Chez Papa Resto has introduced “Monday & Tuesday Wine Nights with the Wine Director.” Every Monday and Tuesday from 5:30 to 10:00 p.m., premier wines selected by Wine Director George Aknin will offered for up to 55% off the current list price, plus there will be no corkage fee charged on these evenings. Extraordinary prices on select wines by the glass will also be available.

Examples of the deals to be had include a 1999 Lucien Le Moine, Le Montrachet, Grand Cru at $550 which will be available for $260; a 1995 Guigal, Cote Rotie, La Landonne, was $650, will be $350; a 2002 Verite, Le Desir from Sonoma County, will go from $355 down to $215; and a 2005 Laroche Chablis, 1er Cru Les Vau de Vey now offered at $40, will be $92.

The Chez Papa Resto wine list has recently been re-focused to in order to bring it more in line with Chef David Bazirgan’s menu and its Provençal orientation. Highlights from the new list include offerings from the Rhône Valley, Languedoc and Roussillon, an area that extends from the Cote Rotie to Saint Tropez and the Spanish border. This area represents roughly 60% of the restaurant’s list, with the remaining 40% devoted to the rest of France.

A distinction has been made between traditional and modern vinification and homage is also paid to the ladies involved in winemaking and/or viticulture in the Rhône Valley, a number of who have created a professional group called “Femmes Vignes Rhone” (femmes vigneronnes) and are making some excellent wines. This is reflected in powerful, rustic and classic bottles, as well as in some more fruit forward, less tannic wines, but all elegant and well crafted. An intriguing contrast will be found between domains where young heirs have kept vines planted by their grand parents, and newcomers who are re-inventing viticulture.

Chez Papa Resto Executive Chef is David Bazirgan is a graduate of the Cambridge Culinary Institute. His professional experience includes stints at Elizabeth Daniel in San Francisco, plus time at No. 9 Park (working with Barbara Lynch), Olives (a protégé of nationally renowned chef Todd English) and Salamander, all in Boston. In 2004, Bazirgan became the Executive Chef of San Francisco’s Baraka and then Chez Papa Bistrot, and later took charge of the kitchen at La Suite. He was selected as one of the San Francisco Chronicle’s “Rising Star Chefs” for 2005 and received 3-star reviews from the same paper for his work at Baraka and Chez Papa.

Chez Papa Resto has a Happy Hour Monday through Friday from 5:00 pm to 7:00 pm notable for $6.00 cocktails and bar menu bites such as Baked Goat Cheese with Onion Jam and Crostini; Grilled Lamb Chop with Ratatouille; and Tuna Tartare with Cucumber and Espelette Crackers.

Chez Papa Resto is located at 4 Mint Plaza (formerly Jessie Street) between Mission and Market near Fifth Street. Parking is available at nearby City and private garages. Lunch is served Monday to Saturday from 11.30 am to 2:30 pm (until 3:00 pm on Saturday) and dinner Monday to Wednesday from 5:30 to 10:00 pm and Thursday to Saturday from 5:30 to 11:00 pm. For reservations, also available through OpenTable.com, call (415) 546-4134.