It’s the little things that allow the bistro to make you feel like a guest rather than just a customer. The French striped cloth napkins wrapped around heavy flatware, the fact that the server brings not just a glass of ice water but a carafe as well, the lush, well kept garden patio, the worn but comfortable wood chairs, the impeccably dressed staff all sets the mood for the wonderful food to come.
Bistro Byronz is another Baton Rouge restaurant resurrection story. The original Byronz was a top notch sandwich shop on the corner of Government and Eugene. Way back then, early eighties, I was torn between Byronz and Nooley’s as my favorite sandwich place.
The Bistro has lovingly preserved the Big Byronz and the home made chips that made the original a destination. I really think the black olives are what puts this sandwich over the top. We’re used to olive mix on our muffs, but the sprinkle of black olives on this one really compliments all the hot ham and cheese and salami. And they’ve kept the original bread. But they’ve also surrounded the old school menu with a full scale bar and a French country/south Louisiana menu that is both rich and low key. The Back of the Stove Chicken is the best stewed chicken I’ve had in BR. The gravy is magnificent and the vegetables are a nice, but totally unnecessary addition. It really is that good. You don’t need any sides to distract your from the fall apart chicken and rice and gravy.
They also have fifteen (15) salads menued, along with pot roast, pot pie, and a killer cassoulet. I’m very impressed with the way they’ve pulled Louisiana cuisine back into the French countryside and also with how they’ve managed to preserve the core of the original Byronz while doing so. I’m going to finish up with lot of ambiance pictures, but don’t take my word for it, or my photos of it, you owe yourself at least one visit to check out the Bistro.
