All signs are positive at Bistro One West
You don’t often run into deviled eggs on a restaurant menu. But you’ll find them at the new Bistro One West in St. Charles, smartly dressed up with Maine lobster and fresh chives. That and other inspired dishes augur well for the month-old establishment overlooking the Fox River.
A strong management team lends further credibility to Bistro One West’s prospects. At its helm is veteran restaurateur George Guggeis, who once operated such Chicago hot spots as Mango, Grapes and Rhapsody. Joining him as executive chef is Doug D’Avico, who most recently presided over the kitchen at Trattoria No. 10.
Examples of the 150-seat restaurant’s focus on fresh, contemporary fare are evident in its succinct menu, which is updated daily.
Besides the tasty eggs, we shared an enjoyable bibb leaf salad in a light herb dressing plated with tomatoes roasted to intensify their flavor. Ribbons of fried parsnips also added taste and crunch.
Among other appetizers were crispy pork belly with white polenta, red mole and heirloom radishes; cow’s milk burrata, a creamy cheese, with roasted tomatoes and extra virgin olive oil; and shaved roasted beets with nopal (cactus) salad, pickled jalapeno and feta cheese.
|
|
