Rustic charm meets opulent décor inside The Old Warsaw, where white tablecloths and burgundy drapes mingle with chandeliers and grand paintings, setting the scene for decadent plates of French continental cuisine honed over six decades. Dishes range from classic French fare such as escargot and chateaubriand to braised pheasant and roasted duck, all of which can be paired with any of 460 wines procured from regions such as Europe, North America, and South America. As diners sample rich seafood crepes and lobster bisque, live musicians tickle eardrums with soft melodies, special songs for birthdays and proposals, and occasional legal advice.
Cuisine Type: Contemporary French
Most popular offering: Mussels, poached egg, lemon sole
Delivery / Take-out Available: No
Alcohol: Full bar
Number of Tables: 11?25
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Please let us know of any special occasions or specific instructions for your evening.
Scott Gottlich's passion for food stemmed from his childhood experiences, but his wife Gina didn't discover her love of the culinary arts until later in life. That passion, and perhaps a bit of kismet, led her to leave her college career path and start working as a captain at Aubergine, where Scott was honing his skills in the kitchen. There, she and Scott met for the first time, and began their romance, as well as a journey toward opening their own restaurant. These days, Scott puts his culinary talents to work in the kitchens of the couple's first restaurant, Bijoux, while Gina uses her refined, sommelier-trained palate to assemble the wine list.
It's a winning combination. Bijoux holds numerous awards, including a four diamond rating from AAA and a callout in Bon Appetit as one of the country's Best New Restaurants in 2007. Scott himself received accolades from Restaurant Hospitality as a Rising Star of the culinary world, and he continues to earn acclaim with dishes such as his kataffi-wrapped prawns. He cooks them until they're lightly crisped before topping them with a spinach emulsion, goat cheese sauce, and roasted beets. Scott says he wants every item on the menu to have clean flavors that "express the full voice of the ingredients." It's a true culinary challenge, as few chefs can still get vegetables to sing after they've been cooked.
Thanks to ovens imported from France, Rise No. 1’s chefs bake soufflés to a perfectly fluffy texture every time—and it only takes about as long as cooking a steak to medium. But what lies within changes with each soufflé—fillings span the savory, including jambon and gruyere or escargot, and the sweet, such as fruit, bread pudding, or notes of affirmation written by the in-house mom. No matter which side of the spectrum you land on, rest assured that the ingredients hail from local and organic vendors whenever possible, and the herbs are cut fresh from an on-site garden. That extends to the non-soufflé menu items, such as marshmallow soup, artisanal cheese platters, and petite asiettes (small plates of French cuisine). The staff’s commitment to sustainable practices doesn’t end with the menu. Drinking glasses are crafted from recycled wine bottles, bookshelves that hold used French and American classics were once mere sawdust, and many of its doors guarded the entrances to temples or houses in their former lives. Authenticity abounds in equal measure to eco-friendly practices, as well. Antique European silver-plate flatware adorns tables, hand-embroidered French linen serviettes protect laps, and an 18th-century desk serves as a private dining table.
This little French bistro is a Bishop Arts District favorite, inspiring crowds with a Saturday and Sunday brunch and giving off a quaint, slightly hidden vibe. Billing itself as a neighborhood bistro, Boulevardier’s menu is both French-inspired and Dallas-honed, with a tremendous selection of homemade goodies, fresh oysters and wonderful bouillabaisse. A wine list covers more than 120 bottles, while meatier menu mainstays include charcuterie plates, grilled grass-fed hamburgers and a crispy duck pappardelle. The space’s casual vibe translates well to the décor, full with natural lighting and fatigued walls, hanging gilded mirrors and a tall shelf of bottles that display the day’s drinkable offerings.
Crepes for U dishes out pancake-like delights oozing with sweet and creamy fillings. The Chocco Rocco, for instance, is a clinic in decadence: scoops of vanilla ice cream wedge within a chewy crepe shell as a hazelnut-chocolate spread provides a creamy bed for crunchy chocolate sprinkles. Other crepes incorporate fresh fruit, butterscotch sauces, and fresh cream into the equation, resulting in indulgent desserts that could sweet talk their way into the most exclusive of CIA headquarters. Customers can even customize their crepes with extra scoops of butter pecan, Kona coffee, and double caramel dulce ice cream.
Affectionately dubbed "a little piece of France" by Christina Rowland of Real Frisco, Cafe Trottoir et Patisserie transports taste buds with Parisian-style bistro fare for lunch, dinner, and Sunday brunch. Dishes feature simple, elegant preparations, with numerous sauces and vinaigrettes drizzled across seared tuna steaks and roasted duck breasts. Mimicking money-booth contestants, pear and goat cheese step into a salad arena, where they compete to snatch the most pecans out of a slippery shower of lavender-honey vinaigrette. The steak frites' Black Angus terres major is pan-seared with red-wine pan jus and laid on a plate of pommes frites and baby greens.
Indoor meals unfurl under brass chandeliers bearing clusters of golden lamps. In fair weather, the sun-dappled outdoor terrace surrounds tables in tall trees bookended by stucco walls and a large outdoor fireplace.