Tag Archives: downtown San Francisco restaurant

A Visit to Chef Bruno Chemel’s Le Parc Bistrobar in Downtown San Francisco

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Tarte tatin a l'oignon at Le Parc Bistrobar.
Tarte tatin a l’oignon at Le Parc Bistrobar.

When Chef Bruno Chemel shuttered his Bistronomie by Baume in Palo Alto in August 2023 after less than a year, he thought about retiring.

Who could blame him? After all, before transforming that California Avenue space into a more casual establishment, he had spent the previous 13 years overseeing it in its original incarnation as the cutting-edge, fine-dining Baume restaurant known for its eye-popping molecular gastronomy.

It garnered him one Michelin star for three years before it was elevated to two stars, a distinction it held for a long nine years even in its later stage when it was only Chemel and his wife Christie running the entire restaurant alone.

If anyone deserved a rest after all of that, surely he did.

Chef Bruno Chemel.
Chef Bruno Chemel.

Of course, that lasted all of a heartbeat. Only a month later, he was scouring locations for a new restaurant.

Last summer, he opened Le Parc Bistrobar in the Galleria Park Hotel with his wife by his side, designing the cocktails and running the dining room. This time, though, they do have the help of other employees.

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Step Inside The Vault

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The seafood sampler at The Vault.

The seafood sampler at The Vault.

 

The iconic Bank of America skyscraper in San Francisco’s Financial District holds a special place in my heart.

It’s where my Mom worked for years at a brokerage firm. And it’s where I’d work high school and college summers in her office for her boss, sorting and filing papers. The company was located on the 32nd floor, high up enough that when the Blue Angels were in town, you could gawk at the planes — and feel a rumble — as they whizzed by the windows practically at eye level. Now, that was something.

It’s been many years since I’ve been back inside that building. But recently, I had the chance, when I was invited in to dine as a guest at the new The Vault, located on the concourse level.

The newest concept by the Hi Neighbor Hospitality Group, it is also quite something to behold. The restaurant group may be known for its relaxed, neighborhood spots — Trestle, Corridor, and Fat Angel — but The Vault, which really is in the bank’s old vault area, is total swank.

As Hi Neighbor partner Ryan Cole told me, “It’s a different crowd than SOMA.”

The place where power people imbibe.

The place where power people imbibe.

Private liquor lockers for patrons.

Private liquor lockers for patrons.

That meant a different vibe was in order. After all, the building still houses some of the top financial services firms around. While one could easily still walk in here wearing the usual skinny jeans uniform, you will see far more suit jackets and blazers than you ever would in the South of Market area.

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Prime Time For Prime Rib — At One Market

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Prime rib with all the fixings along with a nice glass of red wine at One Market.

Prime rib with all the fixings along with a nice glass of red wine at One Market.

 

Of course, House of Prime Rib in San Francisco has pretty much cornered the market on that regal cut of beef for decades, attracting hordes every night for its throwback table-side carving.

But lately, it seems like more and more restaurants are getting into the prime rib game, including Alexander’s Steakhouse in San Francisco ($55 with hamachi shooter and a side dish on Sundays), Dan Gordon’s in Palo Alto ($33 with fixings on Thursday through Saturday), Cockscomb in San Francisco ($55 with accompaniments), and One Market in San Francisco (Friday and Saturday, $47.95 to $55.95).

Who can blame them when prime rib holds such appeal? It’s a celebratory meat associated with Christmas and festive Sunday family get-togethers. It’s also a sizeable cut of meat that takes awhile to cook, meaning it’s not something you’re likely to prepare at home on the spur of the moment for just two of you.

My husband, aka Meat Boy, prepares prime rib for our extended family every Christmas. But even he was game to leave the cooking to someone else in May when we were invited to One Market as guests of the restaurant to try its rendition.

The rotisserie turns the prime rib over the flames.

The rotisserie turns the prime rib over the flames.

It gets wonderfully crisp all over.

It gets wonderfully crisp all over.

The expansive restaurant is outfitted with a wood-fired burning rotisserie just in front of the open kitchen. You can walk up to it to get a close look at the chickens rotating on the spit along with a massive bone-in prime rib. There’s a limited supply each Friday and Saturday night. Once it’s gone, it’s gone.

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