Lonely Planet review
Jeff Buben is the chef behind the nouveau Southern fare at Vidalia, and he takes a Southern approach – big portions and rich flavors – to the menu at Bis. The combination works; there’s a rustic affability between classical Southern American and French cuisine, and the two seemingly disparate cultures find delicious common ground in this warm dining room. Concrete examples? Try the crisp frisee salad accompanied by big, sweet sides of applewood bacon, or a smoky duck confit offset by tarty sweet kisses from big cherries. Bistro Bis opens for breakfast, one of the few restaurants in its class to do so, making it the perfect spot to squeeze in a gourmet omelet and glass of freshly squeezed juice before dashing off to explore the city.