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Restaurants & Bars 3

Bizou Updates

Stanley Steven | Jul 27, 200202:20 AM

Bizou is making it's own cheeses and cured meats these days.

But first I want to talk about a memorable Fois Gras I had tonight. If you've never tried this before, this is the place to start.

It is roasted French Foie Gras with Black Mission Figs and Balsamic (15.50). This was only the second time I've had this in my life. The first time I thought, ok, I've tried it. So I'm not a Foie Gras expert, but I am an expert on delicious.

The Foie Gras was (excuse me if I don't get this right) seared and almost carmelized on each side. The inside just melted in my mouth. Nice complement with the figs. This will be the standard I compare this dish with and is probably one of the dishes I will remember for a long time.

I was just doing salads and appetizers. Bizou is making their own mozzarella and Ricotta cheeses. I had a very satisfying and huge salad of fresh mozzarella, heirloom Tomatoes, Basil and DaVero Olive Oil. Large slabs of mozzarella with green zebra, yellow, red and orange tomatoes. Very tasty (9.50)

Bizou does a nice crab cake which has almost no filler. Just pure crab. This time it was out of Dungeness rather than Maryland crab. Nice, but don't run me out of the city, I don't really like Dungeness crab. It's too watery tasting to me. To me, it was outstanding with the Maryland crab. Anyway, it is 12.50.

Really nice Peach Melba for dessert. Peach ice cream with fresh raspberries on top and ripe fresh peaches on the bottom. Getting to the bottom was the best when the peaches, raspberries and ice cream all blended together. Excellent buttery pecan sandies (7.00).

There menu is always changing, but they probably will have these dishes on the menu for a few days. As always, I was very happy and satisfied when I left.

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