Here are Diablo’s seven best restaurants, judged by Northern California’s top foodies.
Edited by Ethan Fletcher
It’s been a decade since Diablo started handing out annual food awards. By now, we’ve got the process of naming the East Bay’s best restaurants down to a science: You, the readers, nominate your favorite places; we, the editors, narrow them down to the top 14; and they, the most knowledgeable judges this side of Top Chef, pick the seven best. Trust us, we never get tired of the job, but this year, we decided to mix it up, go a little deeper. So in addition to our usual feast of insider tips, we’re giving you the kitchen confidential from the men and women who keep us coming back for seconds… and thirds. So flip the page, and dig in! (click here to see our list of judges)
Dishing out a touch of sophisticated big-city cuisine inside a cozy Lafayette locale.
The Striver:John Marquez
John Marquez, Artisan Bistro’s executive chef, recently drove 10 hours for a 16-course meal at Las Vegas’ lauded Robuchon—and drove back the next morning.
“It was worth it,” he says. “It was really beautiful.”
It’s that kind of food obsession that led Marquez to seek out cooking gigs at such lauded restaurants as the French Laundry and Coi before convincing his parents, Bill and Elizabeth, to help him open Artisan.
“He’s very persistent—very persistent,” says Elizabeth. “I know that if he wants something, he’ll get it.”
Support from his parents, who help out with everything from administrative tasks to expediting food, has given Marquez the freedom to refine his menu. He shops at farmers markets twice a week, employs cutting-edge techniques such as sous vide cooking, and sources many ingredients from the same high-end suppliers that his mentor, Daniel Patterson, uses at Coi.
Marquez’s cuisine has become even more ambitious, with his phasing out of some casual bistro dishes in favor of the more intricate, fine-dining fare that he loves. He’s talked about offering only a tasting menu at Artisan—but his parents have managed to deflect that idea.
“We still get to boss him around sometimes,” Bill says, with a laugh. ______________________________________________________________________________________ “Artisan Bistro is a total gem—one that East Bay fans of seasonal California, French-influenced cuisine shouldn’t miss.” —Lynne Char Bennett ___________________________________________________________________________________________________________________
The Perfect Meal
» Heirloom tomato gazpacho, with celery, Dungeness crab, and avocado sorbet. » Duo of sonoma foie gras torchon and mousse. » Duck sous vide, with seasonal vegetables and Bhutanese red rice. » Roasted brioche and banana bread pudding, with banana anglaise, whipped cream, and candied pecans.
Judges’ Notes
Secret tip Call at least a day ahead for Marquez’s special six-course tasting menu for $89. To drink 2010 Goldeneye Anderson Valley Vin Gris Pinot Noir. Go here for An intense but fun meal. Chef Marquez holds nothing back, so expect to leave happy, full—and slightly exhausted. Fantastic flavor The rich, velvety, buttery, melt-in-your-mouth foie gras mousse is sinfully good. Contact 1005 Brown Ave., Lafayette, (925) 962-0882, artisanlafayette.com.
This review was published by The Contra Costa Times on March 28, 2011 about Artisan Bistro's Brunch
Artisan Bistro
ADDRESS: 1005 Brown Ave., Lafayette.
HOURS: Open 10 a.m.-2:30 p.m. Saturday and Sunday for brunch. (Lunch is served 11:30 a.m.-2:30 p.m. Tuesdays-Fridays; dinner from 5:30-9:30 p.m. Tuesdays-Thursdays, 5-10 p.m. Fridays and Saturdays, and 5:30-9 p.m. Sundays.)
Lamorindans tend to get very sentimental about breakfast, claiming undying allegiance to throwback diners whose appeal is more nostalgic than palate-dazzling. That said, many of these diners -- or brunchers -- also yearn to be dazzled. And Lafayette offers plenty in that direction, from Chow, whose daily breakfasts are fabulous, to the Lafayette Hotel's swanky Duck Club.
But Artisan Bistro is in a class of its own. Color us smitten.
Bistro chef John Marquez hails from Yountville's French Laundry and San Francisco's Coi and Fringale. His Artisan Bistro boasts a Michelin Guide recommendation, too. With its dark walnut floors, deep-hued walls and abstract paintings, the overall effect is sophisticated, yet warm and inviting.
Brunch reflects that ambience, from the individual French presses filled with deep, dark French roast coffee ($3.50) to the handmade butter and seasonal, artisanal fare.
