Parc RSF

Executive Chef Benjamin Navarro balances classic French technique with modern interpretations, building the kitchen around seasonal produce sourced as locally as possible. The concept stems from veteran restaurateur Garo Minassian—formerly behind Del Mar’s Scalini’s and La Jolla’s Harry’s Bar—who draws on classical culinary training in Florence and his background as a trained sommelier. Across the dining room, the rhythm leans toward polished service and lingering evening meals, supported by a cellar assembled to quietly elevate each course.