Bistro Bis, Classic French Bistro in the Hotel George on Capitol Hill - Chef Ted Walker Replaces Joe Harran, Who Left for Woodward Table

[Nadya]

Even though nobody asked - there you have it. Straight from the horse's sorry...hostess' mouth.

Posted on eGullet - really recently.

I imagine shrieking "Ask Me!!" while staring at the audience with dead-pan eyes a la resurrected fortune teller in Warlock II.

Seriously, though, definitely upscale of Bistro Lepic. Menu recently revised. Commenting on food would be mucho inappropriate for me, but the place has been booming lately.

Rather than telling you what the place is, I would tell you what it is not.

Not an intimate, romantic dinner place. Dining room is large and lively, and there is only one reasonably private table for two. PM me if interested in better table numbers for future reservations.

Not a small plate heaven. Menu offerings fall neatly into appetizers or entrees unless you want to graze at the bar.

Not a stuffy, overly formal French place.

Not a place to go if you don't fancy being greeted by a poster of a nekkid lady over the host stand.

The bar scene is great and busy on weeknights but almost empty on weekends. Take note.

Tasting menus: yes
Cheese plate: yes
Smoking at the bar: yes
Eating at the bar: yes
Reserving bar tables: no (well, PM me)
Best-looking front of the house staff in town: yes
Late dining: yes (we seat until 10.30)
Chefs kissyface: no

[DonRocks]

[posted on eGullet 2003-2004]

Antonio Burrell recently became Chef de Cuisine at Bistro Bis, an establishment run by restauranteurs Jeff and Sallie Buben, having come from a short stint at Gabriel.

A check-in this evening showed some terrific work by new Pastry Chef Heather Martindale, who just came from Marcel's.

The chocolate bread pudding with crème anglaise, was everything you could possibly want, and how often do you find both the sorbets (passion fruit and mango) AND the ice cream (vanilla) arriving at the correct temperature and showing the proper respect to their ingredients?

It's worth stopping in just for a late dessert to sample the great work of Heather Martindale.

Cheers,
Rocks.

[LoganCircle]

I just returned from lunch at Bistro Bis. Bistro Bis is one of my favorite restaurants in DC and I was eager to see what was being offered on their special Restaurant Week menu. I dined with a colleague and, overall, we had a delightful time. The food, as usual, was superior, and I have always found the restaurant's environment to be warm and inviting. The only weak spot was our service, which saw 10-minute-ish periods of inattentiveness between being seated by the host and greeted by the server and again between the check drop and pickup. When we were attended to, our server was minimally communicative and conveyed indifference. He was, however, spot-on in recommending one of the two Restaurant Week entrees as being sufficiently good to order in place of the tried and true fare from the regular lunch menu. So, on to the food; my dining companion and I had the following:

First Courses

Chilled Tomato Gazpacho Andalouse with crouton and cilantro cream (Restaurant Week Starter) - a solid if not remarkable preparation, light with a clarity of flavor and spice. B+

Onion Soup Les Halles with sweet onions, sourdough croutons, and gruyere - my favorite onion soup in all of Washington continues to set a very high bar. It is rich and earthy without being overly salty or sweet. Be forewarned that t is still served hot enough to scald. A+

Second Courses

Swordfish Steak Provencale (Restaurant Week Entree)- pan roasted with ratatouille of summer vegetables (yellow squash, zuchinni, onions), olives, fresh tomato, shellfish broth and basil. This was a perfect seasonal preparation that highlighted the light and delicate flavor of the swordfish. The ratatouille, which was served underneath the fish, tasted like a summer garden. A

Tuna Salad Nicoise, seared yellow fin tuna with haricots verts, fingerling potatoes, olives, eggs, tomatoes and arugula. My colleague declared this the best tuna nicoise she had ever eaten. The tuna, which was beautiful and seared for only a few seconds on each side, was the centerpiece of an appropriately sized, picturesque salad. A

Pomme Frites - Umm, heaven. All of you dissatisfied with the frites at Poste need look no further. A

Third Course

Classic Chocolate Tart (Restaurant Week Dessert) with dark chocolate raspberry ganache and raspberry coulis. Nothing to write home about...actually, maybe it's the bastard cousin of their (former?) mouthwatering milk chocolate creme brulee. B-

The meal was most affordable. The above food, 3 non-alcoholic beverages, and tax came to $65. Despite the poor service--which I think warrants a brief comment to the daytime GM--we left a $15 tip for a total bill of $80. As someone who often gets excited about Restaurant Week and then finds himself ordering from the regular menu, I was happily surprised today's lunchtime offering.

Edited August 2, 2005 by LoganCircle

[Banco]

Just wanted to put in a few words in praise of the bar at Bistro Bis. Part of the year I work late in the evening and don't have a chance to have dinner until 10:30 or so. That's when I head to Bistro Bis and dig into their steak tartar, which is served with cornichons, grainy dijon, garlic potato chips, and a bit of frisee and other greens seaoned with a pinch of (I think) fleur-de-sel. The tartar is moist, perfectly seasoned with capers and a hint of onion, and cherry red. It's so good that it has prevented me from exploring other items routinely available on the bar menu, such as the smoked trout salad and the charcuterie and cheese plates. Wines by the glass are always good, especially the granache, which is a perfect chaser for the tartar (as is a martini, always well made at Bis). Service is smart and friendly. What's there not to like?

Edited to add: I'm not a dessert person, but I recently had a selection of petits fours after dinner last week with a glass of Malmsey. Exquisite.

Edited August 30, 2005 by Banco

[dinwiddie]

I loved Tony Burrell's food when he was at Gabriel and he has not lost anything with the move. The only problem I've ever had with Bistro Bis, and this is not a problem that most of you will relate to, is that they limit the corkage to two bottles per table. When four of us get together, we always bring more than two bottles.

[starfish]

Just wanted to put in a few words in praise of the bar at Bistro Bis. Part of the year I work late in the evening and don't have a chance to have dinner until 10:30 or so. That's when I head to Bistro Bis ... a martini, always well made at Bis). Service is smart and friendly. What's there not to like?

a few years ago i also was a frequent late night patron of the bar at bistro bis. i regret that i don't get over there very frequently now, as i have very fond memories of the place. that was one of the few bars in the city where i felt comfotable ordering a sidecar and trusted that the bartender would make it correctly without me having to explain the drink. they have always had a very good bar staff.

in case anyone is wondering...

the sidecar was invented in france during wwI, and named after an american general who always rode in the sidecar of a motorcycle. the original recipe calls for 3 parts cognac, 1 part cointreau, the squeeze of two lemon wedges, and one lime wedge. shake vigorously, and serve straight up in a sugar rimmed cocktail glass (i consider this to be optional, and the best bartenders i have found either ask first or rim half the glass in sugar therefore offering the guest the option of each experience), and garnish with a lemon twist.

thusly made it a beautiful and refreshing drink that is far from the cloyingly sweet imitations offered by most bartenders.

