Zola + BarZola

French Onion Soup

A properly executed classic — deep, slowly caramelized onion broth under a thick crust of melted Gruyère that pulls apart in satisfying sheets

Steak Frites

The bistro anchor — a well-seasoned cut served with crisp, thin frites and a classic sauce that earns its place on a French menu

Duck Confit

Slow-rendered leg with crackling skin and yielding meat, typically accompanied by seasonal accompaniments that ground it in California produce

BarZola Cocktails

The bar program is a serious draw — classically-rooted drinks with precise execution that hold up to the kitchen rather than just supporting it

Crème Brûlée

A textbook rendition — thin amber shell that cracks cleanly, with a cold, silky custard underneath that doesn't overthink it