Bacchus House Wine Bar & Bistro
Sep 24, 2014 03:00PM ● By Style
Prosciutto Plate – Photo by Dante Fontana © Style Media Group
Although the beloved Bidwell Street Bistro has recently been reestablished as Bacchus House Wine Bar & Bistro, the important ingredients are still there: attentive service in an elegant but cozy atmosphere—whether seated in the expansive dining room, the wine bar (check out the new baby grand piano!) or on the charming patio amongst marble statues and lush greenery.
Bacchus is the name the Romans coined for Dionysus, the Greek God of wine and bountiful harvest, and you won’t be disappointed with their wine list overhaul, which features even more offerings from our region’s award-winning wineries. Signature favorites like French onion soup can still be found on the menu, too, but as the focus switches from Parisian influences to New American and New World cuisines, you’ll delight in the new owners’ seasonal dishes that utilize fresh fare from local farms.
My date and I began with the prosciutto plate, which came reminiscent of a Caprese salad, but with a tantalizing twist. Intermingled between a throne of colorful heirloom tomatoes, our taste buds danced with buttery burrata, fresh basil, a drizzling of olive oil and balsamic, plus the namesake salty, smoked prosciutto. Next we shared scallops, which were pan seared to perfection atop creamy and flavorful risotto—all complemented by grilled whole cherry tomatoes, yellow squash, peas and spinach.
For entrées, I was tempted with their wild-caught Alaskan halibut. The tender, delicate piece of fish was sautéed in its own juices, creating a satisfying crust, and rested over sautéed spinach and roasted fingerling potatoes. The accompanying lemon beurre blanc sauce was so sinful I couldn’t leave a single drop. My date’s prime rib featured a hearty portion of tender rosemary-and-sea-salt-crusted beef alongside al dente green beans and fluffy mashed potatoes.
We couldn’t resist ending the night on a sweet note and were blown away by Bacchus’ berries and cream plate—it was almost too beautiful to eat! Served on a palette sprinkled with fresh flowers, the strawberries, blueberries, raspberries, freshly whipped cream and splash of berry sauce celebrated all of the season’s succulent fruits. “Dining fit for the Gods,” my date murmured between bites.
Bacchus House Wine Bar & Bistro, 1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500, bacchushousebistro.com.
Bacchus is the name the Romans coined for Dionysus, the Greek God of wine and bountiful harvest, and you won’t be disappointed with their wine list overhaul, which features even more offerings from our region’s award-winning wineries. Signature favorites like French onion soup can still be found on the menu, too, but as the focus switches from Parisian influences to New American and New World cuisines, you’ll delight in the new owners’ seasonal dishes that utilize fresh fare from local farms.
My date and I began with the prosciutto plate, which came reminiscent of a Caprese salad, but with a tantalizing twist. Intermingled between a throne of colorful heirloom tomatoes, our taste buds danced with buttery burrata, fresh basil, a drizzling of olive oil and balsamic, plus the namesake salty, smoked prosciutto. Next we shared scallops, which were pan seared to perfection atop creamy and flavorful risotto—all complemented by grilled whole cherry tomatoes, yellow squash, peas and spinach.
For entrées, I was tempted with their wild-caught Alaskan halibut. The tender, delicate piece of fish was sautéed in its own juices, creating a satisfying crust, and rested over sautéed spinach and roasted fingerling potatoes. The accompanying lemon beurre blanc sauce was so sinful I couldn’t leave a single drop. My date’s prime rib featured a hearty portion of tender rosemary-and-sea-salt-crusted beef alongside al dente green beans and fluffy mashed potatoes.
We couldn’t resist ending the night on a sweet note and were blown away by Bacchus’ berries and cream plate—it was almost too beautiful to eat! Served on a palette sprinkled with fresh flowers, the strawberries, blueberries, raspberries, freshly whipped cream and splash of berry sauce celebrated all of the season’s succulent fruits. “Dining fit for the Gods,” my date murmured between bites.
Bacchus House Wine Bar & Bistro, 1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500, bacchushousebistro.com.
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Bacchus House Wine Bar & Bistro – Dine – Oct. 2014 [8 Images]
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