Boeuf Bourguinonne. Photo courtesy of Jeff Hage, Green Frog Photo.
Some Background
I’ve dined at Bistro Bella Vita upon several occasions, twice, specifically for this review. I have always been treated with respect and generosity by the Bistro Staff, even when I push my list of allergies and their accompanying strict instructions at my server; and even before I started writing reviews.
In my experience, Bistro Bella Vita has done their food allergy homework and they make it clear that they welcome special diets of any kind. I know this because they told me as much, and they have gluten-free, lactose-free and vegan menus. But it is also evident in the presentation of each meal, the tastes and textures on each plate, and the consistent care in the service I’ve received each time.
The knowledge of the chefs, kitchen and servers are a fundamental, dining-out requirement for anyone with food allergies. Personally, I also want my food to be made with whole, quality ingredients. I want it to taste delicious, even if those ingredients are restricted. There are several dishes on the menu that bring me back to Bistro. In the case of one particular dish they serve, and according to my dining companion, it is “foodgasmic”.
The Food
That dish is the bœuf bourguignonne, a dish that I love, but one that I didn’t think a restaurant would serve to someone with dairy allergies. French dishes are sometimes attached to their butter, and the balance of slow cooked flavors is what makes a this French stew so good. Its advanced preparation can prohibit on-the-spot customization. Unexpectedly Bistro said, “no problem” when I first ordered it, and I’ve ordered it several times since.
I was lucky to have Jeff Hage, a professional food photographer, with me during my most recent meal there. I decided to “let” Jeff have the Boeuf Bourguignonne while I tried the sautéed duck breast for a second time. As I scrutinized and enjoyed my duck, Jeff would make a few wordless utterances as he experienced his beef. I asked him what inspired each reverent hum and he, a super foodie, started describing some tastes and flavors to me. Here are two such verbalized hums:
“The mushrooms are roasted just perfectly. Absolutely perfectly.”
“Oh, I just had a foodgasm. A little piece of chard found its way in with a bite of the beef. Oh. So good.”
An Aside
ASIDE: I looked up “foodgasm” – I thought it might have made it into the dictionary by now, but it hasn’t. I did find a fun looking culinary web site, though (currently under construction). Its called “Foodgasmic.com. The Cherry Popping Experience.” I thought that was hilarious. And apropos.
More Food
Duck with Steamed Summer Vegetables. Photo courtesy of Jeff Hage, Green Frog Photo.
My duck was also very good. It came on a bed of perfectly steamed yellow and green haricot verts and summer squashes. The balsamic reduction mingled with the duck juices that were seeping onto the plate and under the vegetables. After watching Jeff photograph my dish, I then proceeded to enjoy that mingling. The meat was nicely cooked to medium/medium-rare, though a bit chewy both times I had ordered it. Jeff has more experience with duck than I, so I asked him why this might be. He said that it usually has to do with the duck itself. If you put two ducks side by side, one might cook into perfect tenderness, while another might be a little rubbery. This didn’t stop me from enjoying the dish. It almost didn’t stop me from literally licking my plate. But alas, we do live in a civilized world with reputations to protect.
The Staff
I would be remiss if I did not mention Erica, our server. Erica remembered that I tend to drink sparkling water with lime, made sure to get my food allergy card to the kitchen and then back to my wallet, and made my guests (and me) feel comfortable as we discussed my specialized menu. Kyle, the special events coordinator worked with the Chef to get a recipe for the duck, including a cassoulet, which will be posted in a few days so you can try the duck for yourself. He also worked with the manager, Brad, and the Chefs to answer questions about their food allergy practices. I appreciate the time that each of them offered to help Tender Foodies take a comfortable and delicious space at their table.
Many, many thanks to Jeff Hage of Green Frog Photo for his delish pics.
Bistro Bella Vita’s Food Allergy Practices
Food Allergy Training: Developed our own internal process.
Menu Options: Gluten-free, Lactose-free and Vegan Menus available.
Gluten-free Options? Currently no gluten-free pasta or pizza crusts but might develop one in the future.
Comfortable with Nut-allergic Patrons?
Yes, our staff is very well trained and very passionate about accommodating all guests and their allergies.
Dedicated Fryer? No, we only have one fryer therefore suggest against fried foods that must be gluten free.
Dedicated allergen-free prep area?
All prep areas are washed with health department approved cleaners.
We use freshly washed equipment prior to cooking dishes with specific allergies. We change cutting boards, knives, pans and other dishes. We make sure that all food is prepped on clean surfaces and is not within distance of foods that contain common allergens. Staff members change gloves prior to preparing an allergen-free meal. Our kitchen staff is always aware if there is gluten present in spices, and we don’t use tenderizers, caking agents, or roux’s. We do everything in our power to assure that there are no trace of allergens in dishes that require special attention.
Staff Training?
All employees are well trained and informed of the ingredients of all our products and our food allergy practices. Our wait staff and management understand the potential for a severe reaction and know what to do if something happens. If an allergen is mistakenly put on a plate, for example, our staff knows that a clean plate must be used and new dish must be made. Regular refresher training is given to regular staff and new staff is trained.
How many allergen-free patrons do you see each month?
It would be impossible to give an exact number, but there are easily hundreds of people a month who dine with us who have allergies.
Local Sources? Yes
Organic Sources? Absolutely.
GMO Products? We use non-GMO sources whenever possible.
Location
44 Grandville Ave. SW • Grand Rapids, MI 49503 - CLICK HERE FOR OUR GOOGLE MAP
616.222.4600 (voice)
616.222.4601 (fax)
info@bistrobellavita.com