Cuisine:

• Continental
• European
• Contemporary
• Bistro

Bistro Bourdeau Description:
This ambitious restaurant comes from couple Susan and Kipp Bourdeau, who took over a longstanding eatery and completely remodeled it. It is now a handsome blue- and mustard-hued space with a circular dining room, wine country motif and booths that offer intimate seating. Not your cup of tea? There are centrally focused, linen-swathed tables overlaid with crisp white paper for those who prefer to see and be seen. Kipp Bourdeau, a graduate of the Culinary Institute of America, has written a single page menu with just eight appetizers and a few more main courses, several of which have a New Orleans tinge. Dishes to try include spicy jambalaya pasta with andouille sausage, chicken, shrimp and penne in a light cream sauce as well as double-cut lamb chops and a marinated, 16-ounce pork chop with caramelized onions, grilled apples and Calvados cream sauce. Accompaniments include baby green beans and marinated mushrooms. Finish with the simple apple tart.


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