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2017-05-22
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The parade of new restaurants never seem to end at Pacific Place, with Dim Sum Library and Hon 10 recently joining the party but first, we have Bizou to check off our list this afternoon.Bizou is an American brasserie brought to us by Dining Concepts. You can think of it as the American interpretation of a traditional French brasserie. The food menu has been designed by consultant chef Magnus Hansson, a master baker and well traveled chef who is known for his focus on healthy, organic and vegeta
Bizou is an American brasserie brought to us by Dining Concepts. You can think of it as the American interpretation of a traditional French brasserie. The food menu has been designed by consultant chef Magnus Hansson, a master baker and well traveled chef who is known for his focus on healthy, organic and vegetarian dishes (who happens to be a vegan himself). He's been recently doing a lot of work as partner of Jean Georges and with Bizou, he will re-visit the restaurant a couple of times per year and review the menu periodically. But for the time being, the kitchen is actually led by Head Chef Todd Williams, who's been with DC for a couple of years already. He's just been back after a stint as the opening executive chef for .
Bizou have big shoes to fill taking over the space previously occupied by Grappa's Ristorante, a legend which has been around for 26 years but it looks like they are ready for the challenge. One of the nicest thing about Bizou is its intimate and cozy dining space highlighted by all the wooden panels and black leather. It makes us feel right at home.
We asked for a bit more space where we could park our little one's pram next to our table and the staff was kind enough to offer us their private room. That was the kind of service which we didn't expect from a Dining Concepts restaurant (sorry!).But is the food here as comforting as the service? Let's find out.....
Classic Caesar Salad ($108) - The same timeless combination of chopped romaine, parmesan and garlic croutons. That was just OK. Comparing to the same thing we had at , another Dining Concept restaurant a couple of months ago, I thought it was a little disappointing especially the chopped romaine lettuce which wasn't particularly crisp. Not so-good start (Grade: 2.5/5).
Classic Caesar Salad
$108
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Boston Style Crab Cake, Breaded and Pan fried
$188
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Swedish dill cured gravlax ($138) - This looked really small even for a starter. Underneath the thin slices of salmon gravlax was a toasted brioche and they had mustard dill sauce sprinkled all over them. Average at best (Grade: 3/5).
Swedish dill cured gravlax
$138
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The roasted chicken was generously portioned and the meat was surprisingly tender. I like the intensity of the sauce too giving the chicken very good depth of flavors (Grade: 4/5).
Organic herb roasted chicken
$184
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Oven Roasted Norwegian Salmon
$218
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Linguini and clams with chili, garlic and white wine butter sauce ($198) - Have I been eating too much salt and pepper lately coz this tasted very bland again. The sauce was a bit buttery as we all expected and it failed to bring out the best from the linguini (Grade: 2/5).
Linguini and clams with chili, garlic and white wine butter sauce
$198
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