Tag Archives: Bistro Duet

NIBBLES

 

 

Burtons Grill takes a new approach with its units

BOSTON – Burtons Grill & Bar is taking a new approach to the restaurant experience in its 12 units along the East Coast from New Hampshire to Florida. Their new 360 degree lifestyle approach addresses six ‘pillars’ created to engage more fully with customers. The pillars include Culture, Community, Family, Culinary, Education and Health & Fitness. The restaurants can be more than places to dine, and can educate, entertain and be the gateway to other experiences, says Vice President of Operations Denise Herrera. Go to www.burtonsgrill.com.

Boucherie opens French brasserie in NYC

NEW YORK – The Group, the team behind this city’s Akashi, Dominique Bistro and Olio e Piu, opened Boucherie, a French restaurant celebrating timeless French traditions, specializing in superior quality prime meats and a dedicated Butcher Counter. Executive Chef Jerome Dihui, formerly chef de cuisine for Keith McNally’s Pastis, oversees a menu of traditional bistro fare. Visit www.boucherie.nyc

 

static1.squarespace.pngBistro Duet comes to Arlington, MA in old bank

ARLINGTON, MA – Bistro Duet, a new French restaurant here by partners Wayne Duprey and Chef Cyrille Couet, is serving contemporary French fare and recently added Sunday brunch. The restaurant seats 110 people. Check out www.bistroduet.com.

VERTS Mediterranean to debut in NYC

NEW YORK – Continuing an aggressive expansion in the Northeast, VERTS Mediterranean Grill recently opened an initial NYC units at 24 East 23rd St. as part of its plan for more than 200 by 2020. The Flatiron District unit offers online ordering for easy pickup. Check out www.eatverts.com.

Bistro Duet starts brunch service

ARLINGTON, MA – Bistro Duet, new restaurant in an iconic bank space here that offers contemporary French cuisine and drinks from Executive Chef Cyrille Couet and Co-Owner and General Manager Wayne Duprey, begins brunch service this weekend. You’ll want to check it out!
Chef Cyrille is from the Loire Valley in France where he began to cook at age 13 in his uncle’s restaurant. He worked behind stoves in Europe, the West Indies and the U.S. where he was inaugural chef of Miel brasserie at the InterContinental Boston and, most recently, was executive chef of the Questrom School of Business at Boston University. His partner, Wayne Duprey, grew up in Dracut, MA and managed restaurants and bars in the U.S., Europe and Asia. Most recently, he was the assistant director of Food & Beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was rirector of bars at the InterContinental Boston.

Bistro Brunch Menu Les Patisseries

Financier w Muffin w Baker’s Basket

almond cookies daily selection

Debut Fraicheur

Salad de Fruit strawberry, pineapple, banana 7
Salade Croquant du Jardin goat cheese crottin, grilled tartine, shallot vinaigrette 10 NE Smoked Salmon Couet farm cream cheese, sweet potato toast 10 Banana Nutella Tartine grilled brioche 9

Les Delices de France

“Nico” Belgium Waffle vermont butter, maple syrup, seasonal compote 10 Crispy Duck Confit Waffle sage cream sauce 14
* Croque Mousier ham, cheese, béchamel, mesclun greens 12 w add a fried egg 2 * Buckwheat Crepe cheese, choice of ham, smoked salmon, 13 w add a fried egg 2 * Bavette Steak lyonnaise potatoes, béarnaise, lava salt frites 23
Moules Frites maine mussels, pernot and fennel steamed, lava salt frites 19

Plats Principaux

Market Vegetable Omelet roasted potatoes 11
Baked Eggs Ratatouille potato, brie, grilled country bread 11
* Eggs Benedict hollandaise, toasted brioche, choice of ham, smoked salmon or duck confit 12

Les Accompagnements

pastry assortment

Herbs de Provence Roasted Potatoes Roasted Fennel & Tomatoes

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy

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Local Smoked Bacon Vegetable Ratatouille