What’s on the menu at O&B’s redesigned Biff’s Bistro
O&B’s longstanding French bistro on Front reopens this week after a two-month closure (burst pipe), and it does so with a new look and menu. Chef Amanda Ray’s revamped card still includes a few favourites (crispy pigs’ ears, steak and moules frites, the prix fixe special) as well as new dishes like the beef tenderloin with duchess potatoes and wild mushrooms. The restaurant is also launching a “Dirty Bits” menu that features $7 snacks and drinks, and Fondue Sundays—because fondue really does deserve its own day.
Fish, chip and pickle: beer-battered Fogo Island cod, fingerling potato chip, Biff’s pickle and espelette tartar sauce. On the “dirty bits” menu. $7.
Carrot and goat cheese mousse with pea purée, spring vegetables and pistachio-mint gremolata. Served with rye-and-seed crackers. $15.
Beef tenderloin with duchess potatoes, wild mushrooms (morels, oyster, shiitake), nettle emulsion, foie gras mousse and red wine jus. $39.
Toasted coconut bavarois with spiced blueberry curd and banana tuile. $10.
Classic cocktails with signature twists (like the Biff’s 75 made with gin, Crème Yvette and prosecco), and a lengthy wine card of mostly Canadian and French offerings all available by the glass, half litre or bottle.
Biff’s signature Pimm’s Cup (left) made with Pimm’s, simple syrup, lemon and mint ($13); and the Smoked Paloma (right) made with Olmeca tequila, mezcal, grapefruit and lime. $15.
The made-over Biff’s includes a new sound system, a couple private rooms, an enlarged and brightened bar with high top tables and burgundy leather banquettes in the main dining area.
Here’s the main dining room.
And here’s one of the private rooms.
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