Parc Bistro-Brasserie

Executive Chef Benjamin Navarro anchors the kitchen with classical technique and regional sourcing, shaping a menu that bridges traditional brasserie cooking with modern interpretations. Service stretches from casual happy hour fare to rich, celebratory dinner plates like Tournedos Rossini and lobster thermidor. Chilled spreads like a royal seafood tower share the table with French aperitifs such as Ricard and wine, giving the space across from Balboa Park an easy transition between unhurried afternoon dining and full-course evening meals.