Disher Review #3: Bijoux

My inbox is flooded! Love it. Keep it comin’. Just got a longer and equally fabulous review from a diner who noshed at Bijoux. Jump for all the info.

Our group headed to Bijoux on Monday for the first night of Restaurant Week and we were blown away! The service was perfect and the staff does such a wonderful job explaining all the details of the dishes.

We ordered a great wine from their extensive list and poured over the menu trying to narrow the choices but they were all very appealing. An amuse bouche of watermelon and cucumber salad was cold, sweet, and salty all at the same time. Awesome. Everyone chose a different course but I enjoyed the White Corn and Coconut soup with fromage blanc and togarashi (a Japanese 7 spice mix). The cool and creamy soup was smooth and a fellow diner commented she could “drink a gallon” of it. We had fans of the crispy pork belly at our table as well.

A few of us had the optional “fourth course” which came as a second course of smoked prawn with an heirloom tomato and onion salad and a touch of chorizo. The smokey flavor was just right – and we didn’t want to share!

For the third course, we enjoyed the Scottish Salmon with polenta and New York Strip with potato puree and mixed vegetables. The steak was perfectly medium rare – couldn’t have asked for more.

The last course, dessert, proved to be the hardest decision. Choices included a creamy almond panna cotta with almond ice cream and berry coulis, Valrhona chocolate mousse with strawberry ice cream, or Maytag bleu cheese with pancetta and carrot sorbet. We did share this time!

We were almost too full until they presented the table with a plate of mignardises (after dessert – desserts?) including a tiramisu macaroon, a strawberry gelee, a truffle, and .. that’s all I could see before they disappeared from the plate! But there was quite a selection.

The staff treated us extremely well and we noticed several other RW diners around us. They were attentive to our needs and explained all the nuances and reasons for certain flavors being included in the dish. Clearly, foodies serving foodies.

I would return to Bijoux for the restaurant week meal alone but now I have to come up with several special occasions and reasons to return again throughout the rest of the year!

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