The New LouLou Is Where It At
|Photo by Lee Klein|
|LouLou's swordfish ceviche.|
In fact, there is a lot of really genuine and well-prepared French fare being served nowadays at the downtown bistro. Yes, the very same place that less than two months ago I panned pretty good.
My review came, unfortunately, after the original chef left and before he had been adequately replaced. Shortly after the column was published, Victor Passalacqua came on board as partner and consulting chef. Passalacqua knows a bit about French cuisine, having trained under the likes of Paul Bocuse and Alain Ducasse.
|Pork belly done right|
First thing Passalacqua did at LouLou's was replace every worker in the kitchen and dining room with pros -- many of whom he had worked with in the past. Passalacqua likewise redid the menu, and with his partners -- Jacques Ardisson and daughter Carla Lou -- came up with attractive lunchtime specials. One such choice is a sandwich with a soup or salad for $9.95. Another brings a choice of soup, salad, or appetizer plus an entrée of fish or meat du jour and dessert for $15. It's a good deal for good food, a great deal for great food. And the food I tried was great.
LouLou Le Petit Bistro has certainly turned things around. This could just end up being the comeback restaurant of the year.
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