THIS RESTAURANT HAS CHANGED NAMES Thuet Bistro Bakery

THIS RESTAURANT HAS CHANGED NAMES Thuet Bistro Bakery Restaurant Review:

THIS RESTAURANT HAS CHANGED NAMES TO CONVICTION. The sizeable room is as expansive as the larger than life chef Marc Thuet who has changed his restaurant’s concept as often as his hair color. The boisterous crowds it draws fit well with the bold flavors and creativity on the plate. Still available is the original seasonally inspired, local farmer-based eight-course Chef’s tasting menu. From the restaurant’s first reincarnation, an Alsace influenced good bargain bistro menu is also on offer. Up front though is the pricier “menu de saison” which changes every two months. Whatever your fancy, the skill of this born-to-cook chef from Alsace shines through. On the bistro menu, pied de porc farci with foie gras is hearty enough to feed the Flintstones. Choucroute garni takes tradition up several notches with its homemade sausages and other meats alongside a delicate Riesling flavored sauerkraut. On the seasonal menu an appetizer of raw minced diver scallops with black truffle comes three ways. Napoleon of foie gras is served with barbecue eel and amberjack carpaccio, dressed with yuzu. Mains might feature wild game, Berkshire pork with black trumpet mushrooms, chestnut-and-date-crusted medallion of red deer and hand-rolled gnocchi served with braised elk. Steaks are dry-aged sixty days and served with frites. Thuet has an on-sight bakery that sells his dense, chewy artisan breads and other baked delights. Desserts may be tarte Tatin, profiteroles or terrine of chestnuts. Alsace dominates the predominantly French wine list.