We felt like we'd stumbled into the East Bay's best-kept secret. Slices of brioche French toast ($10) were topped with generous drizzles of maple syrup, sliced strawberries, plump blueberries and a dollop of freshly whipped cream.
And instead of the usual messy affair so many breakfast places serve up, the chorizo scramble ($12) was a thing of beauty. Softly scrambled eggs were mixed with chopped chorizo, queso fresco, pico de gallo and just enough gently wilted baby spinach to add flavor, color and textural delight without dominating. The eggs came with potatoes -- nicely salty, but a tad dry -- and an English muffin or toast.
The menu boasts plenty of other attractions, depending on whether you're in a breakfast or lunch frame of mind. Among them are a California take on Eggs Benedict that includes smoked salmon and avocado ($14), as well as soups, salads, fish tacos and such classics as Croque Monsieur with Gruyere and jambon de Paris ($12).
In short, it's the perfect way to start a weekend.
It used to be that if chefs weren't named Alice Waters or Thomas Keller, they needed to cook in San Francisco to make a splash. That's changing quickly, as Oakland personalities such as Charlie Hallowell (Pizzaiolo), Russell Moore (Camino) and Jon Smulewitz (Dopo, Adesso) are becoming recognized by a wider circle of diners.
The East Bay is coming on strong. This summer, James Syhabout, who made a name at PlumpJack and at the four-star Manresa, is moving to Oakland to open his own place, called Commis, in the former Jojo space. Another expat, John Marquez, the former executive chef at Fringale, has jumped even further across the bay to open Artisan Bistro.
Marquez, like Syhabout, has impressive credentials. He worked for Julian Serrano at Picasso in Las Vegas, was chef de partie at the French Laundry, and chef de cuisine at Coi with Daniel Patterson.
Now he's cooking more mainstream California French food in Lafayette, although you can see some Keller influence in such dishes as salmon tartare ($18). It's not served in a cone, but it has the same velvety texture and rich, sweet flavor. Marquez serves it in a patty surrounded by a flurry of egg, capers, red onion and parsley. As good as it is, the presentation hasn't been thoroughly vetted. It doesn't come with grilled bread or anything else to break up the intensity. We requested toast, but it came as thick slices that didn't do the tartare justice.
Marquez's close connection to Patterson is reflected in his ability to coax flavor out of simple ingredients, as in a creamy artichoke soup ($8). He enhances the main ingredient with well-chosen flourishes: marcona almonds and mint pesto, which intensify and focus the taste of the artichoke. The chicken and mushroom soup ($8), with shreds of chicken, barley, vegetables and a dusting of Pecorino, is rich and meaty.
Previously housed Gigi
Artisan Bistro took over the space that previously housed Gigi, run by Jeffrey Amber, another well-known chef who was a Chronicle Rising Star in 2000, when he cooked at XYZ in the W Hotel.
Marquez and his partners didn't change the interior much, repainting the walls and adding a new, dark wood floor. The seating is scattered among two rooms and an enclosed porch that overlooks the street, as well as the rolling hills beyond. While the dining room is cramped, Marquez makes the most of the space, which looks larger because of the dark floors and bare wood tables. One room includes a stone fireplace, and the other houses the service bar and dining counter.
A brick patio next to the entrance is shaded by umbrellas and defined by planters filled with dark pink geraniums. It's the place to be at this time of year.
Marquez has created an eclectic menu with eight appetizers and the same number of main courses, along with three side dishes ($6 each) - excellent French fries with aioli, haricot verts sprinkled with almonds, and broccoli rabe enhanced with Pecorino and lemon zest.
Like many chefs trying to please a wide range of palates, the menu features some familiar combinations, a few more adventuresome ingredients and a smattering of trendy techniques, such as a sous vide chicken breast ($19) served with fingerling potatoes, asparagus and a roasted garlic jus; it's one of the best main courses, as well as one of the least expensive.
One of the most stylish appetizers combines foie gras and sweetbread in ravioli ($15); these flavor-packed packets are anchored in a light chicken broth with specks of herbs and lemon zest. It's a satisfying combination; too bad it wasn't on the menu on my successive visits, but we can always hope for its return.
At another dinner, the highlight was a nightly special appetizer ($16). Marquez removes oxtail meat from the bone, shapes it into a square with potatoes, sets it on asparagus and tops it with a poached egg. It could easily have stood in for a main course, and I longed for it to find its way to the brunch menu.
Most starters are straightforward, including the baby spinach and bacon salad ($12), a classic combination given a twist with two anchovy fillets on top.
