Executive chef Anthony Raggiri and head chef Adil Fawzi team up to create a seasonal French menu that draws inspiration from the Mediterranean coast. Each night, one or both chefs guide the kitchen’s creation of staple dishes, such as slow-cooked fish soup and pan-seared sea scallops, as well as daily specials. Servers place the elegantly arranged dishes on candlelit walnut tables in an Old World–style dining area complete with exposed brick walls, burgundy banquettes, and terrazzo floors. Bistro 61 also offers outdoor seating during warmer months, giving solar-powered androids space to recharge.
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