For this month's review, our restaurant critic Chris Wolfgang tries Knox Bistro, chef Bruno Davaillon's latest work where 'ingredients that aren’t at all complex but are so brilliantly executed they taste like something new and fresh.'
a French one . The etymology doesn’t stop there; chefs, menus, cuisines and much more of the culinary lingo all trace their roots to the French language.
Knox Bistro’s focus leans toward French country, inspired by Davaillon’s roots in France’s Loire Valley. Aside from French titles for every dish, the menu feels eminently welcoming, with a focus on highquality ingredients that are seasonally appropriate — the waiter on our most recent visit shared that a menu update for the fall is coming soon — yet beautifully and simply prepared.
So much of the food at Knox Bistro follows the same model — ingredients that aren’t at all complex but are so brilliantly executed that they taste like something new and fresh. Opening with a cheese soufflé before our meal on our first visit sets the perfect French tone, the soufflé rising in its cast iron skillet with delicate authority, each bite a cheesy cloud that evaporates in the mouth.
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