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Paragary's Bar & Oven Restaurant Review: After a million-dollar renovation in 2015, the original in the ever-expanding Paragary's restaurant chain --- opened in 1983 --- retains its status as a solid choice for an upscale meal in a contemporary setting. The menu is predominantly Californian, with a touch of French influence for good measure. Starters include Dungeness crab beignets with sweet corn and mascarpone, chilled lamb's tongue with sauce gribiche, and chicken liver mousse with toasted brioche. Mains include a wild Alaskan halibut with cherry tomato confit, bacon-wrapped pork tenderloin with cranberry beans, and steak au poivre with macaroni au gratin. Desserts are equally enticing, and include a vanilla bean and buttermilk panna cotta and cherry tarte Tatin with crème fraîche sorbet. An entire menu is dedicated to house cocktails, including a Paragary's '83, with peach gin and sparkling wine, and a sparkling punch on tap with vodka, grenadine, sea salt and African flower tea.