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𝓑𝓲𝓼𝓽𝓻𝓸 𝓑𝓵𝓾𝓮

@bistroblue.la

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we are so back baby!!! @thepunchdownat the end of the week, friday 7/10 5-9pm1737 broadway blvd, oaklandMENUdeviled eggs $5mayo, dijon, smoked paprika, parsley, olive oilshaved carrot salad $5garlic, parsley, dijon, honey, olive oilsteak tartare $23shallots, capers, soy sauce, palomino wine vinegar, egg yolk, dried porcini foraged by @reallygoodnoodle, served with baguettecrab salad sandwich $19louie dressing, capers, lemon juice, tabasco, green onions on a brioche bunroasted stone fruit with mascarpone & honey $9 by @bistroblue.la

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19 days ago

OAKLAND!!! im so excited to be back cooking at @thepunchdown this upcoming friday, may 29th from 5-10pm with my friends at @chateauneuf_du_fargosonini !! fun way to kick off a wine filled weekend. come get dionysisian and enjoy some new funky dishes (à la carte!) 💋💋💋MENUlittle gems with date & shallot vinaigrette, herbs, roasted perilla seeds $12steak tartare with shiso, black sesame oil, persimmon vinegar pickled asian pear, soy cured egg yolk, chips $24mussels with mezcal, red curry paste, butter, coconut milk, chives, fried garlic & onion, sourdough bread $22braised radicchio with anchovy, garlic, capers, currants, balsamic vinegar, butter, olive oil $14sautéed spring porcini & fiddleheads ferns $18pandan pudding with salted coconut sticky rice, burnt fig leaf oil $10 by @bistroblue.la

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2 months ago

attendance is mandatory.@kissa_cora & @bistroblue.la presents a friday evening like no other. snack bar, mead tasting, and jazz from 7-9pm in the speakeasy of your dreams.doors at 6:30pm, no cover1640 n spring st los angelessee you there 🫡 by @bistroblue.la

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4 months ago

limoncello tiramisu (liqueur made from foraged lemons) dusted with makrut lime & strawberry powder 🍬 by @bistroblue.la

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5 months ago

from the archives — negroni gel served with tellicherey & juniper berry cured coppa 🤍 by @bistroblue.la

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5 months ago

handrolled trofie pasta, ragu of braised rabbit, kalamata olive, thumbelina carrots & sour currants, finished with pinyon pine scented orange wine vinegar 🖤 by @bistroblue.la

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8 months ago

@meson.mx x @bistroblue.la dinner in the @cveramendi vineyard last month in tecate, baja california.photography by @sturnzy by @bistroblue.la

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8 months ago

so grateful to have worked harvest this past year with @clossaron ! by @bistroblue.la

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8 months ago

Once upon a time there was a vignernon who pioneered natural wine making in the Sierra Foothills.Gideon Beinstock is a mentor, gourmet and friend to many, including myself. His obsession with ripe fruit is unmatched. His technique in letting “nature be nature” is respectful and uncompromising. Watching wine be born and having the pleasure of sharing the table with him and his family — in food and conversation has been life changing. The same feeling I had when I drank a glass of 2017 White Field White — of once in a lifetime. by @bistroblue.la

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9 months ago

smoked duck terrine :) tonight only by @bistroblue.la

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10 months ago

Home made orange wine vinegar, a lamb’s tongue demi-glace that doesn’t ever freeze, and NorCal vino cults. It’s @cacioybebe of @bistroblue.la and her deep cuts 🔪 by @bistroblue.la

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10 months ago

A TASTE OF WHAT COULD BE...TUES. OCT. 7TH 7-9PM ✨link in bio to purchase✨FOOD: Kara Vorabutr of @bistroblue.la WINE: Alejandro Fargosonini of @chateauneuf_du_fargosonini LOCATION: @loopespressoclub in Eagle Rock, Los Angeles$75 per personEXTRAVAGANT SPREAD, FREE FLOWING WINEWe find that often, conviction, rather than experience, is the source of innovation. Tuesday Oct. 7th 7-9pm we will enjoy the fruits of two budding innovators. Alejandro Fargosonini of Châteauneuf-du-Fargosonini will pour available, upcoming and experimental wines. Kara Vorabutr of Bistro Blue will unfurl an array of inventive compliments. Expect wines unlike anything you have ever tried paired with a rainbow of umami rich bites. The mood will be improvisational, communal and stimulating. Alejandro Fargosonini and Andrea Spaziani are working on the fringes of wine. They are obsessed with experimentation, fructose of all fruits, ripeness, wild fermentation, maderization, oxidation, dance and philosophy. Awestruck by the practically automatic nature of wine, they ferment without ego or sulfites. Their wines are fruit merely moved around until bottling; nothing more. Their open approach yields unexpected results. Wines so different they make one laugh and wonder.Kara Vorabutr’s Bistro Blue is at its inception point and her food shows an immensely determined personality. With Kara there is no difference between the wine menu and the menu. The menu is the menu. Wine is part of it, like bread. Her layered, reinterpretations of classical dishes are intuitive and tuned towards wine. The sort of food one imagines making when fantasizing about the indulgent wine party they will throw for their closest friends. Don’t miss it! This is going to be a special one time event. by @bistroblue.la

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10 months ago