[Barbara]

a few years ago i also was a frequent late night patron of the bar at bistro bis.  i regret that i don't get over there very frequently now, as i have very fond memories of the place.  that was one of the few bars in the city where i felt comfotable ordering a sidecar and trusted that the bartender would make it correctly without me having to explain the drink.  they have always had a very good bar staff.

in case anyone is wondering...

the sidecar was invented in france during wwI, and named after an american general who always rode in the sidecar of a motorcycle.  the original recipe calls for 3 parts cognac, 1 part cointreau, the squeeze of two lemon wedges, and one lime wedge.  shake vigorously, and serve straight up in a sugar rimmed cocktail glass (i consider this to be optional, and the best bartenders i have found either ask first or rim half the glass in sugar therefore offering the guest the option of each experience), and garnish with a lemon twist. 

thusly made it a beautiful and refreshing drink that is far from the cloyingly sweet imitations offered by most bartenders.

O-O-O-O-H! This sounds better than any "Side Car" I've ever had. On that note, I once met someone for a meal and she ordered a side car because, she said, that you can't use a mix to make one. Your recipe makes that logical.

[Nadya]

The only problem I've ever had with Bistro Bis, and this is not a problem that most of you will relate to, is that they limit the corkage to two bottles per table.  When four of us get together, we always bring more than two bottles.

Hi,

this is indeed what the wine list says; however, in my experience, no requests to the manager to increase that allowance were ever unsatisfied. If you give us a call and tell the manager you want to bring more, I do believe they will work with you.

Edited September 1, 2005 by Nadya

[JLK]

My date and I had a fantastic dinner at Bistro Bis on Saturday night. The only off note? The place was sort of empty (maybe 60% capacity at 8:15 pm).

I guess that's what happens on a rainy night in August. I'll post more details about the food soon.

[Chris W]

Hi,

this is indeed what the wine list says; however, in my experience, no requests to the manager to increase that allowance were ever unsatisfied.  If you give us a call and tell the manager you want to bring more, I do believe they will work with you.

I will not that the last time I was at Bistro Bis the Somm. did a fantastic job!

[Chris W]

Bistro Bis was on point again last night. The Black lentil soup with squab breast and smoked bacon was the perfect fall dish to tuck into along with a great bottle of Burgundy. The Lamb was perfectly cooked even if the pumpkin gnocci could have used a bit let time in the water. Finally the cheese course is still my favorite in the city for uniqueness, quality and quanity. STELLAR.

[bbq4me]

I smell an off-line coming on...loved Chef's Burrell's food at Gabriel.

[Jacques Gastreaux]

I smell an off-line coming on...loved Chef's Burrell's food at Gabriel.

Take some Mylanta or something, that should help.

[Chris W]

oh I forgot to mention the celeb sightings at Bistro Bis. Two tables down was Pat Buchanan and on the way in I saw the newly out of work Tucker Carlson (sans bowtie.)

[Nadya]

Sean Penn ate at the bar last week. Briefly contemplated changing into a maid's outfit and delivering champagne to his room.

[MissCindy]

I saw Cornel West there a week or two ago having brunch.

[Jacques Gastreaux]

I saw Cornel West there a week or two ago having brunch.

I wonder if West and Don King use the same barber.

[dinwiddie]

I smell an off-line coming on...loved Chef's Burrell's food at Gabriel.

Unfortunately the corkage policy is a maximum of two bottles per table, though they did say they would work with us if we wanted to do it on a Monday or Tuesday night.

PS That off-line at Gabriel was one of the best ever wasn't it?

Edited October 28, 2005 by dinwiddie

[dinwiddie]

I received a request to define "off line" from another member so here goes:

Many of us who are wine fanatics (cork dorks, wine nerds, etc.) particpate in wineboards such as Wine Spectator's, vinocellar.com, etc. When those of us who meet and get to know each other online, get together in a restaurant or at someone's house for an inperson gathering, we refer to it as an "off line." I belong to a group here in the DC area that gets together about once a month at different restaurants. One of our "off lines" was at Gabriel, and a wonderful time was had by all. Of course, that was before Tony Burell left to go to Bistro Bis, so the food was fantastic (and Tony came out to meet us and share a glass of wine) the service first rate, and the evening long and memorable. The only reason we broke up the party was because some of us had to catch the last Metro home. If I remember correctly Chris W and bbq4me were also in attendance and had a great time (things did get a little fuzzy that night.)

[DonRocks]

Firefly, Corduroy, Maestro, Cityzen, Circle Bistro, Notti Bianche, and Bistro Bis are all part of multiple location hotel corporations. Obviously a boycott is in order.

Eaten at Bistro Bis lately?

Bar service: great.

Wine list: great.

Cheeses: great.

Desserts: great.

Number of combovers: astonishing.

Food: horrible.

[Banco]

Eaten at Bistro Bis lately?

Bar service:  great.

Wine list:  great.

Cheeses:  great.

Desserts:  great.

Number of combovers:  astonishing.

Food:  horrible.

Heavens! I've had very good food there a few months ago. Has it changed so much since then?

Nadya, perhaps you need to rip Don a new one?

[Nadya]

See avatar for preferred methods of inflicting pain and suffering. Fluffy for false comfort, deadly for bullets that make neat orifices.

[DaveBVI]

well, current version of mussles are nicely spicy, and all who know me know I like spicy. I used the dollop of rouillet (prob spelled wrong again AND I DON'T CARE!) to butter my bread before I dunked it in the self decribed "mussle juice" mmmm, spicy. PS, nadya wasn't workin', but I had a suprise . Maybe some other night...

[Nadya]

Me luvs surprises

[mame11]

You know, I met a friend for drinks at Bistro Bis after she finished a long day at the office just a few weeks ago. She had a difficult time finding something to eat on the menu, finally choosing onion soup. I had eaten so I waited for desserts. Wanting something lite, little and to share all at the same time, I chose the cookie assortment. It was TERRIBLE. Not only was the presentation the pits, the cookies were not worth eating. Okay, I ate them anyway but... come on...

Edited November 6, 2005 by NCPinDC

[Demvtr]

This is an excerpt from an article in today's LA Times:

"Upscale restaurants have noticed a decided decrease in business. "It's been a tough beginning of the year," said Denis Sirieyf, maitre d' at La Colline, a French restaurant located two blocks from Senate office buildings.

Sirieyf, whose restaurant specializes in dishes such as sauteed calf's liver with fricasseed apples, said he checked with half a dozen other restaurants near Capitol Hill to see if they were having the same experience.

'They were not busy at all … I think [the lobbying scandal] will have a big impact.'"

