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Blue Talon Bistro Restaurant Review: Chef-owner David Everett had a good idea in choosing the name Blue Talon, a reference to the desirable Bresse chickens of France. Since they’re not readily available in America, it was his tongue-in-cheek way of saying his bistro isn’t meant to be totally French. But from the pressed-tin ceiling and convivial bar to the crêpes, charcuterie, escargots bourguignon and chocolate mousse, the place is quite Gallic, yet somehow fine for “colonial tourists” and locals alike. Daily plates are standouts, such as Tuesday’s duck cassoulet. True, there are some American concessions, like a fiendishly rich “mac and cheese” featuring local Edwards country ham and a comforting-as-Mom’s homemade meatloaf with smashed potatoes. Wines are interesting and attractively priced. One other seemingly U.S. touch: a TV screen over the bar. But it’s not tuned to football. It usually shows original Julia Child cooking shows.