What to Eat

What to Eat at Bisou, Opening Tonight in the Castro

Bonne chance, Bisou!
Bonne chance, Bisou! Photo: J. Barmann/Grub Street

Effusive new French bistro Bisou (2367 Market) makes its debut tonight after a very quick change of clothes and partial change of ownership from the seven-month-old Panam — previous owner Mickael Azoulay is staying on as partner, thus retaining the liquor license and allowing the quick switch. As Grub Street previously noted, the new team comes from Chouchou in Forest Hill, and they’ve already bedazzled the outside windows of the space with some glittery faux-etched lettering, a big red kiss (that’s what “bisou” means, en français), and the motto “love, food, wine, passion, and people” [commas ours].

Like Panam, they’re sporting a full bar, and though the soft opening is this evening their grand opening fete comes Saturday night, when they’ll be serving up free wine courtesy of Foggy Bridge and Pellegrini wineries, as well as a signature Stoli cocktail called the Bisou (the name mean “kiss,” if you weren’t sure) for a dollar.

They’ll be open seven days a week, with dinner served Sunday through Thursday 5:30 to 11 p.m., and on weekends from 5 to 1 a.m. Lunch will be served Thursday and Friday starting next week, with brunch (likely with the neighborhood fave bottomless mimosa deal) served Satudays and Sundays.

Below, the full lunch and dinner menus from chef Nick Ronan, which are subject to last minute changes (prices TBA). Bonne chance, Bisou. We hope someone can break the curse on that place.


Decomposed Niçoise Salad
Rectangle of tuna marinated in balsamic vinegar, tomato bruschetta, romaine lettuce and herb encrusted pain Levin croutons

Oeuf Cocotte en conserve
Bottom mushrooms, cream, truffle oil and egg, served in a mason jar

Salade Frisée
Frisée salad served with poached egg, sautéed pancetta and cherry balsamic vinaigrette

Salade Végétale de Saison
Crushed yellow foot chanterelles, beets, artichokes, almonds, lemon, basil, celery, sliced red onion, olive oil, marinated green beans, Madeira vinaigrette, purée of tomatoes, and mixed salad (endive, romaine, mache, frisée)

KBA “Kobe” Steak Tartare
Hand cut beef served with shallots, parsley, cornichons, quail egg and potato gaufrettes

Charcuterie / Cheese Plate
Selection of cured artisanal meats and cheeses served with mustard vinaigrette, Madera vinaigrette, quince jelly and apricot glazed walnuts

Onion Soup
With croutons topped with Swiss cheese

Cold Homemade Foie Gras Terrine
Served with a papaya, apricot and pistachio chutney and a line of black mission fig reduction

Escargot New Bourguignon
Snails in shells on ACME pain Levin with roasted garlic, shallots, butter, red wine and parsley


Salt Spring Island Mussels
In shallot, garlic, parsley, cream and white wine sauce

Salmon with a sorrel and lemon sauce
Caramelized sliced shallots in white wine, al dente fettuccini and a sorrel lemon sauce

Truffle Duck Leg confit
Sautéed new potatoes with bacon, bay leaf and garlic

Beef Bourguignon
Marinated for 24 hours then braised for 4 hours. Served with pearl onions, pancetta, handpicked local mushrooms, bay leaf, thyme, garlic and a beef red wine broth

Steak Frites and its sauces
Served with a trio of Bercy, Bearnaise and port shallot sauce

Chicken a la Française
Braised fingerling potatoes in olive oil, tarragon, rosemary and thyme and a sauce au diable

Vegetables and Sage
Mushrooms, spinach, butternut squash, chestnuts, baby carrots, zucchini and a sage sauce

3 Cheese Soufflé
Served with green beans

Local handpicked mushrooms / Brussel Sprouts / Green Beans / Garlic Spinach / French Fries



Le Parisien (Served in a French Baguette)
Butter, ham, gruyere, cornichons (French pickles), mix salad and a Madera vinaigrette

The Gardner (Hot Pain Levain) en Tartine
Artichokes, bell pepper, green beans and dry tomato all marinated in olive oil, cucumber and butter

Croque Monsieur
Ham and cheese grilled sandwich served on a hot pain levain

Croque Madame
Take the Croque Monsieur and add a sunny side egg on the top

Bisou Burger
Choron sauce, butter lettuce, tomato, red onion,
applewood bacon, served with French fries


Spring Salad
Red bell pepper, fettuccini cucumber, celery, artichoke hearts, tomatoes, hardboiled egg, radish, black olives, garlic, thyme, basil, butter lettuce and balsamic vinaigrette

Salade Paysanne
Gruyere, ham, egg, green beans marinated in olive oil, croutons and mix green / Romaine

Salade du Gourmand
Poached eggs, frisée, bacon, potatoes, vinegar and a mustard vinaigrette

Les Pissaladière (Pizza Niçoise)

Le Printemps
Olive tapenade, goat cheese, artichoke, prosciutto and bell pepper

Mushroom tapenade, season mushrooms and gruyère

Bacon, onion, roblochon and potatoes

Onion soup
With croutons topped with Swiss cheese

Salt Spring Island Mussels
In shallot, garlic, parsley, cream and white wine sauce

What to Eat at Bisou, Opening Tonight in the Castro