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Miami New Times
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This budget-chic bistro in a dreary Kendall strip mall is the kind of restaurant that is the backbone of any serious dining town -- a neighborhood place that pays upscale attention to food and service but charges only midscale prices. The menu here is mostly classic bistro; if you want stir-fried butterfly lips, you'll have to look somewhere else. The classics are nicely done though. Celery root rémoulade is as enjoyable as it is elemental. Steak frites is a first-rate preparation of beef and potatoes, and rabbit braised with apple cider and green olives is one tasty, tender bunny. Molten-centered chocolate cake closes out a meal on a high note.
The perfect French fry is a thing of true beauty. It should be skinny, but not so skinny as to upset its delicate balance of textures. It must be golden, not too pale, not too brown. Of course it must be crisp, typically the result of frying at least twice (once to seal the exterior and mostly cook the inside, the second time to add crispness and color). It must also be creamy on the inside; equally important, it absolutely must not be greasy. It must be fried in clean oil and be properly... More »
I don't mean to put any pressure on it or anything, but the future of Miami as a serious restaurant town rests on Bistro Bisou. Okay, so maybe that is a little pressure. And maybe a bit overstated too. But the point is still a good one. See,... More »
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