Chez Papa Resto  

With muted, dark walls and crimson, carmine, and crystal accents, Chez Papa Resto exudes class, sophistication and life. One could live off the ambiance alone, but Executive Chef David Bazirgan's stylish but authentically Provencal-style menu is simply divine.

Sauteed sweetbreads with truffled potatoes, chestnuts, quince, bacon and red wine-yuzu glaze. Snake River Kobe Beef Tartare with dijon mustard, capers, shallots and garlic. Artisan Foie Gras terrine with Cranberry Compote or seared with apple and calvados. And these are just the appetizers, exemplifying the simple yet subtle flavors of South France.

Chez Papa Resto uses local, organic and artisanal products, producing entrees such as the Liberty Farms duck breast with sunchokes, swiss chard, kumquats and a sherry-port glaze or the Grilled California Squab with trumpet mushrooms, salsify and sauce perigourdine, that burst with character and flavor.

Chez Papa Resto is simply food, ambiance and decor executed extremely well.

"You know the restaurant deserves 5 stars when you have recurring dreams about their food!...The aroma of the seared meat wafted through the dining room. Juicy and cooked to perfection. There was no need for the extra béarnaise sauce, it was so good alone." - Marti L., San Francisco

"Make reservations! We thought we could snag a table since it was a Tuesday night, but found that we were wrong...Black Cod: excellent flavor, silky smooth fish, delicious mushrooms & leeks" - Linda C., San Francisco, CA

"Ambience - modern, sleek, fresh, comfy...Food - all our choices, from the kobe steak tartare, to the eggplant tartine were perfectly prepared, beautifully presented and fun to share and compare" - LXS S., Corte Madera

"Elegant and edgy = super sexy. I love love love the black crystal chandeliers, the black and crimson color-themed walls, the couches along the side, and the very classy looking bar...Knowing that they are capable of making some truly wonderful appetizers and desserts alone makes Chez Papa Resto well-worth a vist!" - Gail N., Berkeley CA