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Walnut Creek Magazine

Chef Frank Macias Elevates Park Bistro & Bar

Feb 01, 2018 08:59AM ● By Fran Miller

BY FRAN MILLER

Not all hotel restaurants are created equal. After all, it’s hard to be all things to all guests—convention attendees, business groups, tourists, staycationers, and ladies who lunch. In the Bay Area, we are blessed with a vast portfolio of hotel restaurants worthy of a visit whether you're an overnight guest or not. The Park Bistro & Bar at the Lafayette Park Hotel is one of those places. Part of the Woodside Hotels Collection and under the culinary direction of Chef Frank Macias, the innovative food, cocktails, and service are complemented by a bright, comfortable décor.

After working at some of the nation’s top restaurants, Bay Area native Macias returned home last summer to join the team at Park Bistro. His recent culinary gigs include Executive Chef at Encore at Wynn Las Vegas and Bellagio’s Picasso. He also served as part of Alain Ducasse’s team as “chef de partie” during the opening of Benoit in New York City and contributed to the culinary programs at Yountville’s Bardessono and Montage Beverly Hills.

Macias’ experience with luxe cuisine is evident in his well-crafted dishes showcasing a bounty of locally-sourced ingredients. Plump, light gnocchi accompany the house favorite, Mary’s Chicken. Braised California Halibut with Peas á la Françoise is served with herb butter new potatoes. A seemingly straightforward grilled shrimp and vegetable crudité gets the Macias touch, piled high and grilled to perfection. Other standouts include a substantial smoked pork chop, a spicy Dungeness crab cake, and “The Park” burger and fries. Dessert offerings include several “worth the calories” options, including a delicious organic Straus soft serve ice cream affogato, with chocolate sauce, espresso, and biscotti.