Many American bistros differentiate themselves from their European counterparts by serving region-specific dishes and replacing waiters with Bruce Springsteen. Satisfy a hungry heart with this Groupon.
Choose from Four Options
$119 for six-course tasting menu for two, valid Thursday–Saturday only ($196 value)
$239 for six-course tasting menu for four, valid Thursday–Saturday only ($392 value)
$62 for French dining experience for two, valid Sunday–Thursday only (up to a $107 value)
- Two appetizers (up to a $30 value)
- Three tasting portions (up to a $66 value)
- One desserts (up to a $11 value)
$125 for French dining experience for four, valid Sunday–Thursday only (up to a $214 value)
- Four appetizers (up to $60 value)
- Six tasting portions (up to $132 value)
- Two desserts (up to $22 value)
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.