Bistro Barbès takes its name from a neighborhood in Paris' 18th arrondissement known for its North African population, and builds its menu around that same meeting point: modern French cuisine layered with North African and Middle Eastern flavors. Jon Robbins leads the kitchen as executive chef.
The restaurant serves a single four-course tasting menu that has included English pea agnolotti with ginger-carrot brunoise and basil pistou, roasted beets with turmeric vinaigrette and herb chèvre, a short rib parmentier with saffron pommes duchesse and pomegranate-pepper coulis, and a cappuccino pot de crème to close. The room is small and set up for a deliberate pace rather than a full à la carte menu.
Bistro Barbès is chef-driven and owner-operated, and has drawn coverage from The Infatuation.
The restaurant serves a single four-course tasting menu that has included English pea agnolotti with ginger-carrot brunoise and basil pistou, roasted beets with turmeric vinaigrette and herb chèvre, a short rib parmentier with saffron pommes duchesse and pomegranate-pepper coulis, and a cappuccino pot de crème to close. The room is small and set up for a deliberate pace rather than a full à la carte menu.
Bistro Barbès is chef-driven and owner-operated, and has drawn coverage from The Infatuation.