Cuisine:

• Others
• French
• Contemporary

Bijoux Description:
The tasting menus at this restaurant raised the bar for chefs throughout the Southwest. Credit goes to chef Scott Gottlich, who unites his youthful idealism with skills gained on the job in New York and Southern California to produce an assortment of dishes that tantalize your tongue and spark your sense of wonder. In an effort to achieve his high standards, he finds ways to bring out the best of every ingredient. An example is his tasting of Blue Point oysters, each given a different treatment that take your palate through a progression of experiences, from salty caviar to spicy black pepper mignonette to smoky tomato confit to sweet yuzu curd. The arrangement atop a salty meringue cloud is art itself. Other dishes sure to make your heart skip a beat include crispy pork belly with red Thai curry, miniature carrots and a tiny frill of micro greens, and the Southern-accented foie gras, accompanied by a buttermilk biscuit with "black and blue" berry compote. The three- and five-course menus introduce Long Island duck breast served with a foie gras fried rice, and a vegetarian risotto with carnaroli rice, Parmigiano-Reggiano and shaved truffles. A lovely cheese course might include Hudson Valley Camembert with peach chutney and tulip poplar honey. The pineapple financier sounds the proper finishing note, light as air and just sweet enough to leave a delicate memory. Can't decide on a wine? Gina, Gottlich's wife and the restaurant's sommelier, will provide samples until you pick the right one from a list with choices from France and California, all well chosen and none outrageously priced.


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