Nadya, has there been a perceptible impact on the power lunch crowd at Bistro Bis due to the Abramoff scandal?

[Nadya]

I have a day job so I am never there for lunch shift. I can check for you and report back. Off the top of my head, I don't see how the Abramoff scandal should be related to lunch traffic. They still need to eat, right? It's not like the Hill is the fine dining haven. There's us and Charlie Palmer's, and that's about it.

[tenunda]

The dip in lunches could have something to do with the Congressional recess of the last four weeks. It just hasn't been a busy time on the Hill.

People won't stop going to lunch, though. I've heard that many offices will be paying for their staff to go to lunches with lobbyists rather than not go at all. After all, lobbyists also give campaign contributions; offices don't want to sever that relationship altogether.

[cucas87]

From MSNBC's David Shuster's blog -- written from Bistro Bis -- ShusteratBitroBis, it sounds like an interesting evening at Bistro Bis.

[mdt]

From MSNBC's David Shuster's blog -- written from Bistro Bis -- ShusteratBitroBis, it sounds like an interesting evening at Bistro Bis.

Interesting!

But on the restaurant front, does anyone have info on Chef Joseph Harran? Someone move up from the inside or was this an outside hire?

[Nadya]

Joe worked with Chef Buben for a long time and was at the helm of our lunch shift before his appointment. I would like to point out that the lunch shift at Bis delivers a unique kind of pressure as a hundred-plus people descend on the place and want to sit down all at once and get out in an hour. It takes great skill and organization to do this, so I'm not surprised at Joe's move up.

He's also great to work with, always cheerful and composed, which is an underappreciated quality for a chef. I hope he makes an appearance here before too long.

Edited February 1, 2006 by Nadya

[Joe Harran]

Joe worked with Chef Buben for a long time and was at the helm of our lunch shift before his appointment.  I would like to point out that the lunch shift at Bis delivers a unique kind of pressure as a hundred-plus people descend on the place and want to sit down all at once and get out in an hour. It takes great skill and organization to do this, so I'm not surprised at Joe's move up.

He's also great to work with, always cheerful and composed, which is an underappreciated quality for a chef.  I hope he makes an appearance here before too long.

After Nadya's gracious introduction I figured I'd better post something or she'd refuse to talk to me at work.

My name is Joseph Harran I've been cooking professionally for the past 20 years in and around the DC area. I have been with Jeff Buben on and off for the last 13 years, starting at Vidalia about 6 months into the first year. I stayed there for 4 years then moved down to Raleigh, NC to open a restaurant that never happened. While in NC I worked at Bloomsbury Bistro for Chef/Owner John Toler. (If you're ever in NC please stop by and have a bite to eat and tell Chef John that I said to stop by and that I said hello.)

My job prior to Bis was at Bob Kinkeads Colvin Run Tavern in Vienna, Virginia. I'm pleased to have taken over the helm at the now 7 year Bis that shows no signs of slowing down. Next on my list is change the menu within the next month or so.

I'm getting married on February 18, 2006 so the menu change will probably happen after the whirlwind of the wedding and reception and 100+ family members and friends. So that's a little bit about me and I look forward to feeding and hearing from you good bad or indifferent.

Thanks, Jojo. Or as my spanish crew call me "yoyo"

[DonRocks]

So that's a little bit about me and I look forward to feeding and hearing from you good bad or indifferent.

Thanks, Jojo.  Or as my spanish crew call me "yoyo"

Welcome, Jojo. I can start by saying your Sweetbreads Zingara - pan-roasted veal sweetbreads with spinach, potato-leek gratin, tounge, truffles, and sauce zingara ($29) a couple weeks ago were out-of-this-world good. I love sweetbreads that are crispy on the outside, but still have that 'gooey umami ju-ju' in the middle (to quote a friend of mine), and these were perfectly executed.

Cheers,

Rocks

[Joe Harran]

A note from the back of the house......I got the 1st Shad Roe of the season in this morning(Tuesday). Any shad fans please stop by, I'll be running it for lunch and dinner for the next few days.

[Billy DeLion]

Thanks for the heads up !! I've never had shad roe and don't know if I'll get the time to grab some from you, but I appreciate your effort to take the time to notify the Rockwellians of an available seasonal item. It will make me take the time to experience your restaurant when I can. ( Not that Nadya didn't have me interested already )

BD

[mdt]

A note from the back of the house......I got the 1st Shad Roe of the season in this morning(Tuesday). Any shad fans please stop by, I'll be running it for lunch and dinner for the next few days.

Mmmmmm, how are you preparing them?

[ustreetguy]

A note from the back of the house......I got the 1st Shad Roe of the season in this morning(Tuesday). Any shad fans please stop by, I'll be running it for lunch and dinner for the next few days.

What timing! I was just mentioning to someone yesterday that I couldn't wait until shad roe starting popping up on menus again. See ya sometime this week (I just hope there's some left by the time I get there).

[Joe Harran]

What timing!  I was just mentioning to someone yesterday that I couldn't wait until shad roe starting popping up on menus again.  See ya sometime this week (I just hope there's some left by the time I get there).

Well after tonights service I had none left. But have no fear I have more on order for tomorrow (Thursday). So drop on by and get 'em while they're hot.

[Pat]

The shad roe sounds intriguing.

I had a nice breakfast at Bis last weekend. I usually take a friend out for breakfast for her birthday. She loves steak and eggs for breakfast, and Bis does that beautifully. She always enjoys it a lot.

I really like going to Bis for breakfast and brunch. I probably get there as much for that as for dinner. I wish there were more good places for breakfast on Capitol Hill.

[DanielK]

The shad roe sounds intriguing.

I had a nice breakfast at Bis last weekend.  I usually take a friend out for breakfast for her birthday.  She loves steak and eggs for breakfast, and Bis does that beautifully.  She always enjoys it a lot.

I really like going to Bis for breakfast and brunch.  I probably get there as much for that as for dinner.  I wish there were more good places for breakfast on Capitol Hill.

Bis is my favorite place to dine before going to Sunday afternoon Nationals games. The brunch menu is wonderful, and they've never batted an eye at our casual dress and (well-behaved) children.

[Nadya]

I often come to Bis for brunch myself. As much as I am opposed to pimping, I think our brunch is under-appreciated, possibly on account of too little foot traffic in that area. The deal we've been running for as long as I can remember is three courses (appetizer, main and dessert) for a little under $30. I think that's a good deal and a rather lot of food. Menu is here.

And we don't enforce a dress code, and particularly not at brunch. For dinner, most people wear business or business casual.

Edited February 9, 2006 by Nadya

[Pat]

I often come to Bis for brunch myself. As much as I am opposed to pimping, I think our brunch is under-appreciated, possibly on account of too little foot traffic in that area. The deal we've been running for as long as I can remember is three courses (appetizer, main and dessert) for a little under $30. I think that's a good deal and a rather lot of food. Menu is here.

