San Diego Restaurant Week is almost here! From Sunday, September 23rd through Sunday, September 30th, over 180 restaurants offers up prix-fixe two course lunches (for $10, $15, or $20 per person) and three course dinners (for $20, $30, $40, or $50 per person), offering us the perfect excuse to try a new restaurant or go to that special occasion spot “just because.”
Parc Bistro-Brasserie in Bankers Hill is pulling out all the stops for their Restaurant Week dinner menu. In addition to some of their most popular dishes off their regular menu, they have included special items only available during Restaurant Week. This offers the perfect excuse to go to Parc whether you’re a long-time fan or checking it out for the first time. This was my first time at Parc, and was blown away by the perfect execution of food and service. The ambiance is casual and chic, true to the French heritage but not at all snooty. Bankers Hill has long held some of my favorite under-the-radar restaurants and bars, and I am now adding Parc to that list.
For your first course, I highly recommend the Kale Salad, an outstanding starter not available on the regular menu. The kale is tender, the quinoa crisp, the tomatoes bursting with juicy flavor, and the feta adds a perfect pop of saltiness. Also highly recommended is the Baby Roasted Beet Salad. Bruleed goat cheese doesn’t overpower the fresh beets, combined with Anjou pear and arugula. It is difficult to mess up salads but it is also difficult to make them exceptional. Parc has succeeded in making both their Restaurant Week salad options truly exceptional!
Other starter options not sampled include: Charred Octopus with red bell pepper coulis and avocado mousse, Escargot with garlic, herbs, and Pernod, and Foie Gras Crostini on brioche.
For your main, the Soy Glazed Black Cod is fantastic. The fish is perfectly tender and served with wilted spinach, sautéed artichokes, and fresh mango salsa. While it is not on their regular dinner menu, I believe it will become a permanent dish after receiving what I imagine will be tremendous feedback from Restaurant Week diners. Also not on their regular menu is French classic Coq Au Vin. Braised chicken thighs are marinated overnight in red wine and herbs, with fresh mushrooms, lardons, and carrots, served with mashed potatoes in a classic preparation of the dish.
Entrees not sampled include: Petit Filet Mignon Medallions with bacon mashed potatoes, sautéed seasonal vegetables, and shallot demi-glace, Quinoa Salad (GF) (Vegan) with oven roasted vegetables and 18-year aged balsamic glaze, Roasted Salmon with sautéed spinach, roasted potatoes, and champagne beurre blanc, and Oven Roasted Rack of Lamb with sweet potato gratin and rosemary garlic au jus.
For dessert, try either the Chocolate Duo or Apple Tarte Tatin. Bon Appetit!
Check out Parc’s full Restaurant Week menu here: https://www.sandiegorestaurantweek.com/restaurants/parc/ and make a reservation for Restaurant Week next week at: https://parcbb.com/?&domain=parcbb.com#reservations_open_table
