Bistronomic is Chef Martial Noguier's foray into bistronomy. The One Sixtyblue and Pump Room alum whips up flavorful fare at reasonable rates in a stylish setting.
French food is notoriously vegetarian unfriendly. Bistronomic's menu does not have a ton of options for vegetarians. However, the kitchen was more than accommodating when given advance notice of dietary restrictions.
The menu is tailor made for turophiles with cheese flights and warm cheese plates. The flights are split into local (less than 300 miles away from Wisconsin and Indiana dairies) and more-than-300-mile selections.
Diners order small, medium and large plates, an experience that is akin to a tapas bistro. Sharing orders allows you to try a variety of different dishes.
Bistronomic features a grilled cheese sandwich du jour. The Bohemian Blue grilled cheese was made with a Roquefort-style sheep milk blue cheese from Wisconsin, a brighly sharp yet refreshingly clean blue cheese with an intensely rich finish that lingered on the palate. It was not a traditional grilled cheese, but it was truly an elevated take on a humble classic.
The kitchen was also able to prepare a vegetarian version of the parmesan tarragon gnocchi. The pillowy pasta picked up the fresh flavor of the green herbs and the delicate umami of the cheese.
The truffle soup was a revelation of nuanced flavor. It builds mushroom aromas from a creamy base. The flavor never stops. This would be delightful in cold weather (hint hint).
Desserts are also fantastic at Bistronomic. The chocolate and hazelnut mousse candy bars were crispy yet melted in your mouth. It is like a Nutella candy bar with a crispy praline layer served in a subtle orange sauce.
The wine list is heavy on selections from the classic French appellations with some cool options by-the-glass. Service is capable and attentive without being intrusive.
Even though the menu is light on vegetarian options, the talent on display at the restaurant is an excellent experience for vegetarian diners. Noguier is a talent producing great food at a fair price, a hallmark of bistronomy that shines through at his aptly named Bistronomic.