Nadya, is there a distinction drawn between breakfast and brunch on the weekends? I had noticed when checking the web site that it said breakfast on weekends ended at 10 and brunch started at 11:30. Is that accurate? I was wondering if you really did not do service between these hours. I guess I should have asked

When I was there last weekend, people near us were ordering that 3 course brunch and it was only about 10 AM or so.

[Nadya]

Nadya, is there a distinction drawn between breakfast and brunch on the weekends?  I had noticed when checking the web site that it said breakfast on weekends ended at 10 and brunch started at 11:30.  Is that accurate?  I was wondering if you really did not do service between these hours.  I guess I should have asked

When I was there last weekend, people near us were ordering that 3 course brunch and it was only about 10 AM or so.

To the best of my knowledge what you said is correct:

Breakfast service is 7 am to 10 am

Brunch service is 11.30 am to 3 pm both Saturday and Sunday.

Not sure why you overheard someone ordering three courses - I rarely work brunch so don't know that scene. One option is that perhaps they were eating at the bar area? Really, don't know. As far as I know, there's no service between 10 and 11.30 am except perhaps continental breakfast in the lounge. I will investigate and let you know.

[Dr. Delicious]

Thru my windows, it appears that the Hotel George is undergoing some significant renovations to its rooms. Is Bistro Bis going to be renovated as well? Not that it needs to be, just curious.

[Joe Harran]

Thru my windows, it appears that the Hotel George is undergoing some significant renovations to its rooms.  Is Bistro Bis going to be renovated as well?  Not that it needs to be, just curious.

You are correct. The hotel itself is going through many changes. New carpet in all the rooms, 32" flat screen tv's, dvd players in all the rooms and a totally smoke free hotel starting in March I believe. Bistro Bis will be going totally smoke free at the beginning of 2007 I believe. As far as Bis is concerned, no major changes in the front of the house. I do have a few new kitchen items coming. A new double decker convection oven and a brand new hot window to handle all of the food that comes up during lunch, dinner and countless banquets. Joe

[DanielK]

To the best of my knowledge what you said is correct:

Breakfast service is 7 am to 10 am

Brunch service is 11.30 am to 3 pm both Saturday and Sunday.

Not sure why you overheard someone ordering three courses - I rarely work brunch so don't know that scene. One option is that perhaps they were eating at the bar area? Really, don't know. As far as I know, there's no service between 10 and 11.30 am except perhaps continental breakfast in the lounge. I will investigate and let you know.

Last season (I told you, I go to Nationals games ) I called about this on a Sunday morning, and was told that they would be happy to seat me at 11 for either Breafast or Brunch. Don't know if this was a one-time shot, or just unofficially the practice.

[porcupine]

As far as Bis is concerned, no major changes in the front of the house. I do have a few new kitchen items coming.

what? no expanded Segway parking area? <ducking>

[Tweaked]

If you are looking for a quiet spot to celebrate a birthday/anniversary etc., need some place classy because the parents are in town and they are paying, or a civilized start to a day at the museums, give serious consideration to brunch at Bistro Bis.

The restaurant is airy and modern without being stuffy, the fire place is warming, the menu is delicious, the $28.95 3 course prix fixe will fill you up, and being off the radar screen for brunch, you are guaranteed a spot.

Brunch starts with a wooden bowl of assorted biscuits and breads, both sweet and savory...and perhaps a mimosa if the mood strikes you. The onion soup had a rich onion broth and a thick layer of gooey gruyere cheese, perfect for a city dressed in snow. The trout salad was a real treat, delicate presentation with a scattering of frisée, fingerling potatoes, hard cooked egg, bacon, capers and crème fraîche remoulade. Quiche Lorraine (ask for it to be warmed up, not room temp) was quite excellent, the eggs a delicate but rich custard. And if you like your forced meats, check out the charcuterie plate, which comes with at least 4 different types of pates and terrines and a selection sausages.

Dessert are playfully plated, the white cholocate espresso bombe will fix your chocolate craving, while the poached pear bordelaise was delicious if you want a lighter ending. A perfect start to an afternoon of Cezanne.

[Joe Harran]

From todays city paper

[Banco]

It's that time of year again when I often can't eat dinner until around 9:30, so I head to Bis to eat at the bar. I continued this tradition last night, which also helped assuage my envy of all you participants in the Corduroy double blowout. The place was fairly hopping, and Nadya greeted me with her characteristic charm.

Is it my imagination, or has the menu at Bis really taken off? There are few menus in DC that are so uncompromisingly and unapologetically French--a refreshing sight. Sweetbreads and other "variety meats" in particular seem to feature prominently. I took advantage of this apparent trend and ordered the Pied de Cochon, which was prepared as a terrine (gelatinous, unctuous and just downright porky) and then delicately breaded and fried. It was served with the light and savory frisée salad that accompanies a number of Bis' dishes. I'd like to take lessons from the prep cook who slices the chives, which are beautifully consistent pieces of millimeter-size confetti.

A Rhone Viognier suggested as a pairing with the pig feet was a good choice, and a reasonable one at under 8 bucks a glass.

Since I had just come from an opera rehearsal, I went against my usual dessert aversion and had the "gateau opera"--delicious layers of almond paste and ganache, garnished with an espresso gelée. It was beautifully executed, and despite its richness I veritably inhaled it. I guess this is how singers get fat. At any rate, it'll do me for a week or so.

Edited March 2, 2006 by Banco

[Joe Harran]

Well the seasons have finally changed and the finishing touches on the new menu are almost ready. We're looking at about a 75% change on both the lunch and dinner menus. Roll-out days are slated for Saturday April 22nd for dinner and Monday April 24th for lunch. So please come by and have a bite and welcome in the new season with us.

Also, I want to give a big thank you to chef JG from Kinkeads, Cathal Armstrong and Nathan from 1789..... I had a blast doing the cook-off at the taste of the nation on Tuesday April 11th.

PS, JG..... I told you we should've used the bacon

[Banco]

The Alaskan halibut I had last night at Bis was one of the most beautifully executed fish dishes I have had in recent memory. As a Northwest native, I'm particular about my fish, especially a Pacific variety like halibut. An absolutely succulent, meltingly tender cross-section of filet was presented with morsels of lobster and garnished with a colorful array of English peas, turned potatoes, carrots, and asparagus. The flesh of the fish had been seared and seasoned with a judiciousness I've seldom encountered anywhere but in far more expensive restaurants. It was perfect but elegantly simple cooking. What a joy this was to eat.

[Joe Harran]

I just wanted to take a minute and tell everyone about the birth of our first child!!! His name is Lucas. His name in Latin means "bringer of light". He was born on Tuesday August 15, 2006 at 7:57PM. He is absolutely gorgeous and healthy with a great pair of lungs to keep me up late at night with.

