Bizou

Came here on a Sunday for brunch. You will want to make a reservation because it fills up quickly. The service was good. The cocktails and especially the pomegranate mimosa was meh, tasted cocktails others had ordered and they were passable but not great. The food was decent. Again not bad just not noteworthy. I had the fried chicken sandwich. The fried chicken was OK, it comes with a ton of coleslaw in the bun. Coleslaw was tastier than the chicken. We were among first folks there when they opened so maybe they weren't in the groove yet. I'd return to see if another night to see if things might be better.

We had the Biriaa Biscuit and Fried Chicken Sandwich, both of which tasted amazing. The chicken thigh was cooked beautifully and the slaw was perfect. We had a side of fries that were cooked perfectly. Their cocktails are worth the price, amazingly made. The service was kind and quick. We ate within 30 minutes of sitting down.

Had a great brunch at Bizou. We went during the children's spring break. As such, it wasn't as crowded as we feared as most of the college students were likely on break as well. We were seated without delay. The Double Down Burger and Spicy Chicken Burger were both tasty, juicy, and full of flavor. The rest of the table were satisfied with their dishes as well though i am not certain what they were called. Service was excellent! Our server was very friendly and attentive. The venue itself has a charming old historic feel that adds to the experience.

Servers were all very polite and hospitable. The atmosphere was mellow with dim lighting. BUT THE FOOD THO. THE FOOD WAS STUPENDOUS. The short rib croquettes, the duck ravioli, the scallop seasonal special, the creme brulee! The short rib croquettes and their crunchy exterior when you bite into it, the creamy and soft short ribs interior dipped into the rich and creamy hint of mustard SAuce. Exquisite. The duck ravioli was full of flavor, perfectly cooked al dente ravioli, so good. Touched my tralala. The scallop had a very nice grilled flavor, there was so much different flavor in one dish. Like the autumn leaves. The pumpkin slices, to the carrots, to whatever was in there. I don't even know where they get their olive oil. That was such a smooth and fruity flavor. The creme brulee was a

Splendid French style dishes. • autumn squash tart absolutely exquisite. Fall in a bite, roasted cinnamony squash, buttery crisp and rich tart, pumpkin seed texture pop, & matchless goat cheese yogurt sauce with hint of sweetness and basil garnish. • tuna tartare with minty green sauce and sweet sour soy glaze, fresh tuna, & crispy wonton fried strips for dipping and crunch texture. • confit duck ravioli with generous richly flavorful sauce, garlic pesto, basil, goat cheese yogurt drizzle. Succulent duck in al dente ravioli pasta. Restaurant floorplan a bit narrow feeling, service can be a bit rushed and desultory by some of the staff but attentive and great by others. Superb food.