You’ll find exquisite French cuisine at Bistro Le Relais. It’s located in the Bowman Field landmark 1929 terminal building. Anthony Dike, owner and proprietor, met us as we
entered which he does with each guest. It was a perfect welcome to an enjoyable evening. The amber-lighted art deco interior, white tablecloths and candles harken back to an era when airplanes were the fast paced things of life and dinner the place to socialize.
We began with a glass of French Sauvignon Blanc and the Moules – mussels in white wine and shallot broth. Served with pommes frites. Bistro Le Relais has an extensive wine list and Anthony is a relaxed guide for suggestions to pair with your choice of food.
For salads, my brother ordered the asparagus lyonnaise and I the Boston bibb. The appearance and taste were as fresh as “picked the same day.”
The meal was principally centered around the Care’ D’agneau – encrusted rack of lamb, accompanied by gratin dauphinois, spinach, rosemary jus and a Filet, served with mashed potatoes, asparagus, carrots and veal stock reduction.
We closed with the desert special. Homemade banana bread topped with vanilla bean ice cream and drizzled with chocolate and caramel. The chocolate soufflé is also an excellent closure.
It was a superb flight of French cuisine. You can enjoy it softly surrounded with live jazz music every Sunday evening.
Anthony and his staff truly deliver relaxed affordable first class service. Bistro Le Relais is a destination you’ll want to arrive at time and again.