You can find a picture of the baby Lucas here. I hope you find him as perfect as my wife and I do.

I'll be back to work on the Tuesday after restaurant week (my wifes water broke on the Monday of Restaurant Week and I ended up getting the whole week off) with plans on the new lunch and dinner menus which will go in probably the first week of September or so

[Barbara]

I just wanted to take a minute and tell everyone about the birth of our first child!!! His name is Lucas. His name in Latin means "bringer of light". He was born on Tuesday August 15, 2006 at 7:57PM. He is absolutely gorgeous and healthy with a great pair of lungs to keep me up late at night with.

You can find a picture of the baby Lucas here. I hope you find him as perfect as my wife and I do.

I'll be back to work on the Tuesday after restaurant week (my wifes water broke on the Monday of Restaurant Week and I ended up getting the whole week off) with plans on the new lunch and dinner menus which will go in probably the first week of September or so

WHAT A SWEET BABY!!!! Congratulations to you and your wife (who, let's admit, did the bulk of the work)! Isn't it funny how babies just DECIDE the time has come, whether it is "convenient" for his parents or not. A long, happy, healthy life to all of you.

[Nadya]

Congratulations!!!!!!! We missed you during RW, but I hope to see you at work really soon to resume the rein with your characteristic good humor and charm!!! So happy for you!

[Banco]

Chef Harran, Congratulations on your new baby. Perhaps when Lucas is a little older he can join our 6-month old daughter for "Three Martini Play Dates" at the bar. One must start these things early.

[brr]

Congrats Chef Harran!!

[Billy DeLion]

Handsome fella !!

Congratulations to you and your wife !

BD

[Joe Harran]

Sean Penn, Ralph Nader and Dennis Kucinich all in for dinner at the same table tonight??!!!!! Hmmmm, makes me wonder!!!!

[Waitman]

Sean Penn, Ralph Nader and Dennis Kucinich all in for dinner at the same table tonight??!!!!! Hmmmm, makes me wonder!!!!

Maybe Nader was giving Kucinich tips on his presidential bid. What were the populists drinking, I wonder? Not that -- being one myself -- I begrudge a good leftie a nice left-bank Bordeaux every now and again, especially if you can get Sean Penn to spring for it.

Christ, I hope Penn, after a mediocre-at-best turn in "All The Kings Men," isn't angling for the second spot on the Kucinich ticket.

Meanwhile, in group houses across the city, the other hundred thousand people in town for the march were fueling themselves with lentil soup, vegetarian spaghetti, literally hundreds of different tofu preparations, Chilean jug wine and hash brownies. Not Bis, but not bad, either. 'specially if that girl with the eyebrow ring is impressed by your panache around the wok as you stir fry the ma-po tofu ("you're sure it's vegan? That's sooo cool.").

[zoramargolis]

I had to go to a professional continuing education seminar yesterday, in a crowded basement meeting room of a Capitol Hill hotel. On my way out the door at noon, I pitched the box lunch that had been provided, with its soggy sandwich and mealy apple, into a nearby trash bin and headed out into the fresher air. My original plan was to mosey over to Union Station to see what I could find, and lo there across the street from me was Bistro Bis. I don't spend time in that part of DC, as a rule, and I hadn't known BB's location. A quick review of the boring morning I'd spent and the boring afternoon ahead convinced me that I deserved a small measure of comfort. Besides, I'd always been meaning to eat there. I sat at the bar, where two other patrons were huddled over a large bottle of mineral water, but where no bartender or server was in attendance, and waited almost ten minutes before someone noticed me and brought a menu. I was asked if I wanted a drink, and when I said I would wait until I'd chosen my food, water was poured. My food was delivered by a runner, and it wasn't until I was halfway through my soup that I was able to catch the attention of the waitperson to ask for a glass of wine. She seemed surprised that I wanted some wine--she must have assumed that "I'd like to wait until I decide what I am going to order" meant that I was going to stick with tap water, since she didn't check back with me, and I had to search for a wine list on the bar after my food order had been taken. I had the viognier, which was pleasant, and went well with the soup. I'd ordered the daily special soup--cream of cauliflower with morels, ramps and pancetta. The first taste of the puree, from the top, was lukewarm. A couple of spoonfuls later, I dug to the bottom of the bowl, and came up with hot chunks of cauliflower, morel and pancetta, and realized that the vegetables had been pan-cooked, put into the bowl and the puree, which wasn't very hot, ladled on top of them. When I mixed it all up, it turned into a palatable temperature. The soup was terrific, the flavors refined and earthy at the same time, with a fascinating contrast of smooth and chunky textures. I also had a frisee salad with lardons, and regretted that I had passed on the poached egg--thinking I would save on some calories and cholesterol--the salad was dressed thinly, and I was searching for every bit of bacon at the bottom of the bowl to help lubricate and flavor all of the shrubbery. I was running out of my lunch hour by that point, but I knew there would be no penalty for tardiness, so I ordered dessert--a goat cheese cheesecake with wine-poached cherries. The cheesecake was slightly undercooked--still almost liquidy in the center, which isn't a major flaw in my book, much better than dry anyday. It was crustless and quite bland. Just a hint of vanilla, but no real sense that it was made with chevre--none of the slight acidic tang I was expecting--it might just as well have been made with Philly cream cheese. There was a generous ladle of flavorful poached sour cherries and their juice, and a welcome few candied almonds for some crunch and nutty flavor that a crust would have provided. I passed on coffee, because I had spent the morning at the seminar guzzling coffee in an effort to stay awake. The tab--with tax and tip-- was 50 bucks. Ouch. For soup, salad, a glass of wine and dessert. I did get a sense of the seriousness of purpose and the skill in the kitchen, even if the service was spotty--so it's on my 'someday maybe I'll go there again' list.

[zoramargolis]

Some months after I had written about my lunch at the bar at Bistro Bis, Chef Joseph Harran contacted me. He had just read my post, and was very sorry that I hadn't had a positive experience. He wanted to invite me to return, so that I would give Bistro Bis another chance. I told him that I didn't think that he owed me anything, and if we returned it would be without any expectation of a free meal. Still, with a personal invitation, and the chef's promise that I would not be disappointed, how could I not go?

Well, not surprisingly, we had a fabulous meal. After we placed our order, a cone of warm garlic-y gougeres arrived as an amuse. This immediately lifted everyone's spirits, as Veggie-teen had accompanied us in a teenaged funk. How can you be pissed off at your parents when something so light, crispy, warm and cheesey is given to you to eat? It was smooth sailing after that.

