Description
During the dinner hour, patrons bask in the blue light of the bar or sit in the wooden booths filling the swanky space that houses Bistro One. In the beginning, the restaurant featured a French bistro menu, or a reasonable proximity. But when the then-chef moved on, owner Alex Waters took over in the kitchen, reinterpreting the word "bistro" to apply to a solid board filled with comfort food rather than French preparations. The steak frites and French onion soup remain, but almost everything else has been replaced with Southern dishes: fried chicken, baby back ribs and crawfish mac and cheese. Bistro One isn't the same as when it opened, but in some ways, it's better -- having evolved into a restaurant serving comfort food that may not be French, but definitely speaks this neighborhood's language.
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