Chicago’s Best Restaurants Top Chefs French Cuisine Dining Chicago www.diningchicago.com David Lissner Food Dude Chicago Restaurant Guide
Nice to see you and this Peter 1/2 180 seats will do somewhere around 2,000 customers up an hour we’re here at bistro 110 with Doug Rob there’s one of the owners I want to thank you for having us come in here if he looks familiar I remember
He was just this tall his dad on the Blackhawk restaurant where he made those spinning wholesalers but tell us a little bit about Bistro wanted well I actually did this used to be one of my father’s restaurants and after doing extensive research in Europe and also in in California law and
Believe it or not really come up with the Bistro concept and unfortunately one of the first really to bring it to the United States sorry following in that line of your family business I know that you’ve got this promotion going on with the venn – tell
Us a little bit cuz I know it’s two families who kind of tied together that’s right actually many years ago my father brought over Raymond roll over there and I was back in 1962 Raymond was a very very famous chef who had a wonderful restaurant in Paris and my
Father did a French food festival back in so much of 62 we’ve stayed in touch really as far as family’s going and now with 30 some odd years later not just bringing Bruno who is grandma Oliver’s grandson over and he has a wonderful restaurant in Bordeaux and September 20
To 30 will be a celebration of the menage which is the picking of the grapes in the Bordeaux now how do they celebrate that over there pre-clearing well it’s a real it’s a family activity a lot of the vineyards right now still hand-picked most of their their
Vineyards but in addition of that we also say that it’s a real warm feeling the time of year there is really crisp and as a result we thought we bring the family together of wine and food together it’s good thank you hey listen thanks for stopping by well
You know I think Glen probably has a few things for us to try and back celebrating in the kitchen of bistro 110 i with chef go in Willow Glen tell us what you’re going to make today and a little bit about it great uh we just got back from Bordeaux France Doug Roth
Tonight we’re going to present in September our few items were going to show you today the peasant dish sauteed assorted on medallion of seafood goat cheese tart and a dessert that no calories for you and I so it’s okay we’re gonna love it it’s very little bit inside here we’re
Cooking probably at 700 Rees right not in the blowing in the middle here it’s about 550 but we call it the Beast we cook lying here you see now we have our half chicken signature right employee but it’s a the flavors you get out of there are just fantastic the natural whole
Cheese flavor okay well that’s better here Computers tomato pizza with 1200 cheese and a little bit of goat cheese on top we’re gonna bake that in the oven I’m going to make another Pete thought so then they put up the pieces for you so I got here
I got a very hot we call them sizzle pants okay mama to do I kind of cheated on the recipe I saw it before though I made it my way of little provolone cheese I want to do with the food no these are your favorites roasted garlic that you’ve
Always got here I know right the little vampires around here I’m telling you so a generous proportion of our roasted garlic and now they’re put on a little bit of a Bordeaux style goat cheese okay great alright I just want to use a little bit seasoning my alright did
Earlier today it’s a long process it’s a pheasant right here which is this from Southwest the grants are present bracelet little onions on prosciutto and can do red peppers and from here while we need to do is bring it up the temperature which I’m just going to
Attack in the wood-burning on all right okay what do we have coming in all right it’s the appetizer pizza goat cheese tart we got tomato olive compote fresh basil which is the melody of seafood with the pearl onions and mushroom sauce wax beans and the rice pilaf of course next
Is the roasted pheasant coming from the wood-burning oven lovely dish prosciutto red peppers pearl onions on a bed of fresh winning the complete our meal is a peach bootie which is a berry sauce now it’s time to eat butter I want to thank you and all the folks at the
Levy Restaurant Bistro 110 give us your address and tell us when your open your photo book Bistro 1/10 1/10 Lisa Pearson world the Monday through Friday 11th 11 to 6 6 3 1 1 0 what