Main courses
When it comes to main courses, I could have done without the herbed gnocchi ($17), served with peas, carrots and cherry tomatoes in a brown butter sauce; a few bites and I grew bored. Not so with the halibut ($23), which was on a springlike bed of English and snap peas with fresh morels and a light mushroom broth.
Bacon-wrapped monkfish ($20) was given even more heft with black-eyed peas and wild mushrooms in a cider broth. Another rustic preparation included a roast duck breast ($24) arranged on leg confit, fennel, oranges, arugula and a little puddle of yam puree. It was fine but, as with the pasta, my interest waned after a few bites.
The State Fair funnel cake must have made quite an impression on diners who frequented Gigi, because Marquez left it on the menu. I'd have left it at the state fair. Here they're two big doughnut-like pancakes ($8) served with raspberry and bourbon caramel sauces. There's more than enough for two. They taste fine, but seem out of place on the California French menu. More appropriate, and satisfying, is the orange and caramel bread pudding ($8), a gooey square garnished with whipped cream.
Service is well-intentioned, although at times there seems to be so many people running into each other that it's hard to get through the crowd to find your seat. Having people on the floor should translate to flawless service, but it can also lead to confusion. Still, the waiters set the right tone for the surroundings.
It's clear that given the location and the concept, Marquez has reigned in his style. He doesn't break much new ground, but he's successfully woven together a menu that's interesting but not intimidating.
Artisan Bistro
1005 Brown Ave. (near Mount Diablo Boulevard), Lafayette
(925) 962-0882 or artisanlafayette.com
Lunch 11 a.m.-2:30 p.m. Tuesday-Friday; dinner 5:30-9:30 p.m. Sunday and Tuesday-Thursday, until 10 p.m. Friday-Saturday; brunch 10 a.m.-2:30 p.m. Saturday-Sunday. Beer and wine. Reservations and credit cards accepted.
Pluses: Baby spinach and bacon salad, halibut, chicken breast and orange caramel bread pudding are winners. Pleasant outdoor space and welcoming service.
Minuses: A few dishes, while competently prepared, don't excite.
Rating: FOUR STARS Extraordinary Rating: THREE STARS Excellent Rating: TWO STARS Good Rating: ONE STAR Fair Noise Rating: BOMB Poor
- - -
The wine list
As I looked over the wine list at Artisan Bistro, I longed for something that would be exciting and match the sophistication of the food.
I ordered the 2006 Taz Pinot Noir ($13 glass/$48 bottle) on the first visit, but after that I had trouble deciding what else might go with the California French menu.
While many dishes, such as the bacon-wrapped monkfish with black-eyed peas, have some hearty elements, the menu is generally weighted toward lighter wines. Yet, aside from that red wine and a French Pinot Noir, the other selections are mostly Cabernet, Syrah, Zinfandel and Merlot. The 2007 El Portillo Malbec ($8/$32) is probably the best second choice.
In whites, the names are pretty much tried-and-true. I'd go for the 2006 Albert Boxler Edelzwicker ($24), settle back and relax. If I'm drinking it on the outdoor terrace, all the better.
More than half the wines are offered by the glass, although markups tend to be high, especially in the lower-end wines.
If you bring your own wine, corkage is $15.
Michael Bauer is The Chronicle's restaurant critic. E-mail him at mbauer@sfchronicle.com. To read his blog and previous review, go to sfgate.com/food.
Weekly Dish: New Tasting Menu at Artisan Bistro
Six-course dining in Lafayette!
By Ethan Fletcher
It's been a while since I touched base with 2009 Diablo Food Award-winner Artisan Bistro, so I was interested to hear that they had begun to offer a six-course tasting menu. It shouldn't come as too big a surprise considering that executive chef John Marquez worked at both The French Laundry and Coi, two lauded restaurants that specialize in elaborate, multi-course tasting menus. "If he had his way, this is all John would do," laughs co-owner (and John's mother) Elizabeth Marquez. "That's what they've done at all places he's worked—it offers a little more challenge and is more creative for him."
Elizabeth also says that Artisan be the only restaurant east of the caldecott to offer a special tasting menu (I have no evidence to the contrary). I wouldn't call it cheap—$85 a person—but it does sound tempting if you're looking for a unique dining experience. The menu changes daily according to what's in season, and if you're there with a companion, Marquez will actually create two separate 6-course menus for each diner: for example, a recent tasting menu for two consisted of salmon tartare, king crab, heirloom tomato salad, pork belly, (bacon wrapped) monk fish, lamb loin, and chocolate torte for one diner, and tuna tartare, beet salad, foie gras terrine, salmon, filet mignon, and a watermelon/strawberry soup for dessert. That is, indeed, a lot of tastes.
