Chez Papa has opened my eyes to what real french food is. From the appetizers to the closing muscato, my guest and I vowed to make this our new meet up spot. Where to begin?? Where to begin? While waiting for my guest, I decided to sit @ the fully stocked bar. The layout of the space was dark but suprisingly inviting. A tall community table beckoned a large group to ""come & sip wine"". I also, recognized a absinthe decanter that eventually found its way to the communal table for a sampling. I ordered the velvet pear cocktail(champagne, pear puree & vodka) and it was like biting into a crisp pear. In between sips, a well spoken gentlemen introduced himself as George. He was a man wearing many chapeaux: floor manager, comedian, server, sommelier, & all around Mr. Information. After being seated with my guest, George came over helping us filter through the menu. He spoke about the food as if it was a favored grandchild. I knew it was going to come out of the kitchen w/ loving preparation. Our server(MUCH LOVE TO AMY) promptly started talking menu with us w/ the same passion. We were served an amuse bouche that gave me second thoughts, since I have never been a fan of duck pate. Whatever their secret is, I would have eaten a barrel of it. It was complimented with a balsamic reduction, fresh mustard seeds & a sliver of pickled cauliflower. EXPLOSION OF TASTES! We moved on to a creative beet salad w/ cacao & fresh goat cheese. (dirt, dairy & crumbs that are a hit) Amy tried to persuade me to try the kobe beef tartar, but I was stubborn for the oxtail on mushroom risotto. I could have been happy finishing our meal with that! The risotto was insanely rich w/ smoked gouda blended in. The oxtail piece had just the right amount of fatty moistness. George came by & dropped a french pinot to pair that added many expressions to the bite of oxtail.(I did come to regret not ordering the kobe tartar as it was set down on an adjoining table & you could smell the light herbs joined into it from afar...AMY, I KNOW YOU WERE RIGHT TO SUGGEST IT! I will listen next time, I promise) My main dish was black cod(w/skin, very traditional)sitting on leeks & greens w/ a truffle emulsion. I told George, if he really wanted to be a pal, just get me a shaving of truffle from the chef, in which he walked away from the table chuckling loudly.(translation, NEVER!) My guest let Amy bring her what she thought would pair with her bouillabaisse order, which was a shot in the dark for her since she prefers big reds. A true Pinot Blanc (Les Prince Abbes, France 2007) was set on the table & was accepted readily. It was even & fragrant. Back to the bouillabaisse: clams, scallops, mussels, shrimp, fingerling potatoes, & green beans were set down & over her left shoulder another server appeared to douse the medley of fruit de mer w/ a creamy tomato based broth. The dish is exquisite and not overcooked. My guest hinted @ licking the dish when she was through. Dessert was painfully ordered. Before I had a chance to even look at the menu, one of the men bussing our table leaned in and seductively whispers, ""You want the profiteroles.' I looked him in the eye & he repeated himself. I wasn't going to argue with someone so sure, he is 3 inches from my face speaking like a close lover. How could they top what had all ready been set down. I'll tell you how......profiteroles!! Not just any kind...light & flaky outer shelling, pistachio gelato(the bestest) & a pouring of homemade warm chocolate! THAT'S HOW! Then George comes out of nowhere with a muscato that screamed, ""DRINK ME!"" I really felt like I was in someone's home where french food is life not just something made. With George, Amy & the rest of the helpful staff I wanted to sit for more hours and pick their brains about everything. I know I will be back soon to sip wine with them. BON APETITE does not cover how well taken care of we were! Nous allons bient?t revenir, Chez Papa!
Pros: Classic french w/ modern love
Cons: that I didn't know it was there sooner!
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