Cuisine:

• Banquet
• Bistro
• American
• French
• Italian

Saucy Bistro Description:
Warm, crusty bread with olive tapenade and chive butter greets diners at this Westlake bistro where chef and owner Matt Barnes produces impressive sauces for his high-quality product. Cases in point: the lemon-thyme beurre blanc on his lobster risotto; the veal reduction on his organic chicken breast stuffed with leeks and carrots; and the peppercorn-Cognac demi-glace on the bone-in strip steak served with whipped potatoes, asparagus and onion straws. Big flavors and daring flavor profiles in dishes like the ahi with a wasabi vinaigrette tap into the other meaning of "saucy" while an open kitchen affords a clear view of the hard-working and well-groomed staff doing their thing amid spotless surroundings. Tables are very well spaced and noise is controlled. The waitstaff is topnotch: your water glass will never run dry.


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