If you're interested, Artisan requests that you call 24 hours in advance to let them know. Also, this October 20th, Artisan will be offering a nine-course Fall Tasting Meal. CLICK HERE for the menu. Call ahead to reserve a spot. Artisan Bistro,1005 Brown Ave., Lafayette, (925) 962-0882, ArtisanLafayette.com
“With its welcoming atmosphere and warm staff, Artisan provides a lovely dining experience both inside and out.” –Dorothy Calimeris, food judge
What they’re doing right: The chef walks a tightrope without falling. Plates are daring and exciting.
The flavor we can’t forget: I loved the refreshing splash of sherry vinaigrette on the hot steamed mussels. A trick to remember.
Best dish: The tomato gazpacho—good acid, sweet balance, nice lump of crab on the bottom.
Who goes there? Lots of lovely people, beautifully dressed in the right clothes for sitting in a garden.
The details we’re glad they attended to: Accent marks. A stroke of olive puree, wisps of celery root, batons of haricots verts: They add up to a class act.
Defining moment: The playful energy between a husband and wife as they enjoyed french fries with aioli on the patio.
Funniest moment: When I crossed out the $600 on a painting’s price tag, wrote in $19.99, told the waiter I’d like to buy it, and he fell for it (but the owner didn’t).
Go here for: Food that’s edgy enough to titillate and honest enough to satisfy. Contact: 1005 Brown Ave., Lafayette, (925) 962-0882, artisanlafayette.com.
Reader's Comment: “The use of quality local grown organic ingredients and the way the food is prepared makes their dishes taste like heaven. The service is great as well.” –Veronica Hothem, Pittsburg
Artisan Bistro on Brown Avenue in Lafayette (previously home to Gigi's and Cafe Barbara) came through in the clutch Sunday evening as I hit the wall with the "cooking at home" thing and turned to my husband with a "let's go out" look.
John and Elizabeth Marquez, the owners, outdid themselves and lived up to everything we'd heard about Artisan. We love food, but we're not restaurant reviewers here at EastBayDaze, so we'll just tell you what we had, give you some impressions and let you decide for yourself if you should drop by (you should).
My husband had a melt-in-your-mouth filet mignon (shown above) with corn, chanterelles and topped with a delicious blue cheese fritter. He was a happy camper, digging in on the mushrooms and corn with enthusiasm.
My perfectly cooked, tender herb crusted rack of lamb was served with a slow roasted deep orange tomato that tasted almost pumpkin-y.
If I had to choose a favorite of the 5 fantastic courses we tried, it may very well have been the dessert special – strawberry soup with watermelon gratinee and sharlyn, canary and watermelon balls, topped with toasted meringue and micro basil.
I think that’s when my eyes rolled into the back of my head and the host almost dialed 911… until we assured him it was flavor ecstasy and not a medical event. And I'm not a "desserts" person.
All in all, a wonderful night out with pleasant dining neighbors, the Marquez's seeing to every need, and everything wrapped in the warm glow of a perfectly selected Merlot.
I'm working on my "Can we go again, pretty please?"-look as we speak. Dinner at Artisan Bistro is a mini vacation.
EastBayDaze Note: Been there? How was it? Have another restaurant you like? Let us know... EastBayDaze likes to spoil itself from time to time.
CONTRA COSTA TIMES
Review: Artisan Bistro a welcome addition to Lafayette
By Chrissa Ventrelle Contra Costa Times Correspondent
Posted: 04/28/2009 12:00:00 AM PDT
Updated: 04/29/2009 12:12:14 PM PDT
IF YOU THINK beets aren't your thing, you may change your mind after a bite of marinated beet salad at Lafayette's new Artisan Bistro. Chef owner John Marquez marinates earthy red and golden beets in olive oil, Champagne vinegar and herbs before artfully arranging them with Fuji apples slices, mixed greens, yellow endive and a shallot vinaigrette. It's a beautiful combination that really takes off when paired with warm and nutty California Crottin goat cheese.
Marquez brings more than beets to his first restaurant. He comes with an impressive resume, including stints at Picasso (Las Vegas) Per Se (New York), French Laundry, Coi, and most recently, San Francisco's Fringale.