Jonathan ordered escargots for a first course. It was a napoleon with layers of puff pastry, chanterelles, and big, succulent, tender snails in a creamy pan reduction sauce. I've now had to completely revise my opinion of escargots, which I'd only previously experienced as hot, earthy pencil erasers in garlic butter. This was an astonishing dish. I've been playing with Michel Richard's chicken faux gras recipe recently and wanted to taste Chef Harran's take on duck liver parfait with pickled cherries. It was a slice of perfectly fresh and creamy paté, some toasted brioche and pickled cherries-- most of those were eaten by Veggie-teen, who also enjoyed tasting the snails. We asked the sommelier for by-the-glass recommendatons to accompany the first courses and he brought Jonathan a glass of Four Graces pinot noir for the snails, and a glass of Gobelsburger Riesling for me, with the duck liver. Both were superb. We had also brought a bottle of 2001 Turkey Flat Butcher’s Block GSM from home, the corkage was only $15, and the wine service was really terrific. The sommelier recommended decanting our wine, and he remarked at how aromatic it was as he poured it. I invited him to have some if he wished, and to offer a glass to the chef, when he told us that he had never tasted it. It’s very elegant and complex, unusually so for an Australian wine, and we were glad to share it with them.

We were completely happy with our first courses, and then, while we were waiting for our mains to arrive, a gift from the chef came in the form of a “mid-course” small salad of greens and friseé with shaved fennel and raw beets, and a bowl of big, fat juicy mussels with linguica sausage, thus putting a lie to my statement to the waiter when he had recommended them as an appetizer, that due to the season, the mussels have been very small lately, which has been discussed here on the board and matched my recent experience of mussels at BlackSalt. These mussels were huge and sweet, and their tomato-based broth and bits of garlicy sausage were irresistible.

Veggie-teen had ordered only an appetizer roasted beet salad as her main, and when she mentioned to the waiter that she was a vegetarian (albeit one who eats dairy…and snails), when the main courses arrived, the chef also sent a large ramekin of wonderfully creamy mac and cheese, a serving of sautéed maitake mushrooms, and a coneful of frites. Jonathan ordered Veal Marengo, which was a fricassee of slow-braised boneless veal, with peeled mini-pear tomatoes, pearl onions and other veggies in a wine-y braising liquid with amazing depth of flavor. It was somewhat of a wintry dish to eat in the summer, but so very delicious. I had roasted Berkshire pork loin with chard cooked with chunks of crispy smoked pork belly and a scalloped potato cake. The chard was fabulous. The pork had been brined, was perfectly roasted medium rare per my request and was juicy and tender. But, I have to admit, my taste buds took a bit of a snooze while I was eating it. It just didn’t have a lot of roast pork-y flavor. With all of the wonderful food on the table, which we were sharing with each other, it was a very minor blip. And the wine we brought was so, so good.

By now, most of the other customers had gone home, but some shared dessert and coffee seemed de rigeur, to round out the meal. We had a blueberry-lemon bavarois and Veggie-teen’s favorite, crème brulee. Both were perfectly delicious. Bavarian creams can sometimes be a bit heavy on the gelatine, or overly sweet. This one was delicate in texture and I loved the refreshing lemony tartness, with fresh blueberries and a blueberry coulis. The crème brulee was, I think, the best of many I have tasted over the years. To accompany our dessert, the sommelier brought us some chilled, slightly sparkling Italian wine with a hint of sweetness, which was delightful—“bruschetta d’asti” is my semi-pickled memory of what he called it, and I’m probably way off. But it was a smashing finish to a very memorable meal. Chef Joseph Harran is a seriously talented and skillful chef, and he and his staff couldn’t have been nicer to us. The service and food were exemplary. I can definitely see us returning to celebrate a special occasion, and without any expectation of “gifts from the chef.”

He stopped by to say hello, and mentioned that today is his son’s first birthday—he’s obviously a very proud and devoted dad. So happy birthday, little guy!

[DonRocks]

Rushing to hear Alex Brown (hey Alex, just in case you're wondering where all these hits are coming from ...), I stopped into Bistro Bis tonight for a couple quick courses.

Beet Salad Au Citron ($11.75) was an afterthought, a tired plate of thinly sliced "roasted heirloom beets," with a few crumbles of goat cheese and, despite the popularity of the inexplicable combination, a bunch of walnuts, thoughtlessly strewn onto the plate. A few leaves of greens covered things up, as if they were trying to hide an awkward family member from public view, and underneath it all, the most interesting thing may have been a few corns of black pepper combined with some slices of mandarin orange.

Risotto Toulonaise ($23.50) was elegantly served with a cover uncovered, and the "creamy" arborio rice was thankfully not French-creamy, but like my mattress, also not Italian-firm. Tinted with a bit of saffron and some excellent little sweet-100-like tomatoes which had an almost annoying tendency to retain heat, the zucchini and haricots verts were clumsily cut, the knife-work saved by some decent dicing of fennel.

A couple quick courses-and-out made for quite an expensive little snack, the bill with two glasses of modest wine ($8.75) rocketing into the upper $60s including tax and tip. It reminds me of the guy who left the Ford dealership thirty years ago tonight, opting for the 1977 Mustang with the 2.8 liter Cologne engine. He realized what he had done, slapped his forehead, and said loudly, "God, I could have had a V-8!"

Cheers,

Rocks.

[Poivrot Farci]

Risotto Toulonaise ($23.50)

I would grudgingly pay half of that Tuesday for a bowl of the impoverished world's staple today and ask where the mussels are. That price tag deserves vialone nano, carnaroli or pezzo di culo.

[ol_ironstomach]

That price tag deserves vialone nano, carnaroli or pezzo di culo.

...and Italian-firm

[Banco]

Bistro Bis last night. Quenelles of Scallops americaine (fluffy, airy, but also intense), with lobster cream sauce, followed by a boudin blanc with caramelized apples and braised leeks. Both were excellent.

[jigones]

We to Bistro Bis for dinner with friends last night for RW. We had a great time and food was great with one small exception.

Tuna Salade Niçoise: This is a delicate dish and could have been my favorite of the evening, but the Tarte au Citron was unbelievable. The anchovy-red wine vinaigrette was phenomenal.

Duck Confit Façon Tarbais: The duck was great and just fell of the bone. However, white beans were undercooked for my taste. Someone please let me know if that is normal.

[DonRocks]

I was surprised when I saw the Rolle Blend ($10.75) listed on the wines by-the-glass here. Rolle is a variety that's grown in the Southeast of France, and is a component in many of the white wines in the Var and the Côte d'Azur, including my beloved Bellet, but the grape is more commonly recognized by its Italian counterpart, Vermentino; I don't ever remember seeing the word "Rolle" on a wine list in DC. If you find yourself at Bistro Bis, try a glass of this - I think you'll like it quite a bit.

Cheers,

Rocks.

