San Francisco, California, USA: Go Fish at Chez Papa Bistrot.
"...pan-roasted branzino, comes with roasted salsify (a fish-friendly root), artichokes poached in white wine, and the most satisfying lobster nage - So good, it can be eaten with a spoon."
"No matter what strikes your fancy on Chez Papa Bistrot's titillating dinner menu, you cannot go wrong with fish. The popular Potrero Hill restaurant's new chef Shawn Paul, hand-picked by a prominent San Francisco restaurateur Jocelyn Bulow, adds notable creative touches to the traditional Southern French cuisine.
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"Everyone will feel at home at Chez Papa, where the relaxed atmosphere dreams up the south of France on Potrero Hill.
In this corner bistro, zinc-topped tables and worn leather banquettes provide places to roost. Solo diners gravitate to the petit corner bar, while those preferring alfresco dining favor the sidewalk tables."
Michelin Guide Recommended November 2009
Papa's got a brand new frere in SoMa's Mini Plaza, but "many Francophiles" worth their sel "make the trek across town" to the Prorero Hill original for "a slice of the Left Bank" without the airfare ..."
ZAGAT Survey November 2009
"...Chez Papa is the quintessentially San Francisco take on the French bistro...dishes are innovative interpretations of bistro classics...you'll be saying oui, oui, oui all the way home."
Received a rating.
San Francisco Magazine October 2003
"You know you're in the right place when you look up from your plate to Alice Waters, the mother of California cuisine, at the next table."
The Washington Post January 5, 2003
"Inside the tiny space of a restaurant...is a sensualist's paradise." "The soup was sweet, pure...the potatoes were creamy and loamy, the artichokes sweet...the world's thinnest French fries..." "Chez Papa has been so successful that the owners recently opened up another sliver-sized restaurant down the block."
New York Times - Dining Out - December 11, 2002
"Chez Papa has sucked the buzz from every other bustling restaurant in San Francisco since it opened..."
Wine & Spirits Magazine December 2002
Listed as one of the top ten new places reviewed in 2002.
San Francisco Chronicle December 29, 2002
"[Chez Papa] is chic, it's francais, and the food? Fantastique. The joint's been jumping since the day it opened...the Provencal menu may be the best of the French revolution that's taken place in San Francisco dining over the past year."
Papercity October 2002
"Yum, yum, yum...the best thing about Chez Papa is...the uncanny cuisine."
Contra Costa Times September 27, 2002
"Chez Papa is doing good business. No, let me correct that: Chez Papa is doing amazing, stupendous, crowded-out-the-door-every-night good business."
SF Weekly July 24 - 30, 2002
"Chez Papa brings delicious food and European elan to the neighborhood." "...[Chef] Ola Fendert is producing delicious three-star food...all the dishes are excellent. " "Servers go out of their way to be friendly...""...the food puts Chez Papa in the upper echelon of San Francisco restaurants."
Received a rating.
