Red grouper at Bijoux. Photo by Mark Davis

Red grouper at Bijoux. Photo by Mark Davis

Photo by Mark Davis

Photo by Mark Davis

Update: Bijoux closed in February after its eight-year run.

With Scott Gottlich’s experience working under two highly acclaimed executive chefs at Aubergine and the three-Michelin-starred Le Bernadin, nobody was surprised when his restaurant, Bijoux, was named one of the top 10 hottest restaurants in America by Bon Appetit magazine in its first year of business. Now, eight years later, the contemporary French bistro is still going strong. Scott and his wife, Gina, run Bijoux together, and though they’re busy raising two young boys in Preston Hollow, their passion for creating an impeccable dining experience remains.

“Having the right balance of service is important,” says Gina, who serves as sommelier. “Some guests want to be left alone; others want to chat throughout the meal. When you’re attentive you can give a customized dining experience.”

Another factor contributing to the restaurant’s popularity is the ever-evolving menu, which is printed daily and modified according to what’s fresh and in season — and what the chefs feel like preparing. Scott says he is always evolving as a chef by presenting food in new and creative ways, trying new ingredient combinations.

“We shouldn’t be doing the same exact thing we were doing two years ago,” Scott says. On the other hand, he says that Bijoux has always stayed true to its convictions. Using fresh ingredients, mastering cooking techniques, and cooking with integrity are things that will never change.

“We don’t just use a technique because we can. If we employ molecular cooking (such as using foam or infusing food with flavor using a syringe), it is because it elevates the dish,” he says. Similar advanced cooking techniques are executed to great success in the red grouper entree, which rests atop asparagus, pea puree, spongy morels, mushroom sauce, and a refreshingly herbal tarragon gel, topped with sliced cucumber.

5450 W. Lovers, Suite 225

5:30-9 p.m. Sunday-Thursday
5:30-10 p.m. Friday-Saturday


Contemporary upscale

Choose a six-course chef’s tasting menu or a vegetarian menu, about $90 per person, plus $50 per person for wine pairings, Thursday-Saturday. Reserve at least 24 hours in advance.

Three more splurges

1 Spoon
Seafood dishes impress at this nationally recognized restaurant founded by the five-star, James Beard-nominated chef John Tesar.
8220 Westchester

2 Rise No. 1
The marshmallow soup (tomato bisque with goat cheese,) top-notch souffles, and ambiance at this bistro leave you feeling like you’re in a Parisian cafe.
5360 W. Lovers, Suite 220

3 Suze
Known for its extensive wine selection, this cozy Bluffview spot is perfect for date night. The pasta, made fresh in-house, is not to be missed.
4345 W. Northwest Hwy.