Bibou

I don't often use the word charm when talking about restaurants, but Bibou exudes charm. This small, quant BYOB in bella vista is where Carly and I had dinner Friday night. Even with 35 people, this place would be packed. I love that Bibou focuses on the small details. The bathroom was really nice. The butter was imported from France. Our server was attentive and gave in depth explanations of thie entire menu. These little things cultivate a really nice environment for dinner.

We opted for some Cabernet Savignon to go with dinner. The menu here is set up in two courses, and there's a lot of excellent choices. We started with duck heats marinated with mushrooms. This dish had a lot of flavor, and the hearts were tender and succulent.

Main courses came out shortly after. Carly ordered the bone marrow special. Bibou only makes ten bone marrow specials each day, and when they sell out, thats it for the night. Pierre, the head chef, takes a cow bone and splits it down the middle. The marrow is scooped out, and then made into a delicious stuffing with mushrooms and breadcrumbs, and returned to the bone and roasted. Where else can you eat out of a bone? It also came with a side of some of the best roasted potatoes I've had in recent memory.

I ordered seared ahi tuna with cauliflower cuoscous with tomatillos and raisins. The whole dish was topped with a turmeric sauce . I ordered the tuna rare, and it was excellently cooked. My dish wasn't my favorite, but it was still way better than what I expect when I'm out to eat.
After dinner, Pierre had slow moment in the kitchen. He came out to each table individually and asked us about our meal and thanked us for dining with them. This simple gesture was really nice and wins big points in my book.

We also had dessert; a chocolate sampler. Chocolate mousse, a brownie thing and chocolate gealtto. Thses three different things were distinct and tasty, a perfect way to cap off our dinner.

Bottom line: This byob will impress you. Its an intimate place to grab dinner, not too expensive, and a real pleasure to enjoy. Hang around long enough to talk to Pierre and get the full experience.