Digital Edition >>
All Articles >>
Past Issues >>
Chef John Marquez’s restaurant in the former Gigi’s raises sky-high hopes because he comes from French Laundry and Coi, yet Artisan Bistro leaves us intrigued if not totally wowed. Marquez’s chicken and mushroom soup, rich with pure, rustic flavors of barley and aged Pecorino, made a satisfying starter. Like all the dishes on the menu, salads featured delicious blue-ribbon ingredients, but apples and endive gave a cold shoulder to the marinated beets, and the dressing on that salad, as well as on the pear–blue cheese, seemed flat. Duck and lamb were tender and juicy, and the watercress salad, fried leeks, and potato gratin with the rib-eye rocked. Fried garlic and vinaigrette overpowered the mussels. Our favorite dessert was the funnel cake, a Gigi’s holdover. The chocolate cake had luscious texture and taste, but raspberry coulis with mint chip ice cream? The music selection and a server who disappeared need tweaking. Lunch Tues.–Fri., dinner Tues.–Sun., brunch weekends.
Sign up to get our e-newsletter and receive exclusive invites to special events, parties, and happenings.
Did you miss something? Check out the A-List Archive.