Restaurant review: Bijoux in Dallas

by Katie & Emily Garrett of The Dish On Dallas

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Visiting on Monday is like Restaurant Week without the disparaging parts.

We hesitate to mention it, but Bijoux offers Twitter Trivia on Wednesdays, and if you answer correctly/first/whatever the stipulation, they generously provide you a $50 credit. We love Bijoux, so we, of course, play compulsively ... but everyone can be a winner because on Monday nights, Bijoux is now offering a three course dinner for $39.50.

We had to check this out; Monday night found us with our cocktails in hand, perusing the menu.

First, they brought us the amuse bouche, which was a petite portion of pate topped with a delicious sauce. Then, they came around with a bread basket offering olive, rosemary, or raisin/pecan bread. They are all served warm and you can have as many slices as your heart/stomach desires.

For starters, we had the whipped carrot soup with a marshmallow cracker. This was truly amazing: Frothy and almost like sweet potato pie, it wasn't heavy enough to deter us from eating the rest of our meal, but it was very tasty.

Going the opposite direction, we also got the chipped brisket appetizer. Chipped brisket, an egg, and a light sauce all served on toast points with a shaving of white cheddar -- we would order this again in a minute.

Next, the main courses: We ordered the truffle stuffed chicken served with mashed potatoes and celery. This tasted like a true home cooked meal, deliciously lumpy potatoes and all. The chicken was served with the skin on -- what a rare and caloric treat!

We also tried the basil risotto with pine nuts. The risotto was flawless and the pine nuts offered a nice contrast.

And finally, dessert -- the blue cheese plate was served with tiny toasts, chopped nuts, and julienned apples. Lovely presentation!

We were served a kiwi palate cleanser and were ready for our final dessert. This was an upside down quince cake served with whipped cream and house made chamomile gelato. This dessert rivaled the chipped brisket for our favorite part of the evening.

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