I haven't visited in a few months, but the last time I visited they still had Duck confit on the menu and Braised Beef Short Ribs. I think they change the menu seasonally, which is a great thing.
Jeff Buben is a very talented chef and executes his dishes almost perfectly, if not so.
The one thing that stood out when ordering the Braised Short Ribs, is the baby carrot accompaniment; it is made with lardons (french cured bacon), garlic and thyme. The sweet flavors of the carrots, the earthy taste from the thyme and the salt from the Lardons makes an awesome vegetable accompaniment. What I like best of Bistro Bis is the portions that are served, proper amounts and not overwhelming; still much more than what a typical portion is in Europe but less than a typical American fare.
The Duck confit is served with white beans, tomato concasse, thyme jus and a homemade toulouse sausage. A simple and proper pairing of protein, vegetable and very little starch (if any).
I also love the duck liver parfait......a mousse similarly to the Foie Gras, but less velvety and creamy. Still has that livery, almost tart flavor, but smooth and excellently prepared.
They're wine selection is excellent as well; one of my first encounters and learning about Oregon Pinot Noirs (Willamette Valley); Torii Mor 2003 and Four Graces 2005.....excellent vintages bold enough for their French dishes. Although the La Becasse 1998 bordeaux can't be overlooked.
I will update this review as I visit again in the near future.
Bistro Bis
15 E Street, NW
Washington DC 20001
(202)661-2700
Pricing: $50-75/pp, starter, meal and a glass of wine/beer. Tips and tax not included.
I recently went back to Bistro Bis. I still love coming here; not only because I know the bartender who has been there since start dining there 5-6 years ago. I go because its food preparation and presentation, not to mention taste, is always VERY good. My friend and i decided to order light, basically 2 Starters, since we would rather enjoy the wine; which i might add, great selection is always on hand. We both enjoyed Pinot Noirs, I had a Lemelson 2007 (Willamette Valley) and my friend had a 2007 Scott Family Estate (CA) Both great Pinot Noirs: the oregon was robust yet fruity and the CA was medium light and fruity with just a slight hint of sweetness.
ReplyDeleteOn to the Food: We shared an Endive salad prepared with Radicchio, Endive leaves, Blue cheese and dressing. We also ordered the Braised Escargot with chanterelle mushrooms, potatoes and artichoke pieces.
The salad was awesome with the exception of too much Blue cheese. The Escargots, however, were spectacular. Simply prepared with small diced potatoes. It's garlicky enough, but not too strong. All the flavors were represented, and the simplicity of its preparation shows.
When it comes to food preparation 3 wise words to live by:
Simplicity, Simplicity, Simplicity.