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French Flair & Fresh Finds From A'Louest's bistro classics and Communion's showstopping duck to a game-changing blender and comforting homemade soup, this month's dining diary delivers plenty to savor BY TERRYL GAVRE I absolutely loved the Chicken Liver Parfait (served in a silver parfait glass), topped with blackberry compote, shaved fennel, and chives. e sweet-and-salty thing is addictive. It comes with tender, milky-white toasted brioche for smearing. Be sure to order the epi baguette as a starter, too, as the liver is equally delicious on it (and with a little butter). Anytime I'm at a French brasserie, I nearly always order the Steak Frites. I consider it a staple and a dish to judge the restaurant by. At A'Louest, you have your choice of three steak cuts to suit your fancy (and price range) and all three go perfectly well with the crispy-seasoned frites. Duck is the new chicken of the culinary world, and it's popping up on a lot of menus again. I recently dined at Communion in Mission Hills. You might know it — perched atop the flamingo- pink high-rise on the prime corner of Washington and Goldfinch. e views are stellar. My son pointed out his UC San Diego dorm to the north, and downtown sparkles to the south. A fter all the influencer buzz and the flurry of press fervor finally dissipated, I quietly booked a table at A'Louest to see what all the fanfare has been about. If you have not heard or read about it, A'Louest is the newest member of the Trust Restaurant Group (Rare Society, Fort Oak, Trust Restaurant) to open in San Diego. Located on Adams Avenue in North Park, this beautifully designed corner bistro is definitely living up to the hype. Beautiful, maxi-marbled interiors meet high ceilings and an open, airy, plant-filled dining room, with a gorgeous bar facing the street. A great place to meet and mingle, even if you're not dining. But, do dine! e menu is California-French inspired and includes all your favorite standard French bistro fare. ink: French Onion Soup, Steak Tartare, Chilled Seafood Platters, and Duck à l'Orange, with a peppering of crudos, charcuterie, grilled vegetables, and ravioli to round out the offerings. Indulge dining A'Louest A'LOUEST: PHOTO COURTESY OF TRUST RESTAURANT GROUP ranchandcoast.com 66 NOVEMBER 2026 RANCH & COAST MAGAZINE