Lighter fare and fresh, local ingredients are on the menu this summer at Parq Restaurant and Nightclub.
At 615 Broadway in the heart of the Gaslamp Quarter, Parq embraces the farm-to-table concept and fuses it with contemporary cooking techniques to produce the kind of flawless dishes that keep customers coming back for more.
Following in this tradition of food excellence, Parq is pleased to announce its new seasonal menu, available now through fall. The new seasonal menu, as with most dishes offered at Parq, plays off the classics by adding a subtle touch of creative nuance. The menu features such delectable dishes as ceviche arbol, house-made burrata, grilled octopus, king oyster mushroom, Chilean sea bass and spring lamb T-bone.
Owner Carlos Becerra played a huge role in developing the seasonal menu and has spent several months on its creation. From brainstorming ideas for new dishes and finding the best ingredients to create those dishes, to sitting in on all tastings and providing feedback on how to improve the new dishes, Becerra has been dedicated to the process.
“Executive chef Errol LeBlanc has created an incredible summer menu,” Becerra said. “He is focused on procuring great ingredients and preparing them using perfect technique, then delivering them to the guest beautifully presented.”
Parq believes in allowing its guests to experience the unadulterated flavors of the seasonal ingredients it has incorporated into its new menu. Nothing served on Parq’s new menu comes from a freezer or a shelf.
“The premise of the new summer menu at Parq Restaurant is to highlight the freshness and intrigue of some of the simplest ingredients available during the season locally in San Diego,” LeBlanc said. “Our focus is to obtain the finest seasonal products whenever they are available.”
Each week, LeBlanc and his Chef de Cuisine will travel to various vendors to procure the amazing items needed to execute the new menu to its fullest potential.
“Each and every ingredient on all of the dishes is utilized with precision to work in perfect harmony together,” LeBlanc said. “As a culinary team, my kitchen staff and I are on a mission to redefine cuisine in the Gaslamp District by focusing on modern cooking techniques, flawless execution and stunning presentations.”
Parq Restaurant is open from 6-10 p.m. Wednesday and Thursday, and 6-11 p.m. Friday and Saturday. Reservations are recommended, and can be made online at email@example.com or by calling 619-727-6789. For more information, visit parqsd.com.