Duck Confit + Tacos = Papito on Potrero Hill

A few changes are underway on Potrero Hill: first, ~CHEZ PAPA BISTROT~ has a new chef (it’s been a whirlwind of hires and departures since October 2009, but hopefully this one is the one): Rodolfo Castellanos Reyes. A chef from Oaxaca, Reyes was a sous at Left Bank Brasserie in San Jose, and was then the chef de cuisine for the French Embassy in Mexico City, and he also worked at Jardinière, and was most recently chef de cuisine at La Mar.

Reyes is not only busy with the new Chez Papa menu, but he is also working with owner Jocelyn Bulow on a new project, ~PAPITO~, a taqueria due to open March 20th in the former Delirious shoe store space (just across the street from Goat Hill Pizza). The menu is going to feature organic ingredients, and a variety of seven tacos, either “new school” like duck confit, short rib, or tofu tacos, plus traditional versions, as well as crudos, tortilla soup, tamales, and since he is from Oaxaca, you know Reyes will insure there’s a good mole on there. There will also be burritos (four kinds), three kinds of quesadillas, five entrées (fish and meat), and three or four special desserts. For bevvies, take your pick of some sangria and six kinds of aguas frescas. Hours will be 11:30am-11pm daily, and there will also be weekend brunch.

Bulow is excited to offer Mexican food on Potrero, which he said he wanted to do in the former Baraka space years ago. He mentioned the Maktub Group is going to be sticking with smaller projects (Papito will only have 17 seats inside, and 12 outside under heaters). He said he was just too busy and over-extended, which led to his recent decision to sell his share of Chez Papa Resto in Mint Plaza.