While they’ve only been open a relatively short amount of time…the crew at Boulevard Bistro & Bar has already been making waves in the Little Rock culinary scene. The kitchen is headed by Chef Chris McMillan, a veteran Boulevard employee who’s committed to ideals the bakehouse and market has stood for since they first opened their doors.
With the arrival of summer, fresh and local fruits and vegetables abound in Arkansas…and it would be a shame for great restaurants not to take advantage of them. Chef McMillan is excited to the bounty of produce available to him, and he’s got some changes coming to the bistro’s summer menu which will reflect these local, seasonal products.
Look out for their new “Sausage Three Ways” with housemade Merguez-style sausage, a Toulouse style-sausage, and chicken sausage. The “Steak Frites” will now be a hangar steak, with a different flavor and preparation (and lower price) than the previous ribeye.
There’s a new oven-roasted duck with orange gastrique, and McMillan says he’s “pretty excited” for their version of ratatouille. The popular gnocchi and bolognese are gone…but they are being replaced with a few new pasta dishes: mushroom and mascarpone ravioli and pasta carbonara with fried egg and pancetta.
McMillan says he’s grateful for the welcome reception Boulevard Bistro has received since they opened, but feels they “still have lots of room for growth,” and promises continued improvement to both the restaurant and the Boulevard company as a whole.
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