One of central Jakarta's newest restaurants, Bistro Boulevard offers a casually sophisticated dining experience at a reasonable price. The menu and ambience here remind me of Cashion’s, one of our favorite neighborhood places in Washington.
If you've been in Jakarta for over one year already, you probably know this place from its earlier incarnation as Buddha Bar. And if you visit on a Friday night as my spouse and I did recently, you can still hear the thump of club music throbbing from the partially enclosed bar/lounge area. Twice I asked restaurant staff to turn down the music (something I wouldn't have dared or needed to request had it been later in the evening and crowded).
The dining area is cavernous, with vaulted ceilings from which hang imposing black chandeliers and over-size lamp shades bearing black S-shape designs. The cream-colored walls host black and white photos. The lighting is intimate, though not so dark that you can't see across to the other side of the vast hall, where we happened to notice some friends from the embassy. Like a café, the restaurant has hard wooden seats. Cushions would add to guests’ comfort.
For appetizers, try the salmon or duck pate, or the pumpkin gnocchi. The crispy duck is a must for the entree. Alex, the chef de cuisine, explained that it takes four days to make the dish. It took us just a few minutes to devour it. While the skin is indeed crispy, the meat is tender and flavorful, among the best I've ever had. Alex normally prepares the crispy duck with oranges and orange jus, but for a limited time you can also have it with scallops.
The black cod is also good, though it arrived not quite done. I showed the still-raw inner portion of the filet to our server and, a short time later, the fish returned to the table fully cooked, still flaky and tender. The manager and Alex stopped by our table to apologize. I assured them that I was not troubled in the least; some people prefer their fish a bit raw.
For dessert, try the strawberry tart with champagne ice cream. The combination of textures and flavors is satisfying, and the presentation is artful. Other options for sweet endings include the raspberry trio of sorbet, mousse and jelly with yoghurt foam; chocolate mousse; and 15 different kinds of ice cream. Among the more exotic flavors on offer were tomato and coriander. Who knew?
Planning your visit:Jl. Teuku Umar No. 1
Menteng - Jakarta Pusat
Ph: 021 3900 899
Fax: 021 3900 898
If you've been in Jakarta for over one year already, you probably know this place from its earlier incarnation as Buddha Bar. And if you visit on a Friday night as my spouse and I did recently, you can still hear the thump of club music throbbing from the partially enclosed bar/lounge area. Twice I asked restaurant staff to turn down the music (something I wouldn't have dared or needed to request had it been later in the evening and crowded).
The dining area is cavernous, with vaulted ceilings from which hang imposing black chandeliers and over-size lamp shades bearing black S-shape designs. The cream-colored walls host black and white photos. The lighting is intimate, though not so dark that you can't see across to the other side of the vast hall, where we happened to notice some friends from the embassy. Like a café, the restaurant has hard wooden seats. Cushions would add to guests’ comfort.
For appetizers, try the salmon or duck pate, or the pumpkin gnocchi. The crispy duck is a must for the entree. Alex, the chef de cuisine, explained that it takes four days to make the dish. It took us just a few minutes to devour it. While the skin is indeed crispy, the meat is tender and flavorful, among the best I've ever had. Alex normally prepares the crispy duck with oranges and orange jus, but for a limited time you can also have it with scallops.
The black cod is also good, though it arrived not quite done. I showed the still-raw inner portion of the filet to our server and, a short time later, the fish returned to the table fully cooked, still flaky and tender. The manager and Alex stopped by our table to apologize. I assured them that I was not troubled in the least; some people prefer their fish a bit raw.
For dessert, try the strawberry tart with champagne ice cream. The combination of textures and flavors is satisfying, and the presentation is artful. Other options for sweet endings include the raspberry trio of sorbet, mousse and jelly with yoghurt foam; chocolate mousse; and 15 different kinds of ice cream. Among the more exotic flavors on offer were tomato and coriander. Who knew?
Planning your visit:Jl. Teuku Umar No. 1
Menteng - Jakarta Pusat
Ph: 021 3900 899
Fax: 021 3900 898
Hours: Monday to Thursday, 11:00 – 01:00; Friday to Sunday, 11:00 – 02:00
http://bistro-boulevard.com/
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