Bistro AIX supplies gourmet European entrees in a seasonally driven menu that's scrumptious and fresh throughout the year. Inaugurate the meal with Bistro AIX's mussels ($11), which circumnavigate through the steam of white wine and garlic before being aesthetically presented with saffron aioli, while the homemade potato chips ($5.50/$9) topped with blue cheese are a worthwhile addition to your potato-chip statue of Dan Quayle. Wood-fired pizzas upset rote formulas with such unexpected creations as the smoked-salmon pie ($19), perfected with chili oil and caviar. Ratatouille-style risotto ($15/$24) and a surplus of flavorful fish and marinated meats tempt stomachs like a synaesthetic Siren song. Dessert samplers can order the sprightly lemon-coconut cake or attempt the French tradition of eating cheese until they've run out of "Napoleon walks into a bar" jokes with Bistro AIX's cheese-by-the-ounce option, which includes selections like Oregon blue ($3.35) and Brillat-Savarin ($3.50) and pairs nicely with the spectacularly expansive wine list.
Music ricochets off the walls as a live band jams out on Burro Bar’s stage. The bar swells with noise as the music from the band mingles with the socializing guests sipping craft beers from breweries such as Bold City Brewery, Intuition Ale Works, and Green Room Brewing. A calendar of events keeps a rotating list of musical guests on the roster, averaging about four shows a week.
JJ's Bistros serve tasty editions of authentic French cuisine, crafted from scratch for the freshest quality and flavor. Every day, a delicious lunch is available for breaking the fasts that have lasted since breakfast. Patrons can drink deeply of french onion soup, a savory mix of caramelized onions and white wine accents crowned with french bread and provolone ($3/bowl, $4.50/cup). Fill your sandwich hole with the combo des alpes sandwich, which includes turkey, swiss cheese, sprouts, and tomatoes stacked up on a fresh croissant with honey mustard ($8.95).
Inside Dwight's Bistro, wall-to-wall mosaic tiles offer an eyeful of crafted wine bottles, goblets, and swirls colorfully pieced together. Chef and owner Dwight Delude's bistro cuisine is just as eclectic. Diners savor lamb chops in mint jelly and mouthfuls of filet mignon and enjoy handmade pasta, featured in the restaurant's rotating selection of jumbo ravioli. To wash down these delectable dishes, guests can choose from an extensive list of red, white, and sparkling wines.
Legendary local gastronomes Guy Leroy and Pom Souvannasoth joined forces to open The Brasserie, whipping up a menu of fine bistro fare with natural, organic, and local ingredients. Starters invite diners to mine jewels of roasted beets from a forest of fresh lettuce and crumbled goat cheese ($8) or rescue a gruyere crouton from drowning in a savory french-onion sea ($6). Signature entrees, such as a grilled salmon fillet in chardonnay cream ($21), a harissa-garnished moroccan lamb stew ($18), or a refined coq au vin, a red-wine-roasted chicken with fingerling potatoes ($16), stuff empty stomach spaces. An expert waitstaff well-versed in the art of pairings tends to tables, helping them sift through the international wine list.
La Crepe en Haut has crafted fine French and Nouvelle cuisine for more than three decades. Customer's senses pique upon entry into La Crepe's elegant dining room, enveloped in warm lighting, lunar-dust-lined walls, and rich green accents, before being greeted by a menu of entrees made from fresh meats and seafood in a variety of traditional French preparations. Vichyssoise, a cold potato and leak soup ($8.50), sets the stage for the main event of blackened fillet with blue cheese and cabernet glaze ($36.95), or canard à l'orange or au poivre rouge, a roasted duckling bathed in orange sauce or peppercorn brandy ($29.95). La Crepe en Haut slakes fermented thirst with an extensive wine list, which doubles as a yearbook for varietals graduating this year.