He's also a local boy, with his first apprenticeship at Danville's Bridges and a culinary degree from DiabloValleyCollege. He originally wanted to open his own place in San Francisco, but eventually turned his attention to the Walnut Creek area. That's how he landed in the space formerly occupied by Gigi, a cozy restaurant that surprised everyone with its February closing.
Inviting menu
The beet salad is illustrative of Artisan's seasonal California French cuisine. Marquez says 95 percent of his ingredients come from local, organic growers and artisans. The result is a comfortable, contemporary bistro-style menu that nicely suits central Contra Costa.
Another delicious salad at Artisan is the steak
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salad with cubes of tender flat iron beef tossed with arugula, red onion, scallions and blue cheese vinaigrette. The only starter that didn't sing was a creamy artichoke soup with a mint marcona almond pesto. The soup's smooth texture was a lovely contrast to the crunchy pesto, but I could barely detect any artichoke flavor.
At lunch, I noticed the croque-madames and croque-monsieurs flying out of the kitchen. They are a favorite late-night snack for Marquez, who even demonstrated the classic French sandwich on "The View from the Bay." The croque-monsieur is served on crustless white toasted bread with jambon de Paris ham and a very mild Gruyere. I tried this sandwich twice and both times my table wished for a stronger Gruyere. The "crunchy Mr. or Mrs." come with a choice of super thin fries or side salad. It's a tough call.The salad brightens an otherwise all-beige plate, but the crispy fries are addicting.
A more interesting option is the roasted pork shoulder sandwich with nearly transparent sweet potato chips. Served on a Dutch crunch roll with Dijon, dill pickle and Swiss cheese, it tastes like a snack Grandma would make with Sunday roast leftovers. If the goal is comfort food, then this sandwich is a La-Z-Boy.
A great vegetarian option is the roasted Portobello sandwich with roasted red peppers, grilled zucchini and feta cheese on focaccia. It's both satisfying and healthy.
Another vegetarian item, a house-made herbed gnocchi, is a standout. It's not made from potatoes, but from the same flour-based dough used to make éclairs or cream puffs. The result is a much lighter dumpling than the potato variety. They share a brown butter sauce with tender peas, sweet carrots and baby tomatoes.
Other entrees on the daily menu might include a pan-roasted duck breast, steamed PEI mussels or herb crusted rack of lamb. Last week, a la carte sides were broccoli rabe, french fries or haricots verts. I finished a plate of broccoli rabe, which Marquez makes shine by tossing in some pecorino and lemon zest.
A handful of desserts, such as dark chocolate molten cake and a lemon tart, rounds out the menu. The tort is made from Meyer lemons and dressed up with fresh blackberries and candied lemon. It's a light way to end a lovely springtime meal.
Cozy surroundings
Artisan's design blends well with an understated downtown Lafayette. The dining room is spiffed up from its most recent days as Gigi, with small changes creating a more cohesive look.
The exterior has shed its old Swiss Cottage feel with a coat of army green paint and black trim. The homey interior is punched up by deep mustard walls and a series of colorful abstract portraits. Small dining rooms, a stone fireplace, new walnut floors and a not-too-manicured brick patio give the restaurant a sophisticated, but still neighborly feel.
Be warned, though, that lots of hard surfaces make the place very noisy when busy. The outside patio may be the best option for more intimate dinners. Also, service was excellent one day and lacking the next, something I hope will even out with time.
Artisan Bistro's arrival is another win for the 925 and I'm betting the menu will resonate well with the area. Those who liked Gigi should give it a try. Marquez has elevated the menu and environment, but both places scratch the same itch for a relaxed, well-prepared meal. And the crowd-pleasing "state fair style" funnel cake is still on the menu.
Though the chef at Lafayette's Artisan Bistro clocked time at upscale establishments like Coi, The French Laundry and Per Se,
the prices on his Californian-French menu are surprisingly
recession-friendly; the casual, converted-cottage setting is equally
accessible, replete with high windows, a stone fireplace and a large
brick patio.
The big buzz in central Contra Costa County is the March 10 opening of John Marquez' new restaurant, Artisan Bistro in Lafayette (formerly Gigi Restaurant).
It comes with some pedigree: Marquez has cooked in restaurants such as French Laundry, and was most recently the executive chef at Fringale and the Michelin-rated Coi. And he's a local boy (San Ramon Valley High School, class of 1995) who trained in the kitchen of Bridges under Chef Kevin Gin.
Marquez now lives in Walnut Creek with his family (he has two young daughters), and had been thinking of opening his own restaurant closer to home for several years. While at New York City's Blue Ribbon restaurant a few years ago, "I thought, I could do this. Simple, good food."
