Bring Bijou’s Savory Side Home for the Holidays
Serve your guests our famous Pommes Gratin Dauphinois from your own kitchen table this holiday. Just bring in your favorite casserole dish and we will fill it with our scrumptious potatoes. You simply finish the dish at home with directions we provide. Your guests will be savoring the aroma of crusty baked Gruyere cheese, fresh cream, garlic and potatoes all evening.
Tasteful Holiday Parties
Host a holiday party in one of our beautiful private dining rooms. Elegant touches such as hand crafted passed hors d’oeuvres and exquisite table settings will delight hosts and guests. We are happy to accommodate special requests to make your celebration a memorable one. December openings are filling up so please call Karen Thomson, our GM and party coordinator for available party dates. 941-366-8111.
Holiday Gift Cards
Give the unparalleled gift of a Bijou Cafe gift card this holiday season. Gift cards are available in any denomination and they never expire. We are happy to mail gift cards anywhere in the U.S., or can FedEx cards for next day delivery for a modest fee. To purchase gift cards online, visit our website.
Our holiday hours are as follows:
Christmas Eve December 24: Open 5:00 PM – 8:00 PM (closed for lunch)
Christmas Day December 25: Closed
New Year’s Eve December 31: Open 6:00 PM; seating until 10:00 PM
New Year’s Day January 1: Closed
Sundays: Starting January 8 – Open 4:00 PM – 8:00 PM Only
Chef Ryan Williams brings a wealth of experience working at fine dining establishments across the state.
(Sarasota, Florida) J.P. Knaggs, owner of the award-winning Bijou Café in Sarasota, recently appointed Ryan Williams as the restaurant’s new executive chef. Williams brings a wealth of restaurant experience to the position.
How did Williams, 34, discover his passion for the culinary arts?
“Believe it or not, as a dishwasher,” he laughs. “I was 14 years old and got a job washing dishes at a neighborhood restaurant. I was fascinated with everything that went on behind the scenes and never looked back.”
Williams followed his passion by completing a culinary degree from Florida Culinary, now known as Lincoln Culinary Institute. He started cooking professionally at the age of 20 as the sous chef at Tommy Bahamas in West Palm Beach. He further honed his craft at Cafe Chardonnay and Vic and Angelos, both in Palm Beach Gardens and at The Breakers, the celebrated Palm Beach resort. During this time, he developed his flair for multicultural cuisine and for combining ingredients to create fresh, bold flavors. “Innovation keeps life interesting, both on and off the table,” he says. “But I still believe in old school techniques.” William’s most recent position was executive chef of Pietros on the Ocean in Jensen Beach. He moved to Sarasota with his wife, Tanya, and their son Kai.
“I’m thrilled to be a part of the Bijou team,” says Williams. "I look forward to working with J.P. and Shay creating some new menu items. It’s going to be an exciting journey!”
Knaggs says he met Williams when he and his wife were visiting Sarasota a year ago. “We met by sheer coincidence when they were strolling in downtown Sarasota,” he says. “I noticed his wife’s South African accent and introduced myself—and we quickly started talking about food and fine dining. Ryan’s 100-watt enthusiasm for the possibilities of exceptional cuisine was obvious.” Knaggs adds that he and his wife, Shay, eventually traveled to Jenson Beach to try William’s food at Pietros on the Ocean. “Ryan cooked a seven-course tasting menu for us—and he knocked our socks off! We knew right then that our guests would love him.”
Williams’ culinary talents impressed Knaggs. His business talents did, too. “Today’s restaurant industry is highly competitive,” says Knaggs. “Skilled management is imperative on every level. Ryan’s management skills are second to none. He kept costs low and quality high in a busy 300-seat restaurant with multiple menus and venues. His rare combination of creativity and practicality make him the perfect fit for our team.”
According to Knaggs, Williams will continue to evolve The Bijou’s menu through the fall and winter seasons. “Our new selections will reflect Ryan’s artistry and background cooking at four-star restaurants,” he says. “I can’t wait to give our guests a taste of his creativity.”
Happy Mother's Day!
May 8th, 2016
with toasted almond 5,6
Chilled Strawberry and Champagne Soup 5,6
Cognac, sherry, cream, baby shrimp, blue crab 6, 8
Australian Rack of Lamb
Crusted with Dijon mustard and Herbes de Provence, sauced with a Cabernet lamb reduction and topped with mint "gremolata" 39
Veal Scaloppini Beaumaniere
Fines herbes butter sauce 34
Bearnaise and drawn butter 45
How cool is this!
Marybeth Bond, a renowned travel writer, author, contributor to CNN /ABC, and founder of GutsyTraveler.com listed the Bijou Cafe as one of the most romantic places to enjoy a great meal in her "Top 10 Romantic Destinations" article/infographic.
Marriot International, a partner with Ms. Bond, reached out to us to let us know about the honor and share this awesome infographic with us. According to them, "Sarasota County tops the list in terms of beauty and the ingredients for sweet romance." In addition to Sarasota's Opera House, Ringling Museum and beaches, they singled us as the best romantic restaurant in the area saying: "The winning attributes of this restaurant besides the shrimp and lobster bisque is the service and outdoor tables."
Tell your friends! SRQ, as usual, is the place to be!
Click here for a reservation at the Bijou.