Bistro 7 Chef/Owner Michael O’Halloran (formerly of Fork and the White Dog Café) relies on a network of local, organic farmers for the pristine ingredients that form the basis for his eclectic American bistro dishes, and the ever changing menu reflects the best that the season has to offer. The understated, minimalist décor features white linen tablecloths, filigreed heirloom flatware and graceful stemware, and the open kitchen provides an intimate glimpse of the chefs at work. The place is cozy and conducive to quiet conversation and the service is personal without being intrusive.
We enjoyed burgundy-braised natural beef short rib with lobster, sweet pea and corn risotto with baby arugula greens and herbed pan jus. The short ribs were tender, juicy and not at all chewy and the risotto was heavenly. Others in our party enjoyed slow roasted Atlantic salmon filet over cassoulet-style white bean-fennel stew with mussels, chorizo, roasted tomatoes and baby arugula in buttery saffron-Pernod broth. The entrees were wonderfully fresh and fragrant and beautifully presented.
For dessert we treated ourselves to chocolate malted pot de crème with vanilla whipped cream. Luscious!
Bistro 7 is open for dinner only Tuesday through Sunday. A 5 course, $35 Chef’s Tasting Menu, is available Tuesday through Thursday and the restaurant is also available for private parties of up to 40 people. Reservations are recommended.
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