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🤢 2/5 - We were excited to go to Bistro Elan as it looks so cute
By 👻 @Judy H., 04/07/2023 3:00 am
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We were excited to go to Bistro Elan as it looks so cute from the outside. We went to celebrate my husband's birthday, but sadly this restaurant was a big disappointment. Located near the popular California Avenue in Palo Alto, this restaurant is on a side street which, unlike Cal Ave., is not blocked to traffic. There is plenty of parking in 2 nearby lots. The restaurant itself is very small - only seating 24 people. The restaurant bills itself as "California-French" cuisine and the menu is very small, with all the dishes having a French flair. The service in this small establishment was on point. Our biggest disappointment was the food. We started with the sautéed broccolini with spring garlic, burrata cheese, breadcrumbs, and balsamic reduction. The broccolini was perfectly cooked, and the creaminess from the burratta made this a delicious if not somewhat filling appetizer. We also tried the potato waffle with smoked salmon, cucumber, and crème fraiche which was simply a dry waffle with a few slices of smoked salmon on top, with a side of creamy chopped cucumber. To me, this dish was uninspired. I took the salmon off the waffle, spread the creamy cucumber on the waffle, and then dropped the salmon back on top. Minor change, but the addition of the creamy cucumber directly on the dry waffle helped quite a bit. Not a bad dish, but the execution was just a little off. For entrees, we had the gremolata-crusted Petrale Sole with sautéed spinach and fried capers. This was quite good. The fish was perfectly cooked, and the fried capers added a nice little crunch. The other dish we tried was a Duck Leg Confit with frisée, kohlrabi, smoked duck breast, and green beans. Sadly, this dish was a total failure. Duck Confit is a popular French dish in which the duck is slowly cooked in duck fat until the meat is meltingly tender, and then the skin is crisped. When done correctly you end up with a soft, tender duck leg with a crunch from the delicate crisp skin. However, the Duck Confit we were served at Bistro Elan was not tender at all - it was incredibly tough, and nearly impossible to cut through. For a chef in a French restaurant to not know how to cook Duck Confit correctly is a huge miss. The Duck Confit made it into a to-go bag and our dogs enjoyed it with their dinner, but we were disappointed that it was not something we could eat. My advice to this restaurant - if you can't make a traditional dish correctly it's best to take it off the menu.
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