THIS RESTAURANT IS CLOSED Chez Beau

THIS RESTAURANT IS CLOSED Chez Beau Restaurant Review:

Chez Beau offers an unusual mix of Thai and French dishes, thanks to the background of Chef Jesse Sisaithong, who is well trained in both styles. Classic dishes are prepared with excellent ingredients, seasoned with the chef’s creativity. On the French side, we’ve enjoyed appetizers of excellently spiced duck galantine; plump, perfectly cooked escargots; and a carpaccio-style salmon. Lamb fans must try the spit-roasted lamb, coated with a thyme demi-glace. On the Thai side, appetizers provide a nice sampling, and we’ve enjoyed the hoy jow made of crab meat, minced pork, and scallions wrapped in bean curd and deep fried, and the golden triangles, deep-fried triangles of tofu served with a ground peanut sauce. Both are served with Thai dipping sauces that are in a class by themselves. For entrées, don’t miss duck basil, which had a dark, lovely heat playing against the aroma of holy basil. Thai curries are one of our favorites and the Panang curry with chicken had a marvelous balance of sweet and chili heat. For a broad sampling, drop by on a Saturday or Sunday afternoon and check out the dim sum, bite-size portions of Thai, Chinese, French and Korean cuisine. Save room for a sinful French dessert, such as crème caramel flan or chocolate marquis, a rich mousse. Chez Beau is well-rooted in the classics with nearly flawless execution.