Evanston Restaurant Guide

Executive Chef Tim Vidrio, creates the hallmarks of bistro fare, from coq au vin and steak frites to croque madame and blanquette de veau. Guests can also find a whole roasted pheasant, fish prepared in the style of Escoffler and an ever-changing preparation of foie gras all in the name of seasonal ingredients from local purveyors.

The wine list features a wide selection of reasonably priced French wines with plenty of by the glass offerings. A reserve list of the finest Bordeaux and other cellar wines is also available.

Berthoumeiux, who hails from the Bordeaux region of France, recreates a true bistro experience with the service and decor. Expect servers clad in the iconic black vest, bow tie and long white apron offering tableside service for the cheese course and a variety of desserts. A luxurious black vest, bow tie and long white apron offering tableside service for the cheese course and a variety of desserts. A luxurious vibe in the 80-seat restaurant with a bar in the center is delivered through cherry wood accents, burgundy velvet curtains, mustard yellow walls and leather banquets. Artwork also lends a aura of authenticity with antique tools and vintage food and travel posters. "I see this as an authentic boutique bistro - something that is individual, unique and cannot be duplicated," says Berthoumieux