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Bijoux going Bistro (at least it isn't becoming another steak house!)

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Doesn't anyone in DFW appreciate fine dining anymore? Scott is a great chef so I know this Bistro will be great. Still...soon the French Room will be last bastion if this continues.

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  1. Because people maybe tired of eating faux parakeet foie gras in sweated yak's milk?

    1 Reply
    1. re: Scagnetti

      Hey! I loved that dish!

    2. I love top end fine dining, especially if it comes with a deep, reasonably priced wine list attached. And frankly frankly, this tred worries me.

      As for Bijoux in particular? It depends. I don't mind the decore of a restaurant being more casual. In fact, I much prefer that. But I think it would be a shame for Bijoux to change the quality of the food preparation or of the ingredients. All too often, when a restaurant becomes "more casual," the quality of the food goes down in an effort to make it "more affordable"; the top end of the wine list disappears; premium ingredients are no longer seen, etc. i bope that doesnt happen here, but im worried it might over time. So I'm eying this change with a great deal of trepidation.

      3 Replies
      1. re: Mike C. Miller

        Mike: I agree with everything you write. Scott is a great chef so I have hope. I also do not mind a casual spot ambience and dress wise so long as the quality is high. Great examples would be the best spots in Austin or Boulder. Of course, Dallas is VERY different from those two but definitely moving in that direction. I think the simple truth is that there is an ever decreasing dining public that will pay what it takes for "fine dining", and by that I not only refer to food costs but also the costs of china, silver, high quality wine glasses, interior design, etc. I can do without those (well, I do still appreciate good and appropriate wine glasses) so long as the quality of the food remains high. I assume that the goofy yak's milk post above is referring to the molecular gastronomy movement which is a different discussion all together.

        1. re: bhoward

          I think that you and I are on exactly the same wave length. But take Austin as an example. I can't think of a single restaurant in Austin that has the quality of food that Bijoux has. At least if you get out of New York City or San Francisco/Berkeley, casual atmosphere, great ingredients, great cooking, and a really good wine list just never seem to come together.

          Casual atmosphere ends up being lower quality ingredients and poorer technique in the kitchen. And usually for the same reasons you cite -- nobody want to pay the freight. I know that Scott and Gina's heart is in the right place, I just wonder about the marketplace, especially with the simultaneous failure of Nana and Charlie Palmer.

          1. re: Mike C. Miller

            Anyone had lunch at Bijoux yet?

      2. I'm pleased to see that the 'classic Bijoux experience' will still be available at the chef's table. I had some really fabulous foie gras (with chocolate gastrique and housemade fig newtons) from the chef's tasting menu last time I was there. I passed on the foie gras with kim chi on the regular menu (have never been offered the mythical sweated yak's milk!!).

        Has anyone been to The Second Floor? I'm wondering if the new menu will be similar.

        1. I think the Mansion has done a really nice job of making the dining room and required attire more casual but increasing the cooking level and ingredients to higher level than it has been in a long, long time.. Bruno can cook.

          1 Reply
          1. re: J.R.

            That is a trend I can get used to!