What makes Artisan Bistro different, he says, is the seasoning. "(Bistro cooking) has always fascinated me," he explains. "A neighborhood restaurant, well done, well seasoned, and people know you."
The menu for both lunch and dinner is similar. The dinner menu includes an herb crusted rack of lamb ($25) and a rib eye steak ($26). All desserts are $8 and include something Gigi was famous for, funnel cake. This one has bourbon caramel sauce and strawberry compote.
Marquez, who owns the restaurant with his parents, says the brick patio of the historic 1922 building is being cleaned up. The walls have been repainted and feature modern art by Marquez's uncle, John Earl. The restaurant seats about 60 inside, and 42 in the patio.
It's called Artisan Bistro because "everything here is handmade or will be soon," Marquez says. "We'll make our own butter, own ice cream, own bread in near future."
Word is trickling out. A friend and I went to lunch the second day it was open and had the chicken and mushroom soup with barley, pesto and aged Pecorino ($8). We also had the very French frisée salad ($11) and marinated beet salad ($10) with goat cheese and a shallot vinaigrette. While we were there, so were about 28 others. And reservations were piling up for the weekend.
Hours: Lunch, 11 a.m. to 2:30 p.m. Tuesday through Saturday; dinner, 5 to 9:30 p.m. Tuesday through Thursday and Sunday, 5 to 10 p.m. Friday and Saturday; brunch, 10 a.m. to 3 p.m. Sunday. It's closed Mondays. Artisan Bistro, 1005 Brown Ave., Lafayette; 925-962-0882. www. artisanlafayette.com ________________________________________________________________________________________________________
As seen on The View from the Bay
A classic French Recipe you can make at home.
Croque Monsieur From Chef John Marquez of Artisan Bistro in Lafayette, CA Serves: 2 Prep time: 15 minutes Cooking time: 12 minutes
Ingredients
1 tbsp butter, plus softened butter for bread
1 tbsp flour
3/4 cup whole milk
Pinch of grated nutmeg
Coarse salt and ground black pepper
2 tbsp Parmigiano, grated (optional)
3 oz Gruyère cheese, grated (about 3/4 cup)
4 slices French or Italian loaf bread
Dijon mustard
6 oz thinly sliced ham, about 6 slices
Method
Preheat oven to 350 degrees.
To make béchamel sauce: In a small saucepan on low heat, melt butter until foamy. Add flour and cook, stirring constantly with a flat sauce whisk until smooth, about 2 minutes. Slowly add milk, stirring continuously, and cook until the mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove from heat and season with nutmeg and salt and pepper to taste. Stir in Parmigiano and 2 tbsp grated Gruyère. Reserve.
Lightly and evenly butter bread slices on both sides and toast both sides in sauté pan over low heat until just golden brown.
Spread one side of each toasted slice with mustard. Evenly place the ham slices and about ½ cup Gruyère cheese on two of the bread slices. Top each with one of remaining bread slices, mustard-side down.
Spread béchamel sauce to cover the top of each sandwich (crusts, too). Sprinkle evenly with the remaining Gruyère cheese. Place on oven-safe sheet pan and bake 5 minutes at 350 degrees, then place under lit broiler until cheese mixture on top is bubbling and lightly browned, about 3 minutes.
Tip: Cover the edges of the bread with the béchamel or they can get a little too crisp in contrast to the rest of the sandwich.
Artisan Bistro will be opened in Lafayette, California on or about March 4 by Chef John Marquez and his family. The exact location will be 1005 Brown Avenue, previously home to Gigi Restaurant, run by Chef Jeffrey Amber, which closed on Feb 14.
Marquez, 30 years old, is currently the chef at Fringale in San Francisco and has previously worked at a number of high profile restaurants including Coi (as the Chef de Cuisine) and Elisabeth Daniel in San Francisco, the French Laundry in Yountville, Per Se in New York, Bridges in Danville, and Lutece and Picasso in Las Vegas.
The cuisine at Artisan Bistro will be California/French, the menu moderately priced and the wine list will be international. The dining room, seating 56 guests (plus 8 at the bar), will have a contemporary feel. Highlights will include a fireplace and artwork by a local artist. An outdoor brick floored patio will seat an additional 42 people.
Artisan Bistro will serve dinner Tuesday through Sunday, lunch Tuesday through Friday and brunch on Saturday and Sunday. The telephone number will be (925) 962-0882 and the Web site address will be www.ArtisanLafayette.com.
