Chez Papa Resto March Celebration of Asparagus & Truffles

Chez Papa Resto Continues Monthly Changing Themed Prix Fixe Menu
March Offering a Celebration of Delta Asparagus and Périgord Truffles

San Francisco, CA/February 28, 2009 – Chez Papa Resto is continuing the restaurant’s monthly changing four-course prix fixe (plus an amuse bouche) offering with a March celebration of Delta asparagus and Périgord truffles. The March prix fixe is available Thursday through Saturday for $55.00 with an optional wine pairing for an additional $35.00.

Executive Chef David Bazirgan’s March menu includes Asparagus Trio: Flan with Prosciutto, Grilled Salad and Soup with Black Truffle Emulsion; Sautéed Skate Wing with Pancetta Wrapped Asparagus, Artichokes Barigoule and a Brown Butter Hollandaise; Roasted California Squab with Hen of the Woods, Sweet Onions, White Asparagus and Squab-Truffle Jus; and Black Truffle Soufflé with Sauternes Anglaise.

Unchanged is Chez Papa Resto’s acclaimed a la carte Provencal menu which draws inspiration from the bistro cuisine of Nice, Toulon and Marseilles. In addition, a Dine About Town inspired “Dine With Style” three-course prix fixe menu is served Monday through Wednesday for dinner ($34.95) and Monday through Saturday for lunch ($21.95).

Chez Papa Resto’s Executive Chef is David Bazirgan, a graduate of the Cambridge Culinary Institute, whose professional experience includes stints at Elizabeth Daniel in San Francisco, plus time at No. 9 Park (working with Barbara Lynch), Olives (a protégé of nationally renowned chef Todd English) and Salamander, all in Boston. In 2004, Bazirgan became the Executive Chef of San Francisco’s Baraka and then Chez Papa Bistrot, and later took charge of the kitchen at La Suite. He was selected as one of the San Francisco Chronicle’s “Rising Star Chefs” for 2005 and received 3-star reviews from the same paper for his work at Baraka and Chez Papa.

The restaurant’s wine list, compiled by Wine Director George Aknin, includes 150 selections, of which 23 of them are available by the glass, with the focus on food friendly wines such as Syrah and Riesling. Chez Papa Resto has a Happy Hour Monday through Friday from 5:00 pm to 7:00 pm notable for $6.00 cocktails and bar menu bites such as Baked Goat Cheese with Onion Jam and Crostini; Grilled Lamb Chop with Ratatouille; and Tuna Tartare with Cucumber and Espelette Crackers.

Friendly, knowledgeable service is a hallmark of Chez Papa Resto thanks to General Manager Andrej Oslica and Manager Arnaud Giron who ensures that the entirety of the restaurant’s dining experience is seamless from start to finish.

The interior design of Chez Papa Resto, contemporary and elegant, is the work of John Michaud of Find. Highlights of the main dining room which seats 60 include a chic black color scheme, a high ceiling, spot lighting and faux candle Marano glass chandeliers, gauzy window curtains, an oversized orange fabric banquette anchoring one end of the room, rosewood burl table tops, a dramatic bar and a Chef’s Table made of antique glass. There is outdoor seating for 88 on Mint Plaza that adds to the stylish charm of the restaurant.

Chez Papa Resto is located at 4 Mint Plaza (formerly Jessie Street) between Mission and Market near Fifth Street. Parking is available at nearby City and private garages. Lunch is served Monday to Saturday from 11.30 am to 2:30 pm (until 3:00 pm on Saturday) and dinner Monday to Wednesday from 5:30 to 10:00 pm and Thursday to Saturday from 5:30 to 11:00 pm. Visit Chez Papa Resto on the Web at chezpapasf.com or email to chezpapadining@yahoo.com. For reservations, also available through OpenTable.com, call (415) 546-4134.

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