By Emma Krasov. Photography by Yuri Krasov
Z & Y Peking Duck Restaurant
Those appetizing golden-brown, lacquered-looking ducks in a San Francisco’s Chinatown window are a Chinese New Year’s staple, and a signature dish at the just opened Z & Y Peking Duck Restaurant, a sister venue of the super-popular Z & Y Restaurant.
Helmed by the Executive Chef Lijun Han, and awarded Bib Gourmand Michelin ranking among many other accolades, Z & Y is focused on Szechuan cuisine, while Z & Y Peking Duck becomes the only eatery in Chinatown to offer the authentic, traditionally made duck, known for its incredibly crispy skin and moist, tender meat after an elaborate, multi-day preparation process.
“Opening a second restaurant here in Chinatown has been a dream of mine for years and I am eager to welcome my loyal patrons and new diners to experience Z & Y Peking Duck,” said Chef Han. “We will be the only restaurant in San Francisco to prepare and serve authentic Beijing-style Peking Duck, a multi-part, days-long process that has been perfected over generations. I’m proud to introduce the method and completed dish to the city.”
Peking Duck preparation starts with high-quality organic ingredients, and involves a whole duck par-boiled and dried for 24 hours. Then the duck is brushed with honey to crisp the skin and lightly sweeten it before roasting the bird in a special, single-purpose roasting oven.
At serving time, the duck is sliced and brought to the table along with julienned cucumbers, scallions, house-made Hoisin sauce, and flour wraps, kept warm in a bamboo steamer.
The diners combine all the ingredients together, wrap them up, and slowly consume bite by bite, marveling at the harmonious feeling delivered by the perfection of tastes and textures. This is one unforgettable experience!
Another New Year’s staple, Miso Sea Bass, is also a long-preparation dish, melt-in-your-mouth tender, and beautiful to behold.
Beijing-inspired dim sum and shareable appetizers and sides on the Z & Y Peking Duck menu include a number of delicacies, like cold Tengjiao Skewer Delight, Double Flavor Tripe, hot Crab and Pork Xiao Long Bao, Chicken with morel mushroom soup, and steamed seasonal vegetables—all highly recommended.
Brown sugar jelly dessert is a suitable light-weight finale for an over-the-top Peking Duck dinner!
You won’t find a better place to celebrate the Year of the Dragon that’s coming up this Saturday, February 10, than this elegant, artfully decorated two-level restaurant, suitable for big and small groups, and boasting a wonderfully elaborate menu, excellent drinks list, and attentive service.
Z & Y Peking Duck is located at 606 Jackson Street in San Francisco, California. Call (415) 986-1899 or visit www.zandypekingduck.com.
Lake Chalet Seafood Bar & Grill
Monthly Wine Dinners at Lake Chalet Seafood Bar & Grill in Oakland, California, implemented last year, became so popular in a short period of time, that an intimate banquet room designated for this program had to be abandoned for a much larger banquet hall—thankfully, the restaurant has no shortage of various dining facilities indoors and outdoors in its historic waterfront building overlooking Lake Merritt.
Organized and conducted by Dustin Durham, Chalet Restaurant Group Marketing & Events Manager, Toni M. Brown, Brown-Forman Market Manager, and Ray Wirtz, Lake Chalet Executive Chef, the program includes guest winemakers’ visits, full-spectrum wine tastings, and multi-course meals, paired with the wines, sometimes more than one per dish for comparison and better appreciation.
The most recent Wine Dinner was dedicated to Sonoma-Cutrer winery, and included world-class wines, amply introduced by Cara Morrison, Sonoma-Cutrer Director of Winemaking, and paired with Chef Wirtz’s five-course menu.
The sold out dinner event started with Russian River Rosé of Pinot Noir 2022 paired with Seared Scallop with King Oyster Mushroom.
Since the winery is famous for its Burgundy-style chardonnay, the course that followed matched Russian River Ranches Chardonnay 2022 with Onion and Spinach Quiche with citrus radish salad, then The Cutrer Russain River Valley Chardonnay 2021 with Chicken Katsu with glazed root vegetables in golden curry.
According to Morrison, in 2002 the winery engaged in making pinot noir, and so Sonoma-Cutrer Russian River Valley Pinot Noir 2021 was paired with Pan Fried Softshell Crab with savory butter, fennel salad, and jambalaya cake.
For dessert, the event guests were treated to the late harvest Les Pierres Sonoma Valley Chardonnay 2021, served alongside Lemon Tart with lavender merengue.
With all their glory and popularity, the Wine Dinners aren’t the only notable events happening at Lake Chalet on a regular basis. Fat Tuesday Carnival Celebration is coming up on February 13, from 6 to 10 p.m, and will include a welcome drink, complimentary passed appetizers, cash bar, food and drink specials, Brazilian music, dancing, and most likely, some bead throwing! Admission is free, but registration is required on their website (see below).
The restaurant is also working on a specially curated menu and cocktails for Valentine’s Day on February 14. Other upcoming Special Events at Lake Chalet include Orin Swift Wine Dinner on February 22 and Honig Wine Dinner on March 21. Get your tickets to these events while they still last!
Lake Chalet Seafood Bar & Grill is located at 1520 Lakeside Drive in Oakland, California. Call (510) 208-LAKE (5253) or visit www.TheLakeChalet.com.
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