Guest blogger Dina Braun, whom you may remember from her posts on Equus during Hudson Valley Restaurant Week and her appearance on Small Bites Live! from 42 that week, has filed this report from the brand new Bistro Citron in Scarsdale. The verdict? Very good indeed. This is her tuna tartare:
Take it away Dina:
At last the doors have reopened where Backal’s shut down last year.
The owner is Reststar Hospitality Group and they have several restaurants in both New York City and Long Island.
The decor of this beautiful landmark building is french bistro style with marble tables, wood chairs and warm tones. There are several large and small rooms throughout the restaurant for dining and private events.
The bar is on the second floor and is a great area to meet for a drink.
The beverage menu was fairly priced with the average beer around $6 and a glass of wine around $8.
They set out complimentary small plates of parmesan cheese along with olives. There are flat screen televisions there for your viewing pleasure. Currently, a bar menu is not available but the restaurant plans on having one by the summer.
The dinner menu is French Bistro and aims to please many with it’s diverse menu choices.
Warm bread was brought to us upon seating and it was fresh and delicious. For appetizers, my friends and I decided to get a variety of appetizers to share.
We started with the Tartare de Thon, a sushi grade tuna with cucumbers and chives in a lemon vinaigrette.
It was fresh and the lemon vinaigrette gave a nice flavor.
We also sampled Gratin de Macaroni, in other words, a delicious helping of mac and cheese. The elbow pasta is made with Gruyere, parmesan, lardons (bacon) and peas. The flavor was really good.
We also tried Brie sur Toast, sliced bread served warm over toast with baby arugula, toasted walnuts and raspberries:
The flavor was delicious. I would have preferred smaller size pieces of toast rather than the large slice it was served with, but it was tasty.
We also tried the Escargots a la Bourguignonne, baked snails with garlic herb butter. The snails tasted good but dipping bread in the garlic butter sauce was not to be missed.
All of the appetizer portions were very generous.
Our entrees came at a good pace, especially since they had just been open for a few days.
We had Truite Amandine, roasted trout with sliced almonds, haricot verts and roasted potatoes in a Lyon sauce.
The dish made for a nice presentation but the trout needed a bit more flavor.
The lobster club sandwich was very good. There was a generous amount of lobster meat served with lettuce, tomato, bacon (we ordered this on the side), creamy tarragon mayonnaise in between three slices of toasted brioche.
It’s a club but I would have preferred a bit less bread to truly enjoy the lobster. I believe they plan to offer this sandwich on different bread soon.
My friend had the bacon on her club and thought the balance of flavor was very good. The sandwich was served with tasty french fries.
The steak au Poivre Vert was a sirloin served with potato gratin and haricots verts in a green peppercorn sauce. The dish was served room temperature and needed to be sent back to warm.
The green peppercorn sauce was a bit too creamy but was very good and complimented the meat well.
We couldn’t resist ordering mussels for the table. They were well priced at $12 per order.
The menu offers a variety of three options including white wine and garlic, tomato, garlic and basil and pernod and cream. We had the white wine and garlic which were very good. The mussels were served to the table in a large pot and I am unsure if the some of the flavor got lost in the bottom of the pot.
EIther way, we enjoyed them.
The manager stopped by to see how our meal was going. He was very kind and offered complimentary desserts for our table.
All of their desserts are homemade and that seemed hard to resist.
There was a variety of desserts brought over including an apple tarte served with vanilla ice cream. It was served warm and the tart was very good.
We also had an order of profiteroles, cream puffs filled with vanilla icecream and served with chocolate sauce. Another good dessert.
The last dessert was bananas foster served in a phyllo cup with hazelnut icecream. This was cooked with dark rum and banana liquor and I must say, this was my favorite.
It really was a great finish to a very good meal.
Bistro Citron is open for dinner 7 days a week. Brunch is currently available on Saturday and will soon offer Sunday brunch along with lunch each weekday. Look out for the bar menu to open this summer along with tapas and special wine dinners. A children’s menu is currently available. Complimentary valet parking will soon be available on Thursday- Saturday evening.