Inspired by the renowned style of restaurant that bears its name, Bistro Bordeaux offers an authentic French dining experience unlike any other amid the bustle of downtown Evanston, IL.

Executive Chef Michael Gottlieb, creates the hallmarks of bistro fare, from coq au vin and steak frites to croque madame and blanquette de veau. Guests can also find whole roasted pheasant, fish prepared in the style of Escoffier and an ever-changing preparation of foie gras all in the name of seasonal ingredients from local purveyors.

The wine lists features a wide selection of reasonably priced French wines with plenty of by the glass offerings. A reserve list of the finest Bordeaux and other cellar wines is also available.

Berthoumieux, who hails from the Bordeaux region of France, recreates a true bistro experience with the service and décor. Expect servers clad in the iconic black vest, bow tie and long white apron offering tableside service for the cheese course and a variety of desserts. A luxurious vibe in this 80-seat restaurant with a bar in the center is delivered through cherry wood accents, burgundy velvet curtains, mustard yellow walls and leather banquets. Artwork also lends an aura of authenticity with antique tools and vintage food and travel posters.

"I see this as an authentic boutique bistro – something that is individual, unique and cannot be duplicated," says Berthoumieux.

PASCAL BERTHOUMIEUX_ Proprietor
Pascal is the consummate host, one who welcomes his Bistro Bordeaux guests as if they were dining at his own home for the evening. It's the kind of hospitality he experienced growing up in the Bordeaux region of France. Restaurants are an extension of the community, a place of comfort that feeds the body and nourishes the soul. "I enjoy this business because of the relationships with the people," says Berthoumieux, easily identified by his dapper attire, warm spirit and genuine interests in his guests. "My restaurant will be a place where the community will connect, mark milestones and celebrate friendship over good food and good wine in the style of a classic French bistro." Berthoumieux, earned a culinary and management degree in Bordeaux but felt the draw of the front-of-the-house early on. He gained valuable experience after graduation working on the French Riviera over the summer and the French Alps in the winter. He then moved to Paris and worked at two star Michelin restaurant, La Maison Blanche, on Avenue Montaigne before heading to May Ray, a trendy restaurant-bar formerly owned by Johnny Depp, Sean Penn and other celebrities. During that time, Berthoumieux met his wife, Rebecca Gatzke, an American student learning French at La Sorbonne in Paris. In 2000, he followed her home and moved to Chicago first working at the Tip Top Tap lounge, the iconic though now shuttered, restaurant in the Allerton Hotel. Berthoumieux opened Hemmingway's Bistro in Oak Park and then spent several invaluable years learning and working at Kiki's Bistro with owner George Cuisance. Most recently, Berthoumieux was the general manager at onesixty blue before deciding to open his own establishment with the joie de vivre of restaurants he acquired over the last decade in Chicago. That vision and spirit, he says, begins with the boutique experience he and his staff will provide. "Bistro Bordeaux is the restaurant I always knew I would open," Berthoumieux says. "This couldn't be a more exciting time."

MICHAEL GOTTLIET_ Executive Chef
If there is one word to describe Bistro Bordeaux’s Executive Chef Michael Gottlieb, it is passion. Chef Michael has spend more than half his life behind the scenes at some of the best restaurants in the North Shore aiming to please patrons with his creations.   It all started with his uncle, a chef, who taught him to make meatballs from scratch at a young age. By the age of 14, Michael knew that he wanted to be a chef. The Food Network was just starting and he was instantly drawn to it. His fascination with food continues. When asked about his influences, he replied: I can’t really name any. But, I have almost 200 cookbooks that I have learned from and I have watched a lot of TV programs to learn more about food. Trial and error has played a lot into that, too. Also, I’ve working with passionate people under me who help push me to create the best food possible.  His first job was making pizzas at Italian Kitchen in Deerfield. He was in love with everything about it. 
After graduating from Deerfield High School, Chef Michael went straight to HYPERLINK "http://www.chefs.edu/Directions?id=32"Le Cordon Bleu College of Culinary Arts in Chicago. He went to classes full-time while simultaneously worked at Gabriel's in Highwood. Chef Michael also work as Chef de Cuisine at Bank Lane Bistro in Lake Forest where he really honed his cuisine creating approachable dishes for his North Shore clientele. Chef has also spent time in kitchens of Carlos’ in Highwood, The Palm in Northbrook and Tramonto's Steak and Seafood in Wheeling. His passion for food is not just in his soul, but "inked" on him, too. Chef Michael’s tattoos are images of some of his favorite foods. Chef Michael was last executive chef of one if the only BYOB restaurants on the North Shore, Second Street Bistro. Creating local and organic dishes that please hundreds of palates, Chef Michael is extremely excited to be a part of Bistro Bordeaux and will strive to create the perfect meal for his patrons.   Chef Michael lives by these words of Virginia Woolf: "One cannot think well, love well, sleep well, if one has not dined well."