Bistro Daisy was in Uptown and named for the daughter of owners Anton and Diane Schulte. It opened in the summer of 2007 and features fresh, seasonal and local ingredients in American bistro style. Housed in a little yellow house inside you’ll find white cloth-covered tables spread over a couple of rooms, lowered lighting, music in the background, dark ceiling, non-functioning fireplaces, and walls decorated with mirrors. The small menu was supplemented by several nightly specials. Friendly service, low noise level and great ambiance made this a winner for us. It’s small so reservations are suggested, but there were empty tables the night we went.
Set-Up
Food
We started with the Gulf oysters poached in Herbsaint cream with bacon, fennel, spinach and corn bread croutons. They were amazing with a wonderful depth of flavor. The subtle oysters blended perfectly with the bacon, fennel and slight licorise flavor of the Herbsaint. These were near perfection in my book.
They also served bread and butter which were like pieces of a torn twisted baguette. The crusty bread had a great chew and flavor and was served with a big plate of salted butter. The bread was from a local bakery, not house made, but the final cooking is done in their kitchen.
For a main plate we had a nightly special of Gulf Mahi-mahi on fingerling potatoes topped with jumbo lump crab meat and a sauce of thyme-lemon beurre blanc. The fish was cooked nicely with a softly browned exterior and placed on halved fingerling potatoes. The greenery was annoying but the fish, sauce and crabmeat were splendid. A simple, yet very well-done dish.
The dessert menu offered homemade ice cream and tonight it was peppermint with chocolate sauce. The ice cream had a bit of iciness in the texture and was not as strongly flavored as others we’ve had. The chocolate sauce was not hot fudge and thus not as rich. The cookie was inedible.
A special dessert that evening was a blueberry cobbler with vanilla ice cream and toasted pecans. The blueberries had a good intense flavor and the plentiful pecans were toasted enough to bring out their flavor. It was a small scoop of vanilla ice cream but it all went together nicely. This one was a success.
