BIstro 218 shrimp risottoGourmet Comfort  

Bistro 218 lunch menu pleases both the foodie and homebody in me. 

By Jan Walsh 

Bistro 218 is one of my favorite restaurants. And Chef Tom Saab is one of my favorite chefs. I appreciate that he sources the finest organic and Non-GMO products, and disallows GMOs in his kitchen, including cooking oil. I also don’t think I have ever been here for lunch or dinner when he was not in the kitchen. And it shows. 

bistro 218 draft beerAnd while I love lunching at a fine dining restaurant, most don’t offer lunch. But Bistro 218 serves lunch in their separate Bar, on Tuesdays through Fridays. The Bar space boasts natural light from its store front windows, and the exposed brick walls wrap around the space, providing a welcoming, homey ambience. Here Kev and I are seated at “our” window table, where we watch passersby on 20th Street. 

We sip on new fave discoveries—a Red Hills pilsner on tap and Dom. Du Pre Semele Sancerre 2017 as we look over today’s menu. The menu is not large. But it has something for everyone, every dish tempts, and all are consistently executed well. Choices include gourmet burger, Gulf seafood, pork belly, Joyce Farms’ chicken, and vegan options. I ask what Kev is going to order—to make sure he chooses a dish that has pomme frites with it—or else I will. Bistro 218’s frites are not just a choice. They are a must! 

And he orders, just as I silently hoped and bistro 218 burger predicted, the Bistro Burger and frites. So, I am free to order at will. Hmm, given Chef accuses me of ordering the crab cakes too often, I go with the Shrimp and Vegetable Risotto. Both dishes arrive piping hot. The burger is served open faced, overstuffed with a thick beef patty, enveloped in glistening, melted gruyere cheese on one side, and a bed of lettuce, tomato, pickles and pickled red onion on the other. And the thin frites are golden from end to end, crisp on the outside and soft on the inside—perfection. No one makes a better risotto than Chef Saab. The bed of rich, creamy risotto is crowned with three succulent Gulf shrimp and is edged with a drizzle of EVOO. It never disappoints and just keeps getting better. Highly recommended! 


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