Luxe Bistro
Weekend Brunch at Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Luxe Bistro
Martinis at Luxe Bistro
Foods from Luxe Bistro
Comments

2009 Sep 13
@ luxe bistro - roasted chicken breast with black olive and tomato concasée, chilled leek and fingerling potatoes. grilled breast with wing and crispy on all sides. nice. black olive crumbles and tomato chunks for cold and pickly contrast topping. nice. fingerling tatoes? zero-carb / 100% inulin. AWESOME. zero increase to your wasteline or butt cheeks and good for the flora in your colon.

2009 Sep 13
@ luxe bistro - beef tartar and smoked carpaccio toasted brioche, garnished with crisped capers, parmesan crisp, gherkins and olive oil. standout appy. i like a good steak tartar. the hit flavor of this dish is, ladies and gentlemen, was the unmentioned olde style whole grain dijon mustard!!! dab a l'il of this bad boy onto your tartar and bits of carpaccio and you're in for a party. go for maille, not grey poupon. if they substituted the VX olive oil for truffle oil, it would be perfection.

2009 Sep 13
12 oz center cut beef filet done medium rare with veg aka atkins diet supreme. steaks @ luxe are consistent, grilled nice and hot, touch of salt on the top. i particularly enjoy their generous portion and always rotating selection of vegetables which equalizes and finishes their steaks well.

2009 Sep 13
@ luxe bistro. lobster pappardelle in a gorgonzola cream with toasted pine nuts, charred fennel, cubes of anjou pear and butter poached lobster. i love a good lobster pasta that doesn't overpower the fresh subtle taste of lobster. toasted pine nuts and fennel were great. little cubes of anjou pear didn't have or added any flavor to the dish but provided some crunch. could have been potatos and i couldn't tell the difference. lobster cut longitudially looked like a maritimer's detailed edition of grey's anatomy.

2009 Sep 13
@ luxe bistro. flourless chocolate Layer cake with silky ganache, vanilla gelato and blueberries. chocolate is a synonym for sex. irresistible and no need to deliver yourself from temptation.

2009 Aug 23
One of the best eateries in Ottawa. The food is consistently good. The servers are well trained, knowledgeable and professional. And the location in unbeatable. Usually I have the steak frites, recently tried the lobster on the special menu - the presentation was absolutely marvelous! What I also love about this place, is that they don't shy away from taking substitution requests and suggestions. The Chef is on it! Great place to eat, over and over, again and again.

2009 Jun 5
I have been going here since it opened--taking people for business meals and a couple of romantic dinners with my beloved. It's always been consistently excellent (if a bit overpriced). Past favourites included an expensive but delicious wild mushroom salad, a bistro-style chicken and frites, and wonderful bread.

Over the last year or so it's gone downhill and when I went about a month ago for a business dinner with VIP customers and it was pretty awful. The menu seems heavier, in an effort to work around that I just ordered some sides (vegetables, mushrooms, and their macaroni and cheese). Everything was literally dripping with oil. Floating pools of oil on all of the sides. Macaroni and cheese (new trendy side I guess) shouldn't drip oil.

Service was poor (unusual in my experience here), server mixed up our wine flights (red instead of white) and had the wrong number of glasses which was worrying when she went back for extra glasses. Very nice but not accurate.

Ambience is still excellent but regarding the food, I'm not sure what's going on?

2008 May 21
I went to Luxe on Saturday night for a friend's birthday. The service was wonderful and the restaurant was full - all the tables were spoken for by reservation. Quite a few tourists walked out as they didn't realize that it was a little more upscale, both in terms of prices, and attire (one family's sons showed up in sweatshirts).

I ordered a half-litre of the Peninsula Ridge Viognier, and we shared it and the cheese plate to start. The wine bottle prices were quite steep - higher than the standard double mark-up. The Brie was at a perfect temperature and so was the Oka. My only complaint is that there were no cheese knives included with the cheese plate, which was kind of awkward since you had to use your own place setting. It was then replaced when the cheese plate was removed.

I ordered the Moules Frites. They weren't fresh and tasted quite fishy, to the point that I couldn't finish the relatively small pot serving. There was supposed to be a fennel/garlic sauce on the mussels, and while I could see it, I couldn't taste it as it was overwhelmed by the fishiness of the mussels. They were okay, but I wouldn't order it again as I felt sick in the middle of the night.

My friends ordered a scallops dish, which they raved about.

I wasn't wowed by Luxe, but I also wasn't horribly disappointed.

2007 Mar 14
Tiana:

No, no. "Pesky-vore."

;-)

www.vegsoc.org

2007 Mar 14
MMMAC:

Not to be too much of an annoying person, but Halibut is not a vegetarian food as it comes from a fish, which is a living creature. If you are looking for the correct term for a person who does not eat meat other than fish, it's pescatarian.

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2006 Sep 20
nicely thinly cut, and very lightly spiced. wonderful!

2006 Sep 14
Luxe serves those neato small Belgian-style frites. Pretty good although I'm no fan of mayo with my fries.



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2008 Dec 23
A friend and I decided to share creme brulee. I wish we didn't; it was so delicious, we finished it in about 30 seconds!



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2006 Sep 14
Possibly the best chocolate cake I've had in a restaurant.



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2006 Sep 15
I tried a magically purple Lotus Martini here and enjoyed it so much that I tried to reverse-engineer it at home. Here's what I came up with:

* 1 oz Lychee liqueur
* 3/4 oz Absolut vodka
* 1/4 oz Blue Curacao
* 1 drop Red food colouring
* Mint leaf

1. Shake the three boozes with ice and strain into martini glass.
2. Add the food colouring and stir slightly.
3. Garnish with mint leaf, torn into tiny bits



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2007 Sep 26
I had a Kobe Burger for lunch here one day. It's good for what it is, but I can't justify the $20 pricetag. I'd rather eat at Licks 2-3 times...





2014 Nov 3
The Chicken and Waffles with maple gravy made for an interesting brunch plate. The chicken was a juicy little patty of breaded boneless breast. Not a lot of food for $18, but hey, it's a nice restaurant. Service was swell.