Chicken with mango salsa, pork tenderloin with chimichurri, or sole with a mirabela sauce take center stage in this fusion culinary fete
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires.Limit 1 per person. Limit 1 per visit. Valid only for option purchased. Reservation required. Dine-in only. Dinner only. May substitute champagne for soda, coffee, or tea only. Value of champagne not valid toward other menu items. Not valid with other offers. Must use promotional value in 1 visit.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Executive Chef Rodrigo Cedeño sharpened his knife skills and his palate across California, picking up technical know-how at Collins College of Hospitality Management before training under chefs at Vu Restaurant and RN74 in San Francisco. Today he lets his know-how blossom and wander in the kitchen of Bijou Restaurant & Bar, blending his French and modern cuisine training with the flavors found in northern California's seasonal organic ingredients. From his pans and cutting boards spring forth a rotating selection of seasonal specialties with distinct flavor profiles, such as butternut squash risotto with brown butter and diver scallops served with blistered grapes. To complement such an aesthetically poignant dining experience, the space itself—designed by DesignPlus's Pia Thomas—remains sleek and focused. The centerpiece is the bar, which glows a dreamy, iridescent amber that's complemented by ring chandeliers and absorbed by Italian leather chairs, a lounge area's plush velvet cushions, and tabletop black holes.
81% of 2008 customers recommend
The food and service was excellent!
Chantae R. ·
4 days ago
Burgers were delicious!!! The ranch sauce had lime in it delicious !!!
Elease A. ·
5 days ago
the quality of the food has been consistently great.