New Chef Gives Alex’s Bistro an Exciting Update

| January 31, 2014 | 0 Comments

The six ounce beef filet with cabernet demi-glace, blue cheese fingerling potatoes, and green beans at Alex's Bistro. Photo: Steve Stover

The six ounce beef filet with cabernet demi-glace, blue cheese fingerling potatoes, and green beans at Alex’s Bistro. Photo: Steve Stover

Not long ago, Alex’s Bistro quietly changed hands. Chef Daniel Kern and investors purchased the iconic restaurant from long-time owner Alex Gosetto.

While Alex’s Bistro looks about the same, the changes in the kitchen signal a significant upgrade, including some fresh new spins on classic French bistro fare, a style of cuisine that is sadly lacking in the Columbus Restaurant scene.

Interior of Alex's Bistro in Upper Arlington. Photo: Steve Stover

Interior of Alex’s Bistro in Upper Arlington. Photo: Steve Stover

We visited the new Alex’s Bistro on a Monday night, the first night of 614 Restaurant Week, and the place was buzzing and nearly full, a real bustling bistro atmosphere. The bistro is small, but feels cozy, with wood paneling, mirrors, and tile floors that reminded me of the old Pigall’s in Cincinnati.

Our group of four shared a 2001 Delas Cotes du Ventoux at the special $17 price. The bistro offers half-price wines on Sunday and Monday.

We all enjoyed the 614 Restaurant Week three course special $30, which featured smaller portions of items from the regular menu.

Our quartet shared the large portion of country pate with cornichons, olives, and cognac Dijon mustard, along with warm rolls.

For starters we enjoyed the outstanding escargot in a rich cream sauce with spinach, bacon, and tomato and a solid Caesar salad.

The most popular entree was the lobster risotto with a large portion of lobster, asparagus, peas, and shaved parmesan.

The lobster risotto at Alex's Bistro. Photo: Steve Stover

The lobster risotto at Alex’s Bistro. Photo: Steve Stover

We also enjoyed the excellent six ounce beef filet, the best I have had in years, with cabernet demi-glace, blue cheese fingerling potatoes, and green beans.

For dessert, the flourless chocolate cake with berries and berry coulis was a hit, as was the chocolate & orange mousse.

The flourless chocolate cake with berries and berry coulis. Photo: Steve Stover

The flourless chocolate cake with berries and berry coulis. Photo: Steve Stover

The menu features six appetizers ($9 – 16), five soups and salads ($6 – 7), crepes ($15 – 18), and nine entrees ($17 – 36). The coffee-brown sugar rubbed 12 ounce Ohio ribeye with frites has gotten rave reviews from friends, and we hope to try it soon!

In all, the dinner was a wonderful surprise, well prepared food in ample portions at moderate prices. We also enjoyed excellent service from Ali, who has been at Alex’s for most of the last 25 years!

Alex’s Bistro
468 Reed Road (at Henderson), Upper Arlington
614-457-8887
alexs-bistro.com

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Category: Restaurants, Cafes, Bars

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.