in Argentina, Spain, Los Angeles, Chicago and now in San
Francisco.
The
restaurant was very lively on the Friday night that we dined.
House Cocktails were the perfect way to settle in and begin our
dining experience. We loved the smooth and cold Paris Right
Bank Martini which was made with rosemary infused vodka garnished
with a cheese stuffed green olive as well as their just perfect
Cosmopolitan. We enjoyed people watching as we could
see both the bar and elevated communal table where there was drinking,
dining and making new friends. We looked at the focused menu then
relied on Jerome, our knowledgeable French waiter to help us with
our choices.
The
appetizers that we tried were all amazing and could easily be
enough for a lighter meal. The La Belle Farm Foie Gras Mousse
with hazelnuts, yazu puree and toast points was both rich and
so flavorful. You must have the Charred Octopus with
red pepper broth, Meyer lemon puree and La Ratte potato foam which
was crunchy and had a smoky charcoal taste. Another great choice
is the Snake River Kobe Beef Tartar with Dijon mustard,
capers, shallots and garlic. It was nicely spiced and we enjoyed
the tableside preparation where it was turned into a heart. Our
entrees were both excellent as well. The Braised Beef Cheeks with
brown butter beet puree, pickled Romanesco and compressed potato
fondant was very tender and delicious. The Seared Steelhead
Trout with apple soubise, celery root tartar and crispy pig
tail was healthy and prepared to perfection. We added a side of
their market vegetables and were happy we did as they were also
luscious.
The
Wine List created by Wine Director George Aknin
features French, California and wines from around the world. We
enjoyed the 2009 Shannon Ridge Lake County Sauvignon Blanc
which was light, lively and fruity with our appetizers. The
2009 VDP, Cotes de Gascogne, San de Guilhem was a mellow
white wine which paired perfectly with the trout and the 2009
Georges Duboeuf, Saint Amour Beaujolais was so easy to drink
with the Beef Cheeks.
You
must save room for dessert as the Molten Almond Cake with honey
ice cream and crispy Meringue was fabulous. We lingered and enjoyed
an Illy Espresso which came in an oversized cup and a unique and
tasty Absinthe Lucid (Combier Loire). There are many myths that
Absinthe is a drug and can make you crazy but alas it is just
a strong alcohol made with anise and herbs.
Chez
Papa Resto is a popular downtown restaurant which features
contemporary French cuisine in a very stylish atmosphere and also
has outdoor dining when the weather permits. It was voted as a
top 100 Bay Area restaurant for the past two years and with their
new executive chef there is no doubt that they will continue to
get rave reviews and please their sophisticated clientele.
Chez
Papa Resto
4 Mint Plaza
San Francisco, CA 94103
415-546-4134
www.ChezPapaResto.com
