© 2019 by Le Grand Bistro Americain

Media Kit

Famous For:

  • Stunning Lake Washington views.

  • Beautiful Patio/Al Fresco Dining

  • The freshest of oysters.

  • Scratch-made everything - particularly our traditional charcuterie, many types of bread, and creative ice cream flavors.

  • French classics done right: Boeuf Bourguignon, Canard a’l’Orange, Cassoulet.

  • The best place for those extra-special items: Foie Gras, Champagne.

  • An extra deep wine list with over 150 bottles personally curated by owner, Ted Furst, and many by the glass options to back it up.

  • Jovial, smiling and relaxed service staff with an eye for detail.

Le Grand Bistro serves French cuisine with an American twist, using local, sustainable ingredients including Smart Catch-approved seafood.

Old school classic French dishes like Boeuf Bourguignon, Canard a l’Orange, and Moules Frites are on the menu alongside grilled steaks and an extensive fresh oyster selection from Taylor Shellfish and Penn Cove Shellfish Co.

 

A great place to spend a sunny Washington day on the patio drinking pastis and watching the pretty boats and pretty people.

Accolades

  • 425 Best French Restaurant 2015, 2016, 2017

  • 425 Best Outdoor Dining 2016, 2017

  • OpenTable Diner’s Choice Award 2012-2017

Grilled Octopus

A newcomer, but one of our more popular dishes. This Spanish octopus is slow braised in a broth of charred lemon halves, chili oil, garlic and thyme until tender and flavorsome.

The resulting tentacles are then lightly fried in our fryer, then flash grilled over flames to get the beautiful smokey char. Served with a smear of harissa aioli, a charred lemon half for squeezing and a crispy toasted baguette slice smeared with garlic butter.

Salade Lyonnaise

Found on bistro menus all over France, this classic consists of frisée (an easily recognized salad green that is delicately slender and lacy with a mildly bitter flavor) tossed with smokey Neuske’s bacon, pain de mie croutons, warmed red wine vinaigrette (red wine vinegar, olive oil, shallots, Dijon mustard, salt & pepper and a pinch of sugar) blended with the freshly cooked bacon fat and topped with a warm poached-to-order egg.

The combination of flavors: frisée, salt from the bacon, sharpness from the vinaigrette and creamy egg is exquisite.

Recipes

Boeuf Bourguignon

Social Media

Facebook: >1200 follows, paid outreach, regular posts, engaged community

Instagram: High quality content, engaged followers

Twitter: Regular posting, good following

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