LBCC trains and teaches students in the culinary arts program exceptionally well. The delicious Bistro menu is proof of the advanced students’ talents. The student-run Bistro, in a small corner on campus, really feels like an authentic upscale restaurant.
Reservations were simpler to make than paying for parking. One phone call to the Bistro and within seconds of entering, the hostess seats the customer to their wonderful tables. Immediately after being seated, a waitress asks if the customer wants anything to drink and when the customer wants to order. In no more than 10 minutes of ordering, the customer is already greeted to the first of the 3-course meal.
First on the menu was the appetizer, which was the caprese salad. The caprese salad consisted of two neatly placed slices of Heirloom tomatoes, one slice of Mozzarella cheese, some basil, a small pool of balsamic reduction sauce. The little appetizer was surprisingly delicious and very good. It was salty, but just enough to not be bothersome and the balsamic reduction sauce enhanced the flavor experience.
Next was the main entree. The grilled summer vegetable linguini consisted of rapini, slices of yellow squash, asparagus, red bell pepper, oven-dried tomato and Caper Crème sauce. To describe this dish as delicious is an understatement. It was irresistibly delicious. The linguini was phenomenal, appetizing, and well-cooked, with a creamy sensation. The baked vegetables were exquisite and refreshing and leave a sensation in the mouth that can only be described as a delicious aftertaste that sticks in ones mouth all day, making the experience even more memorable.
The final dish was undeniably the most delicious. The crème brûlée is a little treat. Yet, the taste of it can only be described as something from heaven. The sweet and creamy taste of the dessert, accompanied with a slice of wafer-like chocolate and red raspberries is perfection at its best. If the other entrees don’t win the customer, the dessert will.
The service of the Bistro was excellent and accommodating. The staff took customers’ orders in a professional and easy-going manner. As the customers were enjoying their meals, the staff checked in from time to time, making sure everything was satisfactory with the meals and if anything else were needed. The courteous service along with the overall professional ambience of the restaurant made the atmosphere a pleasant and comfortable one. The dining experience from the delectable new Bistro is one that is definitely worth the $15 (with tax included and tip), especially for the dessert.
The Bistro is open Tuesdays and Wednesdays 11:30 a.m.-1:30 p.m. The Bistro is set to change the menu every two weeks. Updates on the menu can be found on Instagram @LBCCBistro. Reservations are required so to make them, people may email Bistro@lbcc.edu or call (562) 938-4757.
The culinary arts program earns top marks with its student-run LBCC Bistro. Advanced culinary students take on all of the roles of a genuine restaurant from hostess to wait staff and, of course, the role of chef.
Walking into the bakery and Bistro in the LAC V Building visitors, first take notice of the comforting aromas of sweet and savory in the air. Greeted by a hostess, who checks for the required reservation, they are seated quickly in a room with large windows on two sides, letting in plenty of sunlight. About 20 tables decorated with simple round vases with small orange and white flowers on white paper tablecloths fill the room. Bistro diners also have a window to view into the demonstration kitchen and can watch the chefs in training prepare the appetizers, entrées and desserts of the day.
To describe the food guests can only put on their yum faces and spin their eyes around several times in their sockets. Not a single word, not even several, can adequately describe the pleasure visitor’s mouths experience during their meal.
The shrimp avocado salsa was plated with two large shrimp on top of a small oval slice of bread. The bread was spread with fresh and chunky avocado and seated like a boat in a bowl of savory fennel broth. It was reminiscent of a starter at a swanky pier-side restaurant in a district filled with 1 percenters.
The baked Cornish game hen was a meaty and tender bird. The teriyaki glaze added an impactful sweetness throughout the entrée and the two loops of pickled red onions lent a punch of tang and spiciness, which was sublime with the glaze. The bird may have been small, but the flavor was immense.
The crème brûlée, a simple-sounding egg, sugar and cream custard with three raspberries resting on a wavy chocolate wafer, was worth a trip to the Bistro on its own. Nothing can encapsulate the burst of surprising decadence. It had to be experience to be believed.
The service was prompt, professional and polite. Staff asked, in a friendly and sincere manner, if anything were required and if the food was satisfactory.
When asked to explain a dish, the server not only revealed her profound knowledge of the food, but also showed her pride in the food with a big smile. She was right to be proud.
A ritzy 3-course meal in a luxury Bistro on campus and within the means of a tight budget is something all students and employees of LBCC should enjoy.
The Bistro is open Tuesdays and Wednesdays from 11:30 a.m. to 1:30 p.m. and is set to change its menu every two weeks. Menu updates may be found on Instagram @LBCCBistro. For more information or to make reservations, people may email email@example.com or calling (562) 938-4757.