[DonRocks]

It was eerily quiet when I walked into the bar at Bistro Bis last night, Senator Kennedy's procession being televised on the flat-screen, assembling just a few blocks away for the trip to Arlington Cemetery, the E Street Colonial Parking garage checking IDs, and making each car open its trunk for a search. It seemed ironic and fitting that I'd be having dinner on Capitol Hill.

Joe Harran and his team did a really nice job with Restaurant Week, with a special menu having only minimal upcharges - it's interesting for me to see ways in which restaurants can S-T-R-E-T-C-H certain things in order to still turn a profit, while still giving the diners a sense of genuine value.

In addition to their regular wine-by-the-glass list, Bis was smartly (and mercifully) featuring several less-expensive glasses, in the $7-9 range for a full 5-6 ounce pour. My three selections for $35.09:

Terrine de Fruits de Mer - scallop mousse with salmon, shrimp, cucumber dill salad and sauce vert

Trout Grenobloise - sauteed boneless trout with haricots verts, pommes sautees, and lemon-caper brown butter

Tarte Normande - caramelized apples, crisp pastry, Chantilly cream, and Calvados sauce

The terrine and the tarte were very good dishes, but the trout - the third trout I've had this week - was exceptional. Perfectly cooked, split, served skin-down but still somehow managing to retain a crispy skin twenty minutes into the dish, the brown-butter took this dish well into the realm of elegance and refinement.

Mainly because of the name, people may forget just how expensive Bistro Bis is - appetizers average $11 and entrees average $28 - but this week, especially with the addition of the less-expensive glasses of wine, it's a good value in fine dining.

It was eerily quiet when I walked into Bistro Bis, but when I left it was a madhouse. They're doing great business this week, and based on last night's dinner, they deserve to.

Cheers,

Rocks.

[zoramargolis]

I was surprised when I saw the Rolle Blend ($10.75) listed on the wines by-the-glass here.

It was eerily quiet when I walked into Bistro Bis, but when I left it was a madhouse.

Rocks and Rolle?

[genericeric]

Had a delicious, though quite rushed, Restaurant Week lunch at Bistro Bis today... I was initially apprehensive at seeing the number of up-chargers on the menu for RW, but there were still a number (about 4) of baseline options for each course, and the small to moderate upcharges expanded the selection we were able to choose from.

Had the Steak Tartare Atilla (+$3) as an appetizer which was, IMHO, a very good rendition of the dish. I rarely complain about portion size (after all, you don't have to eat all of it, though I usually end up doing just that) but it seems commonplace that you get a lot more Tartare than is really needed, as was the case here. Plus 1 had the endive salad which was perfectly fine if a bit unexciting. Main course was a nice coq au vin, dessert was an excellent pear tart.

The service, at least at the beginning, was downright dictatorial. The menu was presented as a 'four course', which included the wines by the glass (paid in addition to the RW charge), with the waiter insisting we order wine, and do so from the RW wine menu, as he whisked away the Bistro's normal wine list. We were then told that, since these lunches would normally have cost $70, we should try to be as fast as possible with ordering, then returned less than two minutes later for our order.

Aside from the brusque service, it was a great deal for RW.

[StephenB]

I was there Friday (non RW) night with a couple of friends and we had a 4-hour dinner (7:30-11:30). Nobody rushed us. The service was courteous and restrained. I had the quennelles de poisson with lobster sauce (2 delicately flavored balls the size of spaldeens) and the boeuf bourgignon. In the latter, I think the wine was refreshed in the cooking because I felt a buzz from it. (I was thinking of the Julia Child version, having just seen the movie, but I cannot say how close they came to that.) I would comment that it was filling and satisfying and the noodles were fresh. For dessert I had the Savarin Aux Châtaignes, a chocolatey concoction. I had requested a corner booth so that we could hear each other talk, and that worked out well. Bistro Bis is an honest, upscale, unpretentious restaurant.

[Dr. Delicious]

Went for an office luncheon yesterday and had the onion soup and the veal. Both were delicious and well apportioned. The veal was in the style of a slow-cooked meat that was falling apart at the touch of the fork, which was a new and enjoyable experience for me. Also it was in a mustard-based sauce that complemented it nicely and didn’t overpower it. Since I can see this restaurant from my office window, we’ve had a few luncheons there every year since it’s been open and it never seems to disappoint.

[DannyNoonan]

Dined for the first time at Bistro Bis on Sat. evening with my wife and some friends. Overall, a nice experience but a couple things make me hesitate to rush back.

First, the good -

The Setting: nice, especially sitting at the bar. It didn't feel a bit like a hotel bar.

The Food: quite good as well. I started with a salad of julienne endive and radicchio that was nicely punched up by tangy blue cheese. Walnut bits added some nice crunch as well. My wife's beet salad met with good reviews as well. The beets I sampled were nicely roasted, still maintaining a slight bite to their texture. My entree of sea bass served with artichokes, fennel, and carrots was highlighted by the perfectly cooked fish. A nice, delicate meal. It didn't fill me up so don't order this if you're ravenous but it was a nice dish overall. My wife described her halibut as perfectly cooked, though I didn't sample it.

Now, the not so good -

The Cocktail: As we settled in at the bar, the bartender approached and asked what we'd like. I asked if he could make a martinez. He replied "A what?". That told me what I needed to know so I ordered a Maker's Mark Manhattan. Just after ordering the drink and too late to catch the bartender as he moved to the other end of the bar, I noticed a Sazerac at the top of their cocktail menu. I kicked myself because I love a good Sazerac and would have loved one at that point. But, I contented myself with my Manhattan and planned to order a Sazerac next. I finished my first drink shortly after being seated at the table and quickly ordered a Sazerac. This is where things got weird. Like I said, I enjoy a good Sazerac and have ordered many fine ones over the years. What I was served was not that. I knew I was in trouble before I took my first sip - the drink was pinkish, almost red, and it was served on the rocks. My first taste confirmed my fears as what I tasted was watered down, dominated by bitters, and redoloent of none of the spiciness of the rye whiskey I expected. I am not a mixologist or cocktail critic, but this was not what a Sazerac is supposed to taste like. I asked the bartender if they normallly served these drinks on the rocks and he assured me that they did. Hmmm. Anyway, this was probably an anomaly and didn't really affect my level of enjoyment that night but you'd think that the bartenders would know how to properly concoct the cocktail that sits atop their cocktail list.

The Service: Service was uneven at best, absentee at worst. Not sure if the guy was new or just overwhelmed but he seemed ill at ease and his prolonged absences did adversely affect the pacing of our meals. Again, maybe this is an anomaly but it didn't help.

[DonRocks]

I'm a couple weeks behind in my writing, and am starting to wonder if I'll ever catch up. But just in case I don't, I'm going to throw this statement out for public consumption:

Bistro Bis needs to be considered as one of the best classical French restaurants in the area right now. I originally typed "the best," but there are Marcel's and Bistrot Le Zinc to consider also.

[Banco]

I'm a couple weeks behind in my writing, and am starting to wonder if I'll ever catch up. But just in case I don't, I'm going to throw this statement out for public consumption:

Bistro Bis needs to be considered as one of the best classical French restaurants in the area right now. I originally typed "the best," but there are Marcel's and Bistrot Le Zinc to consider also.

I would agree, though your initial oversight is an indicator that there are only a few classically French restaurants left within the city.

[Banco]

I'm not sure how many steak tartars you've had in DC, but there are some darned good ones, and this is really saying something - it's good to hear.

I've lost count, but for me Bistro Bis has consistently been the gold standard. Some like a different style, so they may prefer the mayonnaise-ier, less acidic versions I've had elsewhere.

[pjnewman]

I wanted to give credit to the management based our recent experience at Bistro Bis.  We visited Bistro Bis on a Sunday evening (the last day of Restaurant Week).  We ordered steak tartare  (see the steak tartare thread) and mussels (which always warrants an extra basket of bread to soak up the broth) for appetizers.  We ordered the lamb shank and duck confit with duck sausage and vegetables as a main course.  I do not recall the exact wording on the menu for the duck confit description but I expected a duck leg and a duck sausage with vegetables as a side.  What I received was the duck leg with vegetables and a little bit of sausage in the mix.  I was a bit disappointed but didn't mention this to our waiter at the time.  Everything was delicious and would not have deterred me from visiting in the future (we have been at least a dozen times in the past although I don't expect that we would have identified as a "regular" by any member of the staff).  My wife emailed the Bistro Bis contact email address the next day noting our disappointment.  She received an email apologizing for our experience.  We ultimately received a letter with a hand written note from the general manager, Sean Applegate, which included a coupon for a free entrée on our next visit.  Given that our experience was during Restaurant Week (which I expect is a low profit time) and that I didn't immediately mention my disappointment I didn't expect any reaction.  I can only credit this response to a class philosophy of management.  I just wanted to give credit where credit is due.

- Paul

[Dr. Delicious]

The Sea Bass with Curry was a really nice piece of fish, expertly cooked. It wasn't laying in the midst of a pool of curry sauce, which I'd assumed when ordering it, but rather came somewhat deconstructed, with parallel lines of curry paste, chopped nuts, grilled (?) cauliflower, which when combined formed a rather subtle curry flavoring. I really enjoyed it!

For an app, I had the Steak Tartare, which comes pre-mixed accompanied by some potato chips. Also quite tasty, tho I'm afraid I lack the vocab and knowledge of the dish to explain precisely why.

They have a new (at least, to me) pastry chef and have changed some of their dessert offerings. I had the Paris-Brest, which was like a cream-filled donut cut in half, somewhat crunchy/somewhat doughy, but all delicious. I guess that makes me a brest man! (ba dum bum)

[Dr. Delicious]

I don't think I've ever had the burger here before, so i gave it a try. It was pretty good, and most importantly, cooked perfectly to order (medium rare). Unfortunately, i burned the roof of my mouth on the very first bite, even tho I had cut the burger in half! Out of the thousands of burgers i've eaten in my life, either fresh off the grill or 3 days old, I don't recall ever having burned my mouth on one. I must say that i was rather annoyed, but what are you gonna do?

[DonRocks]

I don't think I've ever had the burger here before, so i gave it a try. It was pretty good, and most importantly, cooked perfectly to order (medium rare). Unfortunately, i burned the roof of my mouth on the very first bite, even tho I had cut the burger in half! Out of the thousands of burgers i've eaten in my life, either fresh off the grill or 3 days old, I don't recall ever having burned my mouth on one. I must say that i was rather annoyed, but what are you gonna do?

These sounds like more of a cheese-cling.

[Kibbee Nayee]

I arrived early for my meeting on Capital Hill today, or more accurately, I scored an amazing parking spot on the street right across from where my meeting was going to be....so I tucked into Bistro Bis for lunch.

What landed first was an absolutely perfect basket of French bread, hot from the oven, with a solid crust and an airy interior....delicious.

Next came my Tuna Salade Nicoise, which was absolutely perfect. (I am purposefully overusing the word "perfect" because that's the word that kept coming to mind, and that's the word that describes it best.) The three tuna chunks were cooked perfectly - seared to perfection on the outside and perfectly rare on the inside. The rolled white anchovies were perfect. The hard boiled egg half was cooked perfectly. The greens with shaved fennel were perfect, as were the perfectly boiled fingerling potatoes and the perfect anchovy-red wine dressing. And everything came together perfectly.

This dish showed me that the kitchen knows what it's doing and cares about details. I loved this salad, and if there's a better rendition anywhere between Baltimore and Richmond, I have not had it.

[Dr. Delicious]

I was a bit disappointed with my recent meal, if mostly with the service. First the food...I got the steak tartare, as I did on my last visit. They changed the presentation of the dish and it looks amazing: a round mold of tartare in the middle of the plate, indented slightly in the middle with a small egg yolk, all surrounded by strategically placed small leaf sprigs, round potato chips the size of dimes, dollops of anchovy paste (?) ... truly art on a plate. Unfortunately I actually like the old presentation better, because it came with a handful of large chips on which one could place a forkful of tartare, and I prefer to eat it that way (tho I should note there was no drop off in taste of the meat itself).  I got the pork belly special for the main dish and it was solid if not spectacular. It was a 2 inch cube, and came with pears and some kind of pasty sauce I don't remember. I wouldn't get it again given the other items on the menu.

Now the service...it was not good. We said we wanted to order drinks but asked the waiter to return for drink requests when our two late diners arrived. When they did, he leaned down and whispered (!) something to one of the late arrivals and one of the people that was already there. As most of the table was deep in conversation, we didn't catch the whisper or responses. Two minutes later, drinks arrive for those two, but for whatever reason he didn't take drink orders for the rest of the table (until we ordered our food). Huh? 4 of us ordered the hot apple cider. Sometimes the order was accompanied by small cookies. Sometimes it wasn't. Huh? He also forgot one. When placing their order, one person asked for a side order of brussel sprouts for the table. It came out before the appetizers. Huh? I ordered a side of fries for the table. It never came. Huh?

I won't hold it against the place because I've enjoyed many a meal here, but this was one to forget.

[DonRocks]

On 8/19/2006 at 10:13 PM, Joe Harran said:

I just wanted to take a minute and tell everyone about the birth of our first child!!! His name is Lucas. His name in Latin means "bringer of light". He was born on Tuesday August 15, 2006 at 7:57PM. He is absolutely gorgeous and healthy with a great pair of lungs to keep me up late at night with.

Joe,

I wanted you to know that Lucas remains in my heart, now and forever.