We’d been to Beverley’s Bistro and Bar a few weeks ago but looked forward to visiting again and trying some other things as well as having the delicious Steak Frites again. The menu had changed slightly during that time.
We began this meal with some rye Old Fashioned cocktails. They were good.
The Chicken Liver & Foie Mousse was plated with mostarda, herb salad, toast and hazelnuts. The smooth liver mousse was topped with a tart peach mostarda. This was a good sized serving that could easily be used for 2 or 4. It was tasty but not strongly flavored by the liver. The herbs were tasty with the crunchy hazelnuts.
Bone Marrow was covered with caramelized onion jam and aged balsamic. There were 2 large bones in the serving, so very good for 2 people, however one bone was much deeper and thus held more marrow than the other but was also less cooked. Nevertheless it was good and mixed nicely with the caramelized onion jam for a good effect. It came with toast and between it and the mousse the server was nice enough to bring extra toast. It was rich and good but not great.
We split the Summer Salad which contained heirloom tomatoes, watermelon, cucumbers, pickled shallots, fresh herbs and feta cheese. The dressing was good and complimented all the ingredients, especially the flavorful watermelon. Some crisp croutons added a nice textural contrast to the dish. A smear of avocado was underneath but fairly mild. Overall though, this one was really good with lots of flavors and textures.
The Steak Frites was an 8 oz. bistro steak served with fries and béarnaise sauce. It was a different cut of meat than we last had but equally tender, tasty and perfectly cooked. The fries were excellent as was the béarnaise sauce – it was good on the meat and fries. The side salad was fine but the wood fired meat was the star on the plate. It’s not a huge serving but after the heavy marrow and mousse there wasn’t room for dessert.