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Red Bank Restaurant - Bienvenue French Cuisine
The wait staff was friendly but not seasoned professional, which gives you a feeling you are eating at someone home and not a fine restaurant. The waitress informed us that the soup of the day was a carrot soup and then delivered leek soup without warning. The leek soup was very good however these service errors should be worked out; not hard when you have only three people operating the restaurant. We never made any connections with the serving staff and they did not offer up any information about the restaurant or ask how we came to dine with them. For a new restaurant, you initial customers are the base for success. Leaving them out of the excitement of your launch and future plans is a mistake.
I will definitely try this Monmouth County BYOB restaurant again but I think I'll wait another month to let them work out the kinks of opening a new restaurant. The wines, well they were fantastic. The hits of the night were the 2003 Colgin IX Estate Cabernet and the 2004 Sine Qua Non Covert Fingers Pinot Noir. Connor James - December 2006 |
Bienvenue
7 East Front Street 732-936-0640 Join The NJ Trends Community |
I
recently had the pleasure to dine with our oldest friends in Monmouth County at a new French restaurant in Red Bank, NJ.
Bienvenue Restaurant is in the restaurant space formerly occupied by "Le Petite France", at the corner of Front Street
and Wharf Avenue. The interior decor has not changed noticeably; a charming French country dining room. The
restaurant holds about 40 people so make sure that you call in advance for reservations. My overall impression of the restaurant; Bienvenue is a work in progress. My three
dishes were very nice but not outstanding. The general impression at our table was the the food was good but it
could have used some additional spices to liven up the ingredients.
I started with a traditional escargots on a puff pastry. The dish was well presented
just a bit bland. I followed with a wonderfully made black truffle risotto, pictured above. This risotto was
just the right texture and nearly impossible to find prepared well in our area. I finished with duck confit; a
slightly overcooked duck leg. The meat was tender in most places but a few section were over-cooked. This
duck leg may have been better served with less cooking time, but the meat was very flavorful.