reservations open
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Info about the place?
more casual french bistro above lielle
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I’m optimistic. Menu reads like a contemporary Paris bistro. We don’t need another amped up fancified/Ludo-fied/Pasjoli-fied take on French bistro cuisine.
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This reads way more whimsical than I anticipated. I’m excited, which I was not expecting.
But no prices on the online menu, which is a big pet peeve of mine. Maybe (hopefully) they’re still finalizing prices?
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You mean like Bicyclette? I am cautiously optimistic, but color me jaded…
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Like the original notion of Bicyclette.
Financial reality compelled the Manzkes to go for a more upscale approach with the hope of generating higher revenue.
menu reads stylistically a bit like the brasseries by the Frantzen group (not saying there’s any affiliation; I don’t think there is). I’m usually a bit skeptical of bistros with a couple of pastas on the menu. while I would hope for a more classic Parisian bistro, I can’t fault them for doing things like escargot beignets, because sourcing xxl burgundy snails is probably a no go and not worth doing. they do call it a “Socal Parisian bistro,” so a crudo, shiso, prawn cocktail, and exotic spices like swarnadwipa aren’t surprising. doesn’t sound quite like bistronomy in Paris or like a typical bistro.
the desserts sound great though. love canelés de bordeaux and chamomile crème caramel, honey lacquered figs sounds like a winner.
pulling for them with the recent loss of the Lielle cdc. I will get around to visiting later even if the menu is a little bit different than I’d expect. pretty confident the execution will be high quality.
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I think the Chef/Owner was part of the Frantzen group! Good observation (someone correct me if I’m wrong)
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chef Marcus definitely was, but I think that Frantzen’s multi-location “Brasserie Astoria” may be unrelated now. chef Marcus’s time as the executive chef at Frantzen definitely proves he has the technique and skills. I believe I met him there and had a brief conversation when I said I was living in LA. but I’ll let what chefs Frantzen and Jernmark are doing stand on their own. and of course a brasserie and a bistro will have slightly different focuses.
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Just a brief off topic… For the uninitiated, what are the differences in focus? TIA.
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“Limit of three wine glasses at any given time per guest to ensure guest comfort and service accessibility.”
I’ve seen language like that at large scale concerts and sporting events, but never at a restaurant before.
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So a guest can have 4+ drinks over the course of a night but a table can’t order/corkage 4 bottles of wine at once and expect 4 glasses a person?
Four glasses x four people on a typical four top can be unwieldy, especially in a multiple small plates situation.
That may be a problem because I throw the biggest wine dinners this city’s ever seen
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He points to San Francisco’s Zuni Cafe as inspiration for the restaurant, citing its timeliness and consistency. “We’re creating food that we want to have with us for a long time, food that is not carved out of concepts, just stuff that we like to eat,” Jernmark says.
Like Zuni there’s a fair amount of Italian influence on the menu.
“I understand I’m doing probably the most uncool dish in the world right now, but what is more satisfying?” Jernmark says. “Maree needs to be just that. It’s just relentless pursuit of satisfaction and not trends and trying to create iconic things.”
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