March delivers culinary tales of our new favorite eateries, serving everything from Peking duck to carrot fattoush.
Nduja lasagna at Alora
ALORA
“Our culinary program will bring a California approach to classic Mediterranean fare,” say owners Anu and Vikram Bhambri of their new Embarcadero eatery, Alora. “At Alora, we embrace a harmonious blend of tradition and innovation to elevate your dining experience.” Chef Ryan McIlwraith is behind the food, which includes everything from handmade pasta to charcoal-grilled skewers. “We have a special place in our hearts for Adana kebab and how our chef brought that dish from Turkey to the Bay,” says Anu. There are also cocktails inspired by Greek mythology. The Embarcadero Pier 3, Ste. 108, 415.738.6004, visitalora.com
Expect a wide-ranging menu at Z&Y.
CULTIVAR
Cultivar, the wine brand with a restaurant in the Marina, opened a stunning second location in Ghirardelli Square. The new space is “technically a tasting room,” says owner Jody Harris. “A tasting room and cafe with grilled cheese sandwiches and small bites that pair with flights.” Wine lovers sample Cultivar’s current 16 releases, from Santa Lucia Highlands Brut Rose to Mt. Veeder Merlot, while enjoying fare and the beautiful plaza of the square. 900 Northpoint St., Ste. E -211, cultivarwine.com
The new Il Parco is adjacent to the Presidio Tunnel Tops and boasts incredible Golden Gate Bridge views.
IL PARCO
“Il Parco translates to park in Italian,” says Eduardo Rallo, owner of the new casual but chic all-day eatery. “The name is meant to connect the Italian-inspired concept to the beautiful Presidio location.” Il Parco is adjacent to the Presidio Tunnel Tops and has unbeatable views of the Golden Gate Bridge and Bay. With an extensive rotating menu of breakfast pastries and toasts, snacks like hummus and veggies, salads, sandwiches, hot plates (including eggplant parmesan and beef Mileanese) and focaccia pizzas, there’s something for everyone. 215 Lincoln Blvd., ilparcosf.com
Z&Y Peking Duck
Z&Y PEKING DUCK
Chef Lijun Han, the recently opened Z&Y Peking Duck owner, has spent the past four decades perfecting his recipe for the beloved delicacy. “Many people don’t realize that China has many different cuisines that are all unique and that Peking duck from Beijing requires a multi-part, days-long process that has been perfected over generations,” says Han. While the duck is obviously a must order, according to Han the small plates are not to be missed either. They include “juicy potstickers, hearty skewers, crispy egg rolls and mouthwatering buns.” Count us in. 606 Jackson St., 415.986.1899, zandypekingduck.com
Photography by: NEETU LADDHA; COURTESY OF Z&Y PEKING DUCK; ROHAN UGALE
