Enjoy French Ambiance at bistro Bordeaux

Flavors - Enjoy French Ambiance at bistro Bordeaux

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Like many Chicagoans in the last few months of winter, I've been in hibernation. Not necessarily on purpose-we took a vacation to Orlando in early February, and returned so sick from a cocktail of assorted ailments (the most serious of which was bronchitis), that we retreated to our house and didn't come out unnecessarily for three more weeks.

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Flavors

Gary Cole once said, "I miss all about Chicago except January and February." And although as a big city there's still fullness to do this time of year anywhere in this area, I would have to say there's at least a modicum of truth to this sentiment, especially with the giant snows we had starting the very first few days of February.

But the return of March Madness lifts my spirits, especially since I'm a huge Kansas fan. Even though we lost on Sunday-mercifully, I missed the giant loss to Vcu because I was at the Northlight Theater enjoying a lovely production of "Sense & Sensibility," by this time I'm at least ready for spring.

Following the show, I visited my first new bistro in what seemed like ages. My friend who accompanied me to the show wanted to try it, and I'm always game so I agreed. We visited a cute and elegant microscopic bistro called bistro Bordeaux, which is right in uptown Evanston. Evanston, you may know, is the suburb just north of Chicago and home to Northwestern University. It's one of the more spicy and urban suburbs, and accessible by the El on the purple line.

As soon as I entered the place seemed familiar. I used to visit the bistro all the time some years ago when it was home to Mt. Everest, a beloved Indian food restaurant. Mt. Everest moved to a separate space down the block, but I've always liked this microscopic storefront better. There's a definite elegance to it, dark woods and romantic lighting-it has always seemed very convenient for a date night or an intimate gathering with friends.

It's been a categorically long time since I visited a French restaurant. In fact, I can't even pinpoint the general year or season. Partially this is because my husband and I opt for more vegetarian-friendly foods when we go out together. Which is why I need to go out with my female friends more often. We started the meal off with crusty bread and softened butter, and my appetizer was escargot swimming in an herbed melted butter sauce. To me, the sauce makes the escargot and it was perfect. Escargot, I imagine, can get rubbery if not cooked well, but these microscopic snails had a good texture and taste. My friend ordered pork terrine, which arrived with mustard and crostini and microscopic microscopic pickles (I think). It was very tasty as well. The appetizer menu also includes foie gras, soup of the day (celery root), a tarte of the day (like quiche) and oyster of the day.

My main dish was scallops with a Black truffle hollandaise sauce, featuring toasted almonds and French gream beans. The dish was called Coquille St Jacques Pôellées, Haricot Vert Amandine, Sauce Hollandaise Truffée (isn't the Internet a great thing?). The scallops were very well-cooked and the truffle sauce creamy and full of flavor. But I love French fries as well, so I ordered a side of the restaurant's Pommes Frites with a garlic mayonnaise. These slim, crispy fries are cooked in beef tallow; they're salty, skinny and delicious. I'd go back just for them.

My friend had the Aile de Raie Rotie à la Grenobloise et son Choux Fleur Caramelizé-that translates to roasted skate wing, caramelized cauliflower, capers, brioche croutons, microscopic pieces of lemon suprême and a brown butter sauce. This was also very flavorful and yummy.

We took a wine advice from the waiter to go with our seafood meals, and shared a split of Champagne. I don't for the life of me remember the names-I'm quite bad at that-but I do remember that the wine list, on the back page of the menu, was very well-done and comprehensive.

We had no room for dessert, which was fine, since I'm attempting to be healthier as part of my new year's resolution. I'm one of those habitancy who gain weight by looking at food. And I have to tell you-despite all the salty fries, the escargot in melted garlicky butter and the bread and butter that came with our meals, I somehow managed not to gain a singular pound from that meal.

So, I can wholeheartedly advise this place, if you're looking for a romantic French meal. Entrees cost between and ; the Chateaubriand for two clocks in at just under per person. I think we're going back for Sunday brunch next. It sounds divine...

Bistro Bordeaux
618 Church St., Evanston, Il

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Taking operate of Your bistro Marketing

Flavors - Taking operate of Your bistro Marketing

Hi friends. Today, I learned all about Flavors - Taking operate of Your bistro Marketing. Which may be very helpful in my opinion so you. Taking operate of Your bistro Marketing

In these days of doom and gloom I hear many restaurateurs complain about how slow business is and how the clients are spending less and less money dinning out. However, as the saying says, "Times of emergency are times of opportunity".

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If your business is slow, maybe this is a great time to re-evaluate the efficacy of your marketing. Eliminate dead wood in your marketing expenses and start investing your money smartly in marketing that nothing else but works (and you can prove that nothing else but works).

I met recently with the owner of the most recent bistro that I am consulting with, and we did nothing else but this exercise. I asked him to write down every particular marketing cost that he was making, and then we started evaluating which ones could be tracked.

Amazingly for him (not for me because I was expecting this), 80% of his marketing expenses were non trackable. This means that he was expending a big number of money advertising in the Yellow Pages, two local weekly papers and some other local bistro catalogs, and yet he had no clue how many customers these expenses brought to his restaurant.

The first thing that we did was to eliminate any marketing cost that couldn't be measured. This is just a logical step to nothing else but compare the return of investment.

Let me ask you. Would you spend money in stocks or a mutual funds if you couldn't measure how well (or bad) they were performing? Of procedure not, and yet many restaurateurs still spend money hoping for the best and without any big way to know how many customers those investments bring to the restaurant.

Since this particular owner was very attached to one exact weekly magazine, and he was assuring me that it brought him many customers, I asked him to change the ad to include a discount coupon.

If population nothing else but read his ad and came to his bistro because of it, they will nothing else but bring with them the discount coupon. In this way, he'll know how many real customers this ad brings him and we will be able to make the numbers to see if it breaks even to cover for the expenses of the advertisement (I sincerely doubt it, but we'll see...)

So after the inventory and cutting down some of his marketing initiatives, this owner was happy to see that he could save 00 a month! That's money in the pocket that he was wasting. But this is not all. We also started implementing some reasonable marketing changes. For example, his online proximity was very underwhelming and yet most of the potential and current bistro customers nowadays (including his, of course) are seeing for restaurants online.

So I started working with him beefing up his web presence.

Of procedure the first step is the restaurant's web site. His web site was nicely done but quite underutilized. I met with his webmaster and we implemented a signup form in the front page to capture his visitors data (on transfer for getting a welcome to my bistro discount coupon when they enter it). We also added an online registration, a comments field and some other useful and spellbinding data for his customers.

He also signed up for Meta Flavor www.metaflavor.com a great (and free) way to promote your bistro in the web.

Finally, he created a Twitter inventory and now started twitting whenever he has empty spaces and wants to bring population (quickly and inexpensively) in. These are just some examples of things that you can do to heighten your marketing and save money in the process.

In these days of slow economy, taking operate of your marketing and operating strategically and smart is a must, if you want to survive these spellbinding times.

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