78947 Fri Feb 24 18:19:05 -0800 2006 11 2 Los Angeles Area 0 436054 Hi all - We're headed to Bistro K for dinner tonight and I have to admit that I'm a bit intimidated. I eat nearly everything, but the menu is extremely ambitious and heavy on meats/parts that you don't normally encounter. These are some sample menu items: *Stuffed Duck Hearts with Foie Gras served with Braised Duck Tongues with a Light Balsamic Vinegar Jus *Pig’s Ears Terrine and Sauteed Snail Simmer in a red Pasilla Infusion, Winter Leaves with Sweet Garlic Chinese Yellow Chives Italian Parsley Coulis Dressing *Wood Pigeon from Scotland, roasted whole, with Sautéed Cabbage, Cabbage Salad Dressed with Wood Pigeon Liver Vinaigrette, and Huckleberry Gnocchi Anyway, I would love some ordering advice from any Bistro K veterans. I'm willing to try something that sounds a little scary, if one of you says it's fantastic. Thanks very much! Link: http://www.lqmanagementservices.com/pages/708514/index.htm Fri Feb 24 18:19:05 -0800 2006 0 smogqueen 1 436057 Wow, tonka bean dust, you don't see that every day. Those are definitely some challenging dishes. Wish I could help but I haven't been there yet. The foie gras martini thing sounds cool, though. Fri Feb 24 18:23:14 -0800 2006 436054 0 Chowpatty 1 436058 A good friend of mine, who is quite a foodie and has the incredible knack of always ordering the best thing on any menu, had dinner there last week. She loved the pigs ears. I salute your sense of culinary adventure! Fri Feb 24 18:26:34 -0800 2006 436054 0 Elaine 1 436061 My advice to you (after having been to Bistro K twice) is to simply tell the server your preferences, if any. Then ask what the server would recommend from the menu. Or better yet, have the chef(s) come out and provide you some advice. The staff there is very accommodating. Go and enjoy and report back! Fri Feb 24 18:32:34 -0800 2006 436054 0 ipse dixit 1 436062 Dang, they don't have the cod beignets on the menu. I love the duck heart/foie gras dish. I don't think they had pigs ears on the fall menu, but I love these in the local Sichuan restaurants. Have no fear, none of the dishes are going to be bad. One or two might seem a little puzzling to your taste, but that would be the worst of it. My favorite main (out of about 5 that I've tasted now), is the squab. Yes, to my tastes it's fantastic. Fri Feb 24 18:33:01 -0800 2006 436054 0 Christine 1 436065 Went last week. Did the prix fixe menu @ 55.00 per person. Excellent value! Took (2) bottles of wine - no corkage - yay! Menu included the stuffed duck hearts, monkfish, lobster, and duck (out of control!!!) .......... Only complaint was the dessert........don't remember if the choice is yours or theirs......but it was very uneventful after such a wonderful meal.....some chocolate w/cookie thing........blah. Everything else was very fine! Very cozy restaurant (some tables very close to each other) noise level was very comfortable. Fri Feb 24 18:40:37 -0800 2006 436054 0 slowrider 2 436071 I agree: I've felt the desserts were weak, as well. Too many other tasty things to fill up on. Fri Feb 24 18:48:20 -0800 2006 436065 0 Christine 1 436078 I'll vouch for the sauteed foie gras with smoked eel... I thought it might be fishy, but it was rich and savory and delicious. I wasn't a huge fan of the veal cheeks, but that was a matter of personal taste, not quality - they're quite gelatinous. On a less adventurous note, the artichoke confit with basil and chevre was perfectly cooked and an excellent combination of flavors. My one experience also supports the theory that their desserts fall short. I was asked when we sat down if I wanted to pre-order the tarte Tatin, which takes a while to cook. I went for it, but it wasn't worth the fuss. I can't pinpoint a fault, it was just underwhelming. My boyfriend enjoyed it, though. Fri Feb 24 19:00:01 -0800 2006 436054 0 Cicely 2 436143 I am frequently disappointed by the blah flavor of apple desserts here, including some of my own attempts. The simple classic recipes require not only sound technique and close attention, but deeply-flavored fruit as well. We rarely have that, in my experience, in the apple department. Stone fruits is very much another story. Fri Feb 24 23:04:37 -0800 2006 436078 0 Will Owen 1 436090 I was there a couple of weeks ago and loved their confit of duck gizzard salad. I know someone (rickmond?) recently posted that he found it only okay, but both my companion and I thought it was wonderful -- warm, salty, luscious, and perfectly set off by the lightly dressed frisee and the sauteed chile strips. My companion enjoyed her crab tian appetizer as well. The two dishes, however, were on the opposite ends of the spectrum. Mine was earthy and meaty and rich; hers was delicate and light, but full of good crab flavor. Fri Feb 24 19:59:52 -0800 2006 436054 0 Hailyn 2 436099 yah that was me... the confit inadvertently reminded me of chinese stir fry lol. the wood pigeon also was meh, but i'm willing to give the place another chance in the future - heard good things about the crab tian and the venison. Fri Feb 24 20:23:32 -0800 2006 436090 0 rickmond 1 436584 we tried the duck breast last time and it was awesome. it has a texture like steak but even more flavor.... Mon Feb 27 19:46:21 -0800 2006 436054 0 warren