Bar Boheme
French restaurant · Gateway District ·
French brasserie serving classic dishes with modern twists
French brasserie serving classic dishes with modern twists
"The chef behind Esther’s Kitchen continues his Arts District expansion with a new French bistro Downtown that's nice enough for date night but not so nice that it’ll break the bank. It's in an idyllic corner location with big windows facing Main Street, chic but relaxed. All the classics—escargots, French onion soup, mussels in white wine—are well-executed, and upgraded with ingredients like short rib (boeuf bourguignon). Don’t leave without tasting the ultra-crispy fries, which, when tossed in dry-aged beef fat, herbs, and sea salt, become the potatoes of our dreams. After dinner, rally before the Échiré butter settles in and head next door to the restaurant’s bar sibling Petite Boheme for a glass of Bordeaux or a French Rose cocktail to set the mood for Emily in Paris reruns before bed." - emmy kasten
"Across the street from his Italian restaurant, Esther’s Kitchen, chef James Trees has opened a French brasserie. Trees return to his culinary roots with Bar Boheme, whipping up what he describes as French food made meticulously – but in a way that is still approachable. Three different steak frites come with fries that are sliced, mashed, frozen, and fried. Mussels are served drenched in a buttery sauce of white wine and tarragon mustard just right for sopping up with slices of crackly baguettes. Do save room for dessert as the tarte tatin is flaky and sweet — with a touch of savory — and macarons are chewy while remaining light as air." - Janna Karel
"The chef behind Esther’s Kitchen continues his Arts District expansion with a new French bistro Downtown that's nice enough for date night but not so nice that it’ll break the bank. It's in an idyllic corner location with big windows facing Main Street, chic but relaxed. All the classics—escargots, French onion soup, mussels in white wine—are well-executed, and upgraded with ingredients like short rib (boeuf bourguignon). Don’t leave without tasting the ultra-crispy fries, which, when tossed in dry-aged beef fat, herbs, and sea salt, become the potatoes of our dreams. After dinner, rally before the Échiré butter settles in and head next door to the restaurant’s bar sibling Petite Boheme for a glass of Bordeaux or a French Rose cocktail to set the mood for Emily in Paris reruns before bed." - Emmy Kasten
"Helmed by Chef James Trees as a return to his culinary roots, this French-leaning restaurant opens service with crackly, crusty baguettes and rich French butter and favors traditional preparations executed with meticulous attention to detail. Classic dishes shine—the steak frites arrive with fries that are carefully sliced, mashed, frozen, and fried; broths, sauces, and consommes are kept velvety and precise; red wine–braised beef in the boeuf bourguignon falls apart tender; and a heaping pot of moules au safran comes in a buttery white-wine and tarragon-mustard sauce perfect for dunking a wedge of bread. The room feels French but never stuffy, with wide windows, blush tones, and patterned wallpaper, and a dessert menu (including macaron sundaes) is worth saving room for." - Janna Karel
"James Trees’ French bistro channels a brasserie spirit with meticulous sauces, super-crispy fries, and a menu that nods to both shellfish towers and beef tartare; the atmosphere pairs well with a smartly curated French wine list. The standout is the moules au safran: a heaping pot of cracked mussels bathed in a buttery white-wine and tarragon mustard broth with saffron perfume, the tender, almost-sweet mussels and flavorful jus made perfect for sopping up with crackly slices of baguette." - Janna Karel
