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Posted by Lori graves on 03/14/2014
Loved our dinner. From the celery /apple soup, tile fish appetizer and the sword fish. The food amazing! All the staff was so attentive. We have already made our next reservation. One of the reviews said its hard to get a reservation. Yes we had to make ours we'll in advance now I understand why.
Posted by Julia on 06/13/2012
We waited several weeks to get our reservation, but when we did dine, we weren't disappoiinted. Unlike the so-callled foodie that said they were disappointed--if they were real foodies, they would know never to go to a restaruant on a Sunday--someone is fooling themselves! Our meal was excellent, the waiter a bit snooty (very French), and the wait well work it.
Posted by Anonymous on 07/27/2010
We planned to go to Bibou, and we are foodies, who like to eat out and we cook very well. I see why it is so hard to get a seat at Bibou. It is not because of the crowd, but since ther are only 11 tables and the place has no room to move or fart! The food is very elegant, but on Sunday, they must have cleaned out the fridge to put that meal together. lentil cold soap tasted like Elmer's glue with cold tofu chunks. The halibut fillet was good but it had a weird combination of vegetables beneath. the desert, Choc. Pot creme, tasted like it was left in the icebox for three weeks and no one wanted it. Cold, weird texture and not very chocolatey. I would never sit in that place again for a meal when you can sit in a nice chair outside at geno's Restaurant and have a cheese steak that tastes great, and can be with or without. Bibou is very sadly reviewed, not impressed by the food, but people are very regale, and extremely in your face about how wonderful their food is, oh really?
Posted by raven on 05/21/2010
The food is great, especially anything they make with the chanterelles mushrooms. Charlotte is the perfect host. BYOB is another plus. Only drawback is it's noisy and cramped. But if you love good food, this place is a must.
Posted by Yuliya on 07/23/2009
My boyfriend took me to this little gem for my birthday. I love French cuisine, and was completely blown away by the food at Bibou: homey, yet sofisticated; subtle, yet extraordinary - we ended up licking our plates :-) Everything from sweetbreads, foie gras and chanterelle mushrooms to seared tuna, lamb sirloin and goat cheese dessert was delicious! The owners Pierre and Charlotte were very friendly and made us feel at home. This will definitely become our favourite French bistro.
Posted by The Smiths on 06/23/2009
The Smiths went back to Bibou on Sunday to try the tasting menu. It consisted of: - Chilled summer squash consomme, duck tenderloin brunoise - Braised oxtail terrine, organic red beet salad - Seared scallop, saffron cauliflower puree and florets, rhubarb lemon vinaigrette - Roasted bone marrow - Seared foie gras, griotte cherries and posched pears - Hanger steak, sauce au poivre, sauteed potatoes and green asparagus - Cheese plate: Valencay, Edel de Cleron, Roquefort, served with tomatillo jam and poached pears - Blueberry pie All was very good, well prepared and highly enjoyed. The scallop, bone marrow, foie gras and the cheese plate particulary stood out. This was the best bone marrow I have ever enjoyed! I would like to clear up what may be a misperception by some readers. I have favorably compared the preparation, inventiveness of the chef, quality of ingredients, etc (ie., what you eat) to what has been served to me in certain world class restaurants such as Per Se. I never meant to say that the overall experience is the same as in these vaunted restaurants. How can a tiny bistro in south philly compare with the pomp and circumstance of a Per Se or Inn at Little Washington? However, while atmosphere and fawning service means something in the end, it is meaningless unless the food is world class and that is the class of the food at Bibou which, by the way, is served in a friendly and efficient manner in a small but pleasant room at a fraction of the price. One of the things that bores me quickly with a restaurant is when the menu does not change. While a number of the core items such as scallops and hanger steak may be always on the menu at Bibou, the prep changes constantly and this is where Pierre shines as small changes completely change the nature of the dish to keep you interested. This week is Birchrunville Cafe and The Whip Tavern, then back to Bibou next week. ENJOY!!
Posted by The Smiths on 05/14/2009
The Smiths were at Bibou last night and it definitely gets a vote from both of us. Starting with the fresh bread made daily in-house, moving on the the best foie gras (uniquely enhanced by fresh mango and pumpkin toast) that we have ever had, continuing with a deliciously tender and flavorful hanger steak and ending with both a very french and tasty cheese plate and dessert sampler, this is one very nice restaurant in the style of a french bistro BYBO. Charlotte and Pierre are gracious hosts and have attractively restyled the restaurant. Although they have only been open for a week, the staff was flawless in an easygoing and friendly manner. Highly recommended!