Artisan Bistro - Lafayette, Ca

Artisan Bistro 1005 Brown Avenue Lafayette, CA 94549 Phone 925-962-0882

This restaurant is considered "casual elegance" dining offering contemporary California French cuisine. It is recommended by the Michelin Guide for 2011.

Executive Chef, John Marquez, grew up in Danville, California and graduated from Diablo Valley College with a degree in Culinary Arts. He has trained under Julian Serrano of Picasso at the Bellagio Hotel in Las Vegas, NV, Daniel Patterson of Elisabeth Daniel in the Bay Area, Ca, and Thomas Keller of French Laundry in Napa, Ca. His approach to cooking is referred to as seasonal, often organic using locally sourced ingredients.

I have been to this restaurant 7 times since it was opened in 2008. Edris, the Maitre'D, is courteous about reservations (which are recommended) and will always ask if you are celebrating while dining with them. 3 times we have gone for either an anniversary or birthday and each time we are greeted with a card signed by the staff including a complimentary dessert or glass of wine upon our next visit. This is such a bonus when you are taking someone special. These little things really make a difference in the world of dining out.

What We Ate

Marinated Baby Beet Salad - Chef John really showcases his expertise on textures with this dish. The beets were certainly the focal point, however, his accents of using the dried beets sprinkled on top and creaming two colored beets which were piped on the plate really intensified the taste and opened new textural doors. The shallot vinaigrette and Frisee also brought this dish to a crescendo.

Sonoma Foie Gras Mousse - Please note, Foie Gras MUST be tried at least once in life and this is the ideal dish to try. The mousse is delicately plated as quenelles and looks almost like light mocha ice cream begging to be eaten before it melts. It does melt in your mouth with the rich creamy texture of the Foie and compliments of quince and a delicious date compote.

Sauteed Wild John Dory - This fish was cooked using very little oil and plated on a bed of cannellini beans which offered a rich texture to compliment it's mildness. The true winner here is the bouillabaisse broth. It is deep in flavor and brings everything together with each bite.

Fennel Crusted Rack of Lamb & Braised Shoulder Tortellini - There's certainly a lot going on in the preparation of this dish. Again, Chef John showcases his talent in picking choice ingredients to pair with each other. The lamb was cooked perfectly succulent. The braised shoulder tortellini seemed unassuming on the plate until it was cut open and the juicy contents were exposed. The ragout had nice texture and the preserved lemon and fennel pollen jus brought this dish together.

Jennifer always opts for a cheese plate as dessert and since my tastes tend to be more on the savory side, we shared one. They don't normally have one on the menu, however, the chef obliged since it was her birthday. Again, another excellent reason we choose this place for special dining moments.

Ratings:

Overall: THREE Forks

Food: THREE Forks

Service: THREE Forks

Atmosphere: TWO and a HALF Forks

Prices: $$$ (Expensive- most entrees $18-$25)

Why Go: The little details show all the way through from the service to the intricate menu created from seasonal and locally sourced ingredients. Always a new culinary adventure each new season with some specialties finding their stay.

Why Not: Although the ambiance is quaint, it can feel a little crowded inside this old converted house. Reservations are a must due to limited tables.

Rating Scale: FOUR Forks Extraordinary, THREE Forks Excellent, TWO Forks Good, ONE Fork Fair

Price Scale: $$$ Expensive, $$ Reasonable, $ Inexpensive