Editorial Review:
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Bleu Boheme is Phillipe Beltran's most recent venture and the first of three upcoming restaurants under Beltran Restaurant Concepts. The classic French Bistro is set apart by its countryside atmosphere; from the chalkboard menu that lines the walls to the wooden wine racks reaching up to the ceiling, Bleu exudes warmth and nostalgia most high-end French restaurants seem to lack.
The menu is traditional French fare. The Fisherman's Bouillabaisse is a provincial stew of fish and shellfish simmered in fish broth with saffron, and served with garlic croutons. Edgier, seasonal dishes are also available for the more adventurous. The Filet Mignon Aux Trois Sauces, for example, is served with three sides of bordelaise, curry, and truffle sauces. Lastly, one cannot leave without sampling at least one drink from the daunting twelve-page French wine list.
Phillipe Beltran, of the highly successful Vagabond and La Vache restaurants, continues to astound with his latest enterprise. Unwind and pass a quiet evening at Bleu Boheme, the perfect escape to a cherished countryside past.
