Bistro LQ
8009 Beverly Blvd. (Fairfax Ave.) 
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Los Angeles, CA 90048
323-951-1088 | Make Restaurant Reservations
Cuisine
Open
Dinner Tues.-Sat.Features
- Romantic setting
- Reservations suggested
- Outdoor dining
- Valet parking
- Dressy casual
* Click here for rating key
 Chef-owner Laurent Quenioux is not new to the local dining scene; he once operated Bistro K in South Pasadena. Now Quenioux has resurfaced on Beverly Boulevard in the former Mimosa space. He has completely transformed the dining room with a sleek décor in light green tones, where two white orchids and three colorful paintings give the final elegant touches to the white padded tablecloths and the fine silverware. His repertoire has also evolved---there's now a higher level of sophistication in the ingredients and the presentations. The uni on a bed of tapioca pudding with yuzu kocho and Kumamoto oysters in yuzu martini gelée, or oatmeal infused in fresh fennel lobster broth topped by a cinnamon roasted Maine lobster are perfect illustrations of Quenioux's new level of execution. The smoked haddock with sweet peas and fresh fava beans in a green tea sabayon or the smoked herring are other interesting "overtures," as they are called on the menu. From the sea, the Atlantic skate wing is served in the form of a tower, and finished with a tomato tart. The scallops are classic, perfectly cooked and accompanied with sautéed foie gras. It is difficult to choose among the meat and fowl dishes; they are all appealing and interesting. The duck breast comes with farro risotto and gelée made of Campari and cucumber; the squab is served rosé, and scented by a tasty ras el hanout jus and duck hearts. Other options are braised veal cheeks, and Berkshire pork filet seasoned with cardamom port wine and a confit Meyer lemon infusion. The cheese cart is a must; selections come with special homemade bread and ten condiments, from truffle honey to green tomatoes and fig compote. Desserts are as delicate as the first part of the meal: half of them are made of chocolate (we like the hot chocolate vanilla espuma); the rest are based on fruits, such as the coconut dacquoise or rice pudding in goat milk with cassis sorbet and red beets espuma. The wine list is a work in progress but will carry a worldwide selection. The staff is attentive, and we appreciate the peaceful ambience where the noise level is kept to a minimum and will let you carry on a romantic or business conversation.
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