Restaurants & Bars 2

DAT: Bizou

Stanley Stephan | Jan 18, 2003 11:13 PM

Excellent selection of desserts with a selection for appetizer and entree. They did feature what seems to be the DAT special - salmon and soup.

The salmon was as good as salmon I've had at Bizou, maybe one of the best presentations with a killer black kale that was wonderfully buttery. It was on flagolets beans.

There was an absolutely wonderful looking duck terrain (not on the DAT menu) with all sorts of pickles and olives and other goodies. I'm tempted to stop by Monday and order this.

I left happy as usual.

Here's the DAT menu (the entrees will remain the same)

Warm Frisee, Pear and Gorganzola Salad with new crop walnuts (I had this and enjoyed it more than I expected as I'm not a frisee fan. Excellent balsamic dressing)
Soup of the day (Walnut something today)


In addition to the salmon there was Braised Veal Shank and Baby Carrots. It looked good, but I'm not a veal person.


If you have never had Bizou's vacherin, this is your chance. In addition to the vacherin, there was (in order of my own personal perference)
- poppyseed cake with tangerines and some sort of creme
- chocolate pot de something (creme?)
- quince tart with some sort of ice cream (not a fan of their tarts.

The place was really jumping on Saturday night. Actually, I've never seen it that busy before. If you don't like a REALLY 'lively' atmosphere, I'd go on a week night. I actully kind of like it when the place is full. It is very festive without being too loud to hear other people talk.

Seems like Bizou got in a sack o' walnuts as there were walnuts in quite a few dishes.

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