I went on a Monday for lunch and I have some mixed feelings. In 2002, Bizou was one of my favorite DineAboutTown experiences, and this was my first time back since.
Having read about the braised dishes being their specialty, I ordered the milk-braised pork. It was served with creamy polenta and swiss chard or kale, I've already forgotten. Anyway, I didn't like the pork so much. There were little white pieces (of milk?) all over the pork - is this dish supposed to be that way? Well, the aesthetics didn't bother me as much as the flavor...it had the taste and texture of boiled pork. Not tender (but it wasn't totally tough either), not flavorful, except for the bit of citrus zest used to garnish it.
I also had the terrine of duck livers. It tasted good, but was falling apart and kind of wet. Also, they didn't serve the appetizer with bread - was I just supposed to eat this by the forkful? They have on the middle of the table 1-inch cubes of foccacia that are complimentary, so I used those, but it wasn't very convenient because there less than a dozen cubes on the plate, and each cube was enough for one mouthful.
Also had the fried green beans, which were good and not greasy. It's a lot like green bean tempura.
Someone else at the table ordered a salad and it was a little wilty - it looked like it had been sitting in dressing for too long, or that it was overdressed. Instead of being a tall pile of salad, it was a flat, heavy pile of salad.
This experience was a little disturbing since I had much higher expectations. I'm not sure if this happened because it was lunch or because it was Monday, or both.
The other weird thing was that I tried to get reservations for 8 people through opentable.com and the search came up negative. So instead, our group split up and half of us went to Bizou. When I got to Bizou, the place was almost empty. Opentable must not have realized you can put together 2 tables of 4 to make 8.
by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...
by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...
by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...