The Better Half Bistro
Location Info
* Menus and prices are not guaranteed to be correct (tell me why)
Dinner
First Course
Signature Salad Farm Fresh Greens, Strawberries, Herbed Goat Cheese Candied Walnuts, Fig Vinaigrette
Savory Tart, Changes Daily
Gold & Red Chioggia Beets, Haricots Verts Lightly-Dressed Tomatoes, White Balsamic Vinaigrette
Served Tableside
House-Cured Salmon, Buckwheat Crêpes Dill-Mustard Sauce, Traditional Garnitures
Pancetta, Frisée & Radicchio Salad Oven-Roasted Tomatoes, 10-Year-Aged Sherry Vinaigrette
Shallot & Garlic Sautéed Mussels Saffron-Lemon Grass Broth
Handcrafted Sausage, House-made Pâté & Terrine Classic Accompaniments
Seasonal Fruits, Candied Walnuts Figs, Organic Comb Honey
Farm Fresh Greens, Strawberries, Herbed Goat Cheese, Candied Walnuts, Fig Vinaigrette
Second Course
Server has Details
House-made Potato Gnocchi, Sautéed Pork Belly & Collard Greens. Cajun-Spiced Butter
Sautéed Korubuta Pork, Sweet Potato & Rosemary Mash Whole Grain Mustard & California Dates Cream Sauce, Tobacco Onions Garnish
Chilean Cabernet-Braised Beef Short Rib, Cauliflower-Horseradish Mash Morel Mushroom Cream Sauce, Fried Leeks
Roasted Garlic & Russet Potato Mash, Frisée & Radicchio Greens Ménage à trois of Grand Marnier-Fennel Jus, Horseradish-Apple Sauce & 10-Year-Aged Sherry Vinaigrette
Tehachapi Apples, Mushrooms, Iranian Pistachios & Bosc Pear- Stuffed Quail Wild Mushroom Risotto, Rose Petal Chiffonade
Maple & Smoked Ham Black Eyed Peas, "Southern" Cole Slaw Basil Hayden Bourbon & Watermelon Mint Glaze
Chilled European Lentils, Sautéed Mushrooms & Swiss Chard Savory Raspberry Vinaigrette, Sesame Oil
* Menus and prices are not guaranteed to be correct (tell me why)
Brunch
Brunch
Savory Tart, Changes Daily
Served Tableside
Farm Fresh Greens, Strawberries, Herbed Goat Cheese, Candied Walnuts, Fig Vinaigrette
Handcrafted Apple & Pear Sausage Gravy
Choice of Applewood Smoked Bacon or Sausage Patty
Server has Details
Warm Maple Syrup
Gold & Red Chioggia Beets, Haricots Verts, Lightly-Dressed Tomatoes, White Balsamic Vinaigrette
Fresh Fruit
French Fries
Buckwheat Crêpes, Dill-Mustard Sauce, Traditional Garnitures
Cured Salmon, Scallions, Crème Fraîche & Caper Sauce, Pickled Watermelon Chutney
Red & Green Peppers, Onions, Vine-Ripe Tomatoes
Foie Gras Butter, Swiss Cheese
Langoustine & Crab Meat, Tomatoes, Spinach, Chipotle Mornay Sauce
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Better Half Bistro has been on my short list of places to try for a while now. Just above it on the list was the Tractor Room, and that was our first destination. Unfortunately, when we sat at the bar for about 20 minutes without anybody even acknowledging us (and it wasn't even that busy). Anyway, after getting sufficiently fed up, we ambled a few blocks down the road over to BRB.
What a night-and-day experience. As soon as we approached the door, wanting to look over the menu, we were approached by the Sous Chef. He took some time to tell us about the menu and specials before seating us at our table and leaving us in the capable hands of our waiter. I won't drone on over the details; we went with the charcuterie plate, a mushroom/spinach appetizer served over a tart, and the bison ribs.
The charcuterie plate was a real treat, containing a host of morsels including (but not limited to) fresh pastrami, swordfish, and deep-fried caper flowers. The other dishes weren't quite at the same level, but satisfied none-the-less. The bison ribs had decent flavor but could have been a bit more tender for my taste (make sure to try the pickled watermelon rind that garnishes the plate). The spinach/mushroom tart was a nice, well-rounded appetizer.
The service was really spectacular...attentive but not overbearing and our waiter really knew the food and wine pairings.
BHB is worth the trip. Parking is a bit of a bitch, but if you're like me, a short walk